Why Chefs & Cooks Are Choosing Ghee As A Butter Alternative

Professional chefs and home cooks alike are increasingly choosing ghee as an alternative to regular butter. Here’s a look at exactly what ghee is, and the reasons driving the swap.

What is ghee?

Ghee is made by gently simmering butter (in our case, made with grass-fed organic milk) to remove the water and milk solids. This leaves a pure, golden fat with a distinctive aroma, smooth texture and rich nutty flavour. 

Why choose ghee over regular butter?

Higher smoke point

One of the main reasons to swap butter for ghee is its higher smoke point. While butter can burn quickly at high temperatures, ghee can be used confidently for frying, sautéing, or roasting without producing bitter, burnt flavours. This makes it ideal for stir-fries, roasting vegetables, or searing meats, where flavour and texture matter.

Suitable for lactose sensitivities

Ghee is also a good choice for those with lactose sensitivities. The clarification process removes nearly all the milk solids, leaving a product that is almost entirely free from lactose and casein. This means you can enjoy the buttery taste and cooking benefits without discomfort.

Dense in nutrients

Nutritionally, ghee is rich in fat-soluble vitamins such as A, D, E, and K, which are essential for immunity, bone health, and overall wellbeing. Unlike mass-produced spreads or oils, high-quality, small-batch ghee retains these nutrients thanks to gentle cooking methods.

Unique flavour and aroma

Finally, ghee brings unique flavour and aroma to dishes. Its nutty, slightly caramelised taste can complement both sweet and savoury recipes — from drizzling over steamed vegetables to using in baking or even in traditional Ayurvedic recipes.
Whether you’re experimenting with specialist diets like Keto, Paleo, or GAPS, or simply want to enhance your everyday cooking, ghee is a versatile, wholesome alternative to butter.