Cook's Dictionary
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Our A- Z glossary clarifies cooking terms and illustrates unusual-looking produce.
Clarified butter [clar-uh-fahyd butter] (and ghee)
You don’t need to know how clarified butter differs from ghee to enjoy a good curry, but it can’t hurt. Basically, if you gently melt unsalted butter it will separate into three layers: the top layer is a white frothy foam (the whey), to be skimmed and discarded; the bottom layer is the milk solids. In the middle is a pure, golden liquid – clarified butter. If you keep simmering until all moisture has evaporated and the solids have begun to brown, your clarified butter will have graduated to ghee, with only the fat left. Strain through a fine sieve. Ghee keeps longer, takes on a nutty flavour and can be used to fry at higher temperatures than normal clarified butter.
Recipes with clarified butter or ghee
Beef balti with squash
Gushtaba, spicy meatballs in a yogurt sauce