Clarified butter is a process of separating the components through controlled heating. Butter is a dairy product made by churning fresh or fermented cream or milk, and It consists mostly of water and milk proteins.
Butter plays an important role in many recipes, but when used for sautéing and frying, It may burn quickly. This happens because its milk solids brown and burn easily above 350°F. Considering the cooking tasks, it is a rather low temperature for most culinary applications. This is where clarified butter comes in.
If you have extraordinary bread and extraordinary butter, it’s hard to beat bread and butter.
-Jacques pepin
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French and Indian Cuisine
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Popular in French and Indian cuisines, clarified butter is shelf-stable butter with milk solids and water removed, leaving pure butterfat composition used properly for high-heat cooking.
As a higher “smoke point” than regular butter, it can be heated to a maximum of 450°F or 232°C, which is suitable for sautéing and frying.
Preparing Clarified Butter
To prepare clarified butter, regular butter needs to be slowly heated to form three layers: white foamy whey at the top, pure butterfat in the middle, and casein–the white milk solids at the bottom. When the three layers are formed, the mission is to rescue the clarified butter – The butterfat in the middle also known in culinary as liquid gold.
It has a longer shelf life than regular butter and can be stored at room temperature for a few weeks, six months in the fridge, or years when frozen.
In addition, it adds a nutty flavor and a velvety and creamy texture to many preparations.
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