Why does butter burn so quickly?

Does butter burn faster or ghee? Yes. It is an essential factor to consider while choosing a suitable cooking medium. Ghee has a higher smoke point than butter. The butter smoke point is lower than the ghee smoke point.  The smoke point measures the temperature at which the oil tends to flame and smoke. If you cook with oil that has been heated beyond its smoke point, it can cause a burnt taste in cooking. 

Beneficial nutrients and essential fatty acids present in many unrefined oils are lost by overheating. You should have enough knowledge about the nutritional information of the cooking oil you are using. Butter contains milk solids which is the reason it burns quickly. Use butter for spread or garnishing, but not for high-heat cooking purposes. 

Ghee smoke points and features are also ideal for high-heat cooking. Ghee has a smoke rating of 485 degrees Fahrenheit, more significant than all other cooking oils. It is the easiest way to boost your daily nutritional intake. Ghee butter has a higher nutritional value and unique health advantages than regular oils. 

Are you looking for the best ghee for your kitchen? If you are looking forward to adding ghee to your diet, choose Milkio’s finest quality ghee products. All the Milkio products are rich in healthy essential fats, fat-soluble vitamins, antioxidants, and anti-inflammatory properties. Milkio Foods is 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.