The main difference is their Flavour or aroma profile. Ghee has a strong cooked buttery aroma, while Butter Oil or Anhydrous Milk Fat (AMF) has bland or no flavor. Another key difference is Crystals or Grainy structure. Ghee has a large grainy structure, while Butter Oil or Anhydrous Milk Fat (AMF) are just oil or greasy; they don’t have a grainy structure.
More prominent granules are marks of purity and are preferred by Consumers. Milkio Ghee has both superior flavor and bigger grainy crystals.
Although they look similar, ghee and anhydrous milk fat or butter oil differ slightly in their properties. Butter oil does not have a high smoke point; alternatively, ghee has a high smoke point.
People allergic to dairy products can easily include ghee in their diet. During the clarification process, ghee, casein, and lactose are removed from the butter, which makes ghee safe to consume.
Both ghee and butter have their respective effects on the body. Some studies and experiments have revealed that ghee has a somewhat alkalizing effect on the body. In contrast, butter will have a somewhat acidifying effect on the body.
Ghee’s quality is better than butter. Ghee will also enhance the sweetness and richness of the food compared to butter.
One tablespoon of ghee will offer you the same quality (in terms of recipe) that 3 tablespoons of butter can offer.