Cultured ghee vs. ghee is an interesting product comparison if you are a health freak, and you are fond of using ghee in your diet.
Modern dieticians are widely recommending ghee in the diet because this wholesome dairy product is a nutritious food item that can wonderfully enhance the taste of a dish as well as it offers lots of health benefits.
If ghee itself is nutritious, then what is the relation of cultured ghee with common ghee?
Let’s explore the difference and similarity of cultured ghee with normal ghee by studying cultured ghee vs. ghee comparison.
What is ghee?
Ghee is the milky fat and it gets cooked from pure milk. For example, if we are talking about cow ghee, it is the milk fat of pure cow milk, and it is also known as clarified butter, brown butter, etc. Ghee is cooked from dairy butter, which is made from cow milk. Different types of ghee are prepared: cultured ghee is one of the popular ghee varieties, the world is quite enthusiastic about.
But what makes people excited about cultured ghee?
What is cultured ghee and why it is unique?
As implied by the name, cultured ghee is cooked from cultured butter. In regular ghee, dairy butter is used as the raw ingredient, but in the cultured ghee making process, manufacturers use cultured butter. Cultured ghee contains lactic acid instead of lactose of milk. Lactic acid is the X-factor of this ghee clarified butter that sets a huge difference for the users of cultured ghee.
The presence of lactic acid in cultured ghee is a boon for dairy sensitive consumers. Lactic acid prevents food sensitivity, which is mostly caused by the presence of lactose in this dairy staple.
Cultured ghee is rich in butyrate and that is why offers excellent therapeutic benefits for people suffering from constipation or irregular bowel movement, etc. Although there is no live culture in the dairy, it works as healthy as a probiotic.
Although both the products are ghee clarified butter, there is a line of difference between these two milk-made products. The raw materials are different, for example, clarified butter is made from dairy butter, but cultured ghee is made of cultured butter.
Normal or non-cultured ghee may have a high/mild aroma, but cultured ghee is always a high aroma product because of the impacts of fermentation. Other than the aroma, both the variety differs in taste too.
Non-cultured ghee is bland in taste and that is why it works as a first-class taste enhancer. Cultured ghee offers an intense buttery taste because of the fermentation process included in its manufacturing.
Both non-cultured and cultured ghee has long shelf-life, however, cultured ghee has a longer shelf life. You can store cultured ghee in the kitchen for a long without refrigeration support.
Concerning cultured ghee vs. ghee, the main difference lies in the ingredients. Cultured ghee is a zero lactose product, as it contains lactic acid only. If you are severely lactose intolerant, and you suffer from food sensitivity then cultured ghee is a better and safer option for you. The lactic acid of cultured ghee is a great savior for the food sensitivity problem.
The benefits of cultured ghee in the diet
It is gut-friendly: Cultured ghee contains butyrate, and that makes it a gut-friendly food item. Add ghee in your diet, and you will find a solution from problems like constipation, irritable bowel syndrome, etc.
It is helpful for natural weight loss: Cultured ghee contains health-friendly butyrate and Conjugated linoleic acid. Because of its large saturated fat content, ghee in the diet works as a filler food. As a cooking oil, it can control hunger pang and can restrict calorie intake. If you couple an active lifestyle with the ghee diet, it can help you in natural weight loss. However, you have to use ghee in moderation.
Ghee is good for brain health: Cultured ghee is nutritious for brain health. A restricted amount of ghee in the diet helps in maintaining brain health. According to Indian Ayurveda, ghee in the diet helps in improving memory boost, prevents the risk of memory disorder diseases, etc. Ghee in the diet can help students with improved concentration as well as offers supports seniors in memory retention.
It helps in smooth digestion: Cultured ghee is a digestion-friendly dairy. If you add it in the diet, it accelerates digestion and reduces the problem of high acidity, bloating, etc. The lactic acid in ghee helps in keeping the digestive system better functioning, and that proves supportive for maintaining good metabolism of the body.
Ghee in diet takes care of better eyesight: Ghee helps maintain good eyesight. It contains Vitamin A, and that is a known supplement for eye care by aiding eye vision.
Maintain the natural hydration level of the body: Pure cow ghee is a good quality natural moisturizer, and it helps in maintaining the hydration level of the body. It keeps the skin soft and internal tissues of the body soft and flexible.
Maintains bone health: Pure cow ghee contains some amount of vitamin K that helps in the absorption of calcium from other foods in the body and aids in strengthening bones. A moderate quantity of ghee in the diet is good for maintaining resilient bones.
If we compare cultured ghee vs. ghee, obviously cultured ghee is a better choice for lactose intolerants. It is more colon friendly and digestion-friendly. But people who are not dairy sensitive, organic grass-fed ghee is an excellent dietary choice for them.
