There’s a lot of buzz around ghee and clarified butter these days. They’re appearing in health blogs to restaurant kitchens. But what are they? Is ghee the same as clarified butter? And what is the difference between them and regular butter? All these questions must be going through your mind, right? Don’t worry, we will try to answer all these for you today.
If you are trying to find a better alternative when it comes to cooking oils, avoid dairy products or simply wondering what the big deal is when it comes to ghee vs butter, we will break it all down below. Finally, we will take you to a simple and easy clarified butter recipe that you can make at home.
Before going to the recipe first, What Is Clarified Butter?
Clarified butter is butter that has been cooked gently to allow the water and milk solids to separate out, leaving only pure butterfat. You are taking butter down to its cleanest, richest form.
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This process is very easy to carry out: butter is melted and allowed to simmer, the foam is removed, and the solids are strained. You are then left with a golden, smooth fat with a high smoke point (roughly 450°F or 230°C), which means it will not burn as easily as normal butter when frying or roasting.
Then, What Is Ghee?
Ghee begins as clarified butter does, but goes a step further. Once the milk solids have been separated, you continue cooking the butter until the solids themselves turn a bit brown and impart the distinct deep nutty aroma and flavor to ghee.
An interesting fact is that in South Asia, ghee is a kitchen essential and has been utilized in cooking and Ayurvedic medicine for centuries. It is not merely a fat, it is a staple of sub-continental cuisine.
Clarified Butter vs. Ghee: What’s the Real Difference?
Ghee is created by simmering normal butter and filtering the water and milk solids. What you are left with is pure butterfat, clean, golden, and neutral flavored. It is excellent when cooking at high temperatures without getting burned.
Ghee, however, goes a step ahead. Once the butter is melted and the milk solids have separated, it is cooked further. This extra simmering causes the milk solids to brown, then they are strained out, which makes ghee richer and more nutty in flavor and slightly toasted aroma.
You can say that ghee is similar to clarified butter with a slight extra attention, but it has much more character, making it a bit special.
They both are great options to be used in high-heat cooking due to their high smoke points; however, when you want a richer flavor or cook a dish that would benefit from a little more flavor, ghee is a better option.
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What Is Ghee Butter Made Of?
It’s prepared using a single ingredient: unsalted butter. That’s it. But the end result of the process is a 100% butterfat golden fat, with no water, no milk solids, and no lactose or casein. The reason is that most individuals who have lactose sensitivities can tolerate ghee.
Quality Butter, especially grass-fed, will also provide you with a good dose of vitamins such as A, D, E, and K, and beneficial fatty acids such as butyrate and CLA.
Why Ghee Might Be Better Than Butter
We’re not knocking butter. Butter’s delicious. But in certain situations, ghee just performs better:
1. It’s more heat-stable
Butter has a low smoke point and can burn easily. Ghee, on the other hand, can take the heat, literally. It’s perfect for searing, frying, and roasting.
2. It lasts longer
No milk solids means no spoilage (or at least, not for a long time). Ghee can be kept in the pantry for a few months or in the fridge for up to a year.
3. It’s easier to digest
Ghee is lactose-free and casein-free, making it a solid choice for people with mild dairy sensitivities.
4. It tastes better (for some dishes)
The browned milk solids in ghee give it a deep, toasted flavor you just don’t get from regular butter. It adds something special to dishes, especially Indian food.
A Simple Clarified Butter Recipe (And How to Make Ghee)
You can find ghee in most grocery stores now, but it’s super easy (and cheaper) to make at home.
Ingredients:
- 1–2 sticks of unsalted butter
Tools:
- Small saucepan
- Fine mesh strainer
- Cheesecloth or paper towel
- Jar with lid
Method:
To make clarified butter:
- Cut the butter into cubes and melt it slowly over medium-low heat.
- Let it simmer gently. You’ll see white foam rise to the top — that’s the milk solids.
- After 7–10 minutes, the bubbling will slow down, and the butter will turn clear underneath the foam.
- Remove it from the heat and carefully pour it through a strainer lined with cheesecloth or paper towels to catch the solids.
- Store in a clean jar. That’s your clarified butter!
To turn it into ghee:
- Follow the same steps, but instead of stopping once the foam rises, keep cooking.
- The milk solids will sink and begin to brown. The butter will smell nutty and rich.
- Once the solids at the bottom turn golden brown (but not burnt), take it off the heat.
- Strain and store as you would clarified butter.
Boom — homemade ghee!
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Is Ghee the Same as Clarified Butter?
Short answer: not quite.
They are prepared in a similar manner, except that ghee is cooked butter. This cooking process makes it nuttier, richer flavored, and eliminates any remaining dairy, making it more shelf-stable and easier to digest.
When a light French sauce is what you are preparing, then clarified butter is most likely your best choice. But when it comes to frying, roasting, or Indian foods, then ghee is your go-to.
Ghee vs Butter: Which One Should You Use?
If you want to bake or cook at low temperatures? Go with butter to achieve classic taste, and clarified butter is a high-smoke-point neutral fat that you can use when you need it to sear fish, or it can also be used in hollandaise or other sauces.
When you want something bolder, nuttier, or are making South Asian food, use ghee. It is also perfect in case you are lactose intolerant or cleaning up your pantry essentials.
When it comes to the ghee vs butter showdown, it actually depends on what you are preparing. But, when you haven’t yet attempted to make your own, then this clarified butter recipe is a good one in which to begin.
