Clarified butter

Clarified butter is a highly valued ingredient in cooking due to its purity and high smoke point. It is obtained by heating traditional butter to separate and remove the milk solids and water, leaving only the pure fat. This fat has a more concentrated flavor and is ideal for frying, sautéing, or preparing sauces, as it withstands high temperatures better without burning.

Its origin dates back to culinary traditions in various regions, especially in Indian cuisine, where it is known as ghee, and also in French gastronomy, which uses clarified butter for delicate techniques and intense flavors. Today, it is a common ingredient in various international recipes thanks to its versatility.

Regarding its properties, clarified butter is primarily pure fat, which makes it more heat-stable and contributes to a longer shelf life than regular butter. Furthermore, by removing the milk solids, it is an easier-to-digest option for people with lactose intolerance.

In different Spanish-speaking countries, clarified butter may have various synonyms, such as manteca clarificada, grasa de mantequilla, or simply ghee when referring specifically to the Indian version. In some regions, it is also known as mantequilla purificada.