Butter substitutes are replacements of butter as a food and a culinary choice. Ideally, we should choose butter replacement considering the nutritional benefits and cooking advantages with the option. Grass-fed ghee is as nutritious as butter and offers dietary services. It provides a higher smoke point than butter, thus suitable for high-temperature cooking like baking, deep-frying, sautéing, etc. Read More: https://milkio.co.nz/butter-substitute/

1. Butter substitute
Butter Substitute: How Grass
replacement for butter
Butter substitutes are replacements of butter as a food and a culinary choice.
choose butter replacement considering the nutritional benefits and cooking advantages with the
option.
Grass-fed or Organic Ghee clarified butter/ ghee butte
dietary services.
It provides a higher smoke point than butter, thus suitable for high
baking, deep-frying, sautéing, etc.
Butter nutrition
Regular Butter is a dairy fat loved by many across
Besides using it on the morning toast or making bullet
sauces, dips, cake frosting, bakery items, or other foods with the complexity of flavor, taste, and
texture as the prime requisite.
Butter is a rich source of saturated fat, monounsaturated fatty acids (MUFA
fat-soluble vitamins A, D, E, B12, K2.
Butter substitute
Butter Substitute: How Grass-Fed ghee be Used as a healthy
replacement for butter?
Butter substitutes are replacements of butter as a food and a culinary choice. Ideally, we should
choose butter replacement considering the nutritional benefits and cooking advantages with the
fed or Organic Ghee clarified butter/ ghee butter is as nutritious as butter and offers
It provides a higher smoke point than butter, thus suitable for high-temperature cooking like
frying, sautéing, etc.
Regular Butter is a dairy fat loved by many across the world. It is a popular breakfast spread.
Besides using it on the morning toast or making bullet-proof coffee, you can use it to prepare
sauces, dips, cake frosting, bakery items, or other foods with the complexity of flavor, taste, and
Butter is a rich source of saturated fat, monounsaturated fatty acids (MUFA – healthy fats), and
soluble vitamins A, D, E, B12, K2.
Fed ghee be Used as a healthy
Ideally, we should
choose butter replacement considering the nutritional benefits and cooking advantages with the
r is as nutritious as butter and offers
temperature cooking like
the world. It is a popular breakfast spread.
proof coffee, you can use it to prepare
sauces, dips, cake frosting, bakery items, or other foods with the complexity of flavor, taste, and
healthy fats), and

2. Butter substitute: why is it in demand
Dairy experts prefer butter as a healthy cooking fat.
of 350 ° F in the cooking oil range.
Although it is an ideal cooking medium to enhance food taste, it is not safe for high
cooking. Moreover, butter has a lower shelf life due to high moisture content.
You cannot store this dairy fat without the support of refrigeration. Apart from compromised
shelf-life, butter contains a low amount of lactose and milk protein.
For lactose and casein presence, it is not suitable for people suffering from lactose intoleranc
Grass-fed ghee vs. Butter
 Ghee is also known in the name of
typical nutty caramelized aroma.
 Popularly used in Indo-Asian, Middle Eastern, and African cuisines, that convention is still going
on.
 But what makes it a better butter?
 Ghee is the purest form of milk fat, containing around 99.6% milkfat, thus slightly more nutritious
than butter.
 Ghee, when prepared from grass
 Being a trusted source of healthy saturated fats and fat
almost similar to butter.
 But ghee has something more to offer than butter cannot offer when used in co
For example, ghee’s therapeutic properties and nutritional benefits over regular butter are
widely appreciated by chefs and nutritionists. Today, ghee is accepted as a superfood and is
counted as a healthy butter substitute for some valid reasons.
Unlike butter, the high smoke point of 482 °F makes ghee extremely suitable cooking oil for
various high-heat cooking processes.
Just like butter, it can also be consumed directly or can be used in baking processes.
Ghee is now widely used in world cuisines
finished with bullet-coffee or smoothies for a healthy start of the day.
So, what is butter?
Butter is the dairy fat prepared by churning the cream of cow’s milk. The churning process
results in the separation of the fat portion from the buttermilk.
The buttermilk is drained off. The milk fat is then further rinsed to drain off excess buttermilk a
worked, pressed and, kneaded together to consolidate the butter granules into a solid mass.
Butter substitute: why is it in demand?
Dairy experts prefer butter as a healthy cooking fat. It’s tasty, but it offers a lower smoking point
of 350 ° F in the cooking oil range.
