What is the difference between ghee and cultured ghee?

In terms of product specification, both are milk made dairy products, but there is a steep difference between the two.

Unlike non-cultured ghee, cultured ghee is cooked from cultured butter, which contains lactic acid instead of lactose of milk. This may seem like a small difference, but for the people with severe lactose intolerance, this small difference causes much relief and the most wanted food safety.

Let’s take a quick look here about the difference between ghee and cultured ghee. While common ghee is cooked from unsalted dairy butter, cultured ghee is prepared from cultured butter only.  

In non cultured ghee, lactose is removed by the boil and burn process, but for cultured ghee lactose of milk gets chemically converted in lactic acid, which is a great relief for lactose intolerants.

Non-cultured ghee may offer you high aroma or lesser aroma product but cultured ghee mostly offers high aroma dairy products.

Both cultured and non cultured ghee are storage-friendly, hence you can store them in the kitchen without refrigeration support, but cultured ghee is more storage-friendly and non-cultured variety. 

If your question concerns what is the difference between ghee and cultured ghee:

The answer is it is different where the raw ingredients are concerned. Secondly, cultured ghee offers a high aroma that non-cultured ghee often lacks.

It is the safest ghee clarified butter for severely lactose-intolerant people with zero risks of food sensitivity.


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