Prices are checked against each store and labelled with when.
It checks today's price at every store, compares the alternatives and answers in about a minute.
This is certified organic grass-fed butter that is cultured with organic buttermilk for 2-3 days, then slowly cooked and strained into clarified butterfat. The culturing step turns lactose into lactic acid and gives the ghee a tangy, deeper flavor than plain ghee. It suits cooks who want a nutty, aromatic fat for sautéing, roasting and finishing dishes, and anyone comparing it with standard grass-fed ghee should expect a more complex taste rather than a different nutrition profile.
In stockReturn policy
Organic Cultured Ghee is a traditional style of ghee made from butter that is fermented before it is cooked. During culturing, beneficial bacteria convert naturally occurring lactose into lactic acid, similar to the process used to make yogurt. This gives the butter a deeper, more complex flavor.
It starts with certified organic grass-fed butter, the same butter used for Original Ghee. The butter is cultured with certified organic buttermilk for 2-3 days. It is then slowly cooked to remove all moisture, which lightly toasts the cultured milk solids. The pure butterfat is poured off and strained, leaving the solids behind.
The ghee is rich and aromatic, with a smooth, nutty, lightly tangy taste. It can be used for cooking, baking, or finishing dishes.
