Why ghee is better than butter? Ghee is a milk butter made from dairy, and it is also called clarified butter. It is made by heating butter to separate the milk solids from the liquid fat. This process removes the lactose and casein, making it a good option for those who are lactose intolerant or have a casein allergy. Ghee offers a flash (smoking point) of 485 degrees Fahrenheit, higher than butter. The feature can be used at higher temperatures for cooking and frying without burning.
Ghee is lactose and casein-free dairy oil, but butter contains some lactose and casein, which means ghee is a safe food for lactose intolerants, but butter may trigger the symptoms of dairy allergy in dairy-sensitive people.
Ghee is more shelf stable than butter as you can store ghee without freezing support, but you cannot preserve butter without freezing support.
Ghee vs. Butter: why ghee is a better choice?
Now you know why ghee is better than butter. However, some believe ghee has a more prosperous, buttery flavor than regular butter. However, it’s worth noting that ghee is still high in saturated fat, so it should be consumed in moderation.