What butter cultured variety is used for?

Cultured butter is widely used for making cultured ghee but what is the specialty? It is the unsalted form of butter that is slightly different from regular butter. To make the butter cultured, the milk cream is fermented with live bacteria which gives it a tangy flavor and creamier texture. Cultured butter is creamy, more buttery in flavor, and has a high melting point than ordinary butter. But what are the benefits of cultured butter ghee?

1. Cultured butter is a much healthier version than regular butter. Regular butter is used from milk cream without any fermentation process.

2. The fermentation process converts the lactose into lactic acid which is great for the consumption of dairy-sensitive people.

3. Regular butter contains a rich amount of lactose and casein which is not safe for lactose-intolerant people. But cultured butter ghee contains lactic acid which helps indigestion.

4. The creaminess of cultured butter is much better than regular butter. As a result, ghee made from the butter cultured gives the product a tangy taste and creamier.

The cultured butter is boiled so that the impurities are removed and the pure milk fat remains. Cultured butter ghee is the perfect addicting for spreading over your toast or for baking. The rich creaminess of cultured butter is so satisfying that you will get your desired taste and flavor in your dishes. While purchasing, make sure the ghee is made from grass-fed cow's milk only so that you can get maximum health benefits.