Yak Butter: Composition, Specifications, and How It Supports Industry Projects

Types of Yak Butter

Yak butter is a traditional form of clarified butter native to Tibet and the Himalayan regions, where it has been consumed for centuries as both a dietary staple and cultural symbol. Made from the rich milk of yaks—hardy, long-haired bovines adapted to high-altitude environments—this butter is prized for its nutritional density, unique flavor profile, and versatility in cooking and traditional medicine.

The various types of yak butter differ based on the source of milk, processing techniques, and intended use. From fresh and creamy to fermented and clarified, each variant offers distinct sensory and functional characteristics, making them suitable for different culinary and health applications.

Fresh Yak Butter

Unclarified and rich in moisture, fresh yak butter has a soft, spreadable texture and a slightly tangy flavor due to its high short-chain fatty acid content.

Advantages

• Creamy, easy to spread
• Natural, minimally processed
• Rich in conjugated linoleic acid (CLA)
• Ideal for traditional breads and teas

Limitations

• Shorter shelf life
• Lower smoke point
• Requires refrigeration

Best for: Daily consumption, Tibetan butter tea (po cha), spreads

Clarified Yak Butter (Yak Ghee)

Simmered to remove water and milk solids, this version has a clean, nutty flavor and enhanced stability.

Advantages

• High smoke point (~485°F / 250°C)
• Long shelf life without refrigeration
• Lactose and casein-free
• Rich in fat-soluble vitamins (A, D, E, K)

Limitations

• Requires careful preparation
• Slightly more labor-intensive to produce
• Milder flavor than fermented types

Best for: Cooking, frying, Ayurvedic practices, keto and paleo diets

Fermented Yak Butter

Made from fermented yak milk, this variety has a bold, tangy flavor and potential probiotic benefits.

Advantages

• Distinctive, robust flavor
• Potential gut health benefits
• Denser texture and longer preservation
• Traditionally used in ceremonial dishes

Limitations

• Strong taste may not appeal to all
• Not widely available outside Himalayan regions
• Requires controlled fermentation

Best for: Traditional recipes, cultural cuisine, digestive wellness

Unsalted Yak Butter

The most traditional form, unsalted yak butter preserves the natural creamy taste of yak milk without added sodium.

Advantages

• Pure, unaltered flavor
• No added preservatives or salt
• Ideal for sensitive diets
• Preferred in authentic Himalayan cooking

Limitations

• Less shelf-stable than salted versions
• Milder taste may lack depth for some palates
• Rarely found in commercial markets

Best for: Traditional use, low-sodium diets, purists and culinary authenticity

Organic Yak Butter

Sourced from yaks raised on organic pastures without synthetic feed, hormones, or pesticides, this butter is considered premium quality.

Advantages

• Higher in omega-3 fatty acids and CLA
• Free from antibiotics and chemicals
• Ethically and sustainably produced
• Richer, more complex flavor

Limitations

• Higher cost
• Limited availability
• Requires certification and traceability

Best for: Health-conscious consumers, clean eating, premium culinary use

Skimmed Yak Butter

Produced from low-fat or skimmed yak milk, this variant contains reduced fat content while retaining some of the nutritional benefits.

Advantages

• Lower in saturated fat
• Suitable for calorie-conscious diets
• Still contains unique yak milk nutrients
• Lighter texture

Limitations

• Less creamy and flavorful
• Reduced energy content
• Less traditional and less commonly produced

Best for: Dietary restrictions, weight management, light cooking applications

Type	Flavor Profile	Fat Content	Shelf Life	Best Use Case
Fresh Yak Butter	Tangy, creamy	High	Short (refrigerated)	Spreads, butter tea
Clarified Yak Butter	Nutty, clean	Very High (pure fat)	Long (room temperature)	Cooking, fasting, wellness
Fermented Yak Butter	Strong, sour	High	Moderate to Long	Traditional dishes
Unsalted Yak Butter	Neutral, creamy	High	Moderate	Authentic recipes
Organic Yak Butter	Rich, earthy	High	Long (if clarified)	Health-focused diets
Skimmed Yak Butter	Mild, light	Reduced	Moderate	Dietary moderation

Expert Tip: When using fresh or fermented yak butter, store it in a cool, dark place or refrigerate to extend freshness. For cooking at high temperatures, always opt for clarified yak butter (ghee) to prevent burning and maximize flavor stability.

