The butter debate: Choosing between regular and clarified
We can't imagine our daily meals, baking, and often frying without butter. But should it be regular or clarified? While they share a name, quite a bit sets them apart. It's good to know how to use one or the other.
Regular butter, typically sold in blocks, 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. We should look for this information on the label. And how about clarified butter?
From Indian cuisine
Clarified butter, or ghee, is a product with a long tradition, particularly in Indian cuisine. 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, best used for short frying, like 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 fridge for up to a year without losing its beneficial properties.
