What is Ghee? (And Why Cooks Love It More Than Butter)

Ghee is butter with the water and milk solids removed, then cooked a little longer so the remaining milk solids caramelise before being strained out. What's left is pure butterfat with a nutty, toasted aroma. That single extra step — browning the solids — is what separates ghee from plain clarified butter.

Ghee vs butter vs clarified butter

• Butter: ~80% fat, ~16% water, ~4% milk solids. Smoke point 175°C.
• Clarified butter: ~100% fat, solids strained out raw. Smoke point 230°C.
• Ghee: ~100% fat, solids browned then strained. Smoke point 250°C, plus a toasted flavour.

Why the smoke point matters

Butter starts burning and producing acrid compounds at around 175°C — well below the temperature you need for a proper sear or a tadka (the Indian technique of blooming whole spices in hot fat). Ghee can hit 250°C without smoking, which is why it's the default fat for frying spices, finishing dals, and roasting vegetables.

Is ghee healthier than butter?

Ghee and butter have nearly identical calorie and saturated fat content per gram. The two real differences: ghee has no lactose or casein (most people with mild dairy sensitivity tolerate it fine), and ghee's fat-soluble vitamins (A, D, E, K) are slightly more concentrated because the water has been removed. It's not a health food — it's a high-quality cooking fat. Use it the way you'd use butter.

Three easy ways to use ghee tonight

• Finish a dal: bloom cumin seeds and a pinch of chilli in 1 tbsp of ghee, pour over cooked lentils.
• Roast vegetables: toss cauliflower or carrots in melted ghee + salt before roasting at 220°C.
• Fry eggs: ghee browns the edges beautifully and won't smoke at high heat.

Storing ghee

Because the water and milk solids are gone, ghee is shelf-stable. A jar keeps 3 months at room temperature in a dark cupboard, or 12 months refrigerated. If it ever smells sour or like crayons, it's oxidised — bin it.