People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes the water? So it would be something like 97 percent butterfat and around 3 percent milk solids? And also because there's no water, would this basically make it a more flavourful version of shortening? Thank you to anyone that replies.

  • 3
    Just to clarify things (pun intended) Clarified butter is butter without milk solids; if you do not remove the milk solids, then it is not clarified butter. – Max Aug 9 '19 at 0:56
  • I arrived at this question because I want to make what it describes. I agree that with the milk solids, it's by definition not clarified butter. Perhaps we should call it dehydrated butter. I'd like to mention another use case: to add (more) butter flavor, when you can't have the extra water that would come with regular butter. – echo May 27 '20 at 23:01

Clarified butter has plenty of butter flavor. The general reason for making it in the first place is so you can heat it to high temperatures without burning. If you re-introduce or keep the milk solids, you have defeated the whole point of clarified butter. You might as well just use regular butter.

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