Monday, March 03, 2008 5:48 PM
What is clarified butter?
It is unsalted butter that has been melted over a low heat so that water moisture evaporates and the milk solids in the butter separate from the yellow "oil". Without milk solids—which turn brown and can burn during cooking—this “clarified” liquid butter has a higher smoke point. Removing the milk solids also means clarified butter will not go rancid as quickly as regular butter, so it has a longer shelf life. And, it’s a good alternative to regular butter if you’re lactose intolerant.
Ghee (gee) is a type of clarified butter used in Indian cuisine; the butter is allowed to cook until the milk solids slightly caramelize, which gives ghee its trademark, nutty flavor.
Most cooks use clarified butter when frying or sautéing food over a high heat. Think: frying an egg, sautéing fish or skillet-cooking potatoes.
Is clarified butter better for you? Not exactly. "Because the milk solids are removed, you are left with a more concentrated butter," says registered dietitian Joan Salge Blake, MS, RD, LDN, author of Nutrition and You (Benjamin Cummings, 2008). But it's a slight difference: Clarified butter has 112 calories and 12.73g fat per tablespoon. Regular butter has 102 calories and 11.52g fat per tablespoon.
To make a large batch of clarified butter:
* Melt several sticks of butter in a saucepan set over a low heat. Do not stir or swirl the liquid. It separates in three layers: milky, white liquid (milk solids) on the bottom, golden-yellow liquid (clarified butter) in the middle, and white, foamy bits (whey) on top.
* Using a spoon, skim off the white foam that floats to the top.
* Remove saucepan from heat and allow the butter to cool for a few minutes.
* Slowly pour the yellow liquid through a very fine sieve or cheesecloth until you reach the bottom milky, white layer.
* Discard the solids; store the clarified butter in an airtight container in the refrigerator or freezer.
Have you ever used or made clarified butter? Share a link to a recipe on your blog, or tips.