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.