Drawn butter

A purified butterfat that is obtained by melting butter, allowing the curd and salt (unless unsalted is used) to settle, then carefully removing the water and milk solids. The clear golden liquid that remains is the drawn butter, also known as clarified butter. Because none of the milk solids (which cause butter to burn when frying) remain in drawn butter, it has a higher smoke point and therefore may be used to cook at higher temperatures. In addition, the removal of the milk solids prevents the drawn butter from turning rancid as quickly as regular butter. Ghee is an Indian form of highly clarified butter.