Although it is an ideal cooking medium to enhance food taste, it is not safe for high
cooking. Moreover, butter has a lower shelf life due to high moisture content.
cannot store this dairy fat without the support of refrigeration. Apart from compromised
life, butter contains a low amount of lactose and milk protein.
For lactose and casein presence, it is not suitable for people suffering from lactose intoleranc
Butter!
Ghee is also known in the name of clarified butter. This milk butter-made dairy fat offers a
typical nutty caramelized aroma.
Asian, Middle Eastern, and African cuisines, that convention is still going
But what makes it a better butter?
Ghee is the purest form of milk fat, containing around 99.6% milkfat, thus slightly more nutritious
when prepared from grass-fed butter, calls Grass-fed Ghee.
Being a trusted source of healthy saturated fats and fat-soluble vitamins, ghee nutrition is
But ghee has something more to offer than butter cannot offer when used in cooking.
For example, ghee’s therapeutic properties and nutritional benefits over regular butter are
widely appreciated by chefs and nutritionists. Today, ghee is accepted as a superfood and is
counted as a healthy butter substitute for some valid reasons.
nlike butter, the high smoke point of 482 °F makes ghee extremely suitable cooking oil for
heat cooking processes.
Just like butter, it can also be consumed directly or can be used in baking processes.
Ghee is now widely used in world cuisines as a nutritious replacement for cooking oil/ butter and
coffee or smoothies for a healthy start of the day.
Butter is the dairy fat prepared by churning the cream of cow’s milk. The churning process
results in the separation of the fat portion from the buttermilk.
The buttermilk is drained off. The milk fat is then further rinsed to drain off excess buttermilk a
worked, pressed and, kneaded together to consolidate the butter granules into a solid mass.
y, but it offers a lower smoking point
Although it is an ideal cooking medium to enhance food taste, it is not safe for high-temperature
cannot store this dairy fat without the support of refrigeration. Apart from compromised
For lactose and casein presence, it is not suitable for people suffering from lactose intolerance.
made dairy fat offers a
Asian, Middle Eastern, and African cuisines, that convention is still going
Ghee is the purest form of milk fat, containing around 99.6% milkfat, thus slightly more nutritious
soluble vitamins, ghee nutrition is
oking.
For example, ghee’s therapeutic properties and nutritional benefits over regular butter are
widely appreciated by chefs and nutritionists. Today, ghee is accepted as a superfood and is
nlike butter, the high smoke point of 482 °F makes ghee extremely suitable cooking oil for
Just like butter, it can also be consumed directly or can be used in baking processes.
as a nutritious replacement for cooking oil/ butter and
Butter is the dairy fat prepared by churning the cream of cow’s milk. The churning process
The buttermilk is drained off. The milk fat is then further rinsed to drain off excess buttermilk and
worked, pressed and, kneaded together to consolidate the butter granules into a solid mass.

3. This process breaks up the water particles into tiny droplets and spread throughout the fat
phase of butter.
Thus, butter is basically water in oil emulsion, whe
rich, creamy mouthfeel and an enjoyable, delicious nutty flavor.
Butter contains not less than 80% butterfat, not more than 16% moisture, and 2% solids. Salted
Butter or Table butter contains food
The grass-fed butter contains a high amount of beta carotene, which imparts the yellow color of
butter. Permitted food colors annatto and carotene are most commonly used in conventional
butter to enhance the color.
Butter is perishable. Check the pack date at the store before you buy.
According to the USDA, we can store butter in the refrigerator for one to three months, but the
taste, flavor (develops rancidity), and texture may deteriorate considerably with time.
Butter is in semisolid consistency at room temperature. It is versatile dairy fat, using as a
spread, as a vital ingredient in baking, cooking fat for cooking, deep
various foods, cake frosting, dips, and sauces to enhance ta
Butter has the lowest smoke point of 350° F.
Thus, cooking at a higher temperature with butter needs high smoke point cooking oils to
prevent the burning and generation of toxic Acrylamide.
Nutritional Benefits of
 Butter is a rich source of saturated fat (about 70%), MUFA (25%), Vit A (most abundant), D,
B12, E, K2. It contains a minimal amount of PUFA (2.3%) and MCT (6.8%).
 About 11% of saturated fat in butter is Short
known to improve the digestive system, reduce constipation, and reduce inflammation.
 Butter is the richest dietary source of dairy Tran’s fats, the most common of which are vaccenic
acid and conjugated linoleic acid (CLA). CLA has various health benefits and
weight loss.
