Some recipes need butter, whether you like it or not. The added taste butter contributes is hard to replicate in certain dishes. Another reason is that this is a better alternative to using oil when sauteing vegetables.
Truth be told, butter is not that bad. It has been given a bad reputation lately, but it has many advantages. If you are hesitant to eat butter though, then ghee may be more suitable for you. This is also dependent on what your diet needs.
What is ghee, though?
Ghee is a clarified type of butter. It is made by heating up the butter, letting the milk and liquid to separate away from its fat. The milk will caramelize leaving away the oil. This is the ghee.
Ghee may sound like a new type of butter, but it is definitely not. This is a very famous ingredient in Indian and Pakistani culture. A lot of their cuisine makes use of ghee, instead of butter.
Ghee vs butter: What are the differences?
The advantage of knowing the key differences of the two is that you will know which to use when cooking something.
First, ghee has a very high smoke point. It takes a long time for it to get burnt down, compared to butter. This is why it is a perfect option when frying or sauteing something. The burning point of butter us at 350 F, while ghee can tolerate up to 485 F!
Next, ghee produced a smaller amount of acrylamide than other cooking oils;. This is a chemical compound that is considered toxic and it develops when a food rich in starch gets exposed to high temperatures. According to studies, this toxic substance seems to indicate that it can increase the risk of cancer development because, in lab animals, it seems to do so. Further studies are required to confirm whether the same can be said for humans.
A lot of people are lactose intolerant. Big surprise there. Some are used to the taste and everything, but they are not aware that the gut issues they are encountering are due to the intolerance. Since with ghee, the milk gets separated from the fat, you do not have to worry about suffering from the effects of dairy to your body.
GHEE VS BUTTER: NUTRITIONAL PROFILES:
By knowing the respective nutritional profiles, you will know which to go for based on what you will get the most benefit from:
1. Ghee has a higher amount of fat compared to butter. This means there are more calories. To give you an idea, a tablespoon of ghee has 120 calories. One tablespoon of butter only has 102 calories. The fat content differs and this factor is largely dependent on the food manufacturer. Ghee usually has more.
2. Ghee is rich in healthful fatty acid. Fatty acids contain conjugated linoleic acid, which has plenty of advantages. There is around 15 percent of lowering the chances of developing coronary heart disease. Butter also contains them but in lesser amounts.
3. Both ghee and butter contain healthy fatty acids. Butyrate acid is one of the most recognized. In a particular study, this acid has shown to play an important part for the digestive tract, thanks to its anti-inflammatory properties.
4. Butter contains a sufficient amount of fat-soluble vitamins. When you eat rightfully, though, there is no doubt that you will get the right amount of Vitamin A and E, but the K2 vitamin is very rare. It has tons of wonderful benefits, especially because of its ability to metabolize calcium. Lack of this mineral can lead to many diseases like cancer, heart problems, and osteoporosis.
5. Butter contains a good amount of healthy saturated fats. Saturated fats are considered bad for the body. However, there has not been any proof that indicates it creates more harm. Truth is the saturated fat can increase HDL cholesterol, which is the good type of cholesterol while also turning LDL (the bad kind) to a larger type which is neither good nor bad.
Now that we got it out of the way, how do you use these ingredients to get the most nutritional value of your meals?
- Ghee has a nutty taste. You can create good flavor and aroma with it. If you are wondering how you can make your snacks healthier in a more delicious way.
- Over popcorn, drizzle melted ghee. If you are gearing more about healthy food, you can try placing it over vegetables or corn to suit your palate.
- You can even use the hardened ghee placed at room temperature. Once it can be used as a spread, you can slather a generous amount on crackers and toast.
- In a cooking pan, place ghee or butter instead of cooking oily. Fry any of your food there.
- In place of butter, you can use ghee, for a lactose-free mashed potato and baked potatoes.
- Use ghee to glaze up your veggies and then roast them for more flavor.
NO MORE GHEE VS BUTTER: HOW TO MAKE GHEE FROM
Do you know that a lot of people try to create their own ghee from butter? The process is not at all complicated, so rest assured this will be very easy all in all.
First, place butter in a heavy bottomed pan. Let it melt on moderate to low heat. At this rate, the whey will float onto the top. Whisk it off and keep as reserve or compost. Once the fat from the milk starts sinking to the bottom, you will see that the butter will appear clearer compared to its previous appearance. That’s your indication that you have made clarified butter. You may need more time to wait for until the fats turn brown and become more fragrant. When you notice this change, you have successfully made ghee. Let it cool down a bit. After a while, let it pass through a strain. Use a cheesecloth and store in a clean jar. Keep at room temperature.
Fairly easy, right? Now you can either use butter or ghee for your cooking needs!