Clarified Butter: Natural Laxative Or Myth?

Clarified butter is butter that has been cooked to remove milk solids and water, leaving behind a clear yellow liquid. It has a rich buttery flavour and can be used for cooking at higher temperatures than regular butter. It is also known as drawn butter and is often used in cooking applications such as sautéing. It has a longer shelf life than fresh butter and is acceptable to most who have a lactose intolerance. It is also used in pastries and baking recipes. However, the question remains: is clarified butter a laxative?

What is clarified butter?

Butter is made up of three things: butterfat, water, and milk solids. When butter is clarified, the milk solids and water are removed, leaving behind almost 100% pure butterfat. This creates a higher smoke point, which makes clarified butter ideal for cooking and sautéing.

The process of clarifying butter is simple but takes a little time because of the low cooking temperature. First, melt the butter in a skillet over low heat. Continue cooking over low heat without stirring, while the butter foams and bubbles. The spattering is a good sign that the water is evaporating. It is important not to stir, as you want the milk solids to sink to the bottom of the pan. Remove from the heat and let stand for about 5 minutes.

Next, carefully skim the foam from the top of the butter. Slowly strain the butter through a cheesecloth or a fine mesh sieve to catch all of the milk solids that were at the bottom of the pan. You can now spoon the clarified butter into an airtight container. Clarified butter can be stored in the refrigerator for about a month.

Clarified butter is very popular in French cooking, and its cousin, ghee, is an Indian staple. Ghee is a variety of clarified butter that is made by heating the butter until the milk solids brown, imparting a toasted nut flavor to the butterfat.

How is it made?

Clarified butter is butter that has been cooked to remove milk solids and water, leaving a clear yellow liquid. The process is simple but takes a little time because of the low cooking temperature.

To make clarified butter, start by melting butter in a skillet or saucepan over low heat. You can use salted or unsalted butter, but using unsalted butter will result in pure butterfat with no salty flavour.

Continue cooking over low heat without stirring. The butter will foam and bubble as the water evaporates. It is important not to stir the butter, as you want the milk solids to sink to the bottom of the pan. Once the butter has finished bubbling, remove it from the heat and let it stand for about five minutes.

The next step is to carefully skim the foam off the top of the butter. Then, slowly strain the butter through a cheesecloth or coffee filter over a fine-mesh sieve to catch all the milk solids that were at the bottom of the pan.

And that's it! You now have clarified butter, which can be stored in the refrigerator for about a month.

Is it healthy?

Clarified butter is butter that has been cooked to remove milk solids and water, leaving only butterfat. This gives it a higher smoke point than regular butter, making it ideal for cooking at higher temperatures. It also has a longer shelf life and can be kept in the refrigerator for up to six months.

So, is it healthy? Well, clarified butter is high in saturated fat, so it should be consumed in moderation as part of a balanced diet. For those with mild lactose intolerances, clarified butter can often be eaten without negative effects. It's also a good source of vitamin E, which has significant antioxidant properties and can help reduce the risk of cancer, arthritis, cataracts, and heart disease.

Ghee, a variation of clarified butter that is popular in Middle Eastern and Indian cooking, has similar health benefits. It is also rich in vitamins, antioxidants, and healthy fats, and can help the body absorb essential vitamins and minerals. Ghee also has anti-inflammatory properties and is a significant source of conjugated linoleic acid (CLA), which may help fight obesity.

However, due to its high-fat content, ghee should be consumed in moderation as part of a balanced diet. Excessive consumption of saturated fat can increase the risk of heart disease and stroke, and lead to weight gain and obesity.

What is the difference between clarified butter and ghee?

Ghee and clarified butter are similar, and the two terms are often used interchangeably. However, there are some differences between the two.

Clarified butter is butter that has been heated to separate the milk solids and water from the butterfat. This can be done by melting butter in a saucepan over a low flame, causing the water to evaporate and the milk solids to sink to the bottom. The clarified butter can then be poured into another container, leaving the milk solids behind. Commercially, clarified butter can be prepared by direct evaporation, decantation, and centrifugation.

Ghee is a type of clarified butter that originated in South Asia and is commonly used in South Asian, North African, and Horn African cuisine. It is made by simmering unsalted butter in a cooking vessel until all the water has evaporated and the milk solids have browned and settled at the bottom of the pan. The mixture is then strained, leaving behind pure butter fat with a nutty, toasted flavour.

Both ghee and clarified butter have a longer shelf life than regular butter and can be stored at room temperature. They also have a higher smoke point, making them suitable for high-heat cooking such as roasting and sauteing. However, ghee has a nuttier flavour than clarified butter due to the browning of the milk solids.

How should it be stored?

Clarified butter can be stored in a variety of ways, depending on your preference and how quickly you will use it. It has a longer shelf life than fresh butter and can be kept at room temperature for around six months in an airtight container. However, it is important not to let any water get into the vessel as it can cause the butter to spoil.

If you don't think you will use the butter very quickly, the refrigerator is a good place to store it, as it will keep for several months. In the fridge, clarified butter will last for up to six months. It can be stored in a jar, but it may be difficult to get the desired amount of butter when it is at refrigerator temperature.

Clarified butter can also be frozen and will last for over a year. To freeze, pack it in a freezer-safe container, label it, and freeze it.

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