Unlike cooking oils, butter is not 100 percent fat; it’s about 80 percent fat, and the remainder is mostly water and milk solids. Clarifying butter removes the water and milk solids so that pure butterfat is left. Clarified butter, also called ghee, has a much higher smoke point than regular butter, which means it can be used for higher-temperature cooking.
Watch this video from the Hoffman Media Test Kitchen for easy steps for clarifying butter.
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