A true Farmhouse Premium Ghee made from Raw, Unpasteurised and Unhomogenised Milk. A premium Ghee that comes from an ancient breed of well cared for Cows. They only give a small amount of milk, high in protein and a rich fatty-acids profile. Our Cultured Ghee is truly prebiotic and probiotic Ghee rich in natural digestive enzymes. It is rich in Lactic Acid instead of Lactose. The Lactic Acid of Cultured Ghee is a great saviour for the food sensitivity problems. Cultured Ghee is quite versatile as it tastes delicious on its own and is also the healthiest cooking oil. Use it in your daily sautéing, searing, frying and baking. Finish your hot meals with a golden glaze of our Cultured Ghee. A teaspoon or two in your hot milk, soup, tea or coffee makes a nutrient rich drink. Also beneficial for skin and scalp nourishment. Cultured Ghee is also known as ‘Desi Ghee’ in India. A strong aromatic Ghee with a faint tartness and an acquired taste.
Product Description :
The only UK Ghee that is produced using the raw cream with the finest lactic cultures. Ghee Appétit Cultured Ghee is the freshest Ghee one can get, as cream churned from milk still warm and fresh after leaving the cow within 24 hours. The process of fermentation is a slow process, and the cream is hand paddled to churn the butter.
We are stubborn in our processes when trying to produce the highest quality ghee on the market. This ensures that you get the maximum amounts of Vitamin A, D, E, K2; along with CLA, Butyric acid, Omega 3 & Omega 9 essential fatty acids. On top of that, our Cultured Ghee is also rich in B & C Vitamins and Vit-D. In a nutshell you will get all the gut healing and immunity building nutrients.
Our Ghee is made exactly as our ancestors would make it under the Ayurvedic recipe. We do this to ensure that Ghee does not lose its ancestry in terms of its taste, grainy texture and health benefits. We also cook Ghee in the most saatvic (peaceful) environment at our beautiful village farm. A truly Ayurvedic, Alchemical and Remedial Superfood!
Benefits of Cultured Ghee:
The goodness of Ghee Appétit Cultured Ghee lies in its Lactic Acid Bacteria. It is produced using the raw cream with the finest lactic cultures. The lactic acid bacteria converts lactose to lactate and then lactate to butyric acid. The Lactose is thus 100% destroyed and casein remains as pre-digested by the bacteria.
The two-stage fermentation process creates a potent Butyric Acid formation in Cultured Ghee.
Some of the benefits thus derived are:
Some Interesting Facts about Ghee:
|of which saturates:
of which sugars:
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