{"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