Clarified butter – characteristics, practical uses, and a step-by-step guide for home preparation
Olivia Davis
2026-03-23
2 min. read
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While conventional butter is often perceived as a product that may contribute to the development of atherosclerotic lesions within blood vessels, its refined counterpart—clarified butter—offers a healthier substitute. Through the purification process, it sheds detrimental components that could adversely affect the body’s lipid metabolism, while retaining an array of beneficial health-promoting properties that may help sustain the proper functioning of the cardiovascular system and other vital organs.
Butter cleared
Clarified butter is an essential ingredient in the Indian diet, where it is referred to as ghee and can be found in virtually any food. The clarification process involves heating milk fat on a small fire until it melts. Along with other fats, clarified butter has unique properties: it does not swallow and does not burn even at high temperatures, and it can also be stored in a refrigerator for a long time. Important clarified oil has many nutritional properties.
The use of clarified butter
The high smoke temperature of clarified butter (about 250 degrees Celsius) makes it suitable for both choking, frying and baking. Unlike regular butter, it is ideal for frying doughnuts or fries, because during long heating, clarified Butter does not oxidise and thus does not produce trans fats responsible for creating crushing flakes.
It's a homemade recipe for clarified butter
Preparing clear butter in the home kitchen is very simple, even for cooking enthusiasts. A piece of butter (82% fat) is heated in a pot on a small fire for a long time until it completely dissolves. During the heating process, a clear layer of gold and a residue of milk in the form of foam appear. Through tightly cooking layers of gas, the dissolved butter must be poured so that all the deposits and residues remain on the net, and the pure fat has been processed into the dish.