Ghee vs butter smoke point: Real cooking facts

by Pallavi Goswami content writer

If you are a conscious cook, you might be aware of the smoke point of oils. Ghee vs butter smoke point is an essential topic for discussion. Every cooking fat reserves a specific smoke point or burning point. The burnt oil emits bluish smoke and a smell.

For example, the butter smoke point is 350 degrees Fahrenheit, which is not suitable for cooking at high temperatures. On the other hand, ghee offers a smoke point of 485 degrees Fahrenheit. Ghee is prepared by cooking butter, but why is there a difference? This is because of the ghee manufacturing process. When we boil butter, the milk solids get separated from the butter. Ghee is 100% pure butterfat, free from milk solids. 

Ghee smoke point advantages 

  1. A perfect choice for high-temperature cooking methods

  2. Worry-free about burning food quickly.

  3. Loaded with essential healthy fats, vitamins, antioxidants, and anti-inflammatory properties.

  4. Ghee smoke point is perfect for making delicious meals or savory items. 

  5. Ghee oil is nutritious and perfect for maintaining a healthy lifestyle.

  6. Ghee is flavorful and perfectly blends with all types of dishes.

Ghee vs butter smoke point is not the only difference between the two. Choose ghee over butter for improved health advantages. But which ghee is the best? Pure grass-fed cow ghee is the best of all. Try Milkio 100% grass-fed ghee produced by Milkio Foods, a leading ghee manufacturer and exporter in New Zealand. 

If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.

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About Pallavi Goswami Advanced   content writer

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Joined APSense since, March 10th, 2021, From Kolkata, India.

Created on Aug 5th 2022 09:52. Viewed 116 times.


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