Cultured vs uncultured ghee is a diet concern. Are you dairy sensitive?

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

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

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

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

If you are 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, the Cultured vs Uncultured ghee difference will not pose any significant difference.   

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 glucose form known as galactose. To break down 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 wholly removed during the milk treatment process. In the case of uncultured ghee, the boiling method and the ghee residue-making method remove lactose from milk. 

Why cultured ghee?

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

Both are good, but here we will share some advanced factors and valid points to using cultured ghee instead of non-cultured ghee. 

Why cultured ghee   

• Generally, due to fermentation, cultured ghee releases a more buttery taste and offers a creamy texture. Most people love the taste and aroma of cultured ghee mainly because of its natural freshness and feel-good taste.
• Cultured ghee contains lactic acid, which is also soothing and friendly for sensitive stomachs. 
• Cultured ghee is also known as desi ghee as it is prepared mainly by using the 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 the cultured category of products. 

Milkio cultured Grass-fed ghee is produced from grass-fed cultured butter, and the ghee offers the safety of a 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 manufacturing. The ghee is a small-batch made, hand-crafted, and non-GMO verified product. If you want to buy Milkio Grass-fed ghee, place your order at Milkio’s online shop.   

If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.

Reference Links:

• Ghee
• Butter