 A higher proportion of fresh grass in a cow’s diet increases the number of healthy fats. Thus,
grass-fed butter is rich in Omega
than regular butter. Hence Grass
butter.
 Moderate consumption of butter is healthy.
Downsides of Butter:
This process breaks up the water particles into tiny droplets and spread throughout the fat
Thus, butter is basically water in oil emulsion, where the protein acts as an emulsifier. It has a
rich, creamy mouthfeel and an enjoyable, delicious nutty flavor.
Butter contains not less than 80% butterfat, not more than 16% moisture, and 2% solids. Salted
Butter or Table butter contains food-grade salt, not more than 3%.
fed butter contains a high amount of beta carotene, which imparts the yellow color of
butter. Permitted food colors annatto and carotene are most commonly used in conventional
heck the pack date at the store before you buy.
According to the USDA, we can store butter in the refrigerator for one to three months, but the
taste, flavor (develops rancidity), and texture may deteriorate considerably with time.
Butter is in semisolid consistency at room temperature. It is versatile dairy fat, using as a
spread, as a vital ingredient in baking, cooking fat for cooking, deep-frying, sautéing, etc., and in
various foods, cake frosting, dips, and sauces to enhance taste, flavor, and texture.
Butter has the lowest smoke point of 350° F.
Thus, cooking at a higher temperature with butter needs high smoke point cooking oils to
prevent the burning and generation of toxic Acrylamide.
of Butter:
s a rich source of saturated fat (about 70%), MUFA (25%), Vit A (most abundant), D,
B12, E, K2. It contains a minimal amount of PUFA (2.3%) and MCT (6.8%).
About 11% of saturated fat in butter is Short-chain fatty acids, precisely butyrate. Butyrate is
wn to improve the digestive system, reduce constipation, and reduce inflammation.
Butter is the richest dietary source of dairy Tran’s fats, the most common of which are vaccenic
acid and conjugated linoleic acid (CLA). CLA has various health benefits and
A higher proportion of fresh grass in a cow’s diet increases the number of healthy fats. Thus,
fed butter is rich in Omega-3 fatty acids, CLA, fat-soluble vitamins, and beta carotene
than regular butter. Hence Grass-fed or Organic butter is a healthier choice than conventional
Moderate consumption of butter is healthy.
:
This process breaks up the water particles into tiny droplets and spread throughout the fat
re the protein acts as an emulsifier. It has a
Butter contains not less than 80% butterfat, not more than 16% moisture, and 2% solids. Salted
fed butter contains a high amount of beta carotene, which imparts the yellow color of
butter. Permitted food colors annatto and carotene are most commonly used in conventional
According to the USDA, we can store butter in the refrigerator for one to three months, but the
taste, flavor (develops rancidity), and texture may deteriorate considerably with time.
Butter is in semisolid consistency at room temperature. It is versatile dairy fat, using as a
frying, sautéing, etc., and in
ste, flavor, and texture.
Thus, cooking at a higher temperature with butter needs high smoke point cooking oils to
s a rich source of saturated fat (about 70%), MUFA (25%), Vit A (most abundant), D,
chain fatty acids, precisely butyrate. Butyrate is
wn to improve the digestive system, reduce constipation, and reduce inflammation.
Butter is the richest dietary source of dairy Tran’s fats, the most common of which are vaccenic
acid and conjugated linoleic acid (CLA). CLA has various health benefits and helps in natural
A higher proportion of fresh grass in a cow’s diet increases the number of healthy fats. Thus,
soluble vitamins, and beta carotene
or Organic butter is a healthier choice than conventional

4.  It may cause a dairy allergy. Butter contains lactose and milk protein at a low level; thus, it may
not be suitable for individuals with a dairy allergy. (Lactose intolerant or allergic to milk protein.
Lactose intolerant people should avoid it in the diet.
 It has a low shelf life: Butter needs refrigeration for storage. It has a low shelf life at ambient
conditions. The USDA recommends leaving butter out at room temperature for only a day or
two.
 It is prone to microbial spoilage: Butter is prone to microbial spoilage, especially by yeasts and
molds. Surface decolorization and off
 It can go rancid even when refrigerated: Refrigeration can slow down the oxidation of butter
during storage, but taste, flavor (develops rancidity), and texture may deteriorate considerably
with time.
 It has a low smoking point: Butter has the lowest smoking point of 350 degrees F. Thus, not
suitable for high heat cooking processes.
What is Ghee? Why is
Ghee is the clarified butter produced by heating unsalted cow milk butter above 100
almost all moisture evaporates and milk solids separate, leaving the pure butterfat on the top.
