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. The fermentation step transforms lactose into short-chain fatty acids (notably butyrate), develops vitamin K2, and creates the deep, nutty aroma that distinguishes Bilona ghee from cream-based commercial ghee. Cultured ghee is also lower in residual lactose and casein, making it easier to digest for those with dairy sensitivities. Every jar of Anvayapure A2 Bilona ghee is cultured ghee.
