What is Ghee Clarified-butter Anhydrous Butter-oil Lard?

Ghee is made from clarified Makhan. Makhan is Indian Butter, also known as white butter.

What is clarified butter?

The butter is heated to a point where the milk solids are separated from the fat

What is Ghee?

Makhan is clarified. The clarified Makhan is simmered until all the moisture has evaporated, the milk solids turn brown giving it a nutty flavor. The hot ghee is filtered to remove the browned milk solids.

Ghee is commercially produced in Holland, Scandinavia, Australia, South Asia, and Mid-east.

Smoking point of Ghee is 375º F

Making Ghee | Ghee Nutrition Profile

Anhydrous butter oil?

Anhydrous butter oil is made by clarifying unsalted cream butter. The moisture and the milk solids are removed via centrifuge. It lacks the nutty flavor of Ghee.

What is Lard? Ghee versus Lard

Lard is produced by rendering fats from meats. Lard is NOT used in India, because it is rendered from meat. Ghee is rendered from cultured butter (Makhan).

Commercial Lard is neutral, no flavor. In the olden days, lard was rendered from pork for flavor. Ghee has a nutty flavor.

Nowadays, it is customary to add one Tablespoon of Butter to 5 Tablespoon of Commercial Lard for flavor

Both Ghee and Lard have high melting point. Both are used as shortening for making flaky crusts, ideal for deep frying