So your post made me curious - I love butter, but I am lactose intolerant so I make my own ghee, which takes out the lactose & casein. So what about butyric acid ... does ghee have it? The answer is “yes”!
Ghee Benefits VS Butter by Dr Axe (excellent article)
https://chocolatree.com/blogs/news/ghee-benefits-vs-butter-by-dr-axe
From link:
“Ghee Benefits vs. Butter Benefits
So how is ghee better than butter? Ghee has a unique nutrition profile without any lactose or casein, but rich in short-chain and medium-chain fatty acids and butyrate. For people who are lactose or casein-sensitive, they can use ghee because the process has removed these allergens. If you’ve been told to stay away from dairy and butter, experiment with ghee made from grass-fed beef!
Butter contains 12-15 percent medium and short-chain fatty acids, while ghee contains 25 percent or greater. The body actually metabolizes these fats in a different manner than long-chain fatty acids. The result? Medium and short chains are not associated with cardiovascular disease.”
**********
From ~Q: Ghee is very expensive to buy; however, you can easily make it with a pound of butter & about 30 minutes of your time. A pound of butter yields a pint of ghee, which does not need to be refrigerated. I would also strongly suggest a porcelain lined pot with a light color. You want to be able to see the milk solids when they drop to the bottom of the pan. The darker you let them get, the ‘nuttier’ the ghee will taste. I stop at a light to medium beige color. There are numerous videos on how to make ghee - watch a couple, then give it a try. Ghee is also my very favorite for greasing a baking pan - works great.
Qiviut; Thank for that information on ghee! I have seen it on store shelves and it is expensive.