Butter has long been used to enhance flavor and prevent burning of food
during cooking. Butter, however must be kept cool to avoid spoilage by
hydrolysis and microbiological action. Butter-oil, also known as
clarified butter, drawn butter, and Ghee resists spoilage because it is
practically anhydrous, thereby increasing the shelf-life of products made
with this substance. The smoke point temperature of butter-oil is also
higher than butter, making its use attractive in frying, sauteing, and
preparing sauces. Cookbook recipes for making clarified butter are
time-consuming and wasteful, while large commercial systems are costly. A
relatively low-cost system and method for preparing clarified butter that
is applicable in large or small-scale operations is described herein.
