Buffalo ghee is type of clarified butter,made from the milk of buffaloes. It’s particularly popular in parts of South Asia, like India, where buffalo milk is more common due to the animal’s higher milk yield and fat content.buffalo butter is simmered to remove water, milk solids, and impurities, resulting in a pure, golden fat with a distinct flavor.buffalo ghee has a higher fat content—typically around 70-75% saturated fat—because buffalo milk naturally contains more fat 7-8%. This gives it a richer, creamier texture and a slightly more intense, earthy taste. It’s still lactose- and casein-free, with a high smoke point (around 485°F or 250°C), making it versatile for frying, sautéing, or tempering spices. Nutritionally, it also contains fat-soluble vitamins (A, D, E, K), though the exact profile can vary based on the buffalo’s diet and breed.In terms of uses, buffalo ghee is a staple in many regional cuisines. In North India, for example, it’s often preferred for making heavy dishes like parathas, halwa, or rich curries, as its robustness complements bold flavors. Some claim it’s more “cooling” for the body in Ayurvedic terms, though this is traditional wisdom rather than science-backed. Health-wise, it’s similarly calorie-dense (around 115-120 calories per tablespoon) and should be consumed in moderation due to its high saturated fat content, which could impact cholesterol levels if overdone.One practical difference is its appearance and shelf life. Buffalo ghee tends to be whiter or less golden than cow ghee due to lower carotene levels in buffalo milk, and its higher fat content can make it slightly thicker. It also keeps well without refrigeration.

Buffalo ghee is type of clarified butter,made from the milk of buffaloes. It’s particularly popular in parts of South Asia,