The clarified butter is a seasoning fat of animal origin, obtained from butter. It is produced thanks to a process called clarification, which aims to remove most of the water and proteins present in the butter.
We are therefore talking about a concentrate of the fat part of the butter .
Water and proteins lower the smoke point of the butter, making it unsuitable for high-temperature cooking. The clarified butter, on the other hand, allows for example to brown at high temperatures without burning or making smoke.
The clarified butter is preserved even longer than the whole butter, because the lower percentage of proteins and water hinders microbial proliferation.
Here is the video recipe on how to make ghee at home
