How to make cultured Ghee at home | Desi Ghee | Ghee #shorts

What is cultured ghee and why it is unique? As implied by the name, cultured ghee is cooked from cultured butter. In regular ghee, dairy butter is used as the raw ingredient, but in the cultured ghee making process, manufacturers use cultured butter. The presence of lactic acid in cultured ghee is a boon for dairy sensitive consumers. Lactic acid prevents food sensitivity, which is mostly caused by the presence of lactose in this dairy staple. Normal or non-cultured ghee may have a high/mild aroma, but cultured ghee is always a high aroma product because of the impacts of fermentation. Other than the aroma, both the variety differs in taste too. Non-cultured ghee is bland in taste and that is why it works as a first-class taste enhancer. Cultured ghee offers an intense buttery taste because of the fermentation process included. Both non-cultured and cultured ghee has long shelf-life, however, cultured ghee has a longer shelf life. You can store cultured ghee in the kitchen for a long without refrigeration support. Concerning cultured ghee vs. ghee, the main difference lies in the ingredients. Cultured ghee is a zero lactose product, as it contains lactic acid only. If you are severely lactose intolerant, and you suffer from food sensitivity then cultured ghee is a better and safer option for you. The lactic acid of cultured ghee is a great savior for the food sensitivity problem. I already have shared a reel to make Ghee from butter, so please check the reels section and let me know if you can’t find.