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Ghee versus Butter is a common concern for dairy diet planning. Although ghee has come back into the Indian kitchen recently, butter is a standard option. However, new research has proved that ghee is better butter. What a spectacular comeback ghee has created!
After being blamed for being a weight-gaining and unhealthy part of our diet for years – Ghee is now trending as the new superfood. The truth is, it keeps your gut healthy, is a source of good fats, and is superb for the skin too!
Nutritionists around the world are recommending healthy and monitored doses of ghee.
“Ghee can be had in small quantities daily as a source of saturated fats. Children can afford to have a larger quantity every day. Studies have shown that ghee can be good for lowering bad cholesterol and increasing good cholesterol,” Dr. Rupali Datta, Clinical Nutritionist.
Ghee versus Butter: What is special about butter?
Does ghee fare better than butter if we were to compare them nutritionally? And what about the taste and usage? Let’s discuss ghee versus butter from closer.
The butter or Makhan that little Lord Krishna is known to love was unsalted, white butter taken out by manual churning of milk cream or malai pots.
The churning process would ensure that all the water gets separated, producing delicious and light white butter. The separated water is traditionally called Chaas or Buttermilk.
The butter you today get in the market is an emulsion of milk fat in water with milk proteins acting as emulsifying agents. It’s processed and has added salt. Ghee is clarified butter, a refined and the best version of butterfat.
Ghee Versus Butter: Which one is healthier?
Ghee versus butter: Taste & Usage of Ghee and Butter
Ghee and butter are both very different tasting; therefore, it is no surprise that they are used in very different ways. In Asian countries, ghee is used for cooking all kinds of curries, deals, and meat dishes.
On special occasions – it’s even used as a cooking medium to fry pooris and parathas or to make Sooji or Gajar ka halwa.
The reason for this is ghee’s ability to withstand high temperatures. It has a higher smoking point, making it a better choice than butter.
Butter is usually used when making quick sauces like White Sauce or Béchamel. Butter is also an excellent choice for sautéing vegetables and especially quick-cooking meats like fish, prawns, and crabs.
Try Milkio grass-fed ghee, manufactured by Milkio Foods, New Zealand using the finest ingredients, and traditional ghee-making process. Milkio grass-fed ghee is all-purpose and does not contain lactose, casein, and gluten.
The ghee offers an intense nutty feel-good aroma, rich, creamy texture, and versatility, making it a superfood for the kitchen.
Milkio Ghee is a carb & sugar-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly.
Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, please check the Milkio website for product specifications, and/or sales assistance.
If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.
Discover the benefits of Milkio's Ghee! Our ghee enhances your dishes with rich flavor and essential vitamins. You can elevate your cooking effortlessly.
