Why Ghee Over Butter?
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Why Ghee Over Butter?
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Ghee is often preferred over butter because it is clarified butter with the milk solids and water removed, giving it a higher smoke point and making it ideal for high-heat cooking. It has a longer shelf life and does not require refrigeration. Ghee is largely free from lactose and casein, making it easier to digest for many people. It also contains beneficial fatty acids and fat-soluble vitamins and has long been valued in Ayurvedic traditions for its digestive and therapeutic properties. However, like butter, it should be consumed in moderation due to its high fat and calorie content.
For businesses interested in importing, distributing, trading, or developing private label ghee, Milkio provides dedicated partnership and contract manufacturing support.
Brought to you by Milkio Foods Ltd.
Sharing expert insights on grass-fed ghee, butter, and dairy quality standards.
Learn more at milkio.co.nz
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