A Quick Guide on Clarified Butter



  1. Clarified butter made from the milk of a buffalo or cow, used in South Asian cooking.

Ghee is a butter and oil alternative that originated in India and is made by clarifying traditional butter. This is what makes ghee more golden, fragrant and potent in flavor. As an added bonus it’s also lactose and gluten-free! 

Ghee vs Traditional Butter

Butter and ghee/clarified butter are both made from cow’s milk, however they are processed differently and have distinct nutritional and culinary differences. 

Butter is made by churning cream until it solidifies. It’s a common ingredient in Western cuisine and can be used for cooking, baking, and as a spread. 

On the other hand, ghee is made by simmering butter and removing the separated milk solids, leaving a clear, golden nectar that’s rich in flavor and aroma. Ghee is a staple in Indian cuisine and is just as versatile as regular butter (if not more!).

Cutting fresh spinach on chopping board in kitchen


One of the main differences between ghee and butter is the fat content. Ghee is made up of mostly saturated fats, which are considered to be more stable than the unsaturated fats found in butter. This means that ghee is less likely to spoil or go rancid when exposed to heat, which is what makes it shelf-stable and have a higher smoke point than butter. 

Not only that, ghee is also high in CLA (conjugated linoleic acid), which is believed to have anti-inflammatory properties and could also help with weight management (i.e. weight loss). Always consult with your healthcare provider before making any dietary changes.

Is It Dairy?

Nope! Another great benefit is that ghee is lactose and casein-free since the milk solids are removed during the clarifying process. This makes it a preferred option for those who are lactose intolerant and/or have casein allergies but still want that delicious buttery flavor. 

High Smoke Point

Ghee is also a popular culinary choice because it has a higher smoke point (~485°F) than butter, meaning that it can be heated to a higher temperature before it starts to smoke or burn. This makes ghee an ideal option for high-heat cooking methods like sautéing, frying, and roasting. 

What does it taste like?

In terms of flavor, ghee has rich, nutty, deliciously buttery taste. A little goes a long way, however it can replace butter at a 1:1 ratio in dishes where a strong, buttery flavor is desirable. 

Shelf Life

Because of how ghee is made, it’s shelf stable and can last for months in the pantry when stored in a cool, dark place. Ghee can also be refrigerated or frozen to prolong shelf life. Please note that ghee can still spoil if not stored properly. 

Try Gheeluxe Clarified Butter today and taste the difference!

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