Melt unsalted butter until it boils and skimm off the white milk proteins at the top. The result is a golden liquid that tastes richer than regular butter, can be heated to a higher temperature without smoking, and can be kept in the fridge for weeks without turning rancid.
Health wise for starters, it just might help you lose weight. Compared to regular butter, it’s higher in conjugated lineolic acid, a fatty acid found in dairy and meat products that research has shown has the ability to target and burn belly fat.
Tummy troubles? Clarified butter could help with those, too. It’s rich in butyric acid, a fatty acid that studies suggest can ease abdominal pain, promote healthy gut bacteria, and reduce inflammation in people with irritable bowel syndrome and inflammatory bowel disease and since it’s free of milk proteins, it’s usually well tolerated by people who have problems with dairy.
Clarified butter has the same number of calories as olive oil or coconut oil at 120 calories per Tbsp.
You could drizzle clarified butter over steamed vegetables, scrambled eggs, or even stir it into a bowl of oatmeal. But where it really shines is in things like stir-fries or seared meat or fish.
It’s one of the best oils to use for cooking because it’s smoke point is high—around 485°F. So it doesn’t burn like butter or break down into free radicals like other oils can.
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