Clarified butter smoke point and its cooking advantage

by Milkio Foods Grass-Fed ghee from New Zealand

The smoke point of clarified butter is typically around 450°F (232°C), which is higher than the smoke point of regular butter (around 350°F or 177°C). This higher smoke point makes clarified butter smoke point a better option for high-heat cooking methods like sautéing, frying, and roasting.

Clarified butter is made by melting butter and removing the milk solids and water, leaving behind only the pure butterfat. This process removes the impurities that can burn at high temperatures, which is why clarified butter has a higher smoke point than regular butter.

In addition to its high smoke point, clarified butter also has a rich, nutty flavor and aroma that can enhance the taste of many dishes. It is also a good source of healthy fats and vitamins.

Overall, the advantages of using clarified butter in cooking are:

High smoke point: Clarified butter can withstand high temperatures without burning or smoking, making it ideal for frying, sautéing, and roasting.

Longer shelf life: Clarified butter has a longer shelf life than regular butter because the milk solids and water have been removed. It can be stored at room temperature for several months without spoiling.

Rich flavor: Clarified butter has a rich, nutty flavor that can enhance the taste of many dishes.

Healthy fats: Clarified butter is a good source of healthy fats, including monounsaturated and saturated fats. It also contains vitamins A and E.

Lactose-free: Clarified butter is lactose-free because the milk solids have been removed, making it a good option for people who are lactose intolerant.