Clarified Butter 101: Nutrition, Benefits, How To Use, Buy, Store | Clarified Butter: A Complete Guide

What is Clarified Butter

Clarified butter is just regular butter that’s been cooked a little to remove the milk solids and water, leaving behind pure butterfat. It’s a richer, cleaner-tasting version of butter that can handle higher cooking temperatures without burning. So, if you’re frying something or want to sauté veggies without that smoky mess, clarified butter is the way to go.

I first learned about clarified butter when I tried making an authentic Indian dish at home. I was confused because the recipe called for something called “ghee,” which is just another name for clarified butter. I ended up making it myself by melting butter, letting it simmer, and skimming off the white stuff (that’s the milk solids). The result was this golden liquid that smelled incredible and gave my dish such a deep, nutty flavor.

What’s cool is that it has a longer shelf life too since there’s no water or milk solids left to spoil. You can even store it at room temperature! Just make sure to keep it in a clean, airtight container. Anyway, clarified butter isn’t just for fancy recipes. You can use it in anything where you’d normally use butter but want it to hold up better to heat – like frying eggs or cooking pancakes.

Give it a try sometime! It’s surprisingly easy to make, and once you have it, you’ll wonder why you didn’t try it sooner.

Other Names of Clarified Butter

Clarified butter is also known by a few other names, depending on where you’re from or the recipe you’re using. One of the most common names is “ghee,” which is used a lot in Indian and Middle Eastern cooking. It’s basically the same thing—clarified butter that’s been cooked a little longer to give it a nutty, richer flavor.

Another name you might come across is “drawn butter.” This is more common in French cooking or sometimes when people talk about butter sauces for seafood, like dipping lobster.

Lastly, some folks might just call it “butter oil.” It’s not as fancy, but it’s still just butter with the water and milk solids removed.

No matter what you call it, clarified butter is all about getting that pure, golden goodness!

Nutritional Value of Clarified Butter

Here’s a simple table showing the nutritional value of clarified butter (per 1 tablespoon, or about 14 grams):

Nutrient	Amount
Calories	120
Total Fat	14 grams
Saturated Fat	9 grams
Monounsaturated Fat	4 grams
Polyunsaturated Fat	0.5 grams
Cholesterol	31 milligrams
Sodium	0 milligrams
Total Carbohydrates	0 grams
Protein	0 grams

Clarified butter is mostly fat with no carbs or protein. It’s a good source of saturated fats, which is why it’s often used in cooking for its high smoke point and rich flavor.

Benefits of Clarified Butter

Here’s a list of the benefits of clarified butter, written in a friendly, conversational tone:

1. Easy to Digest
   Clarified butter is a lot easier on your stomach compared to regular butter. It’s got the milk solids removed, so it’s gentler on those with dairy sensitivities. My family and I find it way easier to digest, especially if you’ve got a sensitive tummy like my son.
2. High Smoke Point
   It can handle high heat without burning. This makes it perfect for frying or sautéing. I use it a lot when I’m cooking up our favorite veggies. It’s awesome because it doesn’t smoke up the kitchen!
3. Rich Flavor
   It has a rich, nutty taste that really adds depth to dishes. If you’ve ever tried making popcorn with it, you know what I mean. The flavor is just incredible.
4. Long Shelf Life
   Clarified butter lasts a lot longer than regular butter. You can keep it in your pantry for months without it going bad. I always make a big batch and store it so I don’t have to keep buying butter.
5. Nutrient-Rich
   It’s full of healthy fats, including butyrate, which is good for your gut health. I’ve noticed my energy levels are steadier when I include it in my diet.
6. Versatile
   You can use it in all sorts of dishes, from baking to grilling. It’s not just for Indian curries; you can use it in so many recipes. It’s great to have on hand for a quick meal.
7. Great for Cooking
   Because it doesn’t burn easily, it’s perfect for making crispy, golden-brown dishes. My kids love it when I make crispy potatoes with clarified butter; they always come out perfect.
8. No Lactose
   Since it doesn’t have milk solids, it’s usually lactose-free. This is a big win if you’re lactose intolerant. It’s been a lifesaver for me when I’m cooking for my daughter.

