Ghee versus clarified butter – similarities and differences
Ghee has held an important place in the cuisine of the Indian subcontinent for centuries. In the past, the method used to prepare it reduced the water content in the milk fat, which made it easier to store the product in a warm climate. In Europe, a similar technique is used to produce clarified butter, which is particularly useful for frying. Although both products are made by separating fat from water and other milk components, they may differ in terms of the heat treatment process and flavour.
What is ghee and how is it made? The clarifying process – step by step Key differences between ghee and clarified butter What are the best uses for both types of butter? FAQ – frequently asked questions
What is ghee and how is it made?
Ghee is a type of clarified milk fat, traditionally produced in India from butter made from cream, which is sometimes fermented beforehand. In industrial production, cream or other milk fat fractions are also used directly. When heated, the water evaporates, and the proteins and other non-fat components separate from the liquid fat. The product is then filtered or carefully decanted to remove the sediment.
A characteristic feature of traditional ghee is the prolonged heating of the butter until the milk solids begin to brown slightly. Browning reactions then take place, responsible for the formation of compounds that give the fat a nutty, slightly caramelised aroma. Depending on the production method, the final processing temperature can reach around 110–120°C. It is important to stop heating before the sediment starts to burn and gives the product a bitter aftertaste.
The clarifying process – step by step
For clarifying butter at home, it is best to choose unsalted butter with a high fat content, ideally around 82 per cent. Place it in a heavy-based saucepan and heat it over a low heat, without a lid. The butter will gradually melt, and the water it contains will begin to evaporate. A light-coloured foam, consisting partly of milk proteins, will appear on the surface, whilst some of the non-fat components will sink to the bottom of the pan.
Whilst heating, it is best to minimise stirring so that the sediment does not disperse into the fat. The foam can be gently skimmed off with a spoon, whilst observing the reduction in the number of bubbles and the gradual clarification of the liquid. If the aim is to produce classic clarified butter with a mild aroma, the process is complete when the water has almost entirely evaporated and the separated fat remains golden and clear, with no noticeable browning of the sediment.
Estimated energy value and macronutrient content
890-900 kcal
876-900 kcal
0-0,1 g
0-0,3 g
99-100 g
99-100 g
0-0,1 g
0-0,1 g
(per 100 g of ghee and clarified butter)
Key differences between ghee and clarified butter
Ghee and ordinary clarified butter belong to the same group of concentrated dairy fats. The term ‘clarified butter’ is broader and refers to a product from which most of the water and non-fat components have been removed. Ghee is a traditional variety of this product with a particularly rich flavour, resulting from specific heat treatment. However, the distinction between these terms is not always clear-cut, as production techniques and trade names may vary. The easiest way to tell them apart is by their taste and smell. In terms of energy content and fatty acid composition, the differences are minor.
What are the best uses for both types of butter?
Clarified butter, with its delicate flavour, is ideal for frying eggs, pancakes, fish and vegetables, when a buttery aroma is desired without overpowering toasty notes. It can also be used for briefly searing meat, preparing fat-based sauces and greasing baking tins. The absence of most of the water and protein particles means that it foams less when heated and does not burn as quickly as ordinary butter.
Ghee is particularly popular in Indian cuisine, including for making curries, lentil dishes, rice and spiced vegetables. The heated ghee is used to briefly fry cumin, mustard seeds, coriander or chilli to release the fat-soluble aromatic compounds. A small amount can be added at the end of cooking to one-pot dishes, groats or roasted vegetables if you wish to give the dish a more pronounced, nutty flavour.
"Ghee and clarified butter are almost pure milk fat, from which most of the water and non-fat components have been removed during heating. The main difference lies in the method of preparation and the flavour: traditional clarified butter is delicate, whilst ghee, which is heated for longer, develops a characteristic nutty aroma. Both products work well for frying, but they have a similar energy content and do not differ significantly in terms of nutritional value. " Anna Zięba – Dietitian
FAQ – frequently asked questions
Are ghee and clarified butter the same thing?
Not quite. Ghee is a traditional form of clarified butter, characteristic of Indian cuisine. Both products are made by removing most of the water and non-fat components from butter, but ghee is usually heated for longer to achieve a more intense flavour.
How does ghee differ from ordinary clarified butter?
The main difference lies in the flavour and the heat treatment process. Clarified butter usually has a mild, buttery flavour, whilst ghee is characterised by nutty and slightly caramelised notes. In terms of fat content and calorie count, the two products are very similar.
Is ghee healthier than clarified butter?
There is insufficient evidence to consider ghee healthier than ordinary clarified butter. Both contain around 99–100 per cent fat and have a similar fatty acid composition. The choice should be based primarily on taste and culinary use.
Is ghee suitable for frying?
Yes. As most of the water and milk solids have been removed, ghee is suitable for frying and less prone to burning than ordinary butter. However, this does not mean it can be heated without restriction – you should avoid overheating the fat or letting it smoke.
Which is better for frying: ghee or clarified butter?
Both products are suitable for frying. Clarified butter is the better choice when you want a delicate flavour, for example when cooking eggs, pancakes or fish. Ghee works well in dishes where you want to add a more distinctive, nutty flavour.
How many calories are there in ghee and clarified butter?
Both products provide around 880–900 kcal per 100 g. One teaspoon, or about 5 g, is approximately 45 kcal. The differences in energy content between ghee and clarified butter are minimal.
Does ghee contain lactose?
During the production of ghee, most of the non-fat milk components are removed, so the lactose content is usually very low. However, one should not assume that every product is completely lactose-free. People who need to strictly avoid lactose should check the manufacturer’s information.
Are clarified butter and ghee safe for people with a milk allergy?
They should not be regarded as safe for people with a milk protein allergy. Although the clarification process removes most of the proteins, trace amounts may remain in the final product. A milk protein allergy is a different condition from lactose intolerance.
How do you make clarified butter at home?
Gently heat unsalted butter in a heavy-based saucepan, leaving it uncovered. Once the water has evaporated and the non-fatty components have separated from the clear fat, you can carefully skim off the foam and strain the liquid. It is important to ensure that the sediment does not burn.
How do you make ghee from clarified butter?
To achieve the characteristic aroma of ghee, heat the butter for a little longer during the clarification process, until the sediment at the bottom begins to turn a light golden brown. Then stop heating and separate the fat from the sediment. Heating for too long can cause the butter to burn and develop a bitter taste.
Sources:
Kumbhare, S., Prasad, W., Khamrui, K., Wani, A. D., & Sahu, J. (2023). Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat. Journal of food science and technology, 60(1), 11–23. https://doi.org/10.1007/s13197-021-05335-7 Kataria, D., & Singh, G. (2025). Effect of processing methods on fatty acid composition and flavour profile of clarified butter (ghee) obtained from Deoni and Holstein Friesian cow breeds. Food chemistry: X, 27, 102489. https://doi.org/10.1016/j.fochx.2025.102489 Ampem, G., Le Gresley, A., Grootveld, M., & Naughton, D. P. (2022). Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing 1H and 1H-1H COSY and TOCSY Techniques. Foods (Basel, Switzerland), 11(13), 1864. https://doi.org/10.3390/foods11131864
ADDED:
26/10/2026
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