Many people have difficulty distinguishing the difference between ‘ghee’ and ‘cultured ghee’. The answer is very simple to distinguish. While ghee is made from milk, the cultured ghee is made from yogurt or curd. Hence, cultured ghee is tastier, full of unique aroma and flavour. Cultured ghee makes a world of difference if you have dairy allergy. Cultured ghee is the authentic and traditional method that was used to make Desi ghee in India.
Typically, ghee is clarified butter. You may also call it ‘oil of milk’. Cultured butter is simmered until milk solids separate and then caramelise it over a low heat. This liquid gold passes through muslin cloth is bottled as cultured ghee.
Cultured butter with a slight lower smoking point is an absolute game changer in your daily cooking. The cultured ghee has a special position in Ayurveda because of great health benefits and healing properties. Cultured ghee is widely used for cooking in Indian sub-continent and other countries where Indian have settled.
Ghee that is made from yogurt goes through a fermentation process. However, it is not a source of live or active cultures. In fact, cream ferments into yogurt and then yogurt is churned into butter.
Milk contains lactose which is natural sugar. It gives a subtle sweet taste. An enzyme, lactase must be present in your body to breakdown lactose. The lactose components break down into simple sugars called galactose and glucose. Many people naturally lack this enzyme in the digestive system. Hence, it results in a common digestive problem is known as lactose intolerance. Therefore, lactase must always be present to metabolise lactose. During the fermentation process of milk or cream, lactose is converted into lactic acid. This makes for a much more digestible product for people.
Desi refers to Indian homeland, thus Desi Ghee refers to the traditional and authentic methods that were used to make ghee in India. It is better than the other ghee because it is cultured, full of flavour, aroma and taste. Desi ghee is the most important ingredient in Indian culinary experience. Normally Desi ghee is 100% milk fat, usually churned, yellowish colour with a nutty flavour that is perfect for cooking many foods and sweets. The use of Desi ghee dates back to ancient India when cooking oil did not exist.
Desi Ghee is often referred to ‘grandma’s time’. It was part of everyday life on the dairy farm owned and operated by my grandma. A generous serve of Desi ghee was always poured in dhal, a top rice and brushed on chapattis.
In Ayurveda, Desi ghee is believed to be very rejuvenating. It is one of the most easily digestible fats used for cooking. Desi ghee is a natural remedy for balancing the heat element of the body. It aids in digestion, prevents constipation and helps excretion of toxins. Eating half a teaspoon of Desi ghee is a great a way to detox and be healthy. Desi ghee is also known to be improving immune system and may help with bone development. It is also good for making bones stronger and helps with muscle growth due to its fat-soluble nutrients like vitamin A and E.
In previous times there has been many debates about ‘saturated fats its unhealthy reputation’. It is now a claim that appears to be questionable. These were constant advice between what is good and what is bad that made us ignore our granny’s advice.
The increasing burden of heart diseases are more due to our sedentary lifestyle and excess consumption of processed foods. However, anything in excess will produce negative results. It is time to go back to our roots and eat what our grandparents ate.