Ghee that's Good

Karen's Story

Karen Ugarte can often be found at Grey Lynn Farmers Market on Sunday mornings, selling her Ghee that’s Good!

Where did you grow up?

In Santiago, Chile. I loved all the cultural activities there, and my dad was a well-known classical dancer and choreographer, so I sometimes tagged along with him during rehearsals. That show life must have rubbed off on me too because I ended up studying how to produce television commercials and I worked my way up the production ladder.

What brought you to New Zealand?

I wanted to improve my English so I could progress up to Line Producer for the international television commercials that I was helping to make. New Zealand’s working holiday visa arrangement with Chile meant that I could work here for a year and get to meet lots of English speakers.

What work did you do during your first years in New Zealand?

I was making television commercials, but I had to start at the bottom again, working as a runner to begin with and working my way up. My beginner English was a hurdle.

How is your English now?

People tell me I have a bit of an accent, but I understand everything, and people understand me easily. I did formal lessons during my first year here and I only mixed with English speakers.

Did that help with your plan to become a Line Producer?

Yes! When I returned to Chile I got to work on some great campaigns (including Heineken), thanks to my English skills and extensive production experience. Then I started getting job offers from back in New Zealand, so I came back to work in some local TV shows that are viewable on TVNZ on Demand.

How did you get from the production world to making Ghee?

Covid was a big disruptor, and it forced me to re-think my work life. I’d been making Ghee for years for myself and my friends, so it was an obvious next step for me.

How do you make your Ghee?

It’s an eight-hour process. I start with pure unsalted certified-organic butter and add in all my love. It’s a meditative process because I need to stay alert the whole time. I put on nice music, relax, and talk to the ghee while I stir it and remove all the lactose. When it turns golden and transparent I put it into jars.

You remove the lactose?

Yes – the heating process removes the water, lactose (milk solids), turning it into a pure organic ghee, with a high smoke point. It’s excellent for people who are lactose intolerant.

How do you use it?

It’s a healthy fat so I use it for everything that you might use butter or oil for. Because it has a high smoke point, I use it for frying and roasting – it makes roast chicken skin and potatoes very crispy. And it is delicious in baking. Because it is concentrated you only need about half the amount you would normally if it was normal butter. I love the taste of ghee on toast.

Where are you selling it?

Westmere Butchery and a few organic stores around Auckland sell my Ghee, and of course, I’m a regular stallholder at Grey Lynn Farmers Market.

How is the market working for your business?

I love it. Many customers are interested in delicious and healthy food, so I get to explain the health and taste benefits of Ghee and share recipe ideas. And I love how welcoming and supportive the other stallholders are. It’s lovely to hang out with everyone on a Sunday morning.

Do you get much time to relax?

I love going for walks to the beach and forest with our two-year-old golden retriever, Albert. He is a delight, and I enjoy meeting other dogs at the market too.

As published in Ponsonby News : April 2025