Ghee vs. Butter

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Difference between Ghee and Butter

Milk is used to make many dairy products such as butter, cheese, yogurt, milk powder and many others. They are recommended to be a part of each man dietary habits as they provide the necessary amounts of proteins, minerals, vitamins, fats and carbohydrates for a healthy body. Butter shouldn't miss from your daily breakfast because its energy boost can keep you in an active state all day. You can enjoy various types of butter, the most known being the salted and unsalted cow’s milk butter. But it can be prepared from goat or sheep milk too which gives it a specific consistency.


Butter is obtained through the churning process of milk or milk cream. In a household this is usually performed with a mixer, while on industrial scale there are special high capacity machines to do the job. Butter has the following composition: water, butterfat and milk proteins. Ghee is the name under which clarified butter is known in South East Asia. Clarified butter is obtained after water is removed from the butter composition leaving the milk solids at the bottom. Industrial methods of achieving this effect quicker involve decantation and centrifugation to obtain the butterfat and afterward the product is vacuum dried. Another way is to de-emulsify the cream and use a centrifuge device for the product obtained this way.


Butter can be kept wrapped in its initial foliage in the refrigerator for a brief period of time specified on the packaging. Exposure to light and air can speed the rancidity process. Butter also tends to borrow odors from other food in the refrigerator. To avoid this is better to have a covered compartment to store butter. Ghee can be stored for a long period of time without refrigerator intervention. The only requirement is to avoid air oxidation and moist environment which can affect the components’ balance.


Butter can be used in its melted state to prepare various sauces and pastry cream fillings. It’s also an important part of making breakfast. Ghee is an ingredient with an extensive use in Indian cuisine either to serve with rice or to make popular sweets. It’s also used instead of vegetable oil as it has a higher smoke point. Ghee is also used outside India in various African dishes in Egypt, Morocco, Ethiopia, France, England and even Brazil. Ghee use in the morning is also recommended by Ayurvedic professionals.


  • Butter is obtained from milk churning process, while ghee is a result of water removal from butter leaving only butter fat.
  • Butter is usually stored for a short time in the refrigerator in a wrapped package to avoid light and air exposure; ghee can be kept in an air tightly sealed container for an extensive period.
  • Butter is used in the composition of sauces and pastry creams. Ghee is a specific ingredient in Indian cuisine served with rice, in sweets composition and instead of vegetable oil.


comments 3 Comments

  • sue . 3+ yrs. ago

Ok I didn't even know what Ghee was until now. Thanks for the information, now the next time some foodie say ghee I won't mistakenly think he just said gee.

  • Rex . 3+ yrs. ago

Grass Fed High Vitamin Butter Oil is prepared from butter cream at very low temperature to preserve nutrients and aroma.It is a product of fresh non-homogenized milk from cows grazing in a pasture or fed only grass.

Naturally rich in vitamins, antioxidants and Conjugated Linoleic Acid (CLA; a healthy fat).

A great tasting substitute for butter that smells and tastes great.

A 100% pure oil that has no salt, preservatives or artificial flavors or colors added.

  • SRNarawane . 3+ yrs. ago

Biochemical composition of TRUE Indian butter is entirely different from the butter obtained in the western world.

Of course the Indian Butter & Ghee commercially available these days is NOT PURE TRUE Butter / GHEE....they are prepared as described by you above.

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