| Clarified butter | |
| Variations: | Ghee (samneh) |
| Country: | Worldwide distribution |
| Main Ingredient: | Butter |
| Cookbook: | Clarified Butter |
Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning.[1]
Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter.
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.[2]
Clarified butter has a higher smoke point (252°C) than regular butter (NaN°C),[3] 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 casein allergy.[4] [5]
See main article: ghee.
In cuisine of the Indian subcontinent, 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.[6] [7] [8] [9]
In France, clarified butter was an ancient traditional means of preservation, found especially in Normandy where butter was sometimes exported long distances. In Isigny it was also called beurre fondu.[10] It is used in several traditional sauce recipes such as béarnaise or hollandaise sauce.
In some regions of Croatia butter was clarified (and called maslo) for better preservation at room temperature.
In Yemen, there is a local custom where hot water is added to butter while the milk or whey is still within the butter. This mixture is then placed into a separate vessel where it is brought to a boil. Wheat flour or roasted and ground fenugreek seeds are mixed with roasted wheat kernels, and cooked with the butter on low heat – allowed to simmer. Afterwards, the butter is strained until a clear batch of liquid clarified butter remains.[11] It may be stored in an earthenware container in a cool place, or in a smoked container to impart its flavor.
In Mongolia, ghee or "yellow oil" is widely consumed with traditional milk tea.[12]