Cultured Ghee or Desi Ghee 150g

Cultured ghee is made by simmering unsalted butter over low heat until the milk solids separate from the liquid fat. To make cultured ghee, we use the following steps:

The milk is first separated from the cream. The cream is then cultured into cultured cream by adding a small amount of natural culture and allowing it to ferment. The cultured cream is then churned into cultured butter, and then the cultured butter is heated over low heat until the milk solids separate and sink to the bottom. The clear golden liquid on top is the ghee, which is carefully separated from the milk solids and strained to remove any remaining impurities.

We make cultured ghee for people that are extremely dairy sensitive, Most of the fat present in ghee is saturated fat. It also contains cholesterol. Ghee is also rich in vitamin A, vitamin E and vitamin K if the source of ghee is the milk from grass-fed cows. It also contains butyric acid.