Butter and Ghee: A Comparison of Their Key Differences
In the kitchen, both butter and ghee are masters of their domain; the former being a staple for home cooks across the globe, while the latter, in the golden form, is beloved in Indian and Middle Eastern cuisines. The question arises: which one rules supreme in different cooking scenarios? Both are versatile and divine, making them essential ingredients in your culinary repertoire. We chatted up a chef and a nutritionist to shed some light on when to use each, including an easy guide to whip up ghee at home. Let's get clued up on the divine duo!
Who's who in the world of baking and sautéing?## Meet our experts:- Pamela Nisevich Bede, MS, RD, CSSD, LD, global nutritionist for Abbott's Lingo- Bhavin Chhatwani, executive chef of Tamasha Modern Indian restaurant in Raleigh, North Carolina
What is Butter?Butter is a dazzling dairy product that comes to life when milk or cream is churned into a semi-solid fat. Available in salted or unsalted variants, you can find butter in sticks, blocks, or tubs of whipped butter in the grocery aisle. There are also European cultured varieties that boast live bacterial cultures, resulting in a more buttery, slightly sour taste. Whether it's a pat of butter on a baked potato or spread over toasty blueberry muffins, the result is simply divine. Revel in the ecstasy of compound butter, flavored with fresh herbs, garlic, spices, seeds, or mustards—it's a culinary treasurer and a secret weapon for any cook.
What is Ghee?Made extensively in Indian and Middle Eastern kitchens, ghee is a culinary counterpart to the more popular butter. Similar to clarified butter, it's made by removing milk solids, but it undergoes a few extra steps that transform it into a global sensation. Traditionally prepared from unsalted butter, ghee is sold in sticks, glass jars, and tubs in the grocery stores. Its rich, nutty, and slightly caramelized flavor adds depth to any dish, making it a prized ingredient in countless savory and sweet creations.
Is Ghee the same as Clarified Butter?While the two might seem like twins, they havedistinct differences, says Bhavin Chhatwani, executive chef of Tamasha Modern Indian restaurant in Raleigh, NC. Clarified butter is made by gently heating butter to separate the milk solids and water from the fat, resulting in a clear, golden liquid with a mild flavor. Ghee's creation process takes a step further; after separating the milk solids, they are cooked until they brown slightly, says Chhatwani, producing an aromatic product with a flavor akin to browned butter.
Ghee vs. ButterWhile butter boasts an impressive 80% butterfat content, ghee's unrivaled at 100%. Ghee is also deemed a dairy product—but with a twist. "Ghee is nearly lactose-free," explains Pamela Nisevich Bede, MS, RD, CSSD, LD, global nutritionist for Abbott's Lingo, noting that the water and milk solids removed from heated butter contain lactose and casein, rendering it gentler on the digestive system.
Ghee's texture can vary, ranging from smooth to grainy. Properly stored, butter can last up to 3 to 5 months in the fridge, while ghee's shelf life shines thanks to its low moisture content.
When to Use GheeGhee offers numerous benefits, making it a must-have in the kitchen, especially for Indian cooking. Its high smoke point (485°F) and versatility make it a kitchen staple for almost every sautéed dish and high-heat application, including searing proteins. Whether you're a culinary devotee or an Indian cooking enthusiast, ghee is your go-to for lending that extraordinary depth of flavor.
How to Enjoy Ghee"For me, ghee is not just an ingredient; it's a way of bringing tradition, richness, and flavor to every dish," declares Chhatwani. From tempering spices (tadka or chaunk) to sautéing vegetables or searing paneer or meats, the browned nuttiness of ghee elevates countless dishes. And don't forget about desserts—halwa, traditional Indian sweets, and even baking enthusiasts can't resist ghee's warm, nutty undertone.
Homemade GheeHomemade ghee carries a beautiful aroma and deeper flavor, much like the traditionally prepared ghee found in Indian kitchens. It's super easy to make your pure, golden ghee at home. Melt unsalted butter gently over low heat, and strain the liquid through a sieve or cheesecloth after the solids separate. Store in an airtight jar or container.
[1] https://www.tasteofivory.com/ghee-vs-clarified-butter/[2] https://www.forbes.com/sites/chesnot/2020/05/24/ghee-vs-butter-what-s-the-difference-and-which-one-is-healthier/?sh=66844eb47b8e[3] https://www.bbcgoodfood.com/howto/guide/butter-versus-ghee[4] https://inkist.com/professional-kitchen-blog/ghee-vs-clarified-butter[5] https://www.livestrong.com/article/233251-what-is-ghee/
- In the culinary world, Pamela Nisevich Bede, a global nutritionist for Abbott's Lingo, and Bhavin Chhatwani, the executive chef of Tamasha Modern Indian restaurant, offer valuable insights on the use of butter and ghee in cooking how-tos techniques.
- Both butter and ghee are essential ingredients in food cooking, each with unique properties that make them distinct in various cooking scenarios.
- While butter and clarified butter may resemble each other, ghee, made after a few extra steps in the clarified butter process, has a more pronounced flavor due to the browning of milk solids.
- Ghee is not only lactose-free but also boasts a higher smoke point (485°F) compared to butter, making it ideal for high-heat applications and sautéed dishes.
- With its rich, nutty, and caramelized flavor, ghee is a versatile ingredient that can be added to a variety of recipes, including those for desserts, sautéed vegetables, and searing meats, offering a depth of flavor that sets it apart as an essential in Indian cooking.
