Usually, it is one of the common terms consumers use to explain ghee.

Clarified butter or ghee is prepared from milk. Most of the milk gets converted into curd first, and then by churning the curd, ghee manufacturers prepare the butter. Now the dairy butter, by the method of boiling gets, gets converted into ghee clarified butter, which means dairy butter gets more clarified for getting converted into ghee.

In the boiling process, the butter vaporizes its moisture content and the protein part of the milk gets gradually eliminated. The nature of the boiling butter gets more clarified, which means it gets more simplified.

In this slow cooking and boiling process, mostly lactose and casein part of butter gets separated, which turns butter in its elucidated version.

In comparison to dairy butter, ghee clarified butter contains more calorie, different smell, different texture, and even change of taste. But how much change it may have adopted, the clarified butter is a kind of butter only.

Like butter, it is high in calories, contains loads of fats in it, and is a hood taste enhancer. Its aroma is exactly not like buttery but consumers have described the aroma of ghee is a “better buttery.”

If we close view ghee, it is an advanced version of dairy butter. Both the dairy products are different in texture, smell, and product-storage but as ghee is produced from milk butter, it is called butter ghee/ghee butter.

The butter here is the species of ghee and the brown butter ghee explains the introduction of its uniqueness in terms of clarification.

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