High-temperature cooking results in milk solids’ caramelization and gives ghee a typical nutty
taste, aroma, and golden-yellow color. The heating proce
lactose, and milk protein from ghee. So butter is the raw material for making ghee.
Ghee contains around 99.6% fat, not more than 0.4% free fatty acids (as oleic acid).
Pure grass-fed or organic cow ghee (prepared from
butter) doesn’t contain any additives or preservatives. Ghee is sometimes prepared with added
flavor extracts (lime, garlic, etc.) or Himalayan pink salt for value addition.
Ghee can also be prepared from cultured
be prepared by churning yogurt (cultured milk) to extract butter, followed by boiling it to make
pure ghee.
Ghee is not prone to microbial spoilage and has a long shelf life due to high
moisture content (not more than 0.3%). It can be stored without refrigeration at your pantry for
12-18 months.
Ghee has several nutritional and therapeutic properties. It has a healthy fatty acids profile and
fat-soluble vitamins essential for the human
These are characteristic short-chain fatty acids like butyrate, saturated fats, Omega 3, essential
fatty acids like linoleic acid and arachidonic acid, carotenoids, and fat
and K.
Grass-fed or Organic Ghee, prepared from gr
nutritious than conventional ghee. Grass
beneficial fatty acid, CLA, Omega
It may cause a dairy allergy. Butter contains lactose and milk protein at a low level; thus, it may
duals with a dairy allergy. (Lactose intolerant or allergic to milk protein.
Lactose intolerant people should avoid it in the diet.
It has a low shelf life: Butter needs refrigeration for storage. It has a low shelf life at ambient
ommends leaving butter out at room temperature for only a day or
It is prone to microbial spoilage: Butter is prone to microbial spoilage, especially by yeasts and
molds. Surface decolorization and off-flavors are significant types of spoilages in but
It can go rancid even when refrigerated: Refrigeration can slow down the oxidation of butter
during storage, but taste, flavor (develops rancidity), and texture may deteriorate considerably
It has a low smoking point: Butter has the lowest smoking point of 350 degrees F. Thus, not
suitable for high heat cooking processes.
is it better butter?
Ghee is the clarified butter produced by heating unsalted cow milk butter above 100
almost all moisture evaporates and milk solids separate, leaving the pure butterfat on the top.
temperature cooking results in milk solids’ caramelization and gives ghee a typical nutty
yellow color. The heating process removes most of all the moisture,
lactose, and milk protein from ghee. So butter is the raw material for making ghee.
Ghee contains around 99.6% fat, not more than 0.4% free fatty acids (as oleic acid).
fed or organic cow ghee (prepared from grass-fed cow milk butter or organic milk
butter) doesn’t contain any additives or preservatives. Ghee is sometimes prepared with added
flavor extracts (lime, garlic, etc.) or Himalayan pink salt for value addition.
Ghee can also be prepared from cultured butter for a more intense flavor and taste. Ghee can
be prepared by churning yogurt (cultured milk) to extract butter, followed by boiling it to make
Ghee is not prone to microbial spoilage and has a long shelf life due to high-fat content and l
moisture content (not more than 0.3%). It can be stored without refrigeration at your pantry for
Ghee has several nutritional and therapeutic properties. It has a healthy fatty acids profile and
soluble vitamins essential for the human body.
chain fatty acids like butyrate, saturated fats, Omega 3, essential
fatty acids like linoleic acid and arachidonic acid, carotenoids, and fat-soluble vitamins A, D, E,
fed or Organic Ghee, prepared from grass-fed or organic butter, is considered more
nutritious than conventional ghee. Grass-fed or Organic Ghee contains a higher amount of
beneficial fatty acid, CLA, Omega- 3, Butyrate, Fat-soluble vitamins, and beta-carotene.
It may cause a dairy allergy. Butter contains lactose and milk protein at a low level; thus, it may
duals with a dairy allergy. (Lactose intolerant or allergic to milk protein.
It has a low shelf life: Butter needs refrigeration for storage. It has a low shelf life at ambient
ommends leaving butter out at room temperature for only a day or
It is prone to microbial spoilage: Butter is prone to microbial spoilage, especially by yeasts and
flavors are significant types of spoilages in butter.
