Ghee made from fermented (cultured) curd rather than fresh cream, the traditional Bilona approach.
Cultured ghee is produced by first fermenting milk into curd using natural lactic-acid cultures, then churning that curd to extract butter, and finally clarifying the butter into ghee. Because the fermentation happens before the fat is ever heated, cultured ghee has a stronger, more complex aroma, which is what distinguishes Bilona ghee from cream-based commercial ghee. Every jar of Anvayapure A2 Bilona ghee is cultured ghee.
