Cultured ghee meaning: How it is unique as a dairy product
Cultured ghee meaning is nothing intricate. Unlike regular ghee, cultured ghee gets prepared from cultured butter. Like other cultured products, cultured ghee does not contain any live culture, but it contains something unusual than non-cultured ghee. It is lactic acid instead of lactic acid.
Like pure ghee, cultured ghee is shelf-stable. You can preserve cultured ghee for 12 months from its date of manufacturing. You don’t need to provide refrigeration support to store the ghee in your kitchen. An air-tight and preferably a dark glass container is the most suitable option for storing cultured ghee in your pantry.
When cultured butter goes through the boiling phase, unlike non-cultured ghee, there is no obligation of eliminating lactose via the burning process. Due to the presence of lactic acid, cultured ghee is completely risk-free of food allergy. Even severe dairy sensitive people can enjoy this dairy product without any problem of food sensitivity.
Non-cultured ghee may contain little amount of lactose because lactose gets eliminated only by the process of boiling. But for cultured ghee, all lactose in the butter gets converted into lactic acid. Because of lactic acid, cultured ghee functions more as a digestion-friendly dairy product than any non-cultured ghee variety.
Cultured ghee for gut care
Cultured ghee contains a liberal amount of butyric acid, which makes it a natural food for irregular gut health. People suffering from constipation, irritable bowel movement, or spell of diarrhea will find relief by adding this dairy product in the diet. Cultured ghee is a natural laxative, and it can flush toxin out of our digestive system.
Cultured ghee for natural weight loss
Besides lactic acid, cultured ghee contains lots of saturated fats. It is a high-calorie fat-based dairy product that works as a filler food when added to the food. You can use ghee as raw as well as your cooking oil. Ghee in the diet controls hunger pang and thus can restrict calorie intake. If you can integrate a healthy lifestyle, exercise, and regular habit of adequate rest along with ghee in the diet, it results in natural weight loss.
Cultured ghee as an immunity booster
Cultured ghee contains multiple nutrients like some fat-soluble vitamins, antioxidants, heath-friendly fatty acids, etc. Its nutrients like butyric acid, Conjugated linoleic acid, Omega 3 and 6 fatty acids, etc. help in boosting the natural immunity level of the body.
Ghee in the diet is good for brain health
Ghee in the diet is especially helpful for maintaining brain health. The good fat and the vitamins in this dairy staple nourish brain cells and support in maintaining good memory power. Ghee in cooking is an ancient Ayurvedic remedy to improve the concentration level of the kids. Organic Ghee in the diet is nourishing for aged people as it helps them in retaining memory power, and simultaneously prevents memory-related disorders like dementia from the subset, etc.
Ghee and bone health
Cultured ghee contains a K2 vitamin. The vitamin helps in absorbing calcium from other foods, and that makes bones strong and sturdy. Researchers have medically tested that k2 in ghee helps the body in the absorption of calcium from other foods. It also helps in extracting calcium deposited in the artery, and besides fortifying bones, ghee helps in unclogging arteries from unwanted calcium deposits. Moderate cultured ghee in the diet is supportive of bone health as well as it is helpful for cleaning arteries from their unwanted calcium deposits.
Cultured ghee offers a higher smoke point, which is higher than any other common cooking oils as well as higher than dairy butter. For an obvious reason, cultured ghee acts more stable against high temperatures. You can use cultured ghee as a cooking oil in baking, sautéing, deep-frying, etc. Because of the high aroma, cultured ghee acts as a great seasoning healthy fat for salads and roasts.
Because of the high smoking point, ghee as cooking oil is safe: with ghee cooking, you can have lesser inhibition of combating harmful free radicals in the body, which can act as a trigger of inducing carcinogenic disease in the health system.
Cultured ghee is shelf-stable
Besides all these varieties of health benefits, cultured ghee offers a unique characteristic that despite its milky origin, ghee is highly shelf-stable. Consumers can buy and store it in the kitchen without the support of refrigeration. However, you have store cultured ghee in a glass jar or an airtight plastic jar.