How to Use Yak Butter: Culinary, Medicinal & Skincare Applications

Yak butter, a traditional staple in Himalayan cultures, is a nutrient-dense, versatile fat with a rich history of use across culinary, medicinal, and cosmetic domains. Sourced from the milk of yaks native to high-altitude regions of Tibet, Nepal, and parts of India, yak butter offers a unique combination of flavor, health benefits, and functional properties. Its high concentration of healthy fats and fat-soluble vitamins makes it a prized ingredient in both daily diets and holistic wellness practices.

Culinary Uses of Yak Butter

Yak Butter Ghee in Cooking

Clarified yak butter, or yak ghee, is widely used in Tibetan, Nepalese, and North Indian cuisines due to its high smoke point (approximately 485°F or 250°C), making it ideal for sautéing, frying, and roasting without breaking down or producing harmful compounds. Its rich, nutty flavor enhances savory dishes such as curries, dals, and stir-fries, adding depth and aroma.

Yak Butter in Baked Goods

When used in baking, yak butter imparts a subtle tangy or nutty taste that elevates pastries, breads, and cakes. Its firm texture at room temperature contributes to flakier pie crusts and tender muffins. Because of its saturated fat content, it holds structure well during baking, making it a preferred choice for artisanal bakers seeking richer flavor profiles.

Nutritional Benefits and Modern Dietary Uses

Bulletproof Coffee with Yak Butter

Yak butter has gained popularity in the wellness community as a premium addition to bulletproof coffee. Blended into hot coffee with a dash of salt or MCT oil, it creates a creamy, energizing beverage that supports sustained mental focus and physical endurance. The medium-chain triglycerides (MCTs) and conjugated linoleic acid (CLA) in yak butter help promote ketosis, making it ideal for low-carb and ketogenic diets.

Regular consumption may enhance satiety, reduce cravings, and stabilize blood sugar levels, contributing to weight management and improved metabolic health.

Rich in Essential Nutrients

Yak butter is a powerhouse of fat-soluble vitamins including A, D, E, and K2—critical for immune function, bone health, skin integrity, and antioxidant protection. It also contains calcium, omega-3 and omega-6 fatty acids, and butyrate, a short-chain fatty acid known for supporting gut health and reducing inflammation.

Compared to cow butter, yak butter typically has a higher proportion of healthy unsaturated fats and lower cholesterol, making it a nutritionally superior option for many consumers.

Traditional Beverages: Yak Butter Tea

In Tibet and surrounding Himalayan regions, yak butter tea—known locally as po cha or bor ro—is a cultural cornerstone. This robust beverage is made by churning strong black tea (often brick tea) with salt and fresh yak butter until emulsified into a creamy, frothy drink.

The high-calorie content provides essential energy for survival in extreme cold climates, while the fat content helps insulate the body and maintain core temperature. Regular consumption is believed to improve stamina, aid digestion, and prevent altitude-related fatigue.

Medicinal and Ayurvedic Applications

Traditional Healing Uses

For centuries, yak butter has been used in Tibetan folk medicine to treat respiratory ailments such as bronchitis and colds. It is often consumed warm with honey or applied externally to the chest to relieve congestion. Its anti-inflammatory properties are believed to soothe sore throats and dry coughs.

Externally, warmed yak butter is massaged into joints and muscles to alleviate pain associated with arthritis and stiffness, particularly in cold weather.

Role in Ayurveda

In Ayurvedic medicine, pure clarified butter (ghee) is considered a rasayana—a rejuvenating substance that nourishes bodily tissues (dhatu) and balances the three doshas (Vata, Pitta, Kapha). Yak ghee, being lighter and more digestible than many animal fats, is especially valued for enhancing agni (digestive fire) and promoting detoxification.

It is sometimes used in panchakarma cleansing therapies and is believed to support brain function, memory, and emotional well-being when consumed in moderation.

Skincare and Haircare Benefits

Yak Butter for Skin Health

As a natural emollient, yak butter deeply moisturizes and repairs dry, cracked, or aging skin. Its high lipid content forms a protective barrier that locks in moisture and shields against environmental stressors like wind and cold.

Rich in antioxidants and vitamins, it helps reduce the appearance of fine lines, improves skin elasticity, and promotes cell regeneration. It’s increasingly used in organic lotions, balms, and facial creams for sensitive or mature skin types.

