What is the difference between Ghee and Clarified Butter?

One of the major differences between clarified butter and ghee is that ghee is a type of clarified butter, meaning there are other varieties of clarified butter. However, ghee is usually used in place of clarified butter due to its common usage in different parts of South Asia. Ghee is a word from Sanskrit, which shows that it is an Indian term.

In fact, ghee is mostly preferred to other varieties of clarified butter in India due to the fact that there are people who use it for rituals during certain religious activities. One of the major differences between ghee and clarified butter is that the former is made with butter from Buffalo's milk, whereas clarified butter is made with different kinds of butterfat. Most times, ghee is made by simmering unsalted butter until its water content is totally vaporized. At this point, milk solids and protein will settle at the bottom of the pot as sediments. The content above these sediments is the clarified butter and must be properly collected so it won't mix with ghee.

Ghee and Clarified Butter are two ingredients that are used in the kitchen. These types of butters can be used in exchange with one another, but there are many differences between the two. One of those differences is the taste. Ghee butter gives off a nuttier taste than clarified butter. Another difference between them is their origin.

Ghee butter has an origin from India. It is mainly used in cuisines from South Asia. Clarified butter originated in France and this is where this butter is mainly used. Along with their origin, they differ in how they are available. Ghee butter is sold in grocery stores, while clarified butter is made at home.

The ghee and clarified butter look so similar. The ghee butter originated from the southeastern part of the Asia continent, but it is mostly used by some countries, which include Egypt, Bangladesh, India, and Pakistan. If you want to make ghee, you will simmer an unsalted butter in a large pot, after which the milk and protein settle beneath the pan after it must have vaporized.

Then you take the mixture through a sedimentation process, then you use a spoon to separate the cooked and clarified butter displaced above the mixture. You can also take it through the straining process, which is not necessary. Moreover, a note from here that ghee is just a kind of clarified butter, especially as acknowledged in the western part of the world.

Clarified butter can be made from a different kind of butterfat, but ghee is gotten precisely from the water buffalo's milk. In addition, the term ghee originated in India.