Finding Commercially Produced Clarified Butter in the US

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I found your page through Google, looking for butter cooking temperatures and found this page, but unfortunately it didn't help me. In Europe (Switzerland, Germany, Austria), there is a “Bratbutter,” or roasting butter, which allows for temperatures up to around 355°F (or 180°C) without "breaking" or turning brown/black and loosing its taste. Is there something similar in the US?

Didn’t help even a little? We’re crushed. Honestly, cut to the quick, wounded to the core. Even rethinking our career choices. But until we find something we’re good at — something where we can truly help others — perhaps we’ll muddle along for a bit answering your question….

Bratbutter is commercially packaged clarified butter, which is butter that has had its water and milk solids removed. As a pure fat, it has a much higher “smoke point” than butter, whose milk solids break down and begin to burn at around 250°F (120°C). Clarified butter doesn’t begin to burn until around 400°F (205°C).

Commercially produced clarified butter is all but impossible to find in the United States; as a result, most people make their own (actually most people don’t bother — they fry or sauté in vegetable oil). Jars of Indian ghee are available in many specialty shops and the ethnic food sections of well-stocked supermarkets.

Ghee is clarified butter that has been heated (after the water is driven off by evaporation) until the milk solids have browned, after which, the solids are removed. This is said to generate antioxidants that retard spoiling, and also to impart added flavor. We’re not convinced that most of the ghee we have seen in this country is anything other than simple clarified butter, but, for your purposes, it can certainly stand in for Bratbutter, which has not yet found its way to our shores.

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