Brown butter vs. ghee is a common fix for dairy shoppers.
Both look somehow the same but they differ by taste. The most important part is the recipe requirement. Some recipes require ghee as their baking medium, whereas some recipes recommend the use of browned butter. Can it be interchanged, or what are the uniqueness of both these two products?
Brown butter vs. ghee: the difference of taste
Brown butter or browned butter is a unique preparation, which is an unsalted category of dairy butter. In this dairy product, butterfat and milk solids get separated but the texture remains semi-liquid.
The color of the product gets brown due to overheating, and it is used as a sweet sauce commonly in French pastry.
If we count Brown butter vs. ghee for taste, while ghee is neutral in taste, brown butter is sweet.
Not only is it a type of pure butterfat, but also it is used in different foods and baked good to enhance its sweet taste.
Users have expressed their delight in using it in baking cookies, eating with chocolate chips, scrambling eggs, or even sautéing and searing different foods.
In Cooking, ghee is used as the culinary oil, but brown butter is used as a taste enhancer. For instance, after baking, a chef can add brown butter to the baked cake to add a sweet taste to it.
Culinary enthusiasts have described brown butter as savoring with nutty aroma or toasty, having a deeper, richer, intense flavor than melted clarified butter or potted ghee or nutty brown butter.
Brown butter and ghee: smoking point
A high smoking point is one of the premium advantages of using ghee as a cooking oil. Organic grass-fed cow ghee offers a higher smoking point than butter. Ghee smoke point is 250 °C (482 °F). This high smoking point makes ghee a safer option for cooking especially you are baking, doing a slow-cook recipe, or using homemade ghee as a seasoning.
In contrast to ghee, brown butter offers a smoking point of 350°F/175°C, which is much lower than ghee. This is one of the reasons, using brown butter against higher temperature cooking like sautéing or baking is not in practice. However, Brown butter is more butter than clarified butter.
Although brown butter and ghee may look brownish against brown butter vs. ghee comparison, ghee is safer cooking oil. However, caramelized ghee looks the same as brown butter, there is a fine line of difference between ghee and browned butter. The difference in smoking point elaborates on the contrast.
Ghee is a storage-friendly dairy product that you can store in the kitchen without the support of refrigeration. Good quality organic grass-fed ghee can be stored for 12-18 months from its date of manufacturing.
Ghee can be stored in a dark-colored glass jar and you should keep the ghee-jar away from exposure to light and heat. Moisture imposition may hamper the quality and consistency of ghee.
Butter including brown butter ghee is not that storage-friendly. You cannot store the dairy product in your kitchen without the support of refrigeration. Besides, you should not store brown butter in the fridge for more than 7-10 days once you have opened its packet/container. However, exposure to heat, light, or moisturizer does not create much impact on brown butter’s quality.
With the ease of preservation, Ghee offers a longer shelf-life but it is more a delicate product than regular butter. If we count on brown butter vs. ghee, ghee is an easier and storage-friendly dairy product that you can use for cooking as well as for garnishing, and baking, etc. Regardless of solid or melted Butter is neither storage-friendly nor is it that versatile like clarified butter. Brown butter is no exception.
Brown butter vs. ghee: food sensitivity
A Ghee manufacturer mostly uses unsalted butter to prepare ghee clarified butter. The process eliminates milk proteins like lactose and casein. As a result, ghee clarified butter becomes a lactose and casein-free product.
Lactose intolerant people commonly suffer from food sensitivity from the consumption of dairy products as most of the milk made dairy products contain lactose and casein.
Ghee is an exception as ghee does not contain lactose. People with lactose intolerance can consume ghee without any risk of food allergy. But it is not exactly the same with brown butter.
Alternatively, butter is not free of milk protein. It contains lactose and casein and that is why it is not an allergy risk-free dairy product.
Those who have the problem of food sensitivity, should not add brown butter to their diet. It may create a digestive problem like stomach upset or bloating, etc., problems. This is one of the reasons ghee is preferred in making bulletproof coffee.
