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Ghee is clarified butter with milk solids and water removed, leaving pure butterfat. Originating from ancient India, it has a higher smoke point than regular butter and a rich, nutty flavor. It's lactose and casein-free, making it suitable for many dairy-sensitive individuals.
Ghee has a higher smoke point, is lactose-free, and more concentrated in fat-soluble vitamins. However, it's higher in saturated fat. Neither is 'healthier' - context matters.
Usually yes! Proper ghee has milk solids removed, making it virtually lactose and casein-free. However, very sensitive individuals should test carefully.
Ghee is cooked longer until milk solids brown, giving nutty flavor. Clarified butter just removes solids without browning. Ghee has longer shelf life and higher smoke point.
Store in cool, dark place for 3 months or refrigerate for up to 1 year. Keep lid tight and use clean utensils to prevent contamination.
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