{"id":2694,"date":"2020-12-16T07:12:04","date_gmt":"2020-12-15T23:12:04","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=2694"},"modified":"2023-12-17T18:11:10","modified_gmt":"2023-12-17T10:11:10","slug":"make-clarified-butter","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/make-clarified-butter\/","title":{"rendered":"How to Make Clarified Butter?"},"content":{"rendered":"\n

Butter contains butterfat, water and milk solids. Clarifying butter means separating the milk solids or \u201clactocerum\u201d and water from the butterfat. It sounds complicated but it just means melting butter and allowing the components to separate. <\/p>\n\n\n\n

The milk solids are the reason butter burns, even at low temperatures. When using clarified butter in a hollandaise or b\u00e9arnaise sauce you will get a more stable emulsion. This counts for all butter-based sauces. Baked goods will brown more evenly when using this pure butterfat.<\/p>\n\n\n\n

For people with lactose intolerance, clarified butter is a good choice. Those who have strong milk allergies though should be aware that a small amount of milk solids may remain in the butter.<\/p>\n\n\n

\n
\"clarified<\/figure><\/div>\n\n\n

Shelf life of clarified butter<\/h2>\n\n\n\n

Cooked butter has a longer shelf life than regular butter.<\/p>\n\n\n\n

Clarified butter kept in a covered jar will keep up to six months at room temperature and stay semi-solid. It can also be stored covered for up to 1 year in the fridge. It will harden in the fridge but it does not turn grainy after refrigerating and re-melting. <\/p>\n\n\n\n

Differences between drawn butter, ghee and clarified butter<\/h2>\n\n\n\n

Some people don\u2019t think there is much difference between these 3 kinds of butter but let\u2019s be serious here, the process is different each time and more importantly the outcome is not at all the same. There is a big difference and we want to make you aware.<\/p>\n\n\n\n