Cow Ghee Vs Buffalo Ghee: Discover The Key Differences And Benefits

Texture

Cow ghee is derived from the milk of cows, specifically from the cream or butter obtained from cow’s milk. Nutritionally, it contains about 62 to 65 percent saturated fat, with a higher proportion of short-chain and medium-chain fatty acids. This type of ghee is rich in fat-soluble vitamins, particularly vitamins A, D, E, and K2. One of its key components is butyric acid, which has anti-inflammatory properties and supports gut health.

Buffalo ghee, on the other hand, is made from the milk of buffaloes, using the cream or butter derived from buffalo milk. It has a higher fat content, typically around 80 to 85 percent saturated fat, which makes it richer and denser than cow ghee. This ghee is also packed with fat-soluble vitamins but may contain slightly less vitamin A than its cow counterpart. Due to its higher fat content, buffalo ghee is generally higher in calories, making it an excellent energy source for those with increased caloric needs.

Flavour

In terms of flavour, cow ghee has a mild, nutty taste and a pleasant aroma, which can vary depending on the breed of the cow and its diet. Whereas buffalo ghee is known for its rich and creamy texture, providing a stronger flavour and aroma compared to cow ghee.

Health Benefits

The health benefits of cow ghee are notable; it promotes:

• Healthy digestion and gut health
• Bolsters the immune system due to its antioxidant content.
• May aid in weight management thanks to the presence of medium-chain fatty acids that boost metabolism.

The health benefits of buffalo ghee include:

• Its energy density, making it suitable for people requiring higher caloric intake.
• Like cow ghee, it possesses anti-inflammatory properties.
• Its richness is often associated with improved skin health, thanks to the essential fatty acids it contains.

Culinary usage

Cow ghee is commonly used in Indian cooking for frying, sautéing and as a flavour enhancer in various dishes. It is particularly suitable for making traditional sweets and curries, as well as for drizzling over vegetables or rice.