In terms of food sensitivity, if we count on brown butter vs. ghee, ghee is easier to digest dairy products whereas brown butter may cause food allergy for food sensitive people.
Brown butter vs. Ghee: Support of butyrate
The support of butyrate works as a colon cleaner ingredient in ghee.
Ghee contains loads of butyrate and that is why ghee in the diet helps in enjoying a natural relief from constipation.
The spell of irritable bowel syndrome as the laxative quality of ghee helps in poisonous toxin excretion from the body.
Brown butter, on the other hand, does not contain butyrate that much. As a result butter on consumption hardly works for constipation cure or IBS (Irritable bowel syndrome) management.
In terms of natural benefits, the use of ghee is much more health-friendly than an equal amount of brown butter. In between Brown butter vs. Ghee, cow ghee is a safer choice with lots of health benefits.
Ghee is Keto and Paleo diet recommended fat as it has no residue of milk solids in it. Ghee can be used as weight loss dairy food.
Ghee can be consumed moderate, coupled with regular exercise, whereas brown butter offers no such health benefits.
If we compare both dairy products like Brown butter vs. Ghee, we will surely find that ghee with its nutty flavor is more popular for its versatile use in the modern kitchen.
In comparison to brown butter, regular ghee is a better choice but at the time of buying ghee, you should choose the grass-fed version only.
Organic grass-fed cow ghee is one of the most premium categories of dairy products for its manifold health benefits, along with its therapeutic benefits on its external uses on the body.
Its higher smoke point has counted it a healthier option than coconut oil.
Completely pure and unadulterated, Milkio traditional grass-fed can be stored in the kitchen at normal room temperature for cooking use as well as for use in making home remedies for general wellness.
How to make brown butter?
Take the butter in a thick bottom sauce pan and put the pot on a medium flame. Almost instantly the butter will start bubbling and you should whisk it at random.
By the next 10-15 seconds, the butter will start foaming and the color will get changed into brown. You have to whisk the butter constantly otherwise the butter may turn burned.
The color change will be from lemony yellow to light golden brown and then toasty brown. Try to leave the sediment in the pan otherwise, the sweet taste of butter may turn slightly bitter.
Then you have to use a cheesecloth to strain butter from the residues.
Can we use salted butter for making Brown butter?
Technically, there is no fault in using the salted butter category.
But there is a high chance that salted butter will become saltier and the sweet taste of the dairy butter will get compromised. Perhaps this is one of the prime reasons, salted butter is not used for making brown butter.
Why butter becomes brown?
Butter contains milk solids. Against slow to medium heat, these caramelized milk solids turn brown and they turn the color of the butter into dark brown.
Besides burning, these solids offer some different flavors and that makes the brown butter slightly unlike in taste in comparison to normal dairy butter.
What is the taste of brown butter?
Brown butter tastes like a savory toffee and somehow like hazelnut butter.
Mostly the butter emancipates a caramelized flavor, which works as a taste enhancer when added to baked sweets or cakes.
Normal butter does not taste sweet but due to heat the animal protein in butter gets broken into a variety of flavor compounds and the taste of brown butter gets improved.
Can you use ghee instead of brown butter?
Brown butter is used as a taste enhancer product. Instead of brown butter, you can use ghee as ghee is a more versatile dairy product than butter.
It is a safer option than brown butter because ghee is free of milk protein and risk-free for lactose-intolerant people.
Brown butter vs. Ghee is a critical choice for the consumers if they go for the color of the products. However, the use of these two buttery materials can significantly enhance the taste of the recipes in their way.
It is chemically proven that the use of ghee in cooking maintaining moderation is better than the use of butter.
In comparison to butter, ghee is a long-lasting dairy product that has many health benefits, and the benefits of using ghee in the diet is a proven fact now.
However, you should use the best quality ghee in your food like Milkio organic grass-fed ghee prepared from milk butter produced exclusively from 100% grass fed cow’s milk.
It is a lactose and casein-free, Gluten free and non-GMO dairy product. It is indeed a wise choice for your health and wellbeing.
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