What is Clarified butter?

Clarified butter is melted butter with the water and milk solids removed. It’s made by heating solid butter until melted and boiling point is reached. At this point the water in butter evaporates and the milk solids float on top and also sediment at the bottom of the pan. The heated liquid butter is cooled and then passed over a muslin cloth to remove all the solids. This leaves behind pure liquid butter fat which is the clarified butter. It’s always good to use unsalted butter for this process.

Removing the milk solids increases the smoke point of the clarified butter so it can be used to cook at higher temperatures and it also increases its shelf life.

What is the advantage of clarifying butter?

Clarified butter has a higher smoke point (485°F/252°C) than regular butter (325–375°F/163–190°C). It’s better for cooking because it will not burn easily. (WIKI)

Clarified butter also has a much longer shelf life than fresh butter, because all the milk solids have been removed. It also has a nice taste.


Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.