Compare Ghee

Ghee, in simple words, would be butter from which the sugar lactose and the protein casein have been removed. What is left behind would be 100% butter fat. Butter oil refers to the fat-concentrate obtained mainly from butter or cream by the removal of nonfat solids. The terms “milk fat,” “anhydrous milk fat,” “dry butter fat,” and “dehydrated butter fat” are used synonymously with butter oil. This is obtained from heating. Difference Butter Oil: Contains a higher concentration of medium-chain triglycerides (MCTs) due to its processing method, which involves separating the milk solids and water from the fat. Ghee: Contains a higher proportion of long-chain fatty acids and saturated fats due to its traditional method of preparation that involves simmering butter to remove impurities. Ghee: Due to its high smoke point (around 450°F or 232°C), ghee is ideal for high-heat cooking methods such as sautéing, frying, and deep frying. It remains stable at high temperatures without breaking down or producing harmful compounds. Butter Oil: While butter oil has a higher smoke point than regular butter, it generally has a lower smoke point than ghee. Cost of butter oil is only 10% of ghee.