After salt-free butter is separated from its fat-free solids and water, plain oil is obtained. It contains 99 percent milk fat in its structure. For this reason, it adds more flavor to dishes than others. Among the properties of ghee is that it helps cholesterol and digestion and facilitates weight loss. It can be used for cooking and frying. It is also one of the preferred oils in sauce making.

Ghee (252 °C) has a higher smoke point than regular butter (163-190 °C),[3] and therefore may be preferred in some cooking applications such as roasting/sautéing. Ghee also has a much longer shelf life than fresh butter. Its very low lactose and casein content allows people with lactose intolerance or milk allergy to consume clarified butter.