Clarified butter

Clarified butter is a type of butter that has been heated to remove its milk solids and water, leaving behind only the pure, golden butterfat. This process gives clarified butter a higher smoke point than regular butter, making it ideal for high-heat cooking methods like sautéing and frying. It also has a longer shelf life than regular butter, as the milk solids that can cause butter to spoil are removed.

History

The use of clarified butter dates back thousands of years and is a staple in many cuisines around the world. In India, it is known as ghee and is used extensively in both cooking and religious rituals. In France, clarified butter is known as beurre noisette and is used in a variety of dishes.

Production

The production of clarified butter involves heating butter until it melts, allowing the milk solids to separate from the butterfat. The milk solids are then skimmed off the top and the water is allowed to evaporate, leaving behind the clear butterfat. This can be done at home or on a commercial scale.

Uses

Clarified butter is used in a variety of culinary applications. Its high smoke point makes it ideal for frying and sautéing, while its rich, nutty flavor enhances the taste of a variety of dishes. It can also be used in baking, where it contributes a moist, tender texture to baked goods.

Health aspects

While clarified butter is high in saturated fats, it is also rich in vitamins A, E, and K2. Some studies suggest that the consumption of clarified butter can help improve heart health, although more research is needed in this area.

See also

• Butter
• Ghee
• Cooking oil
• Saturated fat