what is clarified butter?

Answer 1

Clarified butter is also called drawn butter. Simply defined, clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat.

Answer 2

Clarified butter is also called drawn butter. Simply defined, clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat. The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning). The disadvantage is that it doesn't have that same wonderful rich flavor of regular unsalted butter (since the milk solids have been removed) but it does have a more buttery taste than other oils.

To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. The top layer is a white foam or froth (the whey proteins) and should be skimmed off with a spoon. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. What is left in the middle is a pure golden-yellow liquid called clarified butter. When you have skimmed all the white foam from the surface of the clarified butter, and it has stopped bubbling, remove the saucepan from the heat. Let the butter sit a few minutes to allow the milk solids to further settle to the bottom, and then strain the mixture through a fine sieve or a cheesecloth-lined strainer. The liquid collected is the golden-yellow clarified butter (butterfat) that can be covered and stored several months in the refrigerator. Chilled clarified butter does become grainy.

The intensity of flavor of the clarified butter depends on how long you cook the melted butter. If you continue to cook the butter once it has melted and separated, the milk solids at the bottom of the saucepan will start to brown. Once the milk solids turn a golden brown color the clarified butter will take on a rich fragrant nutty flavor that is called "noisette butter" or "beurre noisette" which is a French name for "brown butter" or "hazelnut butter". (So named because the the butter turns the color of noisettes (hazelnuts)). However, be very careful not to overheat the butter or it will become bitter tasting.

Clarified butter is used in baking genoise, madeleines, and other baked goods where creaming the butter is not necessary and you want that distinctive fragrant nutty flavor. For cooking it is used in making hollandaise sauce and is excellent for sautéing as it has a high smoke point.

Answer 3

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 non-butter fat components are discarded.

Clarified butter has a higher smoke point than regular butter, and is therefore preferred in some cooking applications, such as sautéing. Drawn butter is usually a synonym of clarified butter, but sometimes used to mean simply melted butter. This term is encountered most commonly when it is served as an accompaniment to lobster, crab or shrimp. Ghee is a type of clarified butter important in Indian cuisine. 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).

Answer 4

When you melt butter the water evaporates and milk solids separate. To clarify is to clear. It is clear once all has settled to the bottom and only the actual fat remains.

Answer 5

Hi

Claried Butter or Ghee is obtained from heating the Butter.
Though it is full of fat , it does have some cholestorol reducing qualities.

Indian cooking uses Ghee quite a lot.


Here is a link to give more information on how it is made.

http://www.best-indian-recipes.com/bestindianrecipes/View_Best_Indian_Recipes.aspx?ID=301

Answer 6

It is melted butter which is skimmed from the top to remove impurities before allowing it to set again.

Answer 7

Ghee! you have both vegetarian or animal derivative.
I will not go into the process of manufacture.If you wish to find more the go to a web site as you have not asked for more clarification!
It is used in Indian cookery.