Yak Ghee for Hair and Scalp

Applying yak ghee to the hair and scalp is a traditional practice believed to strengthen hair follicles, prevent split ends, and stimulate growth. The nourishing fats penetrate the hair shaft, adding shine and reducing frizz.

Regular scalp massages with warm yak butter can alleviate dandruff, soothe dryness, and improve circulation, contributing to healthier, thicker hair over time.

Use Case	Key Benefit	Recommended Form
Cooking & Frying	High smoke point, rich flavor	Yak ghee (clarified)
Bulletproof Coffee	Sustained energy, ketosis support	Raw or clarified butter
Yak Butter Tea	Warmth, calorie-dense energy	Fresh or salted butter
Skin Moisturizing	Deep hydration, anti-aging	Unrefined butter or infused balm
Hair Treatment	Strengthens, adds shine	Clarified ghee (warmed)
Medicinal Use	Anti-inflammatory, soothing	Topical or internal (as directed)

Where to Buy and Usage Tips

Purchase Authentic Yak Butter: Look for yak butter for sale from reputable Himalayan or organic suppliers. Ensure it is sourced sustainably and free from additives. Clarified versions (ghee) have a longer shelf life and are easier to use in various applications.

Storage: Store in a cool, dark place. Unclarified butter should be refrigerated; ghee can be kept at room temperature for several months.

Culinary Tip: Start with small amounts in coffee or tea to adjust to the rich flavor and high-fat content.

Skin Test: Before applying to large areas of skin or hair, perform a patch test to rule out sensitivities.

Consultation: If using for medicinal purposes, especially internally, consult a healthcare provider or Ayurvedic practitioner.

Important: While yak butter is generally safe for most people, individuals with dairy sensitivities should exercise caution. Although ghee is low in lactose and casein, trace amounts may still be present. Always verify the source and processing method, especially if using for therapeutic or dietary purposes. Overconsumption may lead to digestive discomfort or excessive calorie intake.

Benefits of Yak Butter

Yak butter, a traditional staple in Himalayan regions, is gaining global recognition for its exceptional nutritional profile and functional benefits. Packed with essential vitamins, healthy fats, and bioactive compounds, it offers a powerful combination of energy, digestive support, and metabolic advantages. Unlike conventional dairy fats, yak butter contains unique fatty acids and is naturally suited for high-heat cooking and long-term satiety.

Rich in Essential Nutrients

Yak butter is an excellent source of fat-soluble vitamins—A, D, E, and K—all of which play critical roles in maintaining overall health.

• Vitamin A: Supports vision, skin integrity, and immune function
• Vitamin D: Enhances calcium absorption and bone strength
• Vitamin E: Acts as an antioxidant, protecting cells from oxidative damage
• Vitamin K: Crucial for blood clotting and bone metabolism

Additionally, yak butter contains conjugated linoleic acid (CLA) and omega-3 fatty acids, which are less prevalent in regular cow butter. These rare fatty acids have been studied for their potential to reduce inflammation and support cardiovascular health.

Scientific insight: CLA may help modulate immune responses and reduce the risk of chronic inflammatory diseases.

High Smoke Point & Cooking Stability

With a smoke point of approximately 250°C (482°F), yak butter outperforms many common cooking oils and dairy fats, including regular butter (which smokes around 150–175°C).

• Ideal for sautéing, searing, and frying without breaking down into harmful free radicals
• Retains its nutritional integrity at high temperatures
• Naturally stable due to lower moisture and higher saturated fat content

This makes yak butter a safer and more nutritious alternative to vegetable oils that degrade under heat, releasing toxic compounds.

Chef’s tip: Use yak butter in place of ghee or clarified butter for enhanced flavor and nutrient density.

Powerful Energy Source

As a calorie-dense food, yak butter provides sustained energy, making it ideal for athletes, outdoor workers, and those following high-fat or ketogenic diets.

• Delivers approximately 9 calories per gram—efficient fuel for endurance activities
• Digests slowly, promoting prolonged fullness and reduced snacking
• Suitable for intermittent fasting protocols as a source of clean energy without spiking insulin

In high-altitude regions like Tibet and Nepal, yak butter tea (po cha) is consumed daily to combat cold climates and fuel physical labor.

Functional benefit: Supports mental clarity and physical stamina during prolonged exertion.

Supports Gut Health & Digestion

Fermented yak butter, especially in the form of traditional ghee, contains butyrate—a short-chain fatty acid vital for colon health.

