The main difference is their Flavour or aroma profile. Ghee has strong cooked buttery aroma, while Butter Oil or Anhydrous Milk Fat (AMF) has bland or no flavour. Another key difference is Crystals or Grainy structure. Ghee has large grainy structure while Butter Oil or Anhydrous Milk Fat (AMF) are just oil or greasy; don’t have grainy structure. Bigger granules are mark of purity and preferred by Consumers.
Although look similar, ghee and anhydrous milk fat or butter oil is slightly different in its property. Butter oil does not have high smoke point; alternatively, ghee has high smoke point. People who are allergic to dairy products can easily include ghee in their diet. During the clarification process of ghee, casein and lactose are removed from the butter, which makes ghee safe to consume.
Both ghee and butter have their respective effects on the body. Some studies and experiments have clearly revealed that ghee has somewhat alkalizing effect over the body. In contrast, butter will have somewhat been acidifying effect over the body. Ghee’s quality is better than butter. Ghee will also enhance the sweet and richness of the food in comparison to butter.
One tablespoon of ghee will offer you the same quality (in terms of recipe) that 3 tablespoons of butter can offer.