Ghee and butter are derived from milk but have different properties due to the production process. Here are some distinctions: Lactose and Casein: Ghee typically contains less lactose and casein than butter, as most of these components are removed during clarification. This can make ghee more suitable for those with lactose intolerance or dairy sensitivities. Smoke Point: Ghee has a higher smoke point than butter (approximately 485°F / 252°C for ghee versus 350°F / 177°C for butter). This makes ghee better for high-heat cooking without risk of burning or creating harmful compounds. Shelf Life: Ghee has a longer shelf life, as removing milk solids reduces the chances of spoilage.