CulturedGhee6 - PowerPoint PPT Presentation
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CulturedGhee6
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Cultured ghee is cooked from cultured butter instead of milk butter as it is done with regular ghee. As a result, the process of fragmentation gets involved in cultured ghee making where then lactose of cow milk gets converted into lactic acid and increases the digestive quality of the ghee. Cultured cow ghee is completely free of lactose and that is why 100% safe for lactose-intolerant people. Milkio Cultured ghee is organic and Non-GMO certified by BioGro New Zealand. The company uses 100% grass-fed cow milk for making this ghee, and it is available both online and regular purchases. Cultured ghee sound different than usual ghee, which means it is different than usual ghee. The prime difference between normal ghee and cultured ghee is their making process and the starter ingredient. Usually, in making normal ghee, it is cooked from milk butter but if it is about cultured ghee, it is made from cultured butter – PowerPoint PPT presentation
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Title: CulturedGhee6
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Cultured Ghee What Makes It Unique?
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The prime difference between normal ghee and
cultured ghee is their making process and the
starter ingredient. Usually, in making normal
ghee or brown butter, it is cooked from milk
butter but if it is about cultured ghee, it is
made from cultured butter. Cultured butter is
prepared from milk and it is a process of natural
fermentation. But cultured ghee does not contain
any live culture or bacteria. Although there is
no bacterial in it, the fragmentation phase in
the manufacturing process makes it more
digestion-friendly. It is not probiotic in its
true sense of the product definition, but
vulture ghee works like a probiotic that helps in
digestion and it aids in healthy colon
management. 100 pure, Cultured butter is used
for making grass-fed cultured ghee. Cultured
butter is converted into cultured cream for
making cultured ghee. It is a lengthy but
authentic process, and it is the ayurvedic
process of making the best quality ghee, which is
digestion-friendly and enriched with several
therapeutic benefits if used in the diet. The
fragmentation phase of cultured ghee making
converts lactose in cultured cream into lactic
acid and that makes the ghee zero lactose
product. Lactic acid is digestion-friendly and
safe for the consumption of lactose-intolerant
people. Cultured ghee contains lactic acid and
that is why it works as a safe dairy product for
the consumption of milk-sensitive people. READ
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