06/09/2025
While both butter and ghee start from the same base - cream or milk - their paths diverge significantly during production. Butter retains milk solids and water, giving it a creamy texture and milky flavor. On the other hand, ghee is clarified butter, where the milk solids are removed, leaving behind pure butterfat with a nutty, rich flavor and a higher smoke point of about 482°F, making it perfect for high-heat cooking.
For those with lactose intolerance, ghee is a clear winner as there is little to no lactose and casein, thanks to the clarification process. This also contributes to ghee's longer shelf life, allowing it to stay fresh at room temperature, while butter usually requires refrigeration.
Nutritionally, both offer vitamins A, D, and E, but ghee boasts a concentrated source of these fat-soluble vitamins due to the removal of milk solids. However, both are high in saturated fat, and moderation is key to maintaining a balanced diet.
Whether you're sautéing, baking, or spreading, your choice between butter and ghee can impact your flavor experiences, dietary compatibility, and nutritional benefits. Choose wisely for a healthier, tastier culinary journey!
