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Difference between Ghee and Butteroil!

Generally, in hurry, we count Ghee and Butteroil as same products. We must explore in details about these products before deciding if they actually are same. They can be different from their raw material or with their preparation technique. Before knowing about Butteroil and Ghee, let us first discover the raw material which is used to prepare them. Butter and Makkhana: Sounds same? Not exactly! Though both of them are prepared by reversing emulsion of cream, from oil-in-water to water-in-oil, they are not same. While butter is prepared from fresh cold cream by churning it, till water oozes out and butter is formed, Makkhana has to take different journey altogether. To prepare Makkhana, milk is first turned into curd (Dahi). Dahi is then subjected to a traditional churner. Foam, which comes up is fat, collected and preserved. This is Makkhana. Butter is used to prepare Butteroil while Makkhana is used to prepare Ghee. Butteroil is prepared by clarification as well as centrifugation process: Clarification: In this process, Butter is heated over a flame. During the heating process, water evaporates and milk solids settle down. The fat which is on the top layer is removed. It is called Butteroil. Centrifugation: In this process, butter is subjected to the high-speed This process removes water from butter and oil is separated without application of heat. Oil is collected and we know it as