Clarifying the Butter Fat In the Details

 

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Butter naturally contains small amounts of minerals and fat-soluble vitamins like A, D, E and K, as well as a touch of iodine, potassium and calcium. But it’s still a fat and therefore highly caloric. “I don’t believe we should eat foods only because of their nutrition,” says Siu-Chan. “Food should also taste good and satisfy the soul. Clarified butter is a product which is composed almostcompletely of fat utilizing a process which separates the water and milk solidsfrom the butter fat.

The butter needs to be heated so that the components canbe separated by density. The heat makes the water evaporate and the solids sinkto the bottom. SATURATED FAT. Examples: butter, lard, bacon grease, dairy fat Because saturated fats contain straight chains of carbon, the molecules are able to pack closely together and cling tightly to one another. This makes them very effective for energy storage (i.e.

0 grams fiber. 15 mg cholesterol. 3 grams saturated fat. 0 mg sodium.

0 grams sugar. 0 grams trans fat. grams tsp oz. Nutrition Facts. For a Serving Size of 1 tsp ( 5 g).

Butter is a popular dairy product made from cow’s milk. Composed of milk fat that has been separated from other milk components, it has a rich flavor and is widely used as a spread, as well as for. A teaspoon of ghee contains 45 calories and 3 grams of saturated fat; notably, it contains no trans fat, now largely blamed as the culprit for bad cholesterol readings and heart disease.

1  Butter, by comparison, contains a small amount of trans fat. 2 . Clarified butter is anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat.Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi and Pakistani), North African (Egyptian and Berber) and Horn African cuisine. Butter is mostly fat but also includes milk solids, which can smoke, scorch, brown, and burn at high temps.

Separate and remove those solids, and you have a clear, golden-yellow fat with a higher smoking point than regular butter. With clarified butter (also known as “drawn butter”), you can saute or fry at a high temperature without burning the butter. Clarified butter is shelf-stable butter with the milk solids and water removed, leaving just the milk fat behind.

When slowly heated, the melted butter forms three layers: white foamy whey at the top, pure butterfat (aka liquid gold) in the middle, and white milk solids (casein) at the bottom, allowing you to easily separate out the fat. Clarified butter, or ghee, is pure butterfat–butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces or as a cooking agent.

Make this delicious and versatile staple at home!

List of related literature:

I don’t think you could point out any place where that has been urged, where a butter substitute has been urged; we are talking about the amount of fat which is necessary.

“National Defense Migration: Hearings Before the Select Committee Investigating National Defense Migration, House of Representatives, Seventy-seventh Congress, First[-second] Session, Pursuant to H. Res. 113, a Resolution to Inquire Further Into the Interstate Migration of Citizens, Emphasizing the Present and Potential Consequences of the Migration Caused by the National Defense Program. Pt. 11-[34]” by United States. Congress. House. Select Committee Investigating National Defense Migration
from National Defense Migration: Hearings Before the Select Committee Investigating National Defense Migration, House of Representatives, Seventy-seventh Congress, First[-second] Session, Pursuant to H. Res. 113, a Resolution to Inquire Further Into the Interstate Migration of Citizens, Emphasizing the Present and Potential Consequences of the Migration Caused by the National Defense Program. Pt. 11-[34]
by United States. Congress. House. Select Committee Investigating National Defense Migration
U.S. Government Printing Office, 1941

One tablespoon of stick margarine contains about 100 calories per tablespoon, 11 to 12 grams of total fat, 2 to 3 grams of saturated fat, 3 to 4 grams of polyunsaturated fat, 5 to 6 grams of monounsaturated fat and no cholesterol.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

It was also true then that margarine was deficient in vitamin A, as compared With butter.

“A Legislative History of the Federal Food, Drug, and Cosmetic Act and Its Amendments” by United States. Food and Drug Administration
from A Legislative History of the Federal Food, Drug, and Cosmetic Act and Its Amendments
by United States. Food and Drug Administration
U.S. Department of Health, Education, and Welfare, Public Health Service, Food and Drug Administration, 1979

He said: “Margarine has nothing to do with the falsification of butter.”

“Fats and Oils Handbook (Nahrungsfette und Öle)” by Michael Bockisch
from Fats and Oils Handbook (Nahrungsfette und Öle)
by Michael Bockisch
Elsevier Science, 2015

Then, decades later, the truth about margarine came out: this synthetic fat is actually a “trans fat” (we will talk more about trans fats in

“Loving Yourself to Great Health” by Louise Hay, Ahlea Khadro, Heather Dane
from Loving Yourself to Great Health
by Louise Hay, Ahlea Khadro, Heather Dane
Hay House, 2014

The original question that the lipid hypothesis set out to answer—what was causing the dramatic rise in coronary heart disease—is more accurately answered by the replacement of traditional animal fats such as butter and lard with hydrogenated vegetable oils such as margarine and shortening.

