What is the clarified butter smoke point?

by Milkio Foods Grass-Fed ghee from New Zealand

Do you know what clarified butter smoke point is? Every food enthusiast should be aware of the smoke point of the oil. A smoke point or burning point is an important feature of oil that indicates how pure the oil is. When you heat oil on high heat, it smokes after a certain time. This is because they all have a smoke point.

Butter also has a smoke point which is 150⁰C - 180⁰C. To produce butter the milk cream is churned until the buttermilk and the milk butter get separated. Butter consists of milkfat, milk solids, and water. The presence of the milk solids in butter is the primary reason why butter smoke point is low. You can use butter for spreading, garnishing, or any other low-temperature cooking.

One should know that heating a cooking oil past its smoke point is not safe for cooking as it releases harmful free radicals. If you are looking for a better substitute for butter, you can use ghee. Ghee is free from milk solids and so it offers a high smoke point which is 250⁰C. The clarified version of butter is used worldwide for making delicious recipes that are healthy at the same time.