It can go rancid even when refrigerated: Refrigeration can slow down the oxidation of butter
during storage, but taste, flavor (develops rancidity), and texture may deteriorate considerably
It has a low smoking point: Butter has the lowest smoking point of 350 degrees F. Thus, not
Ghee is the clarified butter produced by heating unsalted cow milk butter above 100°C until
almost all moisture evaporates and milk solids separate, leaving the pure butterfat on the top.
temperature cooking results in milk solids’ caramelization and gives ghee a typical nutty
ss removes most of all the moisture,
lactose, and milk protein from ghee. So butter is the raw material for making ghee.
Ghee contains around 99.6% fat, not more than 0.4% free fatty acids (as oleic acid).
fed cow milk butter or organic milk
butter) doesn’t contain any additives or preservatives. Ghee is sometimes prepared with added
butter for a more intense flavor and taste. Ghee can
be prepared by churning yogurt (cultured milk) to extract butter, followed by boiling it to make
fat content and low
moisture content (not more than 0.3%). It can be stored without refrigeration at your pantry for
Ghee has several nutritional and therapeutic properties. It has a healthy fatty acids profile and
chain fatty acids like butyrate, saturated fats, Omega 3, essential
soluble vitamins A, D, E,
fed or organic butter, is considered more
fed or Organic Ghee contains a higher amount of
carotene.

5. Several Ghee benefits
Nutritional Benefits:
 Ghee is rich in CLA (conjugated linoleic acid), which imparts health benefits like improved lipid
metabolism, immunity enhancement, improved bone mineralization, and natural weight loss.
 Ghee is rich in Omega-3 Fatty Acids (Essential Fat
brain, eye, and other tissue functions and anti
 Ghee is rich in butyric acid or butyrate, which helps in digestion and releases constipation.
 Ghee is rich in beta-carotene, an antioxida
Vitamin A is essential for retina function.
 Ghee is rich in saturated fat, which provides sustained energy. That’s why it is used in
bulletproof coffee or morning smoothies as filler food.
 Ghee is rich in Fat-soluble Vitamins A, D, E, K. These vitamins are essential for immunity, skin,
and eyes, and calcium metabolism in the human body.
 According to Ayurveda, moderate consumption of pure cow ghee with an everyday diet is
health-friendly. It boosts memory
the body, natural weight loss, and improves hair and skin.
 Ghee is full of nutrition, thus known as a superfood. Moderate consumption of ghee with an
active lifestyle imparts several health benefits.
Cooking benefits:
 Ghee has a high smoke point and perfect for cooking, baking, sautéing, seasoning (over
roasted veggies), and direct consumption (in coffee/ smoothies). It has a high smoke point,
about 482 degrees F. Thus, ghee is suitable for high
roasting. Due to high smoke points, ghee doesn’t get burnt and produces much les
compounds (toxic Acrylamide, free radicals) than other cooking oils or butter while cooking on
high heat.
 Ghee has characteristics of taste and aroma: Ghee enhances food taste and is suitable for
recipes from world cuisines.
It is a nutritious replacement for cooking oil and butter.
Other benefits:
 Ghee has a longer shelf life: Ghee is a self
its characteristics over time. Ghee is safe from microbial spoilage and has a long shelf life due
to low moisture content (not more than 0.3%). Therefore, it can store it without refrigeration for
12-18 months.
 It is suitable for individuals allergic to the dairy product: Ghee contains almost no lactose and
milk protein (lower than butter), thus idealizing in
 It is suitable for KETO and Paleo diet.
Therapeutic benefits:
benefits are:
Ghee is rich in CLA (conjugated linoleic acid), which imparts health benefits like improved lipid
metabolism, immunity enhancement, improved bone mineralization, and natural weight loss.
3 Fatty Acids (Essential Fatty Acids), which are beneficial to the heart,
brain, eye, and other tissue functions and anti-inflammatory properties.
Ghee is rich in butyric acid or butyrate, which helps in digestion and releases constipation.
carotene, an antioxidant and the precursor for vitamin A in the human body.
Vitamin A is essential for retina function.
Ghee is rich in saturated fat, which provides sustained energy. That’s why it is used in
bulletproof coffee or morning smoothies as filler food.
soluble Vitamins A, D, E, K. These vitamins are essential for immunity, skin,
and eyes, and calcium metabolism in the human body.
According to Ayurveda, moderate consumption of pure cow ghee with an everyday diet is
friendly. It boosts memory power, immunity, provides high energy, naturally rejuvenates
the body, natural weight loss, and improves hair and skin.
Ghee is full of nutrition, thus known as a superfood. Moderate consumption of ghee with an
active lifestyle imparts several health benefits.
