Buffalo Ghee vs Cow Ghee: Process, Satiety, and Usage Differences

INTRODUCTION

The debate between buffalo ghee and cow ghee often focuses on beliefs rather than processing realities. This comparison looks at how each behaves, not which is “better”.

1. MILK COMPOSITION (BASIC DIFFERENCE)

• Buffalo milk: higher fat and total solids

• Cow milk: lighter fat profile

This affects:

• Butter yield

• Heating behaviour

• Final ghee density

2. ROLE OF FERMENTATION

When made using the Bilona method:

• Both cow and buffalo milk undergo curd fermentation

• Digestion characteristics depend more on fermentation than species

3. SATIETY & ENERGY RELEASE

Buffalo ghee is often associated with:

• Longer satiety

• Slower energy release

This is why traditionally it was used in:

• Physically demanding routines

• Fewer-meal lifestyles

4. COOKING PERFORMANCE

Buffalo ghee generally:

• Handles heat more steadily

• Has a richer mouthfeel

• Is preferred for slow cooking and roasting

5. WHEN COW GHEE MAY BE PREFERRED

• Very light digestion needs

• Specific Ayurvedic constitutions

• Mild flavour preference

PROCESS OVERRIDES SPECIES

A traditionally made buffalo ghee can feel lighter than a poorly processed cow ghee.

Brands like 24 Karat Organics emphasise curd-based Bilona processing for buffalo ghee, which significantly affects final quality and digestion.

CONCLUSION

The real choice is not buffalo vs cow —
It is traditional process vs industrial shortcut.