Why use ghee instead of butter?

by Milkio Foods Grass-Fed ghee from New Zealand

What to use instead of butter? This question is common among lactose-intolerant people who love the taste of butter but face difficulty to digest it. Butter is made from cow milk which is rich in milk protein casein and milk sugar lactose. Those who have dairy sensitivity often suffer from diarrhea, abdominal cramps, fever, etc. As a result, they stay away from dairy products but there is a dairy product that is safe for all. It is ghee made from cow milk

Why use ghee instead of butter

There are several reasons why you should replace butter with ghee. Dieticians and nutritionists always suggest using ghee as a better replacement for butter. Here are the reason -

You can’t use butter for high heat cooking as butter is not safe for high-heat cooking. However, ghee offers a 250°C smoke point that is perfect for high-temperature cooking.
Butter has milk solids (lactose & casein) which can create allergy among lactose intolerants but ghee is the clarified form of butter that is free from these milk solids.
Ghee instead of butter helps to increase the nutritional value of the food. Packed with essential vitamins and healthy fatty acids, ghee helps to keep you fit.
Ghee and butter both are dairy products but dealing with ghee is much easier. Ghee is extremely shelf-stable and can stay fresh up to 12 months from the date of manufacturing. You don’t need to refrigerate ghee necessarily.

What to use instead of butter? Apart from ghee, there are also options like olive oil or coconut oil. But ghee is the best option available. It is not only nutritious but also more affordable. Choose Milkio ghee made in New Zealand using the best-quality milk from the organic dairy firm.