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Butter and ghee are both dairy products made from milk fat, but they have some key differences. Butter is made by churning cream until the butterfat separates from the buttermilk. It is a solid at room temperature and has a slightly yellow colour. Butter has a rich, creamy flavour and is a versatile ingredient that can be used in a variety of dishes, from baking to sauteing.
Ghee is a type of clarified butter that has been simmered until the milk solids and water have evaporated. This leaves behind a pure, golden-yellow oil with a nutty flavour. Ghee has a higher smoke point than butter, so it can be used for cooking at higher temperatures without burning. It is also lactose-free and can be a good choice for people with dairy allergies or intolerances.