How do you make cultured ghee is all about ghee manufacturing!
The specialty of the cultured ghee making process is here a ghee manufacturer uses cultured butter as the raw ingredient instead of using unsalted dairy butter. The cultured ghee making process is an authentic age-old traditional process where the best authenticity of the raw ingredients and the process religiously maintains so that the product reached its optimum standard.
How do you make cultured ghee is not about the product making skill only!
Also, It is about procuring cultured butter for making this special dairy staple. Cultured ghee is different than non-cultured ghee as pure cultured ghee contains lactic acid, whereas non-cultured ghee contains lactose. Because of lactic acid, cultured ghee acts as highly digestion-friendly and if the ghee is added to the diet, it helps in maintaining a healthy colon.
Cultured grass-fed ghee is prepared by boiling the cultured butter for an extended time. The boiling process eliminates the moisture content of the ghee and the ghee is produced with high aroma.
Only the best quality grass-fed cow milk is collected for making 100% grass-fed cultured clarified butter which can stay stored in a kitchen for the next 12 months from its date of manufacturing.
You can make cultured ghee at home, however, ghee companies are nowadays using professional and commercial processes for making cultured ghee for business supply.
The dairy experts will say yes against this query as cultured butter is used for making cultured ghee. Cultured ghee is high aroma ghee butter which is a zero lactose dairy product. Instead of lactose, cultured ghee contains lactic acid as cultured ghee contains lactic acid.
Cultured grass-fed ghee is a more digestion-friendly dairy product than normal ghee butter and helps in better ingestion. The lactic acid works as a colon friendly ingredient supplement, and that is why without having any live culture in the product, it works like a probiotic product that soothes digestion and helps in better gut management.
Cultured butter words as a raw ingredient of cultured ghee and the butter are boiled in a slow cooking process to extract moisture out of it. Cultured butter is made from raw milk and it is treated with yogurt for introducing the fermentation process in it. As cultured butter offers a more intense buttery aroma, cultured ghee produced from cultured butter releases high aroma naturally.
Milkiocultured organic ghee is organic and NON-GMO certified by BioGro New Zealand. It is USDA certified for its 100% purity. Cooked from cultured butter, Milkio Organic grass-fed ghee is shelf-friendly and high aroma product that contains lactic acid for better digestion and it safeguards lactose intolerants from the risk of a dairy allergy.
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.