Clarified butter Calories

They are closely related, but not always identical. Clarified butter is separated from milk solids, while ghee is commonly cooked longer so those solids brown before straining, giving it a deeper, nuttier flavor.

Yes. Clarified butter works well for frying and sautéing because removing most milk solids makes it less likely to burn than ordinary butter. It can still smoke if overheated, so lower the heat if you see smoke.

Use clarified butter for frying, sautéing, roasting, or brushing over foods when you want butter flavor without the milk solids browning quickly. It also works in sauces and baking, though it will not behave exactly like whole butter.

Keep clarified butter tightly covered in a cool, dry place and use a clean, dry utensil. Refrigeration can help preserve it, especially in a warm kitchen; follow the package directions once opened.

Clarified butter usually contains very little lactose because most milk solids are strained out, but it is still made from dairy and may not be completely free of milk traces. People with a milk allergy should avoid it.

Usually, but the result may differ. Clarified butter contains little or no water and fewer milk solids, so it may not provide the moisture or structure that whole butter gives in cakes, cookies, and some sauces.

Yes. Exposure to air, heat, light, or moisture can make clarified butter rancid or spoil it. Discard it if it develops an unpleasant stale or sour smell, an unusual taste, or visible mold.

Yes. Freeze clarified butter in a tightly sealed, freezer-safe container, preferably in portions you can use at once. Thaw it in the refrigerator and avoid repeatedly thawing and refreezing it.

Clarified butter tastes richer and more purely buttery because most of the water and milk solids have been removed. If it is cooked long enough for the solids to brown, as with ghee, it can also develop a nutty, toasted flavor.