Clarified Butter

Prealpi Clarified Butter. 

To cook like the great chefs, in first and second courses, desserts, and all your recipes.
 

What is clarified butter?

Now, What is clarified butter? Classic butter contains 83% milk fat, 1% proteins and carbohydrates, and 16% water. But when butter is used in cooking, the water evaporates and sometimes causes problems and imperfections: for this reason great chefs choose to clarify it.

Clarified butter lasts longer.

The presence of water inside the butter accelerates its expiration. By removing the water, the butter lasts longer without the need for any preservatives or additives. This is precisely why the shelf life of clarified butter is much longer.

Clarified butter yields more.

When butter is heated, the water evaporates and therefore about 16% of What is put in the pan is lost. By using clarified butter, nothing evaporates, and therefore about 20% less can be used.

Clarified butter contains no lactose.

Lactose is a carbohydrate that, along with proteins and water, is removed during the clarification of the butter.