Butter vs ghee: what's the difference
Ghee is made from butter: it is simmered until the water evaporates and the milk solids settle and brown. The result is almost pure milk fat with a nutty aroma.
| 🧈 Butter | 🧈 Ghee | |
|---|---|---|
| Raw material | Cream | Butter |
| How it's made | Cream is churned: the fat globules clump together and the buttermilk separates | Butter is simmered for a long time, the foam is skimmed off and the clear fat is poured off the sediment; longer than ordinary clarified butter |
| Fat content | Usually 72.5–82.5% | About 99% |
| Taste | Creamy | Nutty and aromatic; heated to 120 °C, the flavour is stronger than at 100 °C |
| For frying | Burns over high heat because of its proteins and water | Smoke point around 250 °C, suitable for frying |
| Shelf life | In the fridge | Longer than butter; kept in a dry, airtight glass jar away from sunlight |
| Origin | Known in the Middle East since the Neolithic; a Sumerian tablet from around 2500 BC describes how it was made | The Indian subcontinent; used in cooking and rituals |
Which to choose
For sandwiches, dough and sauces over low heat, use butter. For high-heat frying, Indian dishes and long storage, ghee is more convenient. Note that ghee is still a dairy product.
Sources
Themes
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