![]() They’re both composed of mostly fat, lending to their smooth and creamy textures. Because they come from the same source, their nutritional profiles don’t vary wildly. In fact, butter is a precursor to ghee, so it’s no wonder the two get so easily confused. How are ghee and butter the same? Ghee and butter are both made from cow’s milk. Who wins? First, let’s find some common ground. Then we’ll put ghee and butter in the ring and watch them punch it out. So let’s break it down and look at the positives and negatives of incorporating more ghee (and butter) into your diet. Despite its recent rise in Western popularity, many people are still unsure exactly what ghee is. For thousands of years, ghee has been used in Ayurvedic therapies and Indian cooking. While it may be new to the Western scene, ghee is anything but new. Ghee is also having a moment in the healthy fat department. Along with butter came its funky companion: ghee. ![]() After a rough go in the 90’s with all the low fat diets, butter has finally redeemed itself from villian-hood and is again recognized as a relatively healthy fat option when consumed in moderation. Seriously, there’s a study on it called Is Butter Back. However, butter has slightly less saturated fat than ghee. ![]() Ghee is also preferable to butter for people with lactose intolerance since it’s made by removing milk solids. Let’s just cut to the chase: Ghee is better than butter for sautéing since it has a higher smoke point and won’t burn as easily. How do I swap ghee for butter in cooking and baking?. ![]()
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