Butter, too, is an essential ingredient for many home cooks, while others prefer vegetable ghee as an ideal substitute. When comparing the two, are there times when one is better than the other? Both are versatile and delicious — here are some tips on when to use each, including how to make ghee at home.
DUBAI – Lina Al Hourani
🧈 What is Butter?
Butter is a dairy product made by churning milk or cream until it becomes semi-solid fat. It is sold in sticks, blocks, or whipped tubs, salted or unsalted. You’ll also find cultured European-style butter made with live bacteria, giving it a rich, slightly tangy flavor. Compound butters — flavored with herbs, garlic, spices, seeds, or mustard — are a secret weapon in many chefs’ kitchens.
🥄 What is Ghee?
Ghee is also a dairy product, widely used in Indian and Middle Eastern cuisines. It’s similar to clarified butter (butter with the milk solids removed), but with key differences. Traditionally made from unsalted butter, ghee is sold in sticks, jars, or tubs and is available in the dairy section of most grocery stores.
❓Is Ghee the Same as Clarified Butter?
While the terms are sometimes used interchangeably, ghee and clarified butter are not identical.
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Clarified butter is made by gently heating butter to separate milk solids and water from fat. The result is a golden, clear liquid with a light flavor.
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Ghee, on the other hand, is cooked longer — after removing the milk solids, it is further simmered until the solids turn light brown, giving the ghee a toasty, nutty aroma and a deeper, richer flavor, similar to browned butter.
🥶 Ghee vs. Butter: What's the Difference?
| Feature | Butter | Ghee |
|---|---|---|
| Composition | ~80% fat, 20% water + milk solids | 100% butterfat |
| Lactose | Contains lactose & casein | Nearly lactose- and casein-free |
| Flavor | Mild, creamy, easily spreadable | Rich, nutty, slightly caramelized |
| Digestibility | Harder to digest for some | Easier to digest; Ayurvedic benefits |
| Shelf Life | 3–5 months refrigerated | Long shelf life, doesn’t require refrigeration |
| Smoke Point | Lower (burns easily) | Higher (ideal for frying & roasting) |
| Texture | Soft, creamy | Can be smooth, grainy, or firm (depending on storage) |
🍳 When to Use Each?
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Use Ghee when:
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Sautéing vegetables or browning meat like paneer or lamb — it gives a beautiful golden crust.
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Making traditional desserts like maamoul, ghraybeh, or even in lemon cookies.
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Preparing popcorn — either to pop the kernels or drizzle on top.
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You need a fat with a high smoke point and a deep flavor.
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Use Butter when:
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You want a creamy texture — such as in mashed potatoes, sauces, or soft cookies.
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The dish benefits from moisture and subtle dairy flavor.
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Spreading on toast or baking delicate pastries that need lightness.
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🏠 How to Make Ghee at Home
Homemade ghee is aromatic, flavorful, and easy to prepare:
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Melt unsalted butter over low heat.
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Allow the water to evaporate, and the milk solids will separate and sink.
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Continue simmering until the solids turn golden brown and release a nutty aroma.
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Strain the liquid through a fine mesh sieve or cheesecloth.
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Store in a sealed jar at room temperature or in a covered container.
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