{"id":21179,"date":"2020-11-26T19:22:06","date_gmt":"2020-11-27T00:22:06","guid":{"rendered":"https:\/\/bakeschool.com\/?p=21179"},"modified":"2022-05-19T15:07:59","modified_gmt":"2022-05-19T19:07:59","slug":"how-to-make-clarified-butter","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/how-to-make-clarified-butter\/","title":{"rendered":"How to make clarified butter"},"content":{"rendered":"\n

Clarified butter is easy to make with this method to remove the milk solids from regular butter. Once you make clarified butter, you can store it for longer than regular butter and it doesn't go bad as fast, even at room temperature. It can also be used in cooking and baking because it has a higher smoke point than regular butter.<\/p>\n\n\n\n

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What it is<\/h2>\n\n\n\n

Remember butter is roughly 80% fat, so there's still 20% to account for. The rest is made up of water and milk solids mostly. And while we know that oils and water don't mix, butter is actually an emulsion of animal fat and water<\/strong>, and they are mixed together to form a very smooth texture and an even mixture. <\/p>\n\n\n\n

Clarified butter has a higher fat content per gram than regular butter. Clarified butter solidifies just like regular butter when cooled, though the texture is more granular and less supple, probably due to the lack of water.<\/p>\n\n\n\n

How it's made<\/h3>\n\n\n\n

When you heat butter, it melts, and the emulsion will break down meaning the water and milk solids separate from the fat.<\/p>\n\n\n\n

Clarified butter is made by melting butter in a saucepan and heating it up enough that the water evaporates and the milk solids separate. These solids can be removed with a spoon and also filtered out using a strainer and a cheese cloth to filter the melted butter and catch the solids. The resulting clear, golden liquid is clarified butter.<\/p>\n\n\n\n

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The difference between clarified butter and ghee<\/h2>\n\n\n\n

Ghee is also made by melting butter in a saucepan and heating it up enough to evaporate off the water. The milk solids separate from the hot melted fat, just like for clarified butter, but when you make ghee, you continue to heat the butter until the milk solids brown and caramelize, forming aromatic compounds that have a nutty taste and smell. The melted brown butter is strained through a cheesecloth to remove the browned milk solids and the resulting melted fat collected is called ghee.<\/p>\n\n\n\n

Ghee is used in Indian cuisine as well as North African and Middle Eastern cuisines. Clarified butter is also used in North African and Middle Eastern recipes. While the two types of butter are very similar, the flavour is quite different because clarified butter has a distinct dairy flavour while ghee has a nutty flavour.<\/p>\n\n\n\n

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Why cook or bake with clarified butter instead of regular butter<\/h2>\n\n\n\n