c butter

Clarified butter is butter that has been melted and separated from its milk solids and water content, leaving behind pure butterfat. The traditional Indian variety is known as ghee (or ghī in Sanskrit). Clarified butter is produced by gently heating whole butter until the milk solids settle to the bottom and can be strained away, with the clear golden liquid decanted and cooled. This process removes approximately 15-20% of the original butter weight, concentrating the fat content to near-pure butterfat (99-99.5% fat). The resulting product has a higher smoke point (around 450°F/232°C) compared to whole butter (350°F/177°C), making it suitable for high-heat cooking.

Ghee, a South Asian variant, is clarified butter that may be further cooked until the milk solids turn golden brown, imparting a distinctive nutty, caramelized flavor. Ghee has a shelf-stable nature at room temperature and traditionally holds cultural and medicinal significance in Ayurvedic practice across India, Nepal, and Bangladesh.

Clarified butter is employed across numerous cuisines for both high-temperature cooking and flavor enhancement. In Indian cooking, ghee serves as a foundational cooking medium, tempering spice blends and finishing rice dishes and breads. French cuisine utilizes clarified butter in beurre blanc and for sautéing delicate foods without browning. It is favored in Middle Eastern and Southeast Asian cuisines for deep-frying, sautéing vegetables, and enriching grains like rice pilaf. Due to its lack of milk solids, clarified butter is suitable for those with lactose intolerance, though it is not appropriate for dairy-free diets. The nutty intensity of ghee pairs particularly well with warm spices, while milder clarified butter serves as a neutral cooking fat.