Even though regular butter is more frequently used in most home kitchens, chefs will often choose clarified butter over regular butter for its unique properties. In Indian cuisine, clarified butter is known as ‘Ghee’ and is traditionally made using buffalo milk.
- Clarified butter can be heated to a much higher temperature than regular butter (about 177°C versus 121°C), making it possible to cook foods at much higher temperatures without imparting a burnt or bitter flavor.
- In sauce-making, it is indispensable for giving a high gloss and more delicate flavor.
- Clarified butter can be kept in the refrigerator for several months.
- Clarified butter is lactose free (although traces may remain after clarifying).
- Clarified butter is considered to be healthier for you than butter.
How to clarify butter
- 120 g of butter will make about 90 g of clarified butter.
- Melt unsalted butter slowly in a saucepan without stirring.
- Skim off the foam that rises to the surface.
- Remove from the heat and let stand a few minutes until the milk solids settle to the bottom of the pan.
- Carefully pour the clear yellow liquid (the clarified butter) into a container, leaving the milk solids in the bottom of the saucepan; discard the solids.