Difference Between Ghee and Butter

While cooking South Asian cuisine, it is obvious that you will come across ghee. In Indian tradition, it is used in many dishes. Whereas butter is commonly used in Western countries.


Food Quiz

Test your knowledge about topics related to food

1 / 5

What are the two forms of carbohydrates?

2 / 5

What is the traditional frosting for carrot cake?

3 / 5

Rockmelons are an excellent source of which vitamin, which can also
be found in oranges?

4 / 5

Which of these was not originally a Mexican dish?

5 / 5

Which one is unhealthy?

Your score is


While preparing dessert or dinner, butter and ghee are required in certain recipes. Eating butter in moderation is not bad for you but ghee can work as an alternative.

Ghee vs Butter 

The difference between ingredients ghee and butter is that ghee is made from the milk of mammals. While butter is made from the protein and fat components of milk. The flavor of ghee is rich and nutly whereas creamy, sweet, and smooth is the flavor of butter. In terms of healthier options, ghee is preferred as compared to butter. 

Ghee vs Butter

Ghee is also known as clarified butter, drawn butter, butter oil, or AMF (Anhydrous Milk Fat) in Western countries. For cooking, at higher temperatures, ghee is preferred due to its higher smoking points.

Butter is included in the dairy product because it is made from churning fermented or fresh cream or milk. It is the best option for the topping of a variety of dishes.

Comparison Table

Parameters of ComparisonGheeButter
InterpretationIt is clarified butter which is made from the milk of buffalos and cows.It is a dairy product that is made from the protein and fat components of milk.
FlavorRich and nutlyCreamy, sweet, and smooth
Smoke pointHighLow
Shelf lifeRefrigerated: 1 year Refrigerated: 1 month
FatHigher cocentrationLower concentration

What is Ghee? 

It arouses in ancient India and is commonly used in Middle Eastern cuisine, Indian subcontinent cuisine, religious rituals, and traditional medicine.   

Ghee is produced by simmering butter (churned from cream), skimming impurities from the surface. Later pouring and let solid residue settle at the bottom for discard while clear liquid fat to retain.  

The ingredient ghee contains antioxidants, vitamins, and healthy fats. To absorb essential minerals and vitamins in the body ghee plays an important role.

Carbonyls, lactones, free fatty acids, and alcohols are the main flavor components of it. The temperature of its clarification and ripening of the butter also affect the flavor of the ghee.


What is Butter? 

Butter is a part of the dairy product which is made from the protein and fat components of churned cream. At room temperature, it is a semi-solid emulsion with 80% of butterfat.

Butter is majorly made from cow’s milk but it can also be produced from other mammals’ milk such as yaks, sheep, buffalo, and goats.

Butter can be a healthier part of the diet if it is eaten in moderation. It has a low carbohydrate diet which helps to maintain weight or lose weight.

As butter has several benefits but there are also some potential drawbacks of butter. Milk solids that are present in butter will start burning and turn brown at a higher temperature.


Main Differences Between Ghee and Butter 

  1. In terms of nutrients, ghee contains vitamin A, vitamin C, vitamin D, vitamin K, and vitamin E. While butter contains vitamin A, vitamin D, calcium, and vitamin E.  
  2. Ghee is referred to as a healthier option as compared to butter. Because ghee has fewer calories while butter has more calories. Even the risk of cardiovascular disease is low in ghee. 
Difference Between Ghee and Butter


  1. https://analyticalsciencejournals.onlinelibrary.wiley.com/doi/abs/10.1002/jrs.4891
  2. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2001.tb16082.x
One request?

I’ve put so much effort writing this blog post to provide value to you. It’ll be very helpful for me, if you consider sharing it on social media or with your friends/family. SHARING IS ♥️