The Differences Between Ghee and Cheese

If you’ve ever tasted ghee, then you probably won’t be surprised to learn that it has a remarkably similar flavor to dairy butter. The difference is in the fat. Ghee is made by slowly heating unrefined, unsalted butter until the milk solids begin to caramelize. The process produces a wholesome substance with a mild buttery flavor that is denser in texture than its counterpart, butter.

In contrast, cheese is made by curdling milk and draining the liquid, which separates the solids from the liquid and leaves behind a layer of cheese. The result is a dairy product with a stronger, tangier taste.

What is Ghee?

Also known as clarified butter, ghee is butter that has been slowly boiled until the water evaporates and the solids burn off, leaving behind a clear golden liquid. The resulting substance has a mild buttery flavor and a slightly greasy texture.

This method of extraction leaves plenty of nutrients, including vitamins, minerals, and protein, in the ghee. In fact, one cup of ghee has about the same amount of vitamins and minerals as an orange.

Ghee is often used as a cooking medium because its high fat content prevents it from spoiling easily. However, it can also be used as a substitute for butter in many recipes.

What is Cheese?

Made from milk, cheese is the most widely consumed dairy product in the world. It can be made from almost any animal’s milk, including sheep, goat, cow, and even yak and camel.

In terms of nutritional properties, cheese is essentially milk that has been separated into curds (the solid part) and whey (the liquid part).

The amount of protein in cheese is dependent on the type of milk used to make it, but almost all cheeses contain at least a small amount. Feta, one of the most commonly consumed types of cheese, has the highest amount of calcium of all cheeses.

Differences Between Ghee and Cheese

Besides being made from different types of fat, ghee and cheese have little in common. Here’s a closer look at the key differences between them.

Nutrition: Ghee has a higher amount of calories, fat, and saturated fat than cheese, but the nutritional differences are small. Both are good sources of protein and calcium.

Storage: Ghee should be stored in a cool, dark place to prevent it from spoiling; the same goes for cheese.

Spoilage: Although ghee and cheese have a long shelf life, their shelf life is shorter once they’re exposed to heat, light, or moisture. People are often confused about the shelf life and fridge needs of cheeses like Babybel and others..

How is Ghee Made?

To make ghee, you first need to collect the heavy cream produced during the butter-making process. Next, you gently heat the cream until the milk solids start to melt and combine with the melted butter, forming ghee.

The burning process caramelizes the milk solids and gives ghee its distinctive flavor and heavier texture.

This method of extraction also leaves behind plenty of nutrients, including vitamins, minerals, and protein, in the ghee.

How is Cheese Made?

Similar to how milk is turned into cheese, water is first drawn out of the milk. Then, added rennet, a vegetable-based enzyme, is left to curdle the milk. This process separates the solids from the liquid and leaves behind a cheese.

Conclusion

Ghee and cheese both come from milk, but they have different origins, produce different types of products, and have different nutritional properties. Ghee, the result of extracting butter from milk, is often used as a cooking medium because of its high burning point and lack of moisture. In contrast, cheese, the result of drawing water from milk, is often eaten fresh.

These two dairy products have distinct differences, but as you can see, they both come from milk. They are, in many ways, peas in a pod.