voiöljyt

Voiöljyt, also known as clarified butter or ghee, are a dairy product produced by simmering butter to remove water and milk solids. This process concentrates the butterfat and raises its smoke point, making it suitable for high-heat cooking methods like frying and sautéing. Voiöljyt are common in South Asