Cultured Ghee

About

Cultured ghee is ghee made from curd, not cream. Fresh cow milk is boiled and set into curd (dahi), then churned using the bilona method (bilona padati) to separate butter. The butter is slow-heated until it turns into golden, aromatic, danedar (grainy) ghee. This curd-culturing step is what sets it apart. Most mass-produced ghee skips the curd stage and separates cream directly from milk using machines, resulting in a different product in taste, texture, and nutrition.