Separation of Butter Clarification is removing lipid part (water insoluble) from non-lipid part (water- soluble). Clarifying butter raises the smoke point from 250 o F to 350 o F.
Clarified Butter (Ghee) separated into: Protein foam on top skimmed off Next layer = clarified butter Bottom layer = milk solids - flavor
Clarified butter is unsalted butter that has been heated to the point that its water evaporates and the milk solids separate out. The resulting golden fluid is the clarified butter, i.e., pure butter fat.
BRING IN FOODS TO TEST We can grind, chop, dilute
While you Wait… Do exercises from the handouts: –Exercise 6 –Exercise 7 –If you have trouble, use text CD