That’s all about cultured ghee meaning as well as about the benefits of this dairy staple. Cultured ghee may not have any special significance for the common people who do not have the problem of lactose intolerance. But for the people with severe lactose intolerance and food sensitivity, cultured ghee can offer protection from the risk of allergy.
Are you looking for the best quality cultured cow ghee?
You may try Milkio cultured cow ghee, a 100% grass-fed cultured ghee, a pure New Zealand product.
Milkio cultured ghee is a 100% natural and non-GMO product. The organic and non-GMO claim of the product is certified by BioGro, New Zealand. The purity of the Milkio cultured ghee product is verified and endorsed by the USDA.
Why would you use ghee instead of butter is a tricky query where you have to compare both the items to understand their scope of use, respectively.
Ghee is prepared from butter, which means ghee is a more refined dairy product than butter, and that is why ghee is also known as clarified butter.
But there are some definite differences between ghee and butter.
Organic Ghee is a lactose-free product, but butter is not free of lactose. Lactose causes allergy for lactose intolerants, and ghee is completely free of lactose, hence for lactose intolerant ghee is a better option. There is a chance of bloating and stomach upset after butter consumption, but with ghee, there is hardly any risk of lactose intolerance or good sensitivity.
In terms of smoking point, ghee offers 482-485° Fahrenheit, which is higher than the butter (320° Fahrenheit).In terms of safe cooking, ghee is a better cooking oil than butter because of the higher smoking point.
Butter offers salted or unsalted taste with a milky aroma. But grass-fed ghee does not have any taste. It is of a blunt taste, but when ghee gets added to food, it works as the taste enhancer of the dish. It is more convenient to use ghee than butter for its shelf-friendliness.
You can store ghee in your kitchen for 12 months from the date of its manufacturing without refrigeration support, but for butter, you cannot store it that long.
Which is healthier ghee or clarified butter is a question of product comparison as both are dairy items, and both of these are milk-made products, and manufacturers make it from milk butter. In many places, ghee and clarified butter are considered the same and used interchangeably.
But there is a fine line of difference between the two.
When milk butter is boiled constantly till the milk fat gets separated and casein and lactose get eliminated. The golden yellow liquid that remains in the boiling pot is the clarified butter. When clarified butter gets further boiled, it becomes caramelized and takes a slightly granular texture.
In terms of health and potential, both ghee and clarified butter are the same as it is full of saturated fats. Both of them contain the same nutrients and fatty acids; however, ghee is more shelf-friendly than clarified butter.
But if you are wondering about which is healthier ghee or clarified butter”, then both are the same products you can use in your food. Ghee has a slightly higher smoking point, hence in terms of safe cooking ghee is a better cooking oil than clarified butter.
Ghee and clarified is healthy for consumption under two conditions.
It has to be a restricted amount and next is the lifestyle of the ghee consumer has to be active. Otherwise, ghee consumption may turn harmful to health.
The making process of cultured ghee is extremely vital because the process decides the aroma of the product and the authentic quality of the ghee. It is the reason behind the versatile health benefits and other unique features if cultured ghee.
The process of cultured ghee making can be tried at home on small scale. Cultured ghee can be prepared in bulk by using the commercial process also. However, there is a basic difference between non-cultured ghee manufacturing and cultured ghee manufacturing, and the difference is about the raw ingredient of both the product. Non-cultured ghee is prepared from unsalted dairy butter, but cultured ghee is prepared from cultured butter only.
In the making of cultured butter, pure milk is converted to cultured butter by adding culture in it. In cultured butter, lactose of milk gets converted to lactic acid. The lactic acid of cultured ghee works soothing for digestive trouble and it soothes the gut also.
Cultured ghee in the diet is helpful in many ways.
Cultured ghee is made by boiling cultured butter. It is a slow cooking process, in which the moisture part of the butter gets eliminated and ultimately ghee butter remains left in the boiling pot. It is a high aroma product, and you can store the ghee for a long time without refrigeration support due to its storage-friendliness.