![]() ![]() Ghee has less water than regular butter.Those caramelized milk solids are removed, but the flavour is infused in the fat just the same. Remember brown butter is made by heating butter until the milk solids caramelize, creating a nutty flavour. Ghee has a higher smoking point, meaning that you can heat it to a higher temperature without it breaking down or smoking/burning.Why cook or bake with ghee instead of regular butter This means when you use it to make shortbread, the shortbread will be more rich and tender, and less gluten will form when you make a dough with clarified butter. These Egyptian shortbread are made with clarified butter Clarified butter has less water than regular butter.it has a longer shelf life and is less prone to spoiling, which is a good thing in the warmer countries that tend to favour it over regular butter.Remember browned butter is made by heating butter until the milk solids caramelize, creating a nutty flavour. it has a delicate dairy flavour but there's no risk of browning it when heated.Since the milk solids are removed from clarified butter:.Clarified butter has a higher smoke point, meaning that you can heat it to a higher temperature without it breaking down or smoking/burning.Why cook or bake with clarified butter instead of regular butter While the two types of butter are very similar, the flavour is quite different because clarified butter has a distinct dairy flavour while ghee has a nutty flavour. Clarified butter is also used in North African and Middle Eastern recipes. Ghee is used in Indian cuisine as well as North African and Middle Eastern cuisines. The melted brown butter is strained through a cheesecloth to remove the browned milk solids and the resulting melted fat collected is called ghee. The milk solids separate from the hot melted fat, just like for clarified butter, but when you make ghee, you continue to heat the butter until the milk solids brown and caramelize, forming aromatic compounds that have a nutty taste and smell. Ghee is also made by melting butter in a saucepan and heating it up enough to evaporate off the water. The difference between clarified butter and ghee The resulting clear, golden liquid is clarified butter. These solids can be removed with a spoon and also filtered out using a strainer and a cheese cloth to filter the melted butter and catch the solids. When you heat butter, it melts, and the emulsion will break down meaning the water and milk solids separate from the fat.Ĭlarified butter is made by melting butter in a saucepan and heating it up enough that the water evaporates and the milk solids separate. Clarified butter solidifies just like regular butter when cooled, though the texture is more granular and less supple, probably due to the lack of water. And while we know that oils and water don't mix, butter is actually an emulsion of animal fat and water, and they are mixed together to form a very smooth texture and an even mixture.Ĭlarified butter has a higher fat content per gram than regular butter. The rest is made up of water and milk solids mostly. Remember butter is roughly 80% fat, so there's still 20% to account for. ![]() Why cook or bake with ghee instead of regular butter.Why cook or bake with clarified butter instead of regular butter.The difference between clarified butter and ghee.Disclosure: As an Amazon Associate, I earn from qualifying purchases. ![]()
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