Quick answer
Clarified butter, also known as ghee, is made by removing the milk solids from regular butter. So no, there is no milk left in clarified butter.
What is clarified butter?
Clarified butter, known as ghee in India, is butter that has been heated to remove water and milk solids from it. To make clarified butter, butter is melted and allowed to simmer until the water evaporates and the milk solids separate from the fat. The milk solids, which contain proteins and sugars, sink to the bottom and are strained out. What remains is just the pure butterfat.
This process gives clarified butter some advantages over regular butter:
- Higher smoke point – The milk solids burn at lower temperatures, so removing them allows clarified butter to be heated to 485°F without smoking or burning.
- Longer shelf life – The water and milk solids are the parts of butter that can go rancid, so removing them keeps clarified butter fresh for several months at room temperature.
- Pure butter flavor – Clarifying butter concentrates the butterfat, resulting in a richer, nuttier, more intense butter flavor.
Ghee has been used for thousands of years in Indian and Middle Eastern cuisine. Clarified butter offers similar benefits for cooking and flavor.
Does clarified butter still contain milk?
No, there is no milk left in clarified butter. Milk contains two main components:
- Butterfat – This is the fat that separates from the milk.
- Milk solids – This refers to the proteins, sugars, and minerals suspended in the liquid whey.
To make clarified butter, regular butter is heated to boil off all the water and separate the milk solids from the butterfat. The butterfat rises to the top, while the milk solids sink to the bottom of the pan. The pure golden butterfat is then spooned off the top, leaving the milk solids behind.
This heating process removes all traces of milk protein, sugar, and minerals from the clarified butter. Tests have shown that clarified butter contains negligible amounts of lactose and casein compared to regular butter. The only component remaining is pure butterfat.
Nutrition comparison of butter and ghee
| Nutrient | Butter | Ghee |
|---|---|---|
| Fat | 81 g | 99 g |
| Saturated fat | 51 g | 65 g |
| Protein | 0.9 g | 0 g |
| Carbs | 0.1 g | 0 g |
| Lactose | 0.1 g | 0 g |
| Calcium | 24 mg | 0 mg |
This table compares the nutrition content of butter to ghee (measurements based on 100 g). It shows that all the milk proteins, sugars, and minerals are removed from clarified butter during the clarifying process.
Why clarify butter?
There are several reasons cooks choose to make and use clarified butter:
- Higher smoke point – Clarified butter has a smoke point of 485°F compared to just 350°F for regular butter. This means clarified butter can get hotter before it starts smoking and burning, making it excellent for sautéing and frying.
- Doesn’t require refrigeration – Ghee can be kept at room temperature for months without spoiling due to the lack of milk solids. Refrigerating isn’t required.
- Longer shelf life – Related to the above point, clarified butter lasts much longer than fresh butter if kept sealed.
- Ideal for those with lactose intolerance – The lactose and milk proteins have been removed from ghee, so it can often be tolerated by those sensitive to dairy.
- Adds flavor – Clarifying butter concentrates the fat-soluble flavor compounds, resulting in a richer, nuttier, more intense butter taste.
- Doesn’t burn or change flavor under high heat – The milk solids are what burn in butter. Removing them prevents the burnt particles that can spoil the taste.
In short, clarifying butter removes the problematic milk solids and water, leaving pure butterfat that offers both cooking and flavor benefits.
Is ghee healthier than butter?
Ghee and butter have a similar nutritional profile. Both contain mostly saturated fat. However, ghee may have some health advantages over regular butter:
- Higher smoke point – The higher smoke point allows cooking with ghee to avoid burning and formation of unhealthy compounds.
- Lactose-free – The lactose content is negligible in ghee, so it is often better tolerated by those with lactose intolerance.
- Less allergenic – Many of the dairy allergy causing proteins are reduced in clarified butter due to their removal with the milk solids.
However, ghee isn’t necessarily healthier overall. Some drawbacks include:
- Lacks butter’s vitamins – Some fat-soluble vitamins like A, D, E, and K are reduced when the milk solids are removed.
- Higher in saturated fat – Clarifying butter removes protein and sugars, concentrating the saturated fat content even more per serving compared to butter.
- High in calories – With nearly 100% of calories from fat, ghee is extremely calorie dense at around 900 calories per 100g.
The health impacts really depend on how much ghee is consumed and how it is used in place of alternatives like vegetable oils or butter itself. Overall, ghee is best used sparingly as part of a balanced diet.
Conclusion
In summary, clarified butter or ghee has all traces of milk protein and sugar removed through skimming off the milk solids after heating and simmering regular butter. While it is highly concentrated in fat, the lack of milk components provides some advantages for cooking at high heat and for those with dairy sensitivities. However, ghee isn’t necessarily healthier overall than butter itself. As with any pure fat, ghee is best consumed in moderation as part of varied diet.
While extremely versatile in cooking, when it comes to adding richness and butter flavor, the key is that clarified butter contains no milk solids or lactose, only pure butterfat. So no, there is no milk left in clarified butter, only the most flavorful and useful part of the butter remains.