Clarified Butter vs. Ghee: What Sets Them Apart?

Often paired with crab legs and lobster, clarified butter, or drawn butter, is a popular accompaniment. Credit: grandriver/Getty Images

Have you ever stumbled upon a recipe calling for ghee and questioned whether clarified butter could be a substitute? While they may seem similar, they aren't identical. The distinction lies in the finer details.

To start, clarified butter is butter that's simmered to remove water and milk solids, leaving behind pure butterfat. If you've enjoyed lobster or crab legs, the accompanying dipping sauce is typically clarified butter. It's made by gently heating regular butter, straining it through a cheesecloth, and yielding a clear, golden liquid.

For individuals with lactose intolerance, regular

butter is naturally low in lactose. Clarified butter contains even less, making it an excellent option for cooking.

Ghee, a variety of clarified butter, is widely used in Indian and Southeast Asian cuisines as a primary fat source. Beyond cooking, ghee plays a significant role in traditional Indian medicine, believed to reduce inflammation and aid digestion.

Ghee is a form of clarified butter that's simmered until it caramelizes slightly, imparting a distinctive, nutty taste. Евгения Матвеец/Getty Images

The process of making ghee resembles that of clarifying butter but with key differences. Ghee is typically made from buffalo or cow's milk and is cooked longer to eliminate all moisture and allow the milk solids to brown, or caramelize, enhancing its flavor. This caramelization gives ghee its signature nutty taste, making it suitable for paleo diets and nearly lactose-free.

Since both ghee and clarified butter lack water and milk solids, they boast extended shelf lives and can be stored at room temperature — akin to coconut oil — for roughly six months. When stored this way, they maintain a semi-solid state. Refrigeration can extend their freshness to about a year.

Ghee and clarified butter both feature higher smoke points compared to regular butter, making them ideal for frying and high-heat cooking. Butter, on the other hand, is better suited for baking and low-heat applications. While ghee and clarified butter share similar calorie and fat content, ghee is richer in omega-3 fatty acids.

Ghee isn't the sole variety of clarified butter. Other examples include Ethiopian spiced Niter kibbeh, a spiced clarified butter, and fermented Smen, commonly used in North African cuisine.