What is ghee?
Ghee is a type of clarified butter. Clarified butter is butter with the water and milk proteins removed, leaving a composition of 99-100% pure butterfat. Before that, butter is 16-17% water and 1-2% milk proteins (also known as milk solids). In other words, more concentrated in fat than butter, as its water and milk solids have been removed.
It has been used in Indian and Pakistani cultures for thousands of years. The term comes from the Sanskrit word meaning “sprinkled.” Ghee was created to prevent butter from spoiling during warm weather. In addition to cooking, it’s used in the Indian alternative medicine system Ayurveda, in which it’s known as ghrita.
Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of dahi, which is also called Bilona method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time.
Ghee has a higher burning point, making it favorable for frying and sautéing. Unlike butter, ghee retains most of the nutrients because it is treated with low heat (usually less than 100°).
Given that its milk solids have been removed, ghee does not require refrigeration and can be kept at room temperature for several weeks. In fact, like coconut oil, it may become solid when kept at cold temperatures.
What is Butter?
Butter is produced by churning cream until the fats separate from the liquid (buttermilk) and the butter is in a semi-solid state. Without it, cakes, biscuits and pastries wouldn’t have the same melting richness and tender texture. It’s also used in many classic sauces, such as beurre blanc, beurre noisette, beurre meunier and hollandaise. Added at the end of cooking, it gives richness and gloss to sauces. With a fat content of 80 per cent, butter isn’t exactly diet food, but a little goes a long way.
Most butter sold today is from cow’s milk but butter can also be produced from the milk of buffalo, camel, goat, ewe, and mares. In North America butter must contain at least 80 percent butterfat, a maximum of 16% water and 2% milk solids. Sometimes a coloring agent (Annatto) is added to butter to give it a deep yellow color.
Butter comes in two forms salted and unsalted (sweet). Unsalted butter has a shelf life of around 3 months refrigerated because it contains no preservatives. Salted butter has a longer shelf life (up to 5 months) because salt acts as a preservative. However, salt can overpower the sweet flavor of the butter and can also mask any odors.
Butter is generally sold in the pasteurized form in the United Sates. Commercially, it’s available in the following forms:
- Sweet cream
- Unsalted
- Salted
- Clarified (Ghee)
Butter vs Ghee: Key Difference
| Characteristic | Ghee | Butter |
|---|---|---|
| Definition | Clarified butter made from milk, with water and milk solids removed | A dairy product made from churning cream, containing water and milk solids |
| Production Process | Butter is the starting material; it’s simmered to separate milk solids and water | Cream is churned to separate butterfat from liquid (buttermilk) |
| Smoke Point | High smoke point, around 450°F (232°C) | Lower smoke point, typically around 350°F (177°C) |
| Shelf Life | Longer shelf life due to the removal of milk solids | Shorter shelf life due to the presence of milk solids |
| Lactose Content | Virtually lactose-free after the milk solids are removed | Contains lactose, which can be problematic for some lactose-intolerant individuals |
| Flavor and Aroma | Nutty, rich, and slightly caramelized flavor | Creamy, buttery, and slightly tangy flavor |
| Allergens | May be tolerated better by those with dairy allergies | More likely to trigger dairy allergies |
| Color | Typically golden or amber in color | Can range from pale yellow to deep yellow |
| Cooking Applications | Suitable for high-heat cooking and frying | Best for baking, sautéing, and low to medium-heat cooking |
| Nutritional Value | Contains higher levels of fat-soluble vitamins (A, E, and K) | Contains more water and lower levels of fat-soluble vitamins |
| Popularity | Widely used in Indian, Middle Eastern, and South Asian cuisines | Commonly used in Western cuisines |
| Cost | Often more expensive than butter due to the production process | Generally more affordable than ghee |
Key Takeaways
- Ghee and butter are both produced from cow’s milk, which means their nutritional values are similar.
- Ghee is clarified butter that has been cooked longer to remove all the water so it can be stored for longer periods (both refrigerated and at room temperature).
- Ghee is produced through heating butter to separate the milk and liquid from the fat. In this process, the milk becomes solid, and the remaining oil forms ghee.
- Butter is produced by churning cream until the fats separate from the liquid (buttermilk) and the butter is in a semi-solid state. Butter comes in many forms I.e salted, unsalted, sweet etc.
- Most butter sold today is from cow’s milk but butter can also be produced from the milk of buffalo, camel, goat, ewe, and mares.
- Ghee contains less dairy protein than regular butter. It also consists of fat-soluble vitamins, vitamin A and omega-3 fatty acids.
- Ghee is shelf-stable at room temperature for longer than butter because it is free of the milk solids that make butter spoil. Ghee will keep in the pantry for several months.
- In North America butter must contain at least 80 percent butterfat, a maximum of 16% water and 2% milk solids. Sometimes a coloring agent (Annatto) is added to butter to give it a deep yellow color.
- While both butter and ghee contain almost 100% calories from fat, ghee comprises a higher concentration of fat.
- Ghee originated in India and tends to feature in South Asian cuisine, while clarified butter is most often seen in the food of its mother country, France.
- Ghee is more widely sold in grocery stores, particularly specialty grocers, while clarified butter may require preparation at home.
- Ghee is good for sautéing, frying and roasting, whereas butter really only suits baking and low-heat cooking.
- Ghee has a higher smoke point than butter, so it won’t burn when you are cooking above a low temperature.