Knowra Clarified butter Clarified butter Clarified butter is butterfat separated from butter’s water and milk solids by heating. Removing these components gives it a higher smoke point and longer storage life than ordinary butter.
Butter : Butter is a dairy product made by churning cream or milk to concentrate its fat. Clarified butter begins as butter before heating separates its components.
Sautéing : Sautéing is a cooking method that quickly cooks food in a small amount of fat over relatively high heat. Clarified butter tolerates higher sautéing temperatures than whole butter.
Ghee : Ghee is a clarified butter traditionally heated until its milk solids brown, giving it a toasted aroma. Unlike ordinary clarified butter, ghee is usually cooked longer to develop browned-milk-solid flavors.
Milk : Milk is a nutrient-rich liquid produced by mammary glands, commonly used as food and as a source of dairy products. Butter’s water and milk solids originate in milk.
Butterfat : Butterfat is the fat portion of milk, composed mainly of triglycerides. It remains after water and milk solids are removed from butter.
Deep frying : Deep frying cooks food by submerging it in hot fat. Clarified butter can be used for frying because its removed milk solids are less prone to burning.
Brown butter : Brown butter is butter heated until its milk solids brown and develop nutty aromas. Brown butter keeps its browned solids, while clarified butter removes them.
Emulsion : An emulsion is a mixture of droplets of one liquid dispersed in another immiscible liquid. Butter’s fat and water are held together in a structured mixture before heating separates them.
Milk solids : Milk solids are the proteins, sugars, minerals, and other nonfat components of milk. Heating makes these components separate from the fat and removable.
Indian cuisine : Indian cuisine comprises the diverse regional food traditions of the Indian subcontinent. Clarified butter, especially ghee, is widely used in Indian cooking.
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