If you are planning to add top-quality cultured ghee in your diet, you may count on Milkio 100% pure and grass-fed organic cultured ghee. The product is manufactured in New Zealand under a USFDA approved facility. Milkio cultured ghee is non-GMO and organic –certified by BioGro, NZ as well as and the USDA has endorsed the product for its 100% purity.
How to prepare ghee is all about its manufacturing process.
Ghee is cooked in two ways. In one way, unsalted dairy butter is boiled for separating the milk fat from it. In this process, the milk solids like lactose, casein gets removed from the milk butter along with the water vapors into it. It’s a long process and in this method, 100% pure cow is cooked in the boiling pot, which you can collect by using a strainer or a filter cloth.
There is another process of making ghee. In this process instead of using dairy butter, ghee manufacturers use cultured butter. Cultured butter contains lactic acid as the fermentation process converts lactose of milk into lactic acid and that makes cultured ghee completely lactose free chemically. Cultured ghee is high in aroma.
There are different methods of ghee preparation.
Besides the desi indigenous method, there are 4 other methods, which are the:
Direct Cream Method,
Creamery Butter Method,
Pre Stratification Method, and
In making cultured and uncultured ghee, boiling, and straining process is followed. Except, the desi indigenous method, the rest of the 4 methods are mostly commercial methods used for making good quality ghee.
Besides the followed method, the role of raw ingredients plays a vital role in ghee making. It is a researched fact that grass-fed cows offer better quality cow milk than grain-fed cow milk. Cow milk collected from an organic dairy farm is better in quality than the conventional non-organic dairy farms.
The quality of the raw ingredients and the ghee making process decides the level of aroma in the produced ghee as well as the storage friendliness of the produce.
“How long will ghee last” is an intricate question because generally, we find that milk made dairy products are quite sensitive in terms of storage.
But contrary to the common notion, ghee is unique in this aspect. Although made of milk, pure ghee is highly shelf-stable and you can easily store it in a common kitchen at least for 12 months from its date of manufacturing. You can store pure cow ghee in your kitchen without the support of refrigeration. However, you have to maintain a few storage conditions for enjoying ghee’s shelf-stable feature.
Store ghee clarified butter in an airtight container, preferably in a dark container with a tight lid.
Place the ghee container in a dry and dark shelf in your kitchen cabinet, away from unwanted exposure to heat and light.
Prefer using a dry spoon when you need to take out ghee from the jar.
Do not allow moisture to intrude the jar as moisture intrusion makes ghee spoilt.
Do not expose ghee jar under the sunlight: pure ghee is photo-sensitive and sun exposure may shorten ghee life.
How long will ghee last? There is really no fix rule or formula. But if you use unadulterated cow ghee with the aforementioned storage condition you will enjoy longer shelf life of your favorite dairy-staple.
It is a relevant question because ghee is considered as a healthy butter substitute. Butter releases a milky aroma and it offers both salted and unsalted varieties.
But ghee releases a nutty flavor, and it is mostly tasteless unless you use an infused ghee variety. Infused ghee is prepared with added flavor, but pure grass-fed ghee is a tasteless dairy product that you can use in all types of foods as a taste enhancer.
There is hardly any similarity between ghee and butter by its taste. If you use quality grass-fed ghee, you will get to feel a clear feel-good aroma of clarified butter that offers perfect prevention for your mood swing, which is not present in dairy butter. The taste of butter is almost milky but ghee clarified butter does not offer any milky taste even when used raw as a spread or in bulletproof coffee.
If you want to compare ghee and butter, you can find many differences.
But if your query is about the taste of ghee vs. butter, the answer is straightforward. Both of these dairy products taste distinctly different from each other. Although both of them are prepared from milk, ghee can work as a taste enhancer, while butter is not used for the same purpose for this taste difference.
It is a common question that homemakers, culinary artists, and health freaks often debate. The answer to this question yes, you can replace butter with ghee but strictly not the opposite option, which means replacement of ghee with butter.
But why ghee is a superior dairy product?
The goodness of ghee is the solid reason behind its superiority. Ghee offers a higher smoke point than butter and most of the other cooking oil cannot provide you. That is why ghee remains safe against high-temperature cooking like baking, sautéing, slow cook, etc. The smoke point of ghee vs. butter will show you 482° Fahrenheit vs. 320° Fahrenheit, where ghee is advantageous for cooking than butter.
Although ghee and butter both are milk-made products, ghee is a lactose-free dairy product but butter contains lactose. Lactose intolerants may have a food allergy with butter but ghee is a safe food for them. In terms of food sensitivity, ghee is a better alternative to butter.
Both butter and ghee can be used raw but butter is not shelf friendly. You have to store butter in the fridge. But ghee is a storage-friendly dairy product, which you can store in the kitchen without the support of refrigeration. These are the reasons, you can replace butter with ghee in the diet, but replacing ghee with butter is not a viable option. If your question is can I replace butter with ghee, the answer is yes, but you have to use organic grass-fed cow ghee for getting the best ghee benefits.