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Answer: Clarified Butter is butter that has been rendered to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the different components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. It is slowly heated, usually over a double boiler and has a higher smoke point (350°F, 177°C) than non-clarified butter so it is preferred by professional chefs. The components that are not butter fat are usually discarded. In northern India, the milk solids are kept and eaten as a delicacy with various unleavened breads. In Hindi, the milk solids are called Mehran.
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