• Nourishes intestinal lining cells, supporting gut barrier integrity
• May help reduce symptoms of irritable bowel syndrome (IBS) and leaky gut
• Enhances nutrient absorption by improving digestive efficiency

Butyrate also exhibits anti-inflammatory effects within the gastrointestinal tract, potentially lowering the risk of inflammatory bowel diseases (IBD).

Clinical note: Butyrate-producing foods are linked to improved gut microbiome balance.

Probiotic & Fermentation Benefits

Naturally fermented yak butter can host beneficial probiotic bacteria formed during traditional preparation methods.

• Promotes a healthy balance of gut microbiota
• Aids in breaking down lactose, making it more digestible than regular butter
• Strengthens immune function—up to 70% of the immune system resides in the gut

These live cultures contribute to improved digestion, reduced bloating, and enhanced synthesis of certain B-vitamins.

Natural advantage: Traditional fermentation enhances both flavor and functional health properties.

Weight Management & Metabolism

Contrary to outdated myths about dietary fat, the unique fat composition of yak butter can support healthy weight regulation.

• CLA has been associated with increased fat oxidation and reduced fat storage
• Healthy fats stabilize blood sugar and reduce cravings
• Thermogenic effect: the body expends more energy digesting fats than simple carbohydrates

Studies suggest that regular intake of CLA-rich dairy may lead to modest reductions in body fat over time, particularly when combined with physical activity.

Smart strategy: Incorporate moderate amounts into meals to support satiety and metabolic rate.

Anti-Inflammatory Properties

Chronic inflammation is linked to numerous modern diseases, including arthritis, heart disease, and diabetes. Yak butter’s fatty acid profile offers natural anti-inflammatory support.

• Conjugated linoleic acid (CLA): Shown in research to reduce markers of inflammation such as C-reactive protein (CRP)
• Omega-3s: Help balance the omega-6 to omega-3 ratio, reducing systemic inflammation
• Vitamin E: Neutralizes free radicals that contribute to oxidative stress

Regular consumption may alleviate joint pain, improve mobility, and support recovery in active individuals.

Health insight: Anti-inflammatory foods are essential for long-term wellness and disease prevention.

Environmental & Ethical Advantages

Beyond personal health, yak butter offers sustainability benefits compared to mass-produced dairy.

• Yaks thrive in high-altitude, fragile ecosystems with minimal environmental impact
• Require no grain-based feed—graze naturally on alpine grasses
• Lower carbon footprint per liter of milk compared to industrial cattle farming
• Supports traditional herding communities and ethical animal husbandry

Choosing yak butter supports both personal health and ecological responsibility.

Eco-conscious choice: A nutrient-rich superfood that aligns with sustainable living principles.

Nutritionist’s Recommendation: For optimal benefits, choose raw, fermented, or grass-fed yak butter from reputable sources. Incorporate 1–2 tablespoons daily into warm beverages, cooked dishes, or spreads. While highly nutritious, moderation is key due to its high-calorie content. It’s particularly beneficial for those seeking natural energy, gut healing, or anti-inflammatory dietary support.

Benefit Category	Key Component	Primary Health Impact	Best For
Nutrient Density	Vitamins A, D, E, K	Immune support, bone health, skin integrity	All age groups, especially children and seniors
Metabolic Health	Conjugated Linoleic Acid (CLA)	Fat oxidation, weight management	Athletes, active individuals
Gut & Digestion	Butyrate, Probiotics	Improved digestion, gut lining repair	Those with IBS, leaky gut, or low microbiome diversity
Cooking Performance	High Smoke Point (250°C)	Safe for high-heat cooking, retains nutrients	Chefs, home cooks, keto/low-carb dieters
Inflammation Control	Omega-3s, CLA, Vitamin E	Reduced joint pain, lower chronic disease risk	Individuals with arthritis or metabolic syndrome

Additional Considerations

• Allergen Note: While generally well-tolerated, yak butter may not be suitable for individuals with severe dairy allergies, though fermentation reduces lactose content significantly.
• Storage: Keep in a cool, dark place or refrigerate to preserve freshness and prevent rancidity.
• Flavor Profile: Rich, nutty, and slightly earthy—distinct from cow butter, enhancing both savory and sweet dishes.
• Availability: Increasingly found in health food stores and online retailers specializing in ethnic or functional foods.
• Combination Use: Pairs well with turmeric, cinnamon, and herbal teas to amplify anti-inflammatory and metabolic effects.

