Butter Oil

Dairy product resulting from the extraction of water and non-fatty matter from butter or cream, and which has the advantage of better conservation.


Butter oil, sometimes called "ghee" or "clarified butter," is a product derived from butter. It is produced by heating butter to remove water and solid milk proteins, leaving a clear and flavored fat.

Characteristics of Butter Oil:

  • Removal of Water and Proteins: Butter oil is produced by heating butter, causing the separation of water and milk proteins from the fat.
  • Aroma and Flavor: Butter oil has the characteristic aroma and flavor of butter, but it typically has a more pronounced flavor due to the concentration of aromatic components.
  • High Smoke Point: Compared to non-clarified butter, butter oil has a higher smoke point, meaning it can be heated to higher temperatures without breaking down and producing smoke.
  • Liquid Consistency at Room Temperature: Unlike solid butter at room temperature, butter oil remains liquid even at lower temperatures.
  • Culinary Uses: Butter oil is often used in cooking for its rich flavor. It can be used for sautéing, roasting, or seasoning various dishes.
  • Lactose and Milk Protein-Free: Since water and milk proteins are eliminated during the clarification process, butter oil may be better tolerated by some individuals sensitive to lactose or milk proteins.

Common Uses of Butter Oil:

  • Cooking and Sautéing: Due to its high smoke point, butter oil is ideal for high-temperature cooking.
  • Seasoning: It can be used as a seasoning to add rich flavor to various dishes, including vegetables, pasta, and meats.
  • Baking: It can be used in some baking recipes to add a buttery flavor.
  • Alternative to Butter: Some people prefer to use butter oil as an alternative to butter in certain culinary preparations.
  • Specific Diets: It is sometimes used in specific diets, such as the ketogenic diet, due to its high fat content.

Data sheet

light yellow to golden
33kg jerrycans
Name / Reference
Butter Oil

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