Butter to ghee
Butter to ghee, the question that many want an answer to would be which one is more suitable for daily intake? While ghee and butter might fall under the same category being called dairy products, there is a huge difference.
Butter is known to contain all the milk solids alongside liquid which requires cold temperature at all times to maintain its solidified state. Butter cannot be consumed by lactose-intolerant people as it contains lactose and casein known to cause allergy. One tablespoon of butter contains 102 calories, and butter and bread is a breakfast staple in many households.
Why NEW ZEALAND DAIRY INDUSTRY?
The spirit of dairying in New Zealand is the spirit of ingenuity. From our milk, we create more than 1500 products and product specifications, and thanks to generations of adventurous and creative dairy people, these products can be found in all corners of the planet. Our inventiveness has led to the creation of products, such as whey protein for specialized nutrition needs, that support the wellbeing of consumers.
Source: NZ story
Ghee: What Is It Really?
Ghee can often be termed as clarified butter. It does not contain the milk solids and the liquid and is usually made by heating unsalted butter in a pan over low heat. After melting, the butter starts boiling. The foam floats at the top, and the milk solids settle at the bottom. The product that you get is a bit brownish, nuttier, and is known as ghee.
Ghee comes with innumerable benefits but is most importantly a huge relief for lactose-intolerant people. Ghee comes with innumerable health benefits like butyric acid, Vitamin K2 and A.
The Real Variation between Ghee and Butter
When it comes to butter to ghee, many are confused about whether they should stay put with butter or transition towards ghee. In simpler words, ghee is made from butter to eliminate the liquid and milk solids; what is remaining available would be 99% pure fat.
The products butter to ghee offer you some basic differences that have been listed below.
- A major difference would be that ghee comes with a higher smoke point, almost 485-degrees Fahrenheit. When compared to ghee, butter comes with a much lower smoke point. Ghee will not burn when cooked at a high temperature. While sautéing or roasting, ghee is, therefore, a better option that helps in enhancing the flavors.
- Ghee can stay stable at room temperature, but butter? Not so much, especially if it is summer. Ghee is free from any kind of milk solid, which is the reason behind butter getting spoilt at room temperature. Ghee will stay good for 12-18 months from the manufacturing date.
- Ghee can be consumed by people who are lactose-intolerant and who are not. Butter can never be the base of cooking for dairy-sensitive people, but ghee can. The lactose and also protein casein is removed from ghee.
When looking for ghee, what matters would be the quality, freshness, and consistency. Milkio is a brand that believes in offering organic gtass-fed ghee made with fresh dairy ingredients.
Milkio Foods is known to source its dairy from grass-fed cows and maintain all hygiene standards while delivering standard products. Check out Milkio today to know the availability of Milkio ghee products.