How to Store Yak Butter: A Complete Guide for Long-Lasting Freshness

Yak butter, known for its rich flavor, high nutrient content, and traditional use in Himalayan cuisine, requires proper storage to preserve its freshness, aroma, and health benefits. Whether you're using it for cooking, medicinal purposes, or as a dietary supplement, following the right storage practices ensures it remains safe and effective for months. This guide provides detailed, science-backed methods to store yak butter correctly and avoid common mistakes that can lead to spoilage.

Important Note: Yak butter is rich in saturated fats and is highly susceptible to oxidation when exposed to heat, light, air, and certain metals. Improper storage can lead to rancidity, nutrient loss, and off-flavors. Always prioritize airtight, cool, and dark storage conditions.

Best Practices for Storing Yak Butter

• Store in the Refrigerator

  Refrigeration is the most effective method for preserving yak butter for regular use. The cold temperature slows down oxidation and microbial growth, significantly extending shelf life. Place the butter in an airtight glass or BPA-free plastic container with a tight-sealing lid. This prevents the butter from absorbing strong odors from other foods (like onions or fish) and protects it from moisture and contaminants. Properly refrigerated yak butter can stay fresh for up to 6 months.

• Freezing Yak Butter for Long-Term Storage

  For extended preservation—up to 12 months—freezing is ideal. To maximize convenience and minimize waste, divide the butter into smaller, usable portions (e.g., 100g or 1/2 cup) before freezing. Wrap each portion tightly in parchment paper or wax paper, then place in a resealable freezer bag or airtight container to prevent freezer burn and odor transfer. Label each package with the date to track freshness. When ready to use, thaw slowly in the refrigerator rather than at room temperature to maintain texture and quality.

• Avoid Room Temperature Storage

  Leaving yak butter at room temperature for more than 2–3 days, especially in warm or humid climates, increases the risk of spoilage. High temperatures accelerate fat breakdown, leading to rancidity and an unpleasant sour or metallic taste. If short-term room temperature use is necessary (e.g., for spreading), keep it in a cool, shaded pantry in a sealed container and use within 48 hours. Never leave it near stoves, windows, or direct sunlight.

• Avoid Metal Containers

  Metal containers, especially those made of reactive metals like aluminum or copper, can interact chemically with the fatty acids in yak butter. This reaction may produce off-flavors, discoloration, and degradation of essential nutrients like vitamins A, D, and E. Always opt for non-reactive storage materials such as food-grade glass jars, ceramic containers, or high-density polyethylene (HDPE) plastic.

• Use Parchment or Wax Paper for Wrapping

  When storing in the fridge or freezer, wrapping yak butter in parchment or wax paper acts as a protective barrier that retains moisture and prevents the outer layer from drying out or absorbing odors. The paper allows minimal breathability while still shielding the butter from air exposure. Ensure the wrap is snug and consider double-wrapping for long-term freezing. Avoid plastic wrap if possible, as it can leach chemicals over time.

• Protect from Light Exposure

  Ultraviolet (UV) and visible light can trigger photo-oxidation of fats, breaking down essential fatty acids and reducing the butter’s nutritional potency. Always store yak butter in opaque containers or keep it in a dark cabinet or drawer. If using a clear glass jar, place it inside a sealed paper bag or store it in a closed cupboard to block light.

Storage Method	Shelf Life	Key Benefits	Recommended Containers
Refrigeration	Up to 6 months	Slows oxidation, prevents odor absorption	Glass jar, airtight plastic container
Freezing	Up to 12 months	Long-term preservation, maintains texture	Parchment-wrapped + freezer-safe container
Room Temperature	1–3 days (cool, dark place)	Convenient for immediate use	Sealed ceramic or glass container
Light-Protected Storage	Extends all methods	Preserves vitamins and flavor	Opaque containers, dark cabinets

Pro Tip: Before storing, consider clarifying your yak butter (making ghee). Clarified yak butter has a longer shelf life—up to 9 months refrigerated and over a year frozen—because the milk solids that cause spoilage are removed. It also tolerates higher cooking temperatures and doesn't require refrigeration if stored in a cool, dark place.

