Total time: 35 mins
Difficulty: Low
Serves: 10 people
Clarified Butter: What It Is and How to Make It
Clarified Butter, also known as ghee in parts of Asia, is an animal fat obtained through a clarification process that removes water and casein (milk protein). This makes it suitable for people with lactose intolerance and ideal for frying, thanks to its increased smoke point—from 266°F (130°C) to 356°F (180°C). A higher smoke point ensures better frying without burning the food, which is why clarified butter is often used in dishes like Milanese cutlet.
Clarified butter is essentially a concentrate of fats. By eliminating the 18% of water and casein found in regular butter, the final product becomes 100% fat—about 60% of which is saturated and short-chain. These fats are used by the body in a way similar to carbohydrates, supporting health and digestion. In Ayurvedic medicine, it’s considered a “miraculous” substance for its digestive and antioxidant properties. It’s also a key ingredient in traditional foods like chapati.
What Is Clarified Butter?
Clarified butter has a long history that dates back to ancient times. It originated in the Indian subcontinent, where it was prized not only for cooking but also for medicinal purposes. The process of clarifying butter—melting and removing milk solids and water—extends shelf life and makes it ideal for high-temperature cooking.
From India, it spread to the Middle East, Europe, and later the Americas, becoming a staple in Mediterranean and French kitchens. Today, clarified butter is appreciated worldwide, especially in low-carb or keto diets due to its high fat content and absence of lactose.
How Is Clarified Butter Different From Regular Butter?
Regular butter contains milk solids and water. Clarified butter removes both, leaving behind pure butterfat. This makes it more stable when exposed to high heat and increases its shelf life.
Clarified Butter vs. Ghee
While both are clarified, ghee is cooked longer than regular clarified butter, allowing the milk solids to caramelize. This results in a nutty flavor and richer color. Clarified butter is more neutral and clean in flavor, while ghee offers deeper aromatic tones.
Pro Tips for Making Clarified Butter at Home
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Use unsalted butter for better control over salt content and flavor.
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Melt slowly over low to medium heat to allow milk solids to settle without burning.
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Don’t stir while melting—this keeps the separation clean.
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Skim the foam that rises to the top.
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Let the milk solids sink, then strain through a fine mesh or cheesecloth.
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Use a heavy-bottomed pan for even heat distribution.
What Does Clarified Butter Taste Like?
It has a rich, nutty flavor and a clean, pure buttery taste. It’s more intense and less milky than regular butter due to the removal of solids and water.
Best Butter for Clarification
Unsalted butter is the best choice. It results in a cleaner taste and avoids extra saltiness.
Can You Use Salted Butter?
Yes, but the final product will be saltier. For versatility, unsalted is preferred.
How to Know When It’s Ready
Clarified butter is ready when the milk solids are fully separated and settled at the bottom, and the surface is clear and golden with no foam.
Why Use Clarified Butter?
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Higher smoke point
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Longer shelf life
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Richer flavor
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Lactose-free
Perfect for frying, sautéing, roasting, or even baking.
Clarified Butter Substitutes
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Ghee – similar, but with nuttier flavor
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Regular butter – lower smoke point
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Coconut oil – high heat and dairy-free
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Olive oil – lighter flavor
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Vegetable oil – neutral and versatile
Common Uses
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Sautéing and frying
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Roasting vegetables
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Making sauces like hollandaise
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Drizzling over popcorn or grains
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Cooking curries and stews
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Baking or greasing pans
Can You Make It Ahead?
Yes. Store in an airtight container at room temperature (2–3 weeks) or in the fridge (up to 6 months).
Does It Freeze Well?
Absolutely. It can be frozen for up to 6 months. Thaw at room temperature or in the fridge.
Storing Leftovers
Let it cool, then store in an airtight jar. Keep in a dark, cool place or refrigerate for extended freshness.
