What is Butter and Ghee?
Butter and ghee are both dairy products that have been used in cooking and baking for centuries. Butter is a dairy product made from the milk or cream of cows, and it contains milk solids, water, and butterfat. Butter can be made from either pasteurized or unpasteurized cream, and it is often salted or unsalted. Salted butter is usually used for cooking, while unsalted butter is used for baking.
Ghee, on the other hand, is a type of clarified butter that is commonly used in Indian and Middle Eastern cuisine. Ghee is made by simmering butter until the water evaporates and the milk solids separate from the butterfat. The milk solids are then removed, leaving only the pure butterfat, which is ghee. Ghee has a nutty and rich flavor and can be stored for long periods without refrigeration.
Both butter and ghee have a high-fat content, which makes them ideal for cooking and baking. Butter is often used in recipes for cakes, cookies, and pastries to add moisture and flavor. Ghee, on the other hand, is used in recipes for curries, stir-fries, and other savory dishes. The high smoke point of ghee, which is the temperature at which the oil begins to break down and smoke, makes it ideal for high-heat cooking.
In summary, butter and ghee are both dairy products that are widely used in cooking and baking. While butter is made from the milk or cream of cows, ghee is a type of clarified butter that has been simmered to remove the milk solids. Both butter and ghee have a high-fat content and are used for different purposes in cooking. Butter is commonly used in baking, while ghee is often used in savory dishes due to its high smoke point.