Clarified butter

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Clarified butter is butter that has been rendered to separate the milk solids and water from the butter fat. Typically it is produced by melting butter and allowing the different components to separate by density. Some solids float to the surface and are skimmed off; the water and the remainder of the milk solids sink to the bottom and are left behind when the butter fat is poured off. The components that are not butter fat are discarded.

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.

In the Middle East ('samna') and South Asia ('ghee'), the butter is cooked long enough to evaporate the water portion and caramelize the milk solids (which are then filtered out), giving the result a nutty flavor. In European cooking, this is considered a defect.

Clarified butter infused with ginger, garlic, and several spices, (known as Niter kibbeh in Amharic and Tesmi in Tigrinya) is prominent in Ethiopian and Eritrean cuisine (particularly in the highlands).

Names and uses in different countries

In England, clarified butter is used in the process of potting, whereby foods such as shrimp and hare are conserved in pots of butter.

In Brazil, it is known as "manteiga de garrafa" (bottle butter) and is featured mostly in cuisine from the Northeast.

In Iran, it is known as "yellow oil" and is used in place of other oils.

In India, it is known as "ghee".

In Egypt, it is known as "samnah". It replaces oil in frying and sautéing due to a perceived superior flavor.

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Last updated on Saturday March 08, 2008 at 06:34:58 PST (GMT -0800)
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