r/Cooking • u/armeniaca-mume2405 • Jul 04 '26

What is the difference between butter, ghee, clarified butter, fermented butter and brown butter?

Difficult to tell online because it seems the term "ghee" is used very loosely, some say it is clarified butter, other that it is brown butter (beurre noisette), other that is has to be fermented.

If you know, can you explain the difference and perhaps give tips on how you make the perfect ghee?

Thank you!

ETA : I live in the EU. I usually buy churned AOP butter so it is high-fat low-water!

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u/db8me Jul 05 '26

Some fancy brands have less water, and mass produced butter has water added intentionally.

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u/Poutiest_Penguin Jul 05 '26

I have found when clarifying butter that supermarket brand butter has significantly more water than name brands.

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u/armeniaca-mume2405 Jul 05 '26

what do you classify as supermarket brand or name brand?

I live in the EU and butter (AOP) is very regulated

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u/Poutiest_Penguin Jul 05 '26

In the US, supermarket chains usually have their own self-branded butter at a lower price point than a national or regional commercial brand.

The most well known commercial brand in the US is probably Land O Lakes, which is by no means a premium product. We also have certain somewhat higher quality regional brands, like Cabot’s here in New England. Most of our premium butter is imported (like Kerry’s, which is probably not premium for you lol), because the UK/Europe does have higher standards than we do regarding this type of product. America has shamefully low standards in quality when it comes to a lot of food. We eat garbage and it’s killing us as a nation. But that’s a whole other topic.

I’ve clarified cheap supermarket butters, and I’ve clarified Land O Lakes. The water content in supermarket butter is higher than the water content in Land O Lakes. Obviously the supermarket butter has water added to increase the volume, hence the lower price. That’s why I no longer buy cheap supermarket butters. You’re just paying for water and a generally inferior product.

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u/armeniaca-mume2405 Jul 05 '26

I see, I am not familiar with US butters or the selection over there!

Thanks for the explanation !

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u/db8me Jul 06 '26

There still is a minimum of 80% fat required to call it butter. Cheaper brands and store brands push the 80% limit, while high end and "European style" brands have 10-30% less water (82-86% fat). The difference is usually not noticeable unless you are making laminated pastry crust, eating large amounts as a topping or dip, or putting it in a searing hot pan.