or are they basically the same thing?"
1 Answer
Ghee and clarified butter are very similar, but ghee is cooked longer, resulting in a nuttier flavor and the removal of more moisture and milk solids. This makes ghee more shelf-stable and sometimes easier to digest for those with dairy sensitivities.
Detailed Explanation:
Both ghee and clarified butter start with butter that is heated to separate the milk solids and water from the butterfat. The key difference lies in the duration of the cooking process.
Clarified Butter: Butter is melted, and the milk solids rise to the top as foam. This foam is skimmed off, and the clear butterfat is poured off, leaving the watery liquid behind. The process is stopped once the milk solids are removed.
Ghee: The process starts the same as clarified butter, but the butter is cooked for a longer period. As it simmers, the milk solids at the bottom of the pan caramelize and brown. This caramelization imparts a nutty flavor and aroma to the ghee. The browned milk solids are then strained out, leaving behind a pure butterfat with a distinct taste. The longer cooking time also removes more moisture, contributing to ghee's extended shelf life.
In most culinary applications, you can substitute clarified butter for ghee, especially if you're primarily concerned with removing milk solids. However, if you're looking for the specific nutty flavor of ghee, clarified butter won't quite deliver the same result.
Pro Tip:
When making ghee at home, use unsalted butter to better control the final flavor. Salted butter can sometimes result in a slightly burnt or bitter taste if the milk solids are overcooked.