Ghee has a high smoke point and perfect for cooking, baking, sautéing, seasoning (over
ggies), and direct consumption (in coffee/ smoothies). It has a high smoke point,
about 482 degrees F. Thus, ghee is suitable for high-temperature cooking, frying, baking, and
roasting. Due to high smoke points, ghee doesn’t get burnt and produces much les
compounds (toxic Acrylamide, free radicals) than other cooking oils or butter while cooking on
Ghee has characteristics of taste and aroma: Ghee enhances food taste and is suitable for
acement for cooking oil and butter.
Ghee has a longer shelf life: Ghee is a self-stable product and significantly less prone to change
its characteristics over time. Ghee is safe from microbial spoilage and has a long shelf life due
moisture content (not more than 0.3%). Therefore, it can store it without refrigeration for
It is suitable for individuals allergic to the dairy product: Ghee contains almost no lactose and
milk protein (lower than butter), thus idealizing individuals with a dairy allergy.
It is suitable for KETO and Paleo diet.
benefits:
Ghee is rich in CLA (conjugated linoleic acid), which imparts health benefits like improved lipid
metabolism, immunity enhancement, improved bone mineralization, and natural weight loss.
ty Acids), which are beneficial to the heart,
Ghee is rich in butyric acid or butyrate, which helps in digestion and releases constipation.
nt and the precursor for vitamin A in the human body.
Ghee is rich in saturated fat, which provides sustained energy. That’s why it is used in
soluble Vitamins A, D, E, K. These vitamins are essential for immunity, skin,
According to Ayurveda, moderate consumption of pure cow ghee with an everyday diet is
power, immunity, provides high energy, naturally rejuvenates
Ghee is full of nutrition, thus known as a superfood. Moderate consumption of ghee with an
Ghee has a high smoke point and perfect for cooking, baking, sautéing, seasoning (over
ggies), and direct consumption (in coffee/ smoothies). It has a high smoke point,
temperature cooking, frying, baking, and
roasting. Due to high smoke points, ghee doesn’t get burnt and produces much less toxic
compounds (toxic Acrylamide, free radicals) than other cooking oils or butter while cooking on
Ghee has characteristics of taste and aroma: Ghee enhances food taste and is suitable for
stable product and significantly less prone to change
its characteristics over time. Ghee is safe from microbial spoilage and has a long shelf life due
moisture content (not more than 0.3%). Therefore, it can store it without refrigeration for
It is suitable for individuals allergic to the dairy product: Ghee contains almost no lactose and

6. According to Ayurveda, Moderate consumption of ghee with a regular diet imparts several
health benefits.
 Boosts natural immunity of the body
 Contain MCTs, which may help with natural weight loss if coupled with exercise, balanced diet.
 strengthening of bone health
 Improvement of eyesight
 Ghee in the pregnancy diet, according to Ayurveda, was believed to ease labor pain.
 Offers support of retaining natural memory p
 significantly decreases harmful LDL cholesterol levels.
 Aids in brain development and boosting concentration
 Act as a carrier of ayurvedic medicines and absorbed quickly in the body
How does ghee can use
Nutritionally, ghee and butter are almost dairy twins. But a few features make ghee even a
better choice than butter. According to Ayurveda, moderate consumption of ghee is undoubtedly
beneficial and may consider as a butter substitute.
Some supportive pra
substitute are as follows:
 The fat profile and nutritional benefits of these two are very similar. Ghee has a higher
concentration of fat than butter. Therefore, it contains a slightly elevated amount of healthy f
vitamins and offers more calories. One tablespoon of ghee offers 120 calories, while butter
provides 102 calories.
 On the other hand, unlike butter, ghee is suitable for people suffering from lactose intolerance or
allergies due to milk protein.
 Ghee has a higher smoke point, so less likely to burn and produce toxic Acrylamide. Unlike
butter, ghee is hugely suitable and widely used in high heat cooking, frying, and sautéing
various recipes from world cuisines. The unique nutty taste and pleasant aroma
up the taste of food. This is one of the primary reasons why ghee makes an excellent cooking
fat.
 Ghee can be used in baking and bakery products just like butter to produce a strong buttery
flavor. It can also be used as a seasoning ingredien
smoothies to make a high-calorie drink.
Apart from nutritional
 Unlike butter, ghee has long shelf life at ambient conditions (shelf
refrigeration.
 Suitable for Ketogenic diet (keto diet/ no carbs diet) and Paleo
According to Ayurveda, Moderate consumption of ghee with a regular diet imparts several
Boosts natural immunity of the body
may help with natural weight loss if coupled with exercise, balanced diet.
