Everything you should know about cultured vs uncultured ghee

  • August 11, 2021
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Cultured vs uncultured ghee is a diet concern. Are you dairy sensitive?

Cultured vs uncultured ghee is a dietary concern for all of use but for severely dairy sensitives, cultured ghee is safer option in the diet. However, knowing about cultured ghee benefit is an overall advantage.   

We hope that this post will provide you complete information about cultured vs uncultured ghee details.

Many people usually ask what is the difference between ghee and cultured ghee. The answer is pretty simple. Uncultured ghee,m also known as non-cultured ghee, is normally made from milk butter, and cultured ghee is made from cultured butter.

Cultured vs uncultured ghee
Cultured vs uncultured ghee

Cultured ghee is the most suitable for dairy-sensitive people, which usually undergoes through several lab testing methods. It is prepared from cultured butter, which makes high aroma and due to cultured bacteria, the lactose in milk turns into lactic acid entirely. 

If you are someone who is extremely sensitive to dairy products, then cultured ghee is the best for you because lactic acid works for the better comfort of your sensitive stomach.

However, if you are not  dairy sensitive, Cultured vs Uncultured ghee difference will not pose any major difference for you.   

Cultured ghee is usually prepared with the process of fermentation. Let’s understand the formation process in short.

Fermentation process

Normal milk contains lactose which is a natural sugar that gives sweetness to milk. You can say this sugar is a form of glucose, also known as galactose. To breakdown this glucose, an enzyme called lactase is necessary.

Many people lack this essential enzyme in their digestive system; thus, they face digestive issues whenever they take these things.

During the fermentation or culturing process of milk, the lactose is usually converted to lactic acid, making it more digestible for people having issues with uncultured dairy products.

In making cultured ghee, the lactose in the milk gets completely removed during the milk tretamnt process. In case of uncultured ghee, the boiling method and the ghee residue making method removes lactose from milk. 

Why cultured ghee?

Still wondering about the choice between Cultured vs uncultured ghee? Which is better and why you should use cultured ghee instaed of using common non-cultured ghee variety?

Both are good, but here we are going to share with you some advanced factors and valid points to use cultured ghee instaed of using non-cultured ghee. 

Why cultured ghee   
  • Normally due to fermentation, cultured ghee releases more buttery taste and offers creamy texture. Most people love the taste and aroma of cultured ghee mainly because of natural freshness and feel good taste.
  • Cultured ghee contains lactic acid, which is soothing and freindly for sensitive stomach also. 
  • Cultured ghee is also known as desi ghee as it is prepared mostly by using desi Bilona Method.
  • You will find several health benefits of cultured ghee in Ayurveda. 
 Which one should you purchase?

Cultured vs Uncultured ghee, which one should you purchase? The answer is simple if you have a dairy intolerance, then simply go with cultured ghee; otherwise, you can consume original ghee is always the best option; it also costs lesser than cultured category of products. 

Milkio  cultured Grass fed ghee is produced from grass fed cultured butter and the ghee offers the safety of high smoke point, which is 485 degrees Fahrenheit. It is a safe oil for high temperature cooking methods like baking, slow cooking, sauteing, etc. 

Milkio grass fed ghee is shelf-stable. You can preserve it at room temperature up to 18 months from the manufacturing date. The ghee is small-batch made, hand-crafted, and non-GMO verified product. If you want to buy Milkio Grass fed ghee, place your order at Milkio E-Commerce.   


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