Clarified butter

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Clarified Butter

Clarified butter (/klærɪfaɪd 'bʌtər/), also known as ghee in some cultures, is a form of butter that has been simmered and strained to remove all water and milk solids, leaving only the pure butterfat.

Etymology

The term "clarified butter" comes from the process of "clarifying" the butter, which involves heating it until the milk solids separate and can be removed. The word "ghee" comes from the Sanskrit word "ghrita" which means "sprinkled".

Production

Clarified butter is produced by melting regular butter and allowing it to simmer. The water in the butter evaporates, and the milk solids float to the surface. These solids are then skimmed off, leaving behind the clear, golden liquid known as clarified butter. This process also gives clarified butter a higher smoke point than regular butter, making it ideal for high-heat cooking.

Uses

Clarified butter is commonly used in Indian cuisine, where it is known as ghee. It is also used in French cuisine, where it is known as "beurre noisette". In addition to cooking, clarified butter is also used in some traditional medicines and religious rituals.

Related Terms

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