Cultured ghee is a traditional style of ghee made from butter that has first been gently fermented. During culturing, beneficial bacteria convert naturally occurring lactose into lactic acid, similar to the process used to make yogurt, creating butter with a deeper, more complex flavor.
We begin with certified organic grass-fed butter (the same butter from our Original Ghee), which we culture with certified organic buttermilk for 2-3 days. The butter is then slowly cooked to remove all moisture, allowing the cultured milk solids to lightly toast. The pure butterfat (the ghee) is carefully poured off and strained, leaving behind the solids.
The result is a rich, aromatic ghee with a subtle tang and depth of flavor that sets it apart from traditional ghee.
Why Cultured Ghee?
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Butter is cultured before cooking, developing deeper flavor
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Naturally occurring lactose is converted during fermentation
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Slowly cooked and traditionally clarified
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Smooth, nutty, and lightly tangy taste
Savor the distinctive character of Organic Cultured Ghee, crafted with care using time-honored methods. Ideal for cooking, baking, or finishing dishes where flavor matters.
Certified Organic by the Iowa Department of Agriculture and Land Stewardship
Certified Kosher by the Chicago Rabbinical Council
