Ghee Butter is the clarified form of butter traditionally used in Indian cooking. It can be made by cooking butter until the water evaporates. Then filter it and discard small bits of milk protein. You are then left with a multipurpose cooking oil.
It is more nutrient dense than butter and contains omega fatty acids, butyric acid, vitamin K, medium and short chain fatty acids.
Some of the benefits of using ghee is that it has a higher smoke point for cooking. Which means that it doesn’t burn as quickly. I started using ghee butter instead of regular butter when sautéing, searing and to just spread on my toast in the morning. I add ghee to cooking pans when making eggs to prevent sticking. You can also use ghee instead of butter on masked potatoes, baked potatoes, corn on the cob or vegetables.
Ghee contains no milk solids, casein and it’s lactose free making it suitable for those who are lactose intolerant.
If you are looking for an alternative to butter I would suggest giving ghee a try.