Ghee in the pregnancy diet, according to Ayurveda, was believed to ease labor pain.
Offers support of retaining natural memory power
significantly decreases harmful LDL cholesterol levels.
Aids in brain development and boosting concentration
Act as a carrier of ayurvedic medicines and absorbed quickly in the body
use as a butter substitute?
Nutritionally, ghee and butter are almost dairy twins. But a few features make ghee even a
better choice than butter. According to Ayurveda, moderate consumption of ghee is undoubtedly
beneficial and may consider as a butter substitute.
practical reasons for using ghee
follows:
he fat profile and nutritional benefits of these two are very similar. Ghee has a higher
concentration of fat than butter. Therefore, it contains a slightly elevated amount of healthy f
vitamins and offers more calories. One tablespoon of ghee offers 120 calories, while butter
On the other hand, unlike butter, ghee is suitable for people suffering from lactose intolerance or
has a higher smoke point, so less likely to burn and produce toxic Acrylamide. Unlike
butter, ghee is hugely suitable and widely used in high heat cooking, frying, and sautéing
various recipes from world cuisines. The unique nutty taste and pleasant aroma
up the taste of food. This is one of the primary reasons why ghee makes an excellent cooking
Ghee can be used in baking and bakery products just like butter to produce a strong buttery
flavor. It can also be used as a seasoning ingredient, spread on toasts, or in morning coffee/
calorie drink.
nutritional and cooking benefits, ghee is:
Unlike butter, ghee has long shelf life at ambient conditions (shelf-stable) and does not need
for Ketogenic diet (keto diet/ no carbs diet) and Paleo-friendly diet.
According to Ayurveda, Moderate consumption of ghee with a regular diet imparts several
may help with natural weight loss if coupled with exercise, balanced diet.
Ghee in the pregnancy diet, according to Ayurveda, was believed to ease labor pain.
Nutritionally, ghee and butter are almost dairy twins. But a few features make ghee even a
better choice than butter. According to Ayurveda, moderate consumption of ghee is undoubtedly
as a butter
he fat profile and nutritional benefits of these two are very similar. Ghee has a higher
concentration of fat than butter. Therefore, it contains a slightly elevated amount of healthy fats,
vitamins and offers more calories. One tablespoon of ghee offers 120 calories, while butter
On the other hand, unlike butter, ghee is suitable for people suffering from lactose intolerance or
has a higher smoke point, so less likely to burn and produce toxic Acrylamide. Unlike
butter, ghee is hugely suitable and widely used in high heat cooking, frying, and sautéing
various recipes from world cuisines. The unique nutty taste and pleasant aroma of ghee boost
up the taste of food. This is one of the primary reasons why ghee makes an excellent cooking
Ghee can be used in baking and bakery products just like butter to produce a strong buttery
t, spread on toasts, or in morning coffee/
is:
stable) and does not need

7. Therefore, although nutritionally ghee and butter are almost the same, ghee contains a slightly
more elevated amount of healthy fats and fat
concentration. It is suitable for people suffering from dairy allergies. It is ideal for high
temperature cooking and making delicious meals. So, ghee can indeed be used as a butter
substitute.
Butter substitute: How to
 You can use ghee as a butter substitute while baking a cake, cookies, or bread to get an intense
buttery aroma.
 You can use ghee for bullet coffee, spread on toast, or food to enrich the taste, flavor, and
texture.
 Unlike butter, use ghee for high-
frying, etc. Hence, it is a healthy replacement.
Summing up:
Good Quality Ghee is a healthy choice as a butter substitute because
 Ghee is a tastier and a nutritious option for cooking fat.
 Ghee is free of the risk of allergy.
 It has therapeutic usages.
 It is suitable for individuals with lactose intolerant/ allergic to casein.
 It is ideal for high-temperature cooking processes.
 Ghee has a buttery texture, nutty taste, and a pleasant aroma, thus enhances the taste of any
recipe from world cuisines.
You may go for Milkio Grass-fed ghee or organic ghee from Milkio Foods Limited, New Zealand,
for the best quality ghee. Milkio ghee is prep
added additives or preservatives.
Milkio organic grass-fed ghee is certified “Non
Ltd, New Zealand.
It is a natural product and does not contain lactose, casein, gluten, and sugar, and works as a
versatile cooking oil.
You can replace butter with ghee. He
is an ideal butter substitute
Want to buy Milkio Grass-fed
commerce/.
