Clarified Butter
A pure milk fat made by simmering butter to separate the milk solids and water, leaving a clear fat with a high smoke point. It keeps for a long time and is suitable for high-heat cooking.
What Is Clarified Butter?
Clarified butter is pure, clear golden milk fat made by simmering butter over low heat and separating out its water and milk solids (protein and lactose). “Ghee” in Indian cuisine is also a type of clarified butter made by the same method.
Because the milk solids are removed, it keeps longer than butter and has a noticeably higher smoke point; this makes it suitable for frying and sautéing over high heat. It has a rich, fragrant, full-bodied butter flavor.
Nutritional Values of Clarified Butter
Clarified butter consists almost entirely of fat; it provides approximately 900 kcal per 100 g and is high in saturated fat. Because its water and milk solids are removed, it is a very calorie-dense fat and is therefore recommended for use in moderation.
How Should Clarified Butter Be Used?
Because clarified butter is high in calories and saturated fat, it is used in moderation as part of a balanced diet; it is preferred for dishes that require high-heat cooking because it avoids the burning problems of butter.
This is general information; clarified butter is a food and is not a substitute for medical treatment.
How to Choose Clarified Butter
Good clarified butter is clear, golden, pleasantly fragrant, and made from a simple ingredient (milk fat only). Cloudy products, those with a sour or burnt smell, and products containing additives are not recommended.
- It should be clear and golden
- It should have a pleasant butter aroma, not a sour smell
- It should have a simple ingredient list
How to Store Clarified Butter
Store clarified butter in a closed container in a cool place away from light; because it contains no water, it keeps for a long time even at room temperature. It solidifies in the refrigerator and keeps even longer.
Using Clarified Butter in the Kitchen
Clarified butter is used most often in rice dishes, savory pastries, sautéed dishes, fried foods, and desserts; it is also used for sautéing over high heat. Its high smoke point provides butter flavor with a lower risk of burning.
What Is the Difference Between Clarified Butter and Butter?
Butter contains water and milk solids; these are removed from clarified butter. This means clarified butter keeps longer, withstands higher heat, and has a richer buttery aroma.
Frequently Asked Questions
Why does clarified butter not burn?
The main factor that makes butter burn is its milk solids; because these are removed from clarified butter, its smoke point rises and it is less likely to burn at high heat.
Are clarified butter and ghee the same?
Both are butter with the water and milk solids removed; ghee is generally a type of clarified butter that is simmered a little longer to develop a light, nutty aroma.
Does clarified butter need to be refrigerated?
It is not necessary; because it contains no water, it keeps for a long time at room temperature as well. Still, a cool, dark place or the refrigerator helps preserve its aroma and freshness longer.