Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the top most layer of dahi which is also called Bilona method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom.
- Ghee and butter comprise nearly 100% fat, but ghee may be the better choice for people with lactose or casein sensitivities.
- Ghee may be better for high-temperature cooking, but butter has a sweeter taste that may be more suitable for baking.
- The potential adverse effects of ghee include an increase in LDL (bad) cholesterol levels and the formation of oxidized cholesterol during its production.
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