what's the difference between a butter and ghee is one better than the other in
this video we're going to talk about what differentiates the to why you
should consume either one or the other in your diet and how to make your own
ghee at home hey guys welcome back to my channel if you're new here my name is
Kait I'm a health coach and I post videos on a high fat nutrient-dense way
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let's start by talking about how butter is made butter is made from churning
milk or cream until the fat separate from the liquid what you're left with is
mainly butter fat and some milk solids and this is butter now
ghee is actually made from butter the butter is heated and the fat is
separated from the milk proteins meaning that what you are left with now is only
butter fat so pretty much you start with milk or cream you turn it you get butter
and then from there you heat it you separate it and you get key
now similarities and the differences both butter and ghee are high in vitamin
A vitamin k2 butyrate and CLA dairy is one of the best sources of vitamin k2
and I think this is one of the main reasons why you should consume it
vitamin K is critical for cardio and bone health and it's really important to
differentiate the difference between the vitamin k1 which is found in plants and
vitamin k2 in a long-term study involving 36,000 people participants
with high intakes of vitamin k2 had a reduced risk of developing peripheral
arterial disease however the authors concluded the vitamin k1 had no effect
and if you are eating a 100% grass-fed butter or ghee it's gonna be even higher
in these nutrients so that's what butter and eat have in common and here's what
separates the tip because ghee is a very concentrated fat it makes sense that it
is higher not only in fat but also in calories one tablespoon of butter has
about 100 calories well a tbsp of ghee has about 120 now I really don't think
you should be concerned over 20 calories this isn't a reason to consume one and
not the other but here's the difference that I do think is significant because
the milk proteins have been removed in ghee it contains next to no lactose and
no case in so for anyone who is lactose intolerant they are usually okay to
consume ghee same thing if you just have a dairy sensitivity butter is pretty low
in lactose in casein to start with but there really is none or only trace trace
amounts in E the other big difference between the two is that he has a much
higher smoke point and therefore it is maybe a better option for cooking butter
has a smoke point of 150 degrees Celsius or 302 degrees Fahrenheit
whereas he has a smoke point of 250 Celsius or 482 degrees Fahrenheit so
long story short though they're good both are nutritious if
you're lactose intolerant or sensitive to Dairy ghee is definitely an option
you can consider to Snug at the benefits if you're doing high heat cooking ghee
is a better option but the one big downside to ghee is that it is expensive
the good news you can make your own eat at home and that's what we're going to
do now
to make e what you're gonna need is unsalted butter any amount is fine a
shallow pan or pot a slotted spoon a metal bowl a strainer and a cheesecloth
or a tea towel if you don't have a cheesecloth either or is fine and a jar
for storing the key now this may seem like a lot but you probably have almost
everything in your kitchen already the first thing you want to do is slice the
butter into smaller pieces this is so it will all melt evenly turn your stove on
medium heat and melt the butter once it has melted and the liquid has started to
simmer turn the heat down to low as it continues to simmer the melt protein is
going to bubble to the top and you want to scoop this all off it can take a
while for all of it to separate so just keep scooping it off now make sure the
ghee doesn't start to burn this was a mistake I made the first time I tried to
make Yee I just left it on too long and what I ended up with was a brown liquid
so you want it to be a golden yellow by the time you're finished it can darken a
little bit get a little bit more golden but don't let it get too dark
it usually takes around 10 minutes or so until all the milk protein has separated
and can be removed at which point you want to turn the heat off take it off
the stove you're going to place the strainer over the bowl and then the
cheesecloth or tea towel over top and pour the liquid through you're doing
this because some of the protein sticks to the bottom of the pan when it's
simmering so this is going to ensure that it is all strained out next up
you're going to pour it into the jar seal it up and put it in the fridge for
at least a couple of hours until it becomes solid and that is it you have
ghee thank you guys for watching I hope you enjoyed this video let me know in
the comments down below if you prefer using ghee or butter personally I
use both I really like butter in my coffee I find it makes it creamier when
it's all blended up but I really enjoy cooking with ghee so I use both let me
know what you use more often if there's certain situations you use one or the
other remember to give this video a thumbs up
and I will see you guys next time