What is cultured ghee" and how is it made differently (using cultured butter) compared to regular ghee?"

Question

What is cultured ghee? Learn how it's made from cultured butter and how this starting ingredient gives it a unique, slightly tangy flavor profile.

Answer 1

Cultured ghee is ghee made from cultured butter (butter that has been fermented), giving it a slightly tangy flavor and potentially enhanced digestibility compared to regular ghee, which is made from regular butter.

Detailed Explanation:

The key difference between cultured ghee and regular ghee lies in the starting ingredient: the butter. Regular ghee is made by melting regular butter over low heat. As the butter melts, the milk solids separate from the butterfat. These milk solids are then carefully removed, leaving behind pure butterfat, which is ghee.

Cultured ghee, on the other hand, begins with cultured butter. Cultured butter is made by adding live and active cultures (similar to yogurt cultures) to cream and allowing it to ferment. This fermentation process gives the butter a slightly tangy flavor and alters its composition. When this cultured butter is then used to make ghee, the resulting product retains some of that tanginess and may be easier to digest for some individuals due to the pre-digestion of lactose and casein by the cultures. The process of making cultured ghee is similar to regular ghee: the cultured butter is melted, the milk solids are separated and removed, leaving behind the pure butterfat.

Pro Tip:

When making either regular or cultured ghee, be patient and use low heat. Rushing the process by using high heat can burn the milk solids, resulting in a bitter-tasting ghee.