Why is ghee better than butter? Someday somewhere, we all have pondered on the topic of ghee and butter and milk made, and ghee is made from butter itself. So, when the primary material is the same and ghee is cooked from butter, how can ghee and butter differ from each other? But surprisingly, yes, ghee is not different than butter. Dairy research proves that it is better butter.
Ghee is lactose and casein free
In the ghee manufacturing process, milk solids like lactose and casein get separated from milk butter. As a result, ghee, the end product, becomes lactose and casein-free dairy. Ghee is entirely free from lactose and casein, making it safe for the consumption of lactose-intolerants.
On the other hand, butter contains lactose and casein as a milk product, making it unsafe for lactose intolerants in their diet.
The difference in smoking point
The smoking point of an oil is an essential factor as it denotes the safety factor of that oil. If you use ghee and butter as cooking oil, ghee acts more stable against high temperatures.
Ghee’s smoking point is higher than butter. While butter offers 350 degrees Fahrenheit smoking points, ghee offers 485 degrees smoking points, which explains why ghee is called a safer cooking oil than butter.
We can use ghee for high smoking cooking like baking, roasting, stir fry, slow cooking with confirmed safety. Still, butter does not act stable over 350 degrees Fahrenheit. For high-temperature cooking, the smoking point makes a difference, explaining why is ghee better than butter.
Ghee offers a longer shelf-life than butter.
If we chemically analyze butter and ghee, we can find
Butter= Fatty acids+ milk solids+ moisture
Ghee= fatty acids (no moisture and milk solids)
Ghee is pure butterfat, and it is simple, which is why ghee is called the clarified butter. Because of the only fatty acids in pure butterfat, ghee stays stable for long without refrigeration support. Premium grass-fed ghee can offer you up to 18-month shelf life from its manufacturing date.
But on the other hand, butter contains moisture, and it is a perishable dairy item. You cannot store butter without refrigeration support. Even with refrigeration support, you cannot preserve butter for long.
While buying ghee in bulk is a good investment, buying butter in bulk is not that good idea if you want to use it for a longer time. Cost efficiency and easy handling are the other two factors for homemakers that explain why is ghee better than butter for regular use.
The other benefits of using ghee:
Why New Zealand Grass-fed ghee is a better option?
New Zealand is favored by nature when making milk, with a climate, soils, and plentiful water that generate an ideal environment for growing healthy grass.
New Zealand cows can access open pasture year-round, meaning space to roam and follow their natural affinity to be outdoors. The spirit of dairying in New Zealand is the spirit of ingenuity. From milk, NZ dairy industry creates more than 1500 products & Milkio ghee is one of them. Milkio is part of New Zealand legacy and the best food safety standard. Choosing Milkio Means you are choosing New Zealand, the proven place for food safety and integrity in your daily life.
About Milkio Grass-fed ghee
Milkio Grass-fed ghee is made in New Zealand and offers 100% grass fed goodness to its consumers. It is a USDA-approved dairy product for its 100% purity. Milkio grass fed ghee is all-natural and does not contain artificial color, flavor, and chemical preservatives. It is a butterfly-marked non-GMO certified product (by Non-GMO Project Verified, USA) and an organic certified dairy product by BioGro, New Zealand.
Subscribe to stay updated on our recipes, blog posts, sustainability projects and the Milkio Foods