Mostly people ask us “what is the difference between ghee and cultured ghee“?
The answer is actually very simple. Ghee is made from milk, and cultured ghee is made from yogurt or curd. Cultured Ghee is known as Desi Cow Ghee in India, where the word desi means prepared with indigenous method.
We make pure desi ghee for people that are extremely dairy sensitive, and our Desi Ghee is prepared by Vedic process. If you are not extremely sensitive to dairy, there is essentially no difference between other ghee and cultured ghee. But if you are allergic to dairy, then pure desi ghee makes a world of difference. Now the question is – Where can I buy Desi Cow Ghee? Buy ghee online at our online store. Visit our website https://sureshdesighee.com/ to know more.
So what does making ghee from yogurt do? How does that help people with dairy allergies? And if it’s made from yogurt or curd, does that mean it’s fermented?
Well, yes and no. Yes, it’s fermented. But no, it’s not a source of live and active cultures. It’s kind of like a sourdough bread, where the kneaded dough is fermented and then baked into bread. Even though a sourdough bread is not a source of live bacteria or probiotic, the fermentation process makes the bread easier to digest.
Read our blog – Why The Pure Desi Cow Milk Ghee Is Costlier Than Normal Ghee?
The Fermentation Process
Milk contains lactose, a natural sugar which gives it delicate sweet taste. In order for the body to breakdown lactose into its basic components of simple sugars called galactose and glucose, an enzyme called lactase must be present.
Many people lack this valuable enzyme in their digestive system, resulting in a common digestive problem is known as lactose intolerance. In order to metabolize lactose, lactase should always be present.
During the fermentation process of milk or cream, lactose is converted into lactic acid. This makes for a much more digestible product for people.
In the normal process of making normal ghee, the lactose is removed when the milk solids are separated from the fat. This means that normal ghee does not usually cause a problem with lactose intolerance. However, Desi ghee is even better than other ghee for those with lactose issues, as lactose is converted into lactic acid during fermentation process.
Why Cultured Ghee (Desi Ghee)?
- Desi Ghee has a more buttery taste as a result of fermentation of the cream. Many people prefer the taste and fragrance 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 non-cultured Ghee.
- Our traditional Ghee recipe has been used for thousands of years. The ancient tradition of Ayurveda considers Desi Ghee important for strengthening Agni, our powerful digestive fire.
Qualities of cultured ghee according to Ayurveda
- Rasayana: This means nourishing all the tissues in the body. In Ayurveda after remove toxic substances from the body with Panchakarma, Rasayana formulations are given to nourish all the tissues and cells in the body.
- Madhur: Ghee is sweet in taste. There are six types of taste in the body and sweet or madhur is the first of these.
- Dipana: Cultured ghee is one of the best appetite stimulants and natural digestives. The concept of Agni is very important in Ayurveda as this science believes that a weak Agni is the cause of many diseases. Cultured ghee strengthens the Agni, improves digestion and appetite and therefore helps nutrients to reach the tissues.
- Chakshushya: Cultured ghee is beneficial to the eyes. It strengthens the eyes and eyesight. It is used to treat various eye problems.
- Reduce Vata and Pitta: Of the three Doshas or elements in the body i.e. fire, wind and water, cultured ghee helps control and decrease the former two. So those who suffer from excess body heat should always use cultured ghee in their diet.
- Beneficial to the complexion/enhances beauty: Consuming desi ghee regularly leads to a healthy glowing complexion.
- Ojaskara: Oja is a substance found in very small amounts in the body. It contains the best qualities of all the seven tissues of the body. Depletion of Oja leads to several mental and physical illness and is difficult to treat. Cultured ghee directly nourishes Oja and so should be a part of daily diet.
- Benefits the voice/speech: Cultured ghee helps build a strong and clear voice. Ayurveda uses ghee to treat many speech disorders.
- Smritikar/Medhya: Improving memory/increasing intelligence. Ghee is a very good natural brain tonic. It should be eaten regularly by children, and old people.
- Aayushyakara: Ghee actually increases the lifespan. Many studies have clearly shown that consumption of healthy fats like pure desi ghee increase the life span, promote longevity.
- Strengthening: Helps in generalized weakness and general debility post disease.