Inspired by the founder's grandmother, Ajji’s began with the kind of ghee many of us grew up with but rarely found on the shelf: cultured, slow-made and full of flavour. Today, we make it in small batches in London using single-source British grass-fed dairy, so more kitchens can experience proper ghee made the long way.
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Shop Our Ghee
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Original Cultured Ghee
Regular price From £11.00 GBPRegular price -
Rosemary Pink Salt Cultured Ghee
Regular price £8.00 GBPRegular price -
Chilli Garlic Cultured Ghee
Regular price £8.00 GBPRegular price -
Honey Saffron Cultured Ghee
Regular price £8.00 GBPRegular price -
Cultured Ghee Sampling Set
Regular price £10.00 GBPRegular price
What is cultured ghee?
Cultured ghee starts with cream that has been fermented before it is churned into butter and slowly cooked into ghee. This is the traditional way of making ghee across many South Asian homes, and it gives the final ghee a deeper, nuttier and more rounded flavour.
How is cultured ghee different from regular ghee?
A lot of modern ghee is made by simply melting butter and removing the milk solids. Cultured ghee begins earlier in the process. The cream is cultured first, then churned, then slow-simmered. That extra time and fermentation build flavour before the ghee even reaches the pan.
What makes Ajji’s different?
At Ajji’s, we make cultured ghee slowly in small batches in London. We start with cultured cream, churn it into butter, and slow-simmer it into deep, nutty, golden ghee. No shortcuts. Just proper ghee, made the long way.
Is cultured ghee a better fat?
Cultured ghee is a traditional cooking fat made almost entirely of fat, with most of the water and milk solids removed. It naturally contains a mix of fatty acids, including short-chain fatty acids such as butyrate, and fat-soluble vitamins such as vitamin A. Like all fats, it is best enjoyed as part of a balanced diet.
Why cook with cultured ghee?
Cultured ghee has a rich, nutty taste and a naturally high smoke point, making it useful for both everyday cooking and high-heat cooking. Use it to fry spices, roast vegetables, crisp potatoes, cook eggs, sear steak, finish dal, melt over rice or add depth to simple meals.
Is cultured ghee only for Indian food?
Not at all. It has its roots in South Asian kitchens, but it belongs in any kitchen that values flavour. Use it where you would use butter or oil: on toast, in rice, over vegetables, through pasta, with roast potatoes, for searing meat, or as a finishing fat.
Why does my ghee look grainy or change texture?
Good ghee is not meant to look the same all year round. It may be smooth, grainy, semi-solid or liquid depending on the temperature of your kitchen. This natural change in texture is normal and does not affect the quality of the ghee.
Does cultured ghee need to be refrigerated?
Original ghee is naturally shelf-stable when stored in a clean, dry jar away from heat, moisture and direct sunlight. Always use a dry spoon. Flavoured ghees are best refrigerated once opened and used within the recommended time.
Made from memory. Built in London.