Additional Storage Tips

• Always use clean, dry utensils when handling yak butter to avoid introducing moisture or bacteria.
• Label containers with the storage date to monitor freshness and rotate stock using the "first in, first out" principle.
• If you notice a sour smell, discoloration, or mold, discard the butter immediately—do not consume.
• For travel or outdoor use, pack yak butter in insulated coolers with ice packs to maintain safe temperatures.
• Consider vacuum-sealing portions before freezing for maximum protection against air and freezer burn.

By following these storage guidelines, you can enjoy the full flavor and health benefits of yak butter for months. Proper handling not only extends shelf life but also ensures you’re getting the most out of this traditional superfood. Whether used daily or occasionally, thoughtful storage makes all the difference in quality and safety.

Frequently Asked Questions About Yak Butter

Q. What is special about yak butter?

Yak butter stands out among traditional dairy fats due to its unique composition and thermal stability. One of its most notable qualities is its slightly higher smoke point—typically around 450°F (232°C)—compared to regular butter (~350°F) and even many types of ghee. This makes it particularly well-suited for high-heat cooking methods such as sautéing, frying, or roasting without burning or developing off-flavors.

Additionally, yak butter is rich in conjugated linoleic acid (CLA) and medium-chain triglycerides (MCTs), which are associated with potential health benefits including improved metabolism and anti-inflammatory properties. It also contains a balanced profile of saturated and unsaturated fats, along with fat-soluble vitamins like A, D, E, and K, contributing to its growing popularity in holistic and traditional diets, especially in Himalayan regions where it has been consumed for centuries.

Q. What are the side effects of yak butter?

While yak butter can be a nutritious addition to the diet when consumed in moderation, overconsumption—like with any high-fat food—can lead to adverse health effects. Excessive intake may contribute to:

• Weight gain and obesity: Due to its high caloric density (approximately 100 calories per tablespoon), regular overuse without adequate physical activity can result in a calorie surplus.
• Elevated cholesterol levels: High intake of saturated fats may raise LDL ("bad") cholesterol in some individuals, increasing the risk of atherosclerosis and heart disease.
• Digestive discomfort: Some people may experience bloating, diarrhea, or stomach cramps, especially if they have difficulty digesting fats or are lactose sensitive (though yak butter contains minimal lactose).
• Metabolic imbalances: Long-term excessive consumption without dietary balance may contribute to insulin resistance or other metabolic disorders.

To minimize risks, it's recommended to use yak butter as part of a balanced diet rich in whole grains, vegetables, lean proteins, and fiber, and to consult a healthcare provider if you have pre-existing cardiovascular or metabolic conditions.

Q. How long does yak butter last?

Proper storage is key to maximizing the shelf life of yak butter. Thanks to its low moisture content and natural preservative qualities, yak butter has excellent longevity when stored correctly:

• In the refrigerator: Stored in an airtight container, yak butter can remain fresh for up to 6 months. It's important to protect it from absorbing odors and moisture from other foods.
• In the freezer: For extended storage, freezing yak butter at 0°F (-18°C) can preserve its quality for up to 12 months. Be sure to wrap it tightly in wax paper or place it in a freezer-safe container to prevent freezer burn.
• At room temperature: Short-term use (up to 2 weeks) is possible in cool, dark environments, but prolonged exposure to heat or light can cause rancidity.

Always check for signs of spoilage—such as sour smell, discoloration, or mold—before use. If in doubt, err on the side of caution and discard the product.

Q. What’s the difference between ghee and butter?

The primary differences between ghee and butter lie in their processing, composition, shelf life, and culinary applications:

Feature	Butter	Ghee
Processing	Churned from cream; contains water, milk solids, and fat.	Clarified by simmering butter to remove water and milk solids completely.
Smoke Point	~350°F (177°C); burns easily at high heat.	~485°F (252°C); ideal for frying and searing.
Lactose & Casein	Contains small amounts; may not be suitable for sensitive individuals.	Nearly lactose- and casein-free; better tolerated by many with dairy sensitivities.
Shelf Life	Shorter (1–3 months refrigerated); spoils faster due to moisture.	Longer (up to 9 months refrigerated or frozen); more stable due to clarification.
Flavor	Creamy, mild, slightly sweet.	Nutty, rich, caramelized notes from browning process.

While both are valuable in cooking and traditional diets, ghee is often preferred in high-heat applications and for those seeking a longer-lasting, more digestible fat. Yak butter, though similar in texture to regular butter, offers a unique nutritional and flavor profile that distinguishes it from both conventional butter and ghee.