is milk fat rendered
to separate the milk solids and water from the butterfat
. Typically, it is produced by melting butter and allowing the components to separate by density
. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. This butter fat 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.Walstra, P. Wouters, J. Geurts, T. (2006). Dairy Science and Technology
, CRC Press - Taylor and Francis Group
Clarified butter has a higher smoke point
(485 °F or 252 °C) than regular butter (325–375 °F or 163–190 °C),Amy Brown, Understanding Food: Principles and Preparation
, 5th ed., 2014, , p. 468 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 is, therefore, acceptable to most who have a lactose intolerance
or milk allergy.
In South Asian cuisine
and Arab cuisine
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.Iyer, Raghavan (2008). 660 Curries, p. 21. New York: Workman Publishing. .Jaffrey, Madhur (1982). Madhur Jaffrey’s Indian Cooking, p. 211. London: BBC Books. .Sahni, Julie (1998). Julie Sahni’s Introduction to Indian Cooking, p. 217 under “usli ghee.” Berkeley: Ten Speed Press. .Landis, Denise (2003). All About Ghee New York Times - Food Chain