Why Ghee over butter? It is a concern when both are milk-made, and ghee is a kind of butter, too, called clarified butter. Ghee is made by simmering butter to separate the milk solids and water from the butterfat. The milk solids are removed, leaving behind pure butterfat, known as ghee. Because ghee is made by removing the milk solids, it has a higher smoke point than butter, which makes it better suited for cooking at high temperatures. Ghee has a longer shelf life than butter and does not need refrigeration.
Additionally, ghee is considered to be a healthier fat than butter by some people. It is lactose-free and casein-free, which makes it suitable for people with lactose or casein sensitivities. Ghee is also rich in short-chain fatty acids and fat-soluble vitamins, which may have health benefits.
Lastly, ghee has been traditionally used in Ayurvedic medicine to balance the body and mind, improve digestion and boost energy levels. It is also believed to be beneficial for skin and hair. Ghee has therapeutic properties, which answers why ghee over butter is a wise choice.
However, it’s important to note that ghee is still high in calories and saturated fat, so it should be consumed in moderation.