Ghee vs. Butter: Should You Use One or the Other? (2024)

FAQs

Ghee vs. Butter: Should You Use One or the Other? ›

Ghee and butter have similar nutritional profiles, but ghee may be a better choice for those with lactose or casein sensitivities. While ghee is typically better for high temperature cooking, butter has a sweeter taste that may be more suitable for baking.

Both ghee and clarified butter are used in cooking, as opposed to spread on toast or bread. You can use it in place of butter in recipes because it has a higher smoke point than oil – it will make things crisper and you won't get those burnt black spots you get from pan frying in butter.

On mixing butter with ghee

Sure, you can do that, if this is what you want. The question is, why would you? First, the fat content of a 50-50 mix would be 91%, which is a lot more than standard European butter.

After all, this is just a refined, clarified version of what you've already been using. When making the swap, use a basic 1:1 ratio. For example, if the recipe calls for 3 tablespoons of butter, use 3 tablespoons of ghee instead.

Sadhguru also mentions that consuming ghee with carbohydrates or ghee or sugar together turns it into a fat and does not help in improving health. Thus, it is better to consume ghee with warm water or with a small amount of food on an empty stomach as iot helps in lubrication and ensures a healthy digestive system.

Ghee is made by heating butter to separate the liquid and milk solid portions from the fat. First, butter is boiled until its liquid evaporates and milk solids settle at the bottom of the pan and turn golden to dark brown. Next, the remaining oil (the ghee) is allowed to cool until it becomes warm.

Yes—but expect your baked goods to be crispier. Ghee is made by using heat to remove milk solids and most of the water from butterfat. That process also removes whey and casein proteins and lactose, which encourage a soft texture.

As the milk solids have been removed, ghee doesn't go rancid as rapidly as ordinary butter does, so refrigeration is not so essential. However, it will extend its life, so it's worth keeping opened shop-bought ghee or homemade ghee in the fridge.

It's like French toast and PB&J had an intensely delicious lovechild—and the ghee is what makes the magic. Beyond toast (and Indian cooking, of course), we use ghee to fry eggs to crispy perfection and soft-scramble them (ghee + eggs = perfection).

While ghee contains a high concentration of fats, it is rich in Omega 3. Omega 3 fatty acids are known to promote cardiovascular health. Studies suggest that people who consumed a spoonful of ghee daily had reduced serum cholesterol levels and a lower incidence of coronary artery disease.

What happens when we eat ghee in an empty stomach in the morning? ›

It lubricates the digestive tract providing easy passage for bowel movement. It cleanses your digestive system, lubricates the intestines as well, which allows the stools to pass smoothly. Taking a spoonful of ghee in the morning can relieve constipation. It detoxifies the digestive system.

High-fat foods are the trigger to spike cholesterol levels but ghee is often mistaken by people to be bad for health. In fact, ghee cholesterol can help you in maintaining ideal cholesterol levels when you consume it in the right quantity. Heedlessly consuming anything will harm your health. The same applies to ghee.

If your butter recipe needs 2 tablespoons of butter, you can replace it with 2 tablespoons of ghee instead of butter. However, ghee is more moistening than butter, so instead of butter, it will add a more creamy texture to your cooked dish if you use ghee. In terms of replacement, the butter to ghee ratio is 1:1.

How does it taste? Ghee tends to be one of those hyperbole-inducing foods, like macarons and gelato, that people describe quite dramatically as being "heavenly" or the "best thing ever." In actuality, ghee tastes like a cleaner, richer, more decadent version of butter itself – more buttery butter, if you will.

As the milk solids have been removed, ghee doesn't go rancid as rapidly as ordinary butter does, so refrigeration is not so essential. However, it will extend its life, so it's worth keeping opened shop-bought ghee or homemade ghee in the fridge.

Ghee on toast is one of the favorite toast toppings for keto dieters and some health freaks. Nothing beats slathering a dollop of rich-tasting ghee on toast, which is soft and spreadable at room temperature. Ghee is not only tasty, but it is also nutritious.