Voiöljy

Voiöljy, also known as clarified butter or ghee, is a dairy product derived from butter. The process of making voiöljy involves simmering butter until the water content evaporates and the milk solids separate. These milk solids are then skimmed off, leaving behind a pure fat. This concentrated fat has a higher smoke point than regular butter, making it suitable for high-heat cooking methods like frying and sautéing.

The flavor of voiöljy is rich and buttery, though often more intense than that of regular butter due to the removal of milk solids. It is a staple in many cuisines, particularly in South Asian cooking where it is known as ghee. Voiöljy can also be used in baking, as a spread, or added to dishes for flavor.

Due to its low moisture content and lack of milk solids, voiöljy has a longer shelf life than butter and does not require refrigeration if stored properly in an airtight container. It is often used in lactose-free diets as the lactose is removed during the clarification process. The production of voiöljy is a simple method of transforming butter into a more stable and versatile cooking fat.