Cultured Ghee | Grass-Fed & Certified Organic Ayurvedic Ghee

Rooted in Ayurvedic tradition, Pure Indian Food's Cultured Ghee is a time-honored tonic made by gently simmering cultured, grass-fed butter to remove impurities like casein & lactose, leaving behind pure golden oil. This sacred food is revered in Ayurveda for its ability to nourish the body, strengthen agni (digestive fire), lubricate the tissues & support longevity.

Unlike standard ghee, cultured ghee is made from cream that has been naturally fermented before it’s churned into butter. This traditional process imparts a delicate tang & deeper flavor while increasing digestibility, even for those sensitive to dairy.

Use as a daily cooking oil or internal tonic to support digestive health, energy & vitality. With a naturally high smoke point, it’s ideal for sautés, stir-fries, drizzling over rice or spreading on your favorite baked goods.

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BENEFITS

• Strengthens agni & supports digestive health

• Nourishes the tissues (dhatus) & promotes ojas

• Free from lactose, casein & whey

• Made from grass-fed, organic cultured butter

• Batch-tested gluten-free

• Ideal for vata & pitta dosha

• High smoke point (485°F) for safe cooking

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HOW IT'S MADE

Pure Indian Foods' ghee is handcrafted in small batches from organic, grass-fed milk collected during spring through fall when cows graze on fresh green pasture. They follow the traditional Ayurvedic method of culturing the cream before slowly simmering the butter to remove all milk solids. The result is a rich, aromatic ghee with a slight tang, deeply nourishing & easy to digest.

This process removes almost all traces of lactose & casein, making it suitable even for those with dairy sensitivities.

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GHEE VS. CULTURED GHEE: WHAT'S THE DIFFERENCE?

Ghee & cultured ghee are both time-honored staples in Ayurvedic nutrition, known for their nourishing, grounding & digestive properties. But when it comes to digestive sensitivity, dairy intolerance & flavor complexity, cultured ghee offers something extra.

Cultured ghee is made from cream that has been naturally fermented before being churned into butter & clarified into ghee. This fermentation process breaks down the lactose—milk’s natural sugar—into lactic acid, creating a final product that is even gentler on digestion & well-suited for those with lactose intolerance or dairy sensitivities.

Even regular ghee is typically tolerated by those with dairy intolerance due to the removal of milk solids during clarification. However, cultured ghee adds an additional layer of digestibility & richness, making it a preferred option for many.

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WHY CHOOSE CULTURED GHEE?

Cultured ghee is more than just clarified butter—it’s a heritage preparation rooted in Ayurvedic wisdom & culinary tradition.

Here’s why Pure Indian Food's Cultured Ghee stands apart:

• Made from cultured, grass-fed butter for maximum digestibility

• Batch-tested gluten-free and to contain no more than 0.25% lactose & 2.5 ppm casein/whey

• Ideal for dairy-sensitive individuals seeking nourishment without compromise

• Rich, slightly tangy flavor that enhances cooking & herbal formulas

• Supports agni (digestive fire) & delivers nourishment deep into the tissues

• Recognized in India as Desi Ghee or ghee made using traditional, indigenous methods

This process does not produce live or active probiotic cultures—but it does create ghee that is deeply nourishing, energetically balanced & easier to digest for most.

Whether you're adding it to warm teas, sautés, kitchari, or your daily ritual, cultured ghee is one of the most therapeutic fats you can incorporate into your Ayurvedic lifestyle.

SIZE

14 oz glass jar

Infused with Ayurvedic Healing Mantra | Handcrafted in Small Batches with Love | Tested on Family & Friends

Please Note: This item ships directly from our supplier, so it will arrive separately from your other PAAVANI products & does not qualify for free shipping.

This product is not a source of live or active cultures.

 

This Indian woman is churning yogurt in an earthen pot to make cultured butter. Hand churning is no longer practiced to commercially prepare cultured butter.