Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the different 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.
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.
Clarified butter has a higher smoke point than regular butter, 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 individuals afflicted with lactose intolerance.
In the Middle East (samna) and South Asia (ghee), the butter may be cooked long enough to evaporate the water portion and caramelize the milk solids (which are then filtered out), resulting in a nutty flavor. In French cuisine, this is called beurre noisette, translated as "hazelnut butter," and known as brown butter in English.
Names and uses in different countries
In India and Pakistan, clarified butter is commonly known as ghee and is a common cooking oil. In Pakistan, it is used mainly for cooking, especially, chicken Karahi and lentils. It is also burned as a fuel in religious lamps. In northern India, the milk solids are a delicacy eaten with various unleavened breads. The milk solids are called mehran in Hindi, neyyi (నెయ్యి) in Telugu , neyyi(നെയി) in Malayalam tup in Marathi and thuppa (ತುಪ್ಪ) in Kannada,Bengali: ঘী ghee.
In German, clarified butter is known as Butterschmalz, sometimes rendered into English as "butter schmalz".
In Iran, it is known as "yellow oil" or "good oil", and is used in place of other oils.
In Middle Eastern countries, it is known as samnah. It replaces oil in frying and sautéing because of its perceived superior flavor. In some Arab countries, such as Egypt, the separated milk solids which remain in the bottom (mortah) are a rare delicacy, and are eaten as a spread on bread.
Rural families in the Maghreb region of North Africa, particularly those of Amazigh descent (where ghee is referred to as Smen or D'haan) sometimes bury a sealed vessel of smen on the day of a daughter's birth, aging it until it is unearthed and used to season the food served on that daughter's wedding.
- ^ "Clarified butter - Glossary - How to cook". BBC Good Food. http://www.bbcgoodfood.com/content/knowhow/glossary/clarified-butter/. Retrieved 2010-06-07.
- ^ "Butteroil | Butter Oil | Composition | Preparation | Production | Uses". Dairyforall.com. http://www.dairyforall.com/butteroil.php. Retrieved 2010-06-07.
- ^ Walstra, P. Wouters, J. Geurts, T. (2006). Dairy Science and Technology, CRC Press - Taylor and Francis Group
- ^ Iyer, Raghavan (2008). 660 Curries, p. 21. New York: Workman Publishing. ISBN 978-0-7611-3787-0.
- ^ Jaffrey, Madhur (1982). Madhur Jaffrey’s Indian Cooking, p. 211. London: BBC Books. ISBN 0-8120-6548-4.
- ^ Sahni, Julie (1998). Julie Sahni’s Introduction to Indian Cooking, p. 217 under “usli ghee.” Berkeley: Ten Speed Press. ISBN 0-89815-976-8.
- ^ Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf
Edible fats and oils Fats OilsAlmond oil · Argan oil · Avocado oil · Canola oil · Cashew oil · Castor oil · Coconut oil · Colza oil · Corn oil · Cottonseed oil · Fish oil · Grape seed oil · Hazelnut oil · Hemp oil · Linseed oil (flaxseed oil) · Macadamia oil · Marula oil · Mongongo nut oil · Mustard oil · Olive oil · Palm oil (palm kernel oil) · Peanut oil · Pecan oil · Perilla oil · Pine nut oil · Pistachio oil · Poppyseed oil · Pumpkin seed oil · Rapeseed oil · Rice bran oil · Safflower oil · Sesame oil · Soybean oil · Sunflower oil · Tea seed oil · Walnut oil · Watermelon seed oil ButterBeurre blanc • Beurre noir • Beurre noisette • Beurre à la bourguignonne • Bog butter • Butter (2011 film) • Butter churn • Butter knife • Butter lamb • Butter lamp • Butter rebellion • Butter sculpture • Butter tea • The ButterCream Gang • Buttered cat paradox • Butterfat • Chicago Butter and Egg Board • Churning • Clarified butter • Compound butter • Egg butter • French butter dish • Ghee • Lurpak • Manteiga-da-terra • Niter kibbeh • Paula Deen • Scotch hands
Wikimedia Foundation. 2010.
Look at other dictionaries:
clarified butter — n. butter with the water and milk solids removed, used for cooking at high temperatures without burning * * * … Universalium
clarified butter — n. butter with the water and milk solids removed, used for cooking at high temperatures without burning … English World dictionary
clarified butter — noun butter made clear by heating and removing the sediment of milk solids • Syn: ↑drawn butter • Hypernyms: ↑butter • Hyponyms: ↑ghee … Useful english dictionary
clarified butter — noun A cooking fat made by gently heating butter and separating the solids from the butterfat … Wiktionary
clarified butter — noun (U) butter that has been made clean and pure by heating it … Longman dictionary of contemporary English
Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most … Wikipedia
clarified — adj clarified butter [=butter that is made purer by a process that involves heating it] • • • Main Entry: ↑clarify … Useful english dictionary
clarified — adjective Made clear. Clarified butter is made by removing water and impurities from butter … Wiktionary
clarified — [[t]klæ̱rɪfaɪd[/t]] ADJ Clarified butter has been made clear by being heated … English dictionary
butter oil — noun clarified butter … Wiktionary