Butter battle: When to choose clarified over regular
We can’t imagine our daily meals, baking, and often frying without butter. But should we use regular or clarified? While they share a name, quite a bit sets them apart. It's helpful to know when to use one or the other.
Regular butter, in stick form, is much 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 we should look for this information on the label. But what about clarified butter?
From Indian cuisine
Clarified butter, or ghee, is a product with a long tradition, particularly in Indian cuisine. The process of making it involves gently heating regular butter, allowing the milk fat to separate from the 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 also distinguished by its content of short-chain fatty acids, which benefit gut health. Studies indicate 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 is best used for short frying, like when cooking scrambled eggs.
- Lactose and casein-free. It’s recommended for individuals with lactose intolerance or a casein allergy.
- Longer shelf life. It can be stored in the refrigerator for up to a year without losing its beneficial properties.