What Does Clarified Butter Taste Like

So, you’ve heard about clarified butter and are curious about what it actually tastes like. Let me break it down for you in a way that feels like a chat with a friend.

Clarified butter is kind of like butter’s fancy cousin. It’s made by melting butter and separating out the milk solids and water, leaving just the pure butterfat. When you taste clarified butter, it’s rich, smooth, and has a slightly nutty flavor. It’s got a more intense buttery taste compared to regular butter, but without the milkiness or creaminess.

Imagine the flavor of butter but more concentrated. It’s like if butter had a deep, warm hug. The nutty hint comes from the milk solids that get caramelized during the clarification process. This makes it taste a bit like toasted nuts or browned butter, which adds a delicious depth to dishes.

If you use clarified butter in cooking, you’ll notice it has a high smoke point, which means it doesn’t burn as easily as regular butter. This makes it great for frying and sautéing because you get that wonderful butter flavor without any of the burning or bitterness that can come from regular butter at high temperatures.

So, in short, clarified butter tastes rich, buttery, and slightly nutty. It’s like butter turned up a notch, making your dishes taste extra special!

How Clarified Butter is Made

1. Classic Stovetop Method
   • Ingredients and Equipment: Unsalted butter, a saucepan, a spoon, cheesecloth or a fine strainer, and a clean jar.
   • Process:
     • Melt the Butter: Place the unsalted butter in the saucepan and heat it over low heat. It’s important to keep the heat low to prevent the butter from burning.
     • Separate the Layers: As the butter melts, it will start to separate into three layers. The top layer is foam, the middle is clear golden liquid (this is the clarified butter), and the bottom layer is milk solids.
     • Skim the Foam: Use a spoon to carefully skim off the foam that forms on top. This foam is made up of the proteins and impurities from the butter.
     • Strain the Butter: Once most of the foam is removed, pour the clear golden liquid through cheesecloth or a fine strainer into a clean jar. This helps to catch any remaining milk solids.
     • Cool and Store: Allow the clarified butter to cool before sealing the jar. Store it in a cool, dark place or in the refrigerator for longer shelf life.
2. Slow Cooker Method
   • Ingredients and Equipment: Unsalted butter, a slow cooker, cheesecloth or a fine strainer, and a clean jar.
   • Process:
     • Melt the Butter: Cut the butter into chunks and place it in the slow cooker. Set the cooker to low heat and let the butter melt slowly. This method is great for making large quantities.
     • Observe the Separation: As the butter melts, it will separate into the same three layers as the stovetop method. The slow cooker’s low, steady heat helps to separate the layers more gently.
     • Skim the Foam: As the foam rises to the top, skim it off with a spoon.
     • Strain the Butter: Pour the clear butter through cheesecloth or a fine strainer to remove any milk solids.
     • Cool and Store: Transfer the clarified butter to a clean jar and let it cool. It can be stored for several weeks at room temperature or longer in the refrigerator.
3. Instant Pot Method
   • Ingredients and Equipment: Unsalted butter, Instant Pot, cheesecloth or a fine strainer, and a clean jar.
   • Process:
     • Melt the Butter: Place the butter into the Instant Pot and use the “Saute” function. Allow the butter to melt and separate. Once melted, switch the Instant Pot to the “Keep Warm” setting to prevent overheating.
     • Monitor the Foam: Skim off the foam that forms on top as it melts. The Instant Pot’s controlled heat helps in evenly separating the layers.
     • Strain the Butter: Pour the clarified butter through cheesecloth or a fine strainer into a clean jar.
     • Cool and Store: Let the butter cool before sealing it in the jar. This method is quick and ideal for busy cooks.
4. Microwave Method
   • Ingredients and Equipment: Unsalted butter, microwave-safe bowl, spoon, cheesecloth or a fine strainer, and a clean jar.
   • Process:
     • Prepare the Butter: Cut the butter into small pieces and place them in a microwave-safe bowl. This helps it melt more evenly.
     • Melt in Bursts: Microwave the butter in 30-second intervals, stirring after each interval until it’s fully melted. Be cautious not to overheat, as this can cause the butter to burn.
     • Allow to Settle: Let the melted butter sit for a few minutes to allow the milk solids to settle at the bottom and the foam to rise to the top.
     • Skim and Strain: Skim off the foam from the top and then pour the clear butter through cheesecloth or a fine strainer into a clean jar, leaving the milk solids behind.
     • Cool and Store: Cool the clarified butter before sealing it in a jar. This method is the quickest but requires careful attention to avoid overheating.

Each method offers its own advantages. The stovetop method gives you precise control, the slow cooker is perfect for large batches, the Instant Pot is efficient, and the microwave method is the fastest. Pick the one that fits your needs best and enjoy your clarified butter!

How To Use Clarified Butter

Cooking at High Temps: Clarified butter has a higher smoke point than regular butter, so it’s perfect for frying or sautéing at high temperatures. I love using it for cooking chicken or veggies because it doesn’t burn easily.

Adding Flavor: It gives dishes a rich, nutty flavor that’s just delicious. Try drizzling it over popcorn or roasted vegetables for a tasty twist. My kids love it when I use it to make their favorite sautéed greens.

Baking: You can use clarified butter in baking just like regular butter. It’ll give your cookies or cakes a unique flavor and a nice golden color. I use it in my baking all the time and it’s always a hit!

Making Sauces: It’s great for making sauces like hollandaise or béarnaise. The richness it adds is unbeatable. When I make these sauces, it feels like a special treat for the family.

Spreads and Dips: Mix it with herbs and spices to make a delicious spread for bread or a dip for veggies. It’s a simple way to jazz up snacks and makes everything taste amazing.

Storing: Keep clarified butter in a cool, dark place or the fridge to make it last longer. It’s super convenient to have on hand for quick cooking.

Healthy Alternative: If you’re looking for a healthier fat option, clarified butter is a good choice. It’s free of milk solids, so it’s easier on sensitive stomachs. I use it because it fits well into our family’s diet.

Substitute for Clarified Butter

1. Regular Butter – If you don’t have clarified butter, regular butter can work in a pinch. Just know that it has milk solids, so it might burn a bit faster than clarified butter. But hey, it still adds a nice flavor!
2. Ghee – This is basically clarified butter but made in a slightly different way. It’s a great substitute if you’re looking for something that has that rich, buttery taste without the milk solids. Ghee also has a high smoke point, just like clarified butter.
3. Coconut Oil – This is a good option if you want a dairy-free alternative. Coconut oil has a slightly sweet flavor that can add a new twist to your dishes. Plus, it’s great for high-heat cooking.
4. Olive Oil – Another healthy choice! Olive oil has a lower smoke point than clarified butter, but it’s great for sautéing and gives your food a nice, mild flavor. Just pick a good quality extra virgin olive oil for the best taste.
5. Avocado Oil – This oil is fantastic for high-heat cooking and has a neutral flavor, so it won’t overpower your dishes. It’s also packed with healthy fats.
6. Canola Oil – If you need something with a high smoke point and a neutral flavor, canola oil is a solid choice. It won’t change the taste of your recipe, which can be handy.
7. Vegetable Oil – Similar to canola oil, vegetable oil is another neutral oil that works well for frying or sautéing. It’s not as rich in flavor as clarified butter, but it gets the job done.
8. Duck Fat – For a rich, savory flavor, duck fat is a luxurious option. It’s great for roasting vegetables or adding a depth of flavor to your dishes.

Remember, each substitute will bring its own unique flavor and cooking properties, so you might need to adjust your recipe a bit. But that’s the fun part of cooking, right? Experimenting and finding new favorites!

Where to Buy Clarified Butter

1. Grocery Stores: Many big grocery stores have a section for specialty or international foods where you can find clarified butter. Look for it in the dairy aisle or the ethnic foods section. Sometimes it’s labeled as ghee, which is another name for clarified butter.
2. Health Food Stores: If you have a health food store nearby, check there! They often carry clarified butter because it’s popular for its health benefits and cooking properties. It might be in the refrigerated section or on the shelves with other cooking oils.
3. Online Retailers: Websites like Amazon or specialty food stores online are great places to find clarified butter. You can compare different brands and read reviews to pick the best one. Plus, it gets delivered right to your door, which is super convenient.
4. Farmers’ Markets: Some local farmers’ markets sell homemade or locally produced clarified butter. It’s a good way to support local businesses and get a product that’s fresh and maybe even organic.
5. Specialty Stores: Stores that focus on gourmet or international foods might have clarified butter. These places often carry unique ingredients and might offer a variety of brands or flavors.
6. Ethnic Stores: Look for stores that cater to Indian or Middle Eastern cuisine. Clarified butter, or ghee, is a staple in these cultures, so you’ll likely find a good selection here.
7. Direct from the Producer: Some producers sell clarified butter directly to consumers through their own websites or at local events. It’s a great way to get high-quality, fresh butter.

Hope this helps you find the clarified butter you need! If you have any favorite places to shop for specialty ingredients, I’d love to hear about them.

How To Store Clarified Butter

Storing clarified butter can be a bit tricky, but with these methods, you’ll keep it fresh and tasty! Here’s how to do it, step by step:

1. Refrigeration

• Preparation: After making clarified butter, let it cool down to room temperature. Then, transfer it into an airtight container—glass jars are great for this.
• Storage Tips: Keep it in the fridge’s main compartment, not the door, where temperatures can fluctuate more.
• Shelf Life: When refrigerated properly, clarified butter can stay fresh for up to 6 months. It will harden slightly in the fridge, which is normal.
• Bonus Tip: If you’re storing large quantities, you can portion it into smaller containers for easy use.

2. Freezing

• Preparation: To freeze clarified butter, first let it cool to room temperature. Then pour it into freezer-safe containers or silicone molds, leaving some space at the top for expansion.
• Storage Tips: Wrap the containers with plastic wrap before sealing them. This extra layer helps prevent freezer burn.
• Shelf Life: Frozen clarified butter can last up to a year. When you’re ready to use it, thaw it in the fridge overnight to maintain its quality.
• Bonus Tip: You can freeze clarified butter in ice cube trays for convenient single-use portions!

3. Room Temperature

• Preparation: For room temperature storage, use a clean, dry, airtight jar or container. It should be kept away from direct sunlight and heat sources.
• Storage Tips: Ensure the lid is tightly sealed to keep out air and moisture. Place the jar in a cool, dark place like a pantry or a cupboard.
• Shelf Life: At room temperature, clarified butter is best used within 1 month. It’s less stable than refrigerated or frozen storage, so this method is best for butter you’ll use quickly.
• Bonus Tip: If you live in a very warm climate, this method might not be ideal as it can cause the butter to spoil faster.

4. Glass Jar vs. Plastic Container

• Glass Jar:
  • Advantages: Glass doesn’t absorb odors or flavors and is less likely to leach chemicals into the butter. It’s also more durable and environmentally friendly.
  • Best For: Refrigeration and room temperature storage.
• Plastic Container:
  • Advantages: Convenient and often more affordable. They’re also less likely to break.
  • Disadvantages: Plastic can absorb odors over time and may not be as airtight as glass.
  • Best For: Freezing, where durability and ease of handling are key.
• Bonus Tip: If using plastic, choose high-quality, BPA-free options to avoid any potential chemical contamination.

5. Avoiding Contamination

• Use Clean Utensils: Always use a clean, dry spoon or spatula to scoop out the butter. This helps avoid introducing moisture and bacteria.
• Avoid Cross-Contamination: If you’re using clarified butter for different dishes, keep different utensils for each to prevent flavor transfer or contamination.
• Bonus Tip: If you’re storing a large batch, consider labeling the container with the date it was made, so you know how long it’s been stored.

By following these tips, you can keep your clarified butter fresh and ready to use, no matter how you choose to store it. If you’ve got any more questions or tips of your own, I’d love to hear them!

Frequently Asked Questions (FAQs)