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.