At room temperature butter decomposes. One of the products of decomposition is butyric acid (a saturated fatty acid) , which gives spoiled butter a rancid taste. I keep butter in the freezer. Clarified butter (or Indian Ghee) will last many many months in the frig and probably indefinite in the freezer.
It's an acid.
If you look at equal volumes, clarified butter may have more calories than regular butter or margarine. Regular butter and margarine have some water in them. That water has been removed from clarified butter.
Clarified butter
you mean clarified?
If you ask, are Ghee and clarified butter the same, the answer will be no, because they are produced using slightly different methods. Clarified butter is made by melting unsalted butter, which causes the milk solids to separate from the liquid butterfat. The solids are then removed, leaving the liquid butterfat, which is the clarified butter. Ghee, on the other hand, is made by simmering butter until the milk solids are golden brown and then straining them out. This process gives the ghee a nutty, caramelized flavor, which is different from the taste of clarified butter. Ghee also has a higher smoke point than clarified butter, which means it can be used at higher temperatures for cooking without burning. In summary, ghee is made from clarified butter and further cooked till the golden brown and nutty flavor and it has a higher smoke point. For more information you can visit the site; milkio.co.nz/is-ghee-and-clarified-butter-the-same/
No
Add clarified butter (the directions for clarifying butter are on page 10) to the batter at the end.
It is a mixture.
Clarified butter is butter that has had the milk solids and water removed Melt the butter over very low heat in a saucepan, slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. One stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter.
Clarified butter is butter that has had all of the milk solids and water cooked out of and strained out of it.
Start with unsalted butter. The butter is melted and then allowed to stand for a few minutes. The milk solids settle to the bottom of the pan. You can pour off the clear butter leaving the milk solids behind. Then you have clarified butter.