Clarified Butter & Ghee
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Ghee and clarified butter are two closely related but distinct products derived from butter.
Clarified butter is the result of heating unsalted butter to separate the milk solids and water from the pure butterfat. This process, which involves simmering and skimming, leaves you with a clear, golden liquid.
Clarified butter has a rich, buttery flavour without the milk solids, making it ideal for high-heat cooking as it has a higher smoke point and doesn't burn as easily as regular butter. It's a key ingredient in many Indian, Middle Eastern, and French recipes.
Ghee, on the other hand, takes clarified butter a step further. It is made by cooking the butter longer, allowing the milk solids to caramelise and settle at the bottom.
Ghee has a deeper, nuttier flavour and a characteristic aroma. It is particularly popular in Indian cuisine. Ghee – sometimes referred to as ghee butter – also has the advantage of not requiring refrigeration.
Both ghee and clarified butter are prized for their ability to add rich, buttery flavours to dishes while having a far higher smoke point than butter itself.
They are also suitable for individuals with lactose intolerance due to the removal of milk solids.