I needed to make some more ghee last night, so I got Humboldt Creamery's unsalted butter, and noticed that it has lactic acid in the ingredients:
Pasteurized Organic Cream, Lactic Acid.
It still made excellent bright yellowy orange ghee but I wondered about LA. I also bought several of their regular salted variety and of course there is no lactic acid in that one.
Does anyone know if I should not purchase the unsalted product because of the lactic acid?
asked byJack_Kronk (18472)
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on March 04, 2011
at 04:11 PM
Helen was on the right track. It was presumably added to give the butter a little tang like cultured butter has. The industrial short cut. The other reason it could have been added is to shift the pH of the butter to make it less susceptible to spoilage organisms. To my knowlegde there is nothing harmful about lactic acid; we eat pleanty of it from natural sources. That said, with our general bias here for real whole food, I'd prefer to make my own cultured butter or pay up for the naturally cultured stuff at the store.