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Clarified butter is butter that has been rendered to separate the milk solids and water from the butter fat. Typically it is produced by melting butter and allowing the different components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. The components that are not butter fat are usually discarded.
Properties
Clarified butter has a higher smoke point than regular butter, and is therefore preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life than fresh butter.
Regional variations
In the Middle East ('samna') and South Asia ('ghee'), the butter is cooked long enough to evaporate the water portion and caramelize the milk solids (which are then filtered out), giving the result a nutty flavor. In European cooking, this is considered a defect.
Names and uses in different countries
In England, clarified butter is used in the process of potting, whereby foods such as shrimp and hare are preserved in pots of butter.
In Brazil, it is known as "manteiga de garrafa" (bottle butter) and is featured mostly in cuisine from the Northeast.
In Iran, it is known as "yellow oil" and is used in place of other oils.
In India and Pakistan, it is known as "ghee".
In Arab countries, it is known as "samnah". It replaces oil in frying and sautéing due to a perceived superior flavor.
In Ethiopian and Eritrean cuisine (particularly in the highlands) clarified butter is infused with ginger, garlic, and several spices, and is known as Niter kibbeh in Amharic and Tesmi in Tigrinya.
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