Therefore, although nutritionally ghee and butter are almost the same, ghee contains a slightly
more elevated amount of healthy fats and fat-soluble vitamins than butter due to a highe
concentration. It is suitable for people suffering from dairy allergies. It is ideal for high
temperature cooking and making delicious meals. So, ghee can indeed be used as a butter
to replace butter with ghee in cooking
You can use ghee as a butter substitute while baking a cake, cookies, or bread to get an intense
You can use ghee for bullet coffee, spread on toast, or food to enrich the taste, flavor, and
-temperature cooking processes like deep-frying, roasting, pan
frying, etc. Hence, it is a healthy replacement.
Good Quality Ghee is a healthy choice as a butter substitute because
Ghee is a tastier and a nutritious option for cooking fat.
Ghee is free of the risk of allergy.
It is suitable for individuals with lactose intolerant/ allergic to casein.
temperature cooking processes.
has a buttery texture, nutty taste, and a pleasant aroma, thus enhances the taste of any
fed ghee or organic ghee from Milkio Foods Limited, New Zealand,
for the best quality ghee. Milkio ghee is prepared from 100% grass-fed/ Organic butter. It has no
added additives or preservatives.
is certified “Non-GMO & Organic (USDA Organic) by BioGro NZ
It is a natural product and does not contain lactose, casein, gluten, and sugar, and works as a
You can replace butter with ghee. Hence Ghee clarified butter
substitute.
fed ghee? Place your order at https://milkio.co.nz/e
Therefore, although nutritionally ghee and butter are almost the same, ghee contains a slightly
soluble vitamins than butter due to a higher fat
concentration. It is suitable for people suffering from dairy allergies. It is ideal for high-
temperature cooking and making delicious meals. So, ghee can indeed be used as a butter
oking:
You can use ghee as a butter substitute while baking a cake, cookies, or bread to get an intense
You can use ghee for bullet coffee, spread on toast, or food to enrich the taste, flavor, and
frying, roasting, pan-
Good Quality Ghee is a healthy choice as a butter substitute because:
has a buttery texture, nutty taste, and a pleasant aroma, thus enhances the taste of any
fed ghee or organic ghee from Milkio Foods Limited, New Zealand,
fed/ Organic butter. It has no
GMO & Organic (USDA Organic) by BioGro NZ
It is a natural product and does not contain lactose, casein, gluten, and sugar, and works as a
nce Ghee clarified butter
https://milkio.co.nz/e-

8. Click the link below for More details and certification
https://milkio.co.nz/downloads/
https://milkio.co.nz/non-gmo/
Milkio Foods, New Zealand, is delighted to declare that Milkio grass
ghee products are now Non
Read more:
• Cow ghee online
• Ghee Making
• Organic ghee online
• Organic ghee benefits
Click the link below for More details and certification
https://milkio.co.nz/downloads/
Milkio Foods, New Zealand, is delighted to declare that Milkio grass
ghee products are now Non-GMO Project Verified.
Milkio Foods, New Zealand, is delighted to declare that Milkio grass-fed

9. • Organic cow ghee price
• Where to buy organic ghee
Click to watch videos from Milkio Foods channel
Shop for Milkio Grass-Fed Ghee at Amazon
1. Milkio A2 Organic Ghee
2. Milkio New Zealand Made Organic Grass
3. Milkio Grass-Fed Sheep Ghee
4. Milkio Cultured Grass-
5. Milkio Garlic Infused Grass
6. Milkio Himalayan Pink Salt Grass
Contact Milkio Foods:
New Zealand Office:
Milkio Foods New Zealand
18 Lincoln Street, Frankton, Hamilton
3204,
New Zealand
Follow Us:
 FACEBOOK
 TWEETER
 PINTEREST
 LINKEDIN
Organic cow ghee price
Where to buy organic ghee
to watch videos from Milkio Foods channel
Fed Ghee at Amazon
Milkio A2 Organic Ghee
Milkio New Zealand Made Organic Grass-Fed Ghee
Fed Sheep Ghee
-Fed Ghee
Milkio Garlic Infused Grass-Fed Ghee
Milkio Himalayan Pink Salt Grass-Fed Ghee
18 Lincoln Street, Frankton, Hamilton
USA Office:
Milkio Foods Inc
2500 Wilcrest, Brierforest Suite 300
Houston, Texas 77042
Phone: +1 (346) 666-6707
2500 Wilcrest, Brierforest Suite 300
6707