A2 Ghee and Clarified Butter might appear as two elective words in the light of the fact that in many cases A2 ghee and clarified butter are used interchangeably. The difference between A2 Ghee and Clarified Butter is usually a common comparison as some people consider them the same. Both of these items are dairy products and are prepared from milk butter. Etymologically A2 ghee is an Indian Sanskrit word, whereas clarified butter is an English word. Since both A2 Ghee and Clarified Butter are so comparative and are in many cases utilized as an alternative option for each other, the vast majority of people will certainly believe they are something similar. In this article, we will understand the major difference between A2 Ghee and Clarified Butter, to be able to utilize them to their full potential.
Showing numerous similarities, both A2 ghee and clarified butter are dairy products that are utilized similarly, shelf life aspects, and their nutritional value. A2 Ghee, the Indian name and form of clarified butter, firstly originated in the Indian subcontinent. Whereas, clarified butter is generally associated with French cooking. However, the difference between A2 ghee and clarified butter is primarily produced by the indigenous method, its flavour or texture may vary in other countries considering their food type and cooking method. One can find a scarce difference of contrast between these two dairy products considering their process of preparation.
Clarified butter and A2 ghee are both produced from heating unadulterated cow milk butter. Milk butter is transformed into clarified butter, which is then changed into unadulterated ghee by additional cooking. On the off chance that we take into consideration the difference between A2 ghee and clarified butter, A2 ghee offers a more creamy texture, marginally caramelized fragrance, nutty taste, and a higher smoke point (482°F) than the clarified butter (450°F).
Organic A2 ghee is proven to be shelf-stable and safe for consumption in the diet of lactose-intolerant individuals. A2 ghee can be consumed raw. Besides, in comparison with the unadulterated clarified butter, A2 ghee offers a higher smoking point which is 485°F. It can be of various types such as Flavour infused ghee, organic A2 ghee, grass-fed ghee, etc.
Clarified butter is butter with milk and water proteins removed, with a composition of 99-100% pure butter fat. Before that, butter is at least 1-2% milk proteins and at least 16-17% water (otherwise known as milk solids).
For preparing clarified butter, simmer unstated butter in a pan over a low heat flame. The butter will froth as its water content evaporates, and then small clumps of milk solids will start forming and sink into the bottom of the pan. At that point, turn off the stove and strain the content into a heatproof jar or bowl. With the milk solids trapped in the strainer, you are left with pure clarified butter or sometimes also known as liquid gold.
At room temperature, the liquid butter will solidify and can be stored in an airtight jar for several months.
A2 Ghee is a type of clarified butter. It is one of the popular ingredients used in Indian cuisine[1] and is also an ingredient used widely in preparing Ayurvedic medicines.
Preparing A2 ghee includes following the most vital steps required in the process of making clarified butter. Then, rather than removing the clarified butter from the stove once the milk solids start separating, you leave it to cook a little longer. The proteins present in butter will turn into solid brown colour, and sink to the bottom of the cooking container realizing a slightly toasted aroma. This is the right time to strain out the ghee and store it in a tightly sealed container. Properly stored A2 ghee at room temperature can be utilized for more than a year.
Before comprehending how these two products differ from one another, let us first look at how and what makes these two dairy products similar, hence leading to the assumption that they are the same.
Now, let us look at the difference between A2 Ghee and Clarified Butter.
A2 Ghee is sometimes also mentioned with another name that is clarified butter. But clarified butter is not as same as A2 ghee in many aspects. Have a look at the difference between A2 ghee and clarified butter-
Look, Aroma, and Taste: The most noticeable difference between A2 ghee and clarified butter can be seen in their appearance. As A2 ghee is cooked more than the clarified butter, it has a somewhat nuttier taste than the clarified butter. Apart from the texture, A2 ghee also has a higher consistency and an intense fragrance than clarified butter.
Length of Cooking Time: Another difference between A2 ghee and clarified butter is their preparation time. In comparison to clarified butter, A2 ghee is cooked for a longer period, and all the moisture present in A2 milk butter is removed until the milk butter turns into a solid brown colour. After removing all the moisture the A2 ghee is strained out and that’s it. However, the clarified butter doesn’t happen to have such a long process. With the help of the traditional bilona method, clarified butter can be prepared in less time.
Shelf life: The shelf life of clarified butter is much shorter in comparison to A2 ghee. A2 ghee can be preserved and utilized for a long period at normal room temperature. A2 cow ghee doesn’t require the need to be refrigerated but clarified butter needs to be refrigerated.
Smoke point: There is not much difference in the smoking point of A2 ghee and clarified butter. Both A2 ghee and clarified butter have high smoke points which make them suitable to be cooked at a high temperature. But A2 ghee has a little higher smoke point in comparison to clarified butter. The smoke point of A2 ghee is 482°F whereas the smoke point of clarified butter is 450°F.
5. Availability: One can easily find A2 ghee at many grocery stores. A2 ghee is sold widely in our country as it is a key ingredient in Indian households. Whereas clarified butter is mostly prepared at home.
6. Versatility: Versatility is one of the major differences between A2 ghee and clarified butter. Both A2 ghee and clarified butter are the best options for cooking various dishes. A2 ghee is considered an excellent alternative to vegetable cooking oil. Whereas clarified butter is considered best for cooking seafood. Clarified butter is also used for preparing various sauces and for sautéing dishes. It is also used for making pasta and butter popcorn. But A2 ghee is considered to be more versatile in comparison to clarified butter. Every Indian household consumes ghee daily. It is added to dal, roti, and even milk. It is used in the kitchen, in Ayurveda medicine, and even while performing traditional rituals.
Conclusion
The difference between A2 Ghee and Clarified Butter is usually a common comparison as some people consider them the same. Both of these items are dairy products and are prepared from milk butter. Etymologically A2 ghee is an Indian Sanskrit word, whereas clarified butter is an English word. Since both A2 Ghee and Clarified Butter are so comparative and are in many cases utilized as an alternative option for each other, the vast majority of people will certainly believe they are something similar. In this article, we listed all the major differences between A2 Ghee and Clarified Butter, to be able to utilize them to their full potential.
Read Our Article: What Is A2 Ghee, And How To Check Its Authenticity?
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