Our micro-batch cultured ghee is so special. It has the most delicious, cheesy & nutty flavour - if you already like our grass-fed ghee, wait until you try this! No added flavor, it is made of cream from pasture-raised cows in New Zealand, which was fermented with kefir for several days, churned into butter, and into ghee.
Unlike our unfermented grass-fed ghee, our fermented ghee is made not from butter directly, but from organic cream. The cream is fermented with milk kefir for about a week until it develops the most amazing cheesy aroma. It is then churned until it is separated into buttermilk and butter. The butter is washed in iced water, then cooked under low-flame to be clarified.
Since kefir works on eating virtually all the lactose in cream and breaking down milk protein (casein) into more digestible forms, the end product has only a trace of those, which make this ghee even more desirable to those who could be sensitive to milk products.
Like our unfermented grass-fed ghee, this fermented ghee is also shelf-stable, and has high smoke point, which makes it suitable for cooking.
Ghee contains essential fatty acids such as Omega 3 and Omega 6, and rich in Vitamins A, D, E and K.
No refrigeration is required, but in the fridge, you can keep it up to a year.
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