Ghee is made by heating butter to separate the liquid and milk solid portions from the fat. The solids are skimmed off or strained. What remains is clarified liquid fat known as ghee.
Ghee is completely free of the milk sugar lactose and the milk protein casein, which is better for those who have allergies or sensitivities to dairy products. Because it doesn’t have milk solids, it doesn’t require refrigeration and can be kept at room temperature for several weeks.
When cooking at very high temperatures, ghee is a better choice than butter. Its smoke point of 485°F is 135°F higher than butter.
Ghee contains 25% or higher short-chain and medium-chain triglycerides (MCTs). Butter has around 12% to 15% and coconut oil has 62% MCTs. Short-chain and medium-chain fats are more easily digestible. The more easily digestible the fat is, the more accessible it is as an energy source and not stored as fat. Ghee is also rich in both Vitamin A and Vitamin E.
Ghee tastes like butter, but with a slightly roasted, nutty flavor.
Ghee is the most commonly used fat in Indian cooking. It can work as the butter or oil in most recipes. Ghee can be swapped for vegetable oil or coconut oil in baked goods or used for sautéing and deep-frying. For baking, butter is a better option because its creamier and sweeter.