Many people make ghee by collecting the cream and allowing it to ferment naturally. However, this is not a healthy practice. When the cream is cultured, the ghee tastes better, smells better and has a better consistency. Most of all, it is healthier and the acidification process can be controlled.
If you want to commercially produce ghee that is much better than what you get, you can do it with a starter culture from us. You’ll find that the cost is so minimal while it gives you all these advantages.