View source for Clarified butter

'''Clarified butter''' is a form of [[butter]] which has had the [[water]] and [[milk]] [[solid]]s removed, leaving only the [[liquid]] [[fat]]s. Clarified butter is used in [[cooking]] when the [[flavor]] of butter is desired, but the cooking requires a [[temperature]] above that at which milk solids [[burn]]. Additionally, since clarified butter does not contain [[lactose]], it can be used for those who are [[lactose intolerant]].<ref>Cooking for Engineers, [http://www.cookingforengineers.com/article/131/Clarified-Butter ''Clarified Butter'']</ref>

Clarified butter is made by slowly [[melt]]ing butter, which causes the water to evaporate, the [[whey]] [[protein]]s to move to the top, and the casein particles to move to the bottom. The middle, liquid layer is the clarified butter.<ref name="McGee">Harold McGee, ''On Food and Cooking: The Science and Lore of the Kitchen''. Scribner: 2004.</ref>

''Ghee'' is the [[India]]n word for clarified butter. It is a symbol of [[purity]], as well as a [[fuel]] for holy lamps and funeral pyres.<ref name="McGee" />

==See also==
*[[Smoke point]]

==References==
<references />

[[Category:Dairy products]]