NextPrevious

Chemistry in the Kitchen

Introduction

What is removed from butter to make clarified butter?

Proteins and water. Clarified butter is made by melting regular butter at a low temperature. Three layers will form: the top frothy layer contains the proteins from milk (casein, used to make cheese); the middle layer is water with dissolved milk sugars, like lactose; the bottom layer is pure butterfat or milkfat, which is also known as clarified butter. You can instead heat butter at a low temperature for a long time to remove the water by evaporation, and then decant or filter the butterfat. Clarified butter contains almost no proteins, so it has a very long shelf life, and no lactose, so people who are lactose-intolerant can eat it.



Close

This is a web preview of the "The Handy Chemistry Answer Book" app. Many features only work on your mobile device. If you like what you see, we hope you will consider buying. Get the App