The clarified butter and the ghee They have been growing a lot in gastronomy, highly appreciated by both professional chefs and cooking enthusiasts. Although both are derived from common butter, their production processes and culinary applications have different characteristics that are worth exploring.
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How to make homemade clarified butter
Clarified butter is obtained through a process in which common butter is heated over low heat allowing the fat to separate from the milk solids and water.
During this process, the solids settle to the bottom of the pot and on the surface a foam is formed which should also be removed. The result is a pure, golden and translucent fat, which keeps longer than traditional shortening and has a higher smoke point, allowing cooking at higher temperatures. without burning.
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“Normal lard (in Spain the term butter is used) burns easily, leaving burnt particles and a bitter taste. On the other hand, the clarified one can withstand high temperatures without burning and is ideal for sautéing or grilling,” says the chef. Cristian Ruiz in a video that he uploaded to his Instagram channel to explain how to make it at home.
How to make clarified butter
The recipe that Ruiz shares is very simple:
- To prepare it in an easy way, put a block of butter inside a zip bag, removing as much air as you can.
- Place this inside a pot with hot water and hold it with clamps.
- Once it has melted, remove the bag and leave it rest hanging this way for 15 minutes. Here you can see how the whey has separated from the fat.
- Now cut the tip of the bag and take out all the serum on the one hand, which you can use in baking recipes, and remove the fat on the other hand to obtain clarified butter.
- It is now ready to use, all that remains is to save it in a jar and in the refrigerator.
How to make Ghee
For his part, the ghee take this process one step further. Originally from Indiathe ghee is cooked longer, allowing the milk solids to caramelize, providing a richer flavor and slightly denser texture. This not only modifies its flavor profile, making it nuttier and deeper, but also makes it ideal for diets where it is required to completely avoid dairy waste, such as the paleo diet or certain strict vegetarian diets.
In terms of culinary benefits, cooking with clarified butter instead of regular butter offers several advantages:
First, your highest smoke point (between 250°C and 260°C) makes it easy to cook foods at high temperatures without breaking down the fat, which is ideal for frying and sautéing. Furthermore, being free of water and dairy solidsclarified butter does not generate foam or splashes during cooking, resulting in a cleaner and more controlled process.
Clarified butter is also a preferred option from a health point of view for those who are sensitive to lactose and milk proteins, since these components are eliminated during the clarification process. This makes both clarified butter and ghee friendly alternatives for people with certain dietary restrictions.
In short, both clarified butter and ghee are refined variants of common butter that not only extend the shelf life of the ingredient but also elevate the flavor profile of the dishes. Its use in modern cuisine responds to the search for healthier and more versatile options for cooking at high temperatures, demonstrating that even traditional ingredients can be adapted to contemporary culinary demands.