Why would you use ghee instead of butter?

Why would you use ghee instead of butter is a tricky query where you have to compare both the items to understand their scope of use, respectively.

Ghee is prepared from butter, which means ghee is a more refined dairy product than butter, and that is why ghee is also known as clarified butter.

But there are some definite differences between ghee and butter.

Organic Ghee is a lactose-free product, but butter is not free of lactose. Lactose causes allergy for lactose intolerants, and ghee is completely free of lactose, hence for lactose intolerant ghee is a better option. There is a chance of bloating and stomach upset after butter consumption, but with ghee, there is hardly any risk of lactose intolerance or good sensitivity.


In terms of smoking point, ghee offers 482-485° Fahrenheit, which is higher than the butter (320° Fahrenheit).In terms of safe cooking, ghee is a better cooking oil than butter because of the higher smoking point.

Butter offers salted or unsalted taste with a milky aroma. But grass-fed ghee does not have any taste. It is of a blunt taste, but when ghee gets added to food, it works as the taste enhancer of the dish. It is more convenient to use ghee than butter for its shelf-friendliness.

You can store ghee in your kitchen for 12 months from the date of its manufacturing without refrigeration support, but for butter, you cannot store it that long.

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