Are Ghee and Clarified Butter same?

They are very similar, but not exactly the same.

In short: All ghee is clarified butter, but not all clarified butter is ghee.

Here's a breakdown of the differences:

🧈 Clarified Butter (General Term)

* Process: Made by melting butter and skimming off the milk solids and water. The process is stopped as soon as the milk solids separate.

* Flavor: Has a mild, pure, buttery flavor.

* Use: Often associated with French cooking (like for hollandaise sauce or dipping lobster).

✨ Ghee (A Type of Clarified Butter)

* Process: The butter is cooked longer than clarified butter. It's simmered until the milk solids not only separate but also brown and caramelize at the bottom of the pan before being strained out.

* Flavor: This extra cooking time gives it a distinct, rich, and nutty aroma and flavor.

* Use: Originated in India and is a staple in South Asian cuisine. It's great for high-heat cooking like sautéing and frying due to its higher smoke point.

🔑 Key Similarities

Both ghee and clarified butter share a high smoke point (much higher than regular butter) because the milk solids and water have been removed, leaving almost pure butterfat. This makes both excellent for cooking at high temperatures.

So, while they are made the same way (removing milk solids and water from butter), ghee is cooked for an extra step to develop a nuttier flavor and darker color.