Cultured ghee vs ghee is the latest diet fix dairy sensitives often face these days. Modern dieticians are widely recommending cultured 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.
Let’s explore the difference and similarity cultured ghee vs. ghee by studying cultured ghee vs. ghee comparison.
What is ghee? Cultured ghee vs. 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.
If we consider cultured ghee vs. ghee, 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.
Cultured ghee vs. ghee: The benefits of cultured ghee in the diet
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.