Ghee and butter are used as oil substitute for cooking food. The look and taste for ghee and butter are similar and they are usually sold next to each other in many grocery stores. Ghee is very popular in Asian countries and is also known as clarified butter and is considered healthier than butter. Despite the similarities, ghee and butter have many differences. Understanding their differences is very important as it will help you make the right choice while preparing food.
Ghee is prepared by melting the regular butter until all the water content and milk solids are separated. All the milk contents are caramelized and becomes solid which is then later separated from the oil. The final oil that remains is the ghee. Since, all the milk solids are removed it is also known as clarified butter. Ghee has a high smoke point than butter and makes it superior for cooking food. The smoke point for ghee is 485°F. Although ghee is a direct derivative of butter, it does not have any milk solids on it and makes it preferable for the lactose intolerant individuals. Ghee contains slightly more amount of fat and has high calories.
Butter is prepared by separating the milk from the cream and later the cream is beaten or shaken until it thickens. The thickened cream is now again separated from any remaining milk and washed which is then left to solidify. This solid form of the thickened cream is the butter. Butter has a low smoke point of 350°F and is not very suitable for frying foods. Also, butter is rich in milk contents and is not very suitable for people with lactose intolerance. Butter has less fat and calories compared to ghee.