Editing Butter (section)

=== Clarified butter ===

{{Main|Clarified butter}}

[[File:Butterschmalz-2.jpg|thumb|upright=0.7|Liquid [[clarified butter]]]]

Clarified butter has almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its [[melting point]] and then allowing it to cool; after settling, the remaining components separate by density. At the top, [[whey protein]]s form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and [[casein]] proteins that settle to the bottom.<ref name="McGee" />{{rp|page=37}}

[[Ghee]] is clarified butter that has been heated to around 120&nbsp;°C (250&nbsp;°F) after the water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces [[antioxidant]]s that help protect it from rancidity. Because of this, ghee can be kept for six to eight months under normal conditions.<ref name="McGee"/>{{rp|page=37}}

{{anchor|Whey butter}}