What are the basic differences between ghee and clarified butter?

Ghee vs clarified butter may seem to you alternative words as they are used interchangeably in many instances. But when discussed in detail you will notice ghee and clarified butter are not exactly the same. However, they surely have several similarities in terms of nutrition, health benefits, uses, and shelf-stability. Both are dairy products and procured by boiling regular unsalted butter. 

So let's check how they are different. Ghee is the Indian name for clarified butter. The main difference between ghee and clarified butter is their cooking timing. Here is the process -

1. The making process of ghee and clarified butter starts with boiling unsalted dairy butter.

2. After a few times, the milk solids start to get separated from the butterfat. At this stage, the milk residues are strained to collect the pure butterfat. The final product we get is clarified butter.

3. But the ghee-making process is a bit longer. Ghee manufacturers allow the milk solids to cook for a long time until they become granular, offering a strong nutty aroma.

Ghee vs clarified butter taste is also an important point to discuss. You will find clarified butter to be slightly mild in taste as compared to ghee. Both are shelf-stable and safe to use in the diet of lactose-intolerant people.