Why use ghee over butter is a preferential question.
As both ghee and butter are produced from milk and both taste good, there is a common query often consumers present that if butter and ghee are of the same level of nutritious foods.
But although both the dairy products are somehow similar in some traits, there are some steep differences, and ghee overpowers butter for its unique qualities.
Butter offers a high smoke point (302 degrees Fahrenheit), but Clarified butter or ghee smoke point is higher (482 degrees Fahrenheit) than butter.
So, in comparison to butter and ghee as cooking oil, ghee is more stable than butter. You can safely use ghee for high-temperature cooking like baking, sautéing, slow-cooking, deep frying, etc. instead of butter. In the face, grass-fed ghee is a better choice than butter for high-temperature cooking.
Butter contains milk proteins like lactose, casein, but ghee does not. In its making process, these proteins get eliminated.
Ghee is safe for lactose intolerants, whereas butter is not. This is one of the reasons why you should use ghee over butter.
Ghee is a shelf-stable dairy product, which you can preserve in your kitchen without the support of refrigeration.
But butter is that shelf-stable, and you cannot preserve it in the kitchen without the support of refrigeration.
You can eat butter raw. You can use ghee as raw too.
But ghee contains more saturated fats than butter, for that reason, ghee is a better butter in terms of nutritious filler food. However, Ghee contains more CLA and butyrate, which is an advantage of ghee over butter.