Original Ghee and Cultured Ghee

"Cultured ghee" and "original ghee" are two variations of clarified butter that have differences in their preparation methods and flavor profiles.

1. Original Ghee: This is the traditional form of ghee, made by heating butter until the milk solids separate and are then strained out. The result is a clear, golden liquid with a rich, nutty flavor. Original ghee is versatile and commonly used in Indian and Middle Eastern cuisines for cooking, frying, and flavoring dishes.

2. Cultured Ghee: Cultured ghee, also known as "cultured butter ghee" or "fermented ghee," is made from cultured butter. Cultured butter is made by adding live bacteria cultures to cream before churning it into butter. This fermentation process gives the butter a tangy flavor similar to sour cream or yogurt. When this cultured butter is then clarified into ghee, the resulting product retains some of that tanginess along with the nutty flavor characteristic of ghee. Cultured ghee tends to have a more complex flavor profile compared to original ghee, with hints of sourness from the fermentation process.

Both types of ghee have their own unique qualities and can be used interchangeably in cooking depending on personal preference and the desired flavor profile of the dish. Cultured ghee might lend a subtle tanginess to dishes, while original ghee offers a more straightforward, nutty flavor.