The answer is actually very simple. Ghee is made from milk, and cultured ghee is made from yogurt.
We make cultured ghee for people that are extremely dairy sensitive, and our cultured ghee undergoes lab testing, as well. If you are not extremely sensitive to dairy, there is essentially no difference between regular ghee and cultured ghee. But if you are allergic to dairy, then cultured ghee makes a world of difference.
So what does making ghee from yogurt do? How does that help people with dairy allergies? And if it’s made from yogurt, does that mean it’s fermented?
Well, yes and no. Yes, it’s fermented. But no, it’s not a source of live and active cultures. It’s kind of like a sourdough bread, where the dough is fermented and then baked into bread. Even though a sourdough bread is not a probiotic or source of live bacteria, the fermentation process makes the bread easier to digest.
The Fermentation Process
Milk contains lactose, a natural sugar which gives it that delicate sweet taste. In order for the body to breakdown lactose into its basic components of simple sugars called glucose and galactose, an enzyme called lactase must be present.
Many people lack this valuable enzyme in their digestive system, resulting in a common digestive problem known as lactose intolerance. In order to metabolize lactose, lactase must always be present.
During the culturing/fermentation process of milk or cream, lactose is converted into lactic acid. This makes for a much more digestible product for many people.
In the normal process of making ghee, the lactose is removed when the milk solids are separated from the fat. This means that normal non-cultured ghee does not usually cause a problem with lactose intolerance. However, cultured ghee is even better than regular ghee for those with lactose issues, as lactose is converted into lactic acid during fermentation process.
Why Cultured Ghee?
- Cultured Ghee has a more buttery taste as a result of fermentation of the cream. Many people prefer the taste and aroma of cultured foods.
- Batch-tested for traces of “dairy” (no more than 0.25% lactose and no more than 2.5 ppm casein/whey). This testing has not been done for our regular Ghee.
- Our traditional Cultured Ghee recipe has been used for thousands of years. The ancient tradition of Ayurveda considers Cultured Ghee important for strengthening Agni, our powerful digestive fire.
- Cultured Ghee is known as Desi Ghee in India, where the word desi means prepared with indigenous method.