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How to make clarified butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.
Contents
Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation.
How to make clarified butter
Properties
Clarified butter has a higher smoke point (485 °F or 252 °C) than regular butter (325–375 °F or 163–190 °C), and is therefore preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life than fresh butter. It has negligible amounts of lactose and casein and is, therefore, acceptable to most who have a lactose intolerance or milk allergy.
Regional variations
In South Asian cuisine and Arab cuisine, ghee is made by cooking clarified butter longer during the separation process in order to caramelize the milk solids, resulting in a nutty flavor when they are filtered out.