Difference between Ghee and Butteroil!
Generally, in hurry, we count Ghee and Butteroil as same products. We must explore in details about these products before deciding if they actually are same. They can be different from their raw material or with their preparation technique.
Before knowing about Butteroil and Ghee, let us first discover the raw material which is used to prepare them.
- Butter and Makkhana: Sounds same? Not exactly! Though both of them are prepared by reversing emulsion of cream, from oil-in-water to water-in-oil, they are not same. While butter is prepared from fresh cold cream by churning it, till water oozes out and butter is formed, Makkhana has to take different journey altogether. To prepare Makkhana, milk is first turned into curd (Dahi). Dahi is then subjected to a traditional churner. Foam, which comes up is fat, collected and preserved. This is Makkhana.
- Butter is used to prepare Butteroil while Makkhana is used to prepare Ghee.
- Butteroil is prepared by clarification as well as centrifugation process:
- Clarification: In this process, Butter is heated over a flame. During the heating process, water evaporates and milk solids settle down. The fat which is on the top layer is removed. It is called Butteroil.
- Centrifugation: In this process, butter is subjected to the high-speed This process removes water from butter and oil is separated without application of heat. Oil is collected and we know it as butteroil.
- Ghee is prepared by clarification of Makkhana: The process of preparing pure Indian Ghee is also known as Bilona process in Northern part of India. Ghee is prepared by clarifying Makkhana in a big iron pan. The difference between Butteroil clarification and Ghee clarification is that it is carried out very slowly. Sometimes, clarification process goes as long as 12 to 16 hours. During this time, milk solids are caramelized and settle down at the bottom. These milk solids also have a distinct flavor and they are also utilized in sweets preparation. This Ghee has a yellow color and grainy texture, which is usually not found in Buttermilk. Ghee is prepared by cow’s milk and also with Buffalo’s milk. Cow Ghee is yellow in color with more flavors and nutrients in it while buffalo ghee is whiter in color.
- Flavor and nutrient content: Both are sources of Vitamin A, E, D and K. They also contain Omega-3 fatty acids and linoleic acids. But, Ghee has more flavor and nutrients as compared to Butteroil because of the culturing process of milk during ghee making. In Ayurveda, Ghee has been praised for its medicinal properties. Many Ayurvedic medicines are prepared using Ghee and especially Indian Cow Ghee, which is now known as A-2 milk Ghee. It is highly used throughout India since ancient time. It is easily digestible and helps in digesting food, provide lubrication, good heart and used as a skin moisturizer as well. Cow’s ghee contains various anti-oxidants and riboflavin. Ghee is lighter than Butteroil and does not deposit in the body if used in a limited
In shopapni http://www.shopapni.in/, you can find Cow Ghee as well as Buffalo Ghee . The other Ghee available in the market is actually Butteroil. You can purchase both of them and compare. Definitely, Ghee from shopapni http://www.shopapni.in/ghee will have no comparison because it is prepared from traditional method and it really is Ghee!