What Is Clarified Butter, and How Do You Make It at Home?

Clarified butter is a solid fat made by simmering butter to remove the milk solids and water. It is known as ghee in Indian cuisine and is also widely used in the cuisines of Bangladesh and Pakistan. It has long been known in Turkish cuisine, too, and has a richer, more caramel-like aroma than butter. Its different properties, including its ability to withstand cooking heat and its shelf life, make it a practical kitchen ingredient. You can also make it yourself in a few steps.

Properties of clarified butter
Clarified butter gives food a more concentrated flavor than butter, so the amount used in a recipe can usually be reduced; one or two 5 ml measures are enough for many dishes. Because its water and milk solids have been separated out, it keeps for a long time in the refrigerator; stored in an airtight container, it can last for months. Its smoke point is noticeably higher than butter’s: it can withstand temperatures around 200°C / 390°F, and even around 240°C / 465°F, so it can be used without burning for high-heat techniques such as searing and charring, unlike butter. Since it contains almost no lactose residue, it is said to be easier to consume than butter for some people with lactose intolerance. However, clarified butter can still contain milk protein residue, so it is not suitable for people with a milk allergy. Clarified butter has a long history: known in Indian cuisine for thousands of years, it was also an important part of celebratory meals in Ottoman palace cuisine. Today it remains a staple cooking fat in India, Bangladesh, and Pakistan, and is still used in Turkish cuisine, especially for seared meats and baked goods.

How to make clarified butter
Place half a kilogram or 1 kilogram of butter in a deep pot and melt it slowly over low heat. As the butter melts, the milk solids settle to the bottom and foam begins to rise on top; skim off the foam at intervals with a spoon or small strainer. Continue until the foaming stops completely. After about 1 hour, the solids will have settled fully and the water in the butter will have evaporated; turn off the heat and let the fat rest for a while. Strain the rested fat through a fine-weave cheesecloth or thin cloth into a jar, then let it solidify at room temperature. Once solid, it is ready to use.

Storage and shelf life
Clarified butter that has been strained properly and completely cleared of solids can keep for weeks at room temperature and much longer in the refrigerator when stored in an airtight jar. Reaching into the jar each time with a spoon that is clean and dry prevents moisture or food crumbs from getting into the fat; these two factors are among the most common causes of spoilage. Its color may change over time from pale yellow to a somewhat darker shade; this is not spoilage. However, mold spots, a sour smell, or sediment are signs of spoilage, and the fat should not be used if any appear.

How to use it in the kitchen
Clarified butter has a wide range of uses, from sautéing vegetables and searing meat to baking and cooking eggs. Because it withstands high heat, it is especially useful for searing meat and charring; its risk of burning is much lower than butter’s. Drizzling clarified butter over lentil soup as a finishing touch also creates a distinctive aroma. Cooking breakfast eggs in clarified butter causes less foaming and gives more even browning than butter. Clarified butter can be used comfortably in seared meats and pilafs at high temperatures that might burn butter; this is especially practical for cooking large quantities.

Clarified butter in the kitchen
Clarified butter is made by melting butter and separating out the milk solids. It can be used in hot dishes and baked goods; adjust the amount to the recipe. These dietary suggestions are general information, and it may be helpful to consult a professional before making changes to an individual eating plan.