Clarified vs. regular butter: Which one suits your cooking needs?
We can't imagine our daily meals, baking, and often frying without butter. But should it be regular or clarified? While they share a name, there are considerable differences between them. It's beneficial to know how to use each one effectively.
Regular butter, typically sold in a block, is more familiar to us than clarified butter. According to regulations, it should contain between 80% and 90% milk fat. Traditionally, butter is made from cow's milk, and this is the information we should look for on the label. But what about clarified butter?
From Indian cuisine
Clarified butter, also known as ghee, is a product with a long-standing tradition, especially in Indian cuisine. The process of making it involves gently heating regular butter, allowing the separation of milk fat from water and milk proteins like casein.
Contains vitamins
Both traditional and clarified butter provide important vitamins for the body, such as A, D, E, and K. Clarified butter is further distinguished by its content of short-chain fatty acids, which positively impact gut health. Studies indicate that these acids may reduce inflammation.
How does clarified butter differ from regular butter?
- Higher smoke point. Clarified butter is suitable for frying and baking at high temperatures. It doesn't burn as easily as regular butter, which can only be used for quick frying, like for scrambled eggs.
- Does not contain lactose and casein. It is recommended for people with lactose intolerance or a casein allergy.
- Longer shelf life. It can be stored in the fridge for up to a year without losing its valuable properties.
