What’s the Difference Between Butter and Ghee?
One might be easier to digest.
OM ghee: Butter eaters aren't necessarily more prone to heart disease, says a new study. But what's up with ghee, the clarified (purified) version you keep seeing at the store? NYC nutritionist Isabel Smith, R.D., clears things up.
BUTTER is an oil-in-water emulsion, so it contains both fat and water, with the milk proteins acting as emulsifiers.
GHEE is also known as clarified butter. It is obtained when a large portion of milk solids (casein, lactose, etc.) and water from the butter are removed and only the milk fats remain. So Ghee has a considerably less content of milk solids and water.
Typically, Ghee has a higher smoke point than regular butter probably because of less quantity of free fatty acids (moot, refer comments for discussion), so it is preferred for high-temperature cooking.
GHEE is also slightly golden.
GHEE is also known as clarified butter. It is obtained when a large portion of milk solids (casein, lactose, etc.) and water from the butter are removed and only the milk fats remain. So Ghee has a considerably less content of milk solids and water.
Typically, Ghee has a higher smoke point than regular butter probably because of less quantity of free fatty acids (moot, refer comments for discussion), so it is preferred for high-temperature cooking.
GHEE is also slightly golden.
While butter is usually paler.
In short, Ghee is made from butter, by removing the solids and water with the help of a process that involves heating and churning or another centrifugal operation.
DIGESTION
BUTTER: Contains casein (milk protein) and lactose (milk sugar), making it tougher to break down if you're sensitive to dairy
GHEE: Heat removes most of the casein and lactose so it could be easier to stomach. It also offers butyrate, a fatty acid that may aid digestion.
GHEE: Heat removes most of the casein and lactose so it could be easier to stomach. It also offers butyrate, a fatty acid that may aid digestion.
NUTRITION
BUTTER: Have vitamins A and D and packs 102 calories per tablespoon
GHEE: Offers A and E at 112 calls per tablespoon. It also contains conjugated linoleic acid, which may protect against colorectal and breast cancers.
GHEE: Offers A and E at 112 calls per tablespoon. It also contains conjugated linoleic acid, which may protect against colorectal and breast cancers.
COOKING
BUTTER: That classic taste can't be beaten in cookies or melted atop toast or veggies.
GHEE: Has a slightly nuttier flavor and is better for frying or sauteing, since its smoke point is higher (450°F versus 350°F). Translation: less chance of charred food.
GHEE: Has a slightly nuttier flavor and is better for frying or sauteing, since its smoke point is higher (450°F versus 350°F). Translation: less chance of charred food.
Source:ButterOrGhee
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