“The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements” by Sandor Ellix Katz
from The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements
by Sandor Ellix Katz
Chelsea Green Publishing, 2006

(4) In specifying the nutrients, the claim may include the term ‘‘total fat’’ in addition to the terms ‘‘saturated fat’’ and ‘‘cholesterol.’’

“Code of Federal Regulations (CFR) TITLE 21 Food and Drugs (1 April 2017)” by Office of the Federal Register (U.S.)
from Code of Federal Regulations (CFR) TITLE 21 Food and Drugs (1 April 2017)
by Office of the Federal Register (U.S.)
Office of the Federal Register, National Archives and Records Service, 2008

This was true regardless of dietary fat intake or any other subgrouping assessed to date.

“Advanced Dairy Chemistry-2: Lipids” by P. F. Fox
from Advanced Dairy Chemistry-2: Lipids
by P. F. Fox
Elsevier Applied Science, 1992

Nutritionally, butter is a fat; one tablespoon contains 12 grams total fat, 7 grams saturated fatty acids, 31 milligrams cholesterol, and 100 calories.

“Essentials of Food Science” by Vickie A. Vaclavik, Elizabeth W. Christian
from Essentials of Food Science
by Vickie A. Vaclavik, Elizabeth W. Christian
Springer New York, 2013

There is insufficient evidence specific to using monounsaturated fats • instead There was of saturated no statistical fat.

“Lewis's Medical-Surgical Nursing EBook: Assessment and Management of Clinical Problems” by Di Brown, Helen Edwards, Thomas Buckley, Robyn L. Aitken
from Lewis’s Medical-Surgical Nursing EBook: Assessment and Management of Clinical Problems
by Di Brown, Helen Edwards, et. al.
Elsevier Health Sciences, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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22 comments

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  • I LOVE GHEE-BUT I AM STILL AFRAID THAT THE GHEE IS MADE AT VERY HIGH TEMPRETURE AND IN PROCESS CREATES LOT OF AGE AS STUDIED BY RECENT UC BERKLEY WELLNESS REPORT IT MAY CONTAIN HIGHLY TOXIC SUBSTANCE “OXIDIZED CHOLESTROLS-AGE”
    BUT I LIKE TASTE, SPECIALLY IN OUR COOKING-HAS K2 AND OTHER VITAMIN-IF YOU ARE A VEGETERIAN, YOU HAVE VERY FEW SOURCES OF VITAMIN K2-
    WE MAKE GHEE AT HOME FROM GRASS FED COW BUTTER-BUT WE TRY NOT TO RAISE TEMPRETURE NEVER BUY GHEE MAIDE IN INDIA OR FROM INDIAN STORES-LOT OF POISONS ARE IN IT-YOU ARE SAFEST TO MAKE IT AT HOME AS YOU NEED-U CAN ALSO CONTROL TEMPRETURES TOO

  • Real ghee lasts forever. Who is this joke?! It takes 16 to 18 mins to make real ghee. You have to boil it fir the whole time. The water boils off and milk solids stick to the bottom. What he made is no true clarified butter. That is why he says only 7 months. Real Gjee will never go rancid! Do it right or go home.

  • PLEASE DON’T BELIEVE EVERYTHING YOU READ ON THE NET…………I LEARNED FROM MY DARLING MOTHER…………SHE NEVER HAD THE INTERNET……..PLEASE BE CAREFUL………..������������

  • How come is this the correct way? There are more ways than one to come to a result. If you want a lot more flavour to your clarified butter you can crank the heat up until the sediment burns a little, this will add a lovely nutty flavour to the clarified butter.

  • Butter is animal fat. For keto diet you need PLANT-BASED FAT.I DON’T GET AVACADO. PLEASE HELP ME FOR SUBSTITUTE PLANT BASED FAT.

  • Once a week I cook a pound of brown rice.
    When it’s done and still super hot I put a stick of butter on top. 10 minutes later It’s all melted and I mix it around.
    It gives me 4-5 plates of food per week

  • The product arrived in my search box as I was looking for Garlic.
    I had no idea what it was so I bought a 200 ml jar for £11..
    I now know it has nothing to do with Garlic, but a great advertising pitch on eBay..
    I will be using it in place of oil, when cooking..

  • Desi ghee has very intense aroma…and it is the best Butter we use here in India from thousands of years..we make it in our homes..it Completely changes the flavor of food..may be western countries cant find it that useful bcz their cuisine is using completely different type of Oils

  • You can get the grass feed Irish butter mentioned by Dr.Berg at Costco for cheap, comparing to regular grocery store, in bulk. But if you just want to buy one block at the time, then you won’t be able to find it at Costco, except in bulk.

  • yes butter is good-even better is when we milk our cow and make but 12 hours later and eat it fresh-fresh butter is at least 25% better then butter from our freezer that we made and conserved

  • Thomas you need to boil the butter for a few minutes to remove all the water. It also brings to the top any added ingredietns, like salt, that can be skimmed off. Boiling also allows you to store ghee outside the refrigerator without worry. Remember, this is an Ayurveeic method of treating butter which comes from India where not everyone, especially before technology, has a fridge. So, boil your butter for about 10 minutes at least, a nice soft boil, not too low.

  • The whole POINT of lard is the animal fat so substituting it with a plant source completely misses the point, it’s not “cheating” it is something that is completely different.

  • This is a good vid. The skimmed butter can be used for mashed potatoes, etc., not throwing it away don’t waste anything or don’t make anything waste. Many times when I melt butter, I hold the pan above the flame after the butter starts to melt. Placing the pan of unmelted butter atop a pot of boiling water, is also a good way to melt butter, but time consuming unless water is boiling for pasta, etc.

  • When you get ready to use butter for frying, just put the butter into the pan and wait for the foam. Blot the foam with a paper towel what’s left is clarified.

  • I’m retired Oilfield, got an idea, have a very very tiny diameter siphon tube and put butter pot 12 inches in height above the bowl you’re pouring to. Then stick the tiny siphon tube on the very surface of butter on pot, suck on it and fill tube, put thumb over the end and then lower the tube down into collection bowl and release thumb on end of tube and let it suck/siphon off the top layer of clarified butter… you’ll get every last drop off the top of milk fats on the bottom better than pouring and wasting some good butter with that pout method…..

  • That very nice..i only use clarified butter or Olive oil for years!
    I so like clarified butter inside Mash Potato,or mixed up with some honey that i put on top of Sugar pie
    Thumb up

  • Why have I seen so many vids that show the butter boiling and boiling for many minutes. I’ve seen more that showing the butter boiling as opposed to not boiling.

    Many Indian heritage people making the vids too.

    I saw this was affiliated with Martha Stewart so I thought I’d take a look.

    I’m just not sure about boiling it or not.

  • Just call it Ghee! This video is based on a technique that’s 5,000 years old. What is this need for people to Americanize everything & rename it? ITS GHEE, and there are so many more benefits.

  • Desi ghee khao daily ek spoon… instead of blaming ghee for your fat body look at your other bad habits too. Eat and work hard, clean diet and exercise.

  • Good tutorial, Matt. I always save those milk solids when I clarify butter, too. I just can’t bring myself to toss it. I’m the same way with bacon grease, too. My conscience won’t let me toss that good stuff, either.

  • Lithuanians used it for centuries before fridges has been made to preserve and keep home made butter.We call it ‘melted butter’. In modern times,when everyone has his own fridge, people does not using this kind of butter because we all are using fresh butter instead.Only God knows which one is better and gives you more benefits,but clarified or melted butter is much better for frying / cooking,because it has no liquid inside.
    Do not be afraid of words ‘saturated fat’ and dont use margarine instead of butter.Your body can recognize natural fats only.Margarine is not recognized by your body and your cells cant deal with it.A plastic and margarine is different by one chem.element and margarine is made using hydrogenation process as most oils as well. Saturated fat (‘good’) makes up about 50 percent of the membrane material contained in our body cells, gives them stiffness and strengthens: strengthens the immune system and helps the bones absorb calcium.Some saturated fats have antimicrobial properties that protect us from harmful microorganisms in the gastrointestinal tract.

  • Be aware! Clarified butter and Ghee is just like “ apple and pineapple “ Totally Different product. Ghee is 100% nutritious and clarified butter is 100% time bomb of cholesterol. Due to marketing and ease of production of clarified butter the definition of Ghee was high jack. Ghee made of fermented cream or cow milk fat. Procedure
    Of fermentation cause the enzymes and chemical reactions. Just like grape juice to wine or milk to yogurt. After that it becomes Ghee. Louder lie can’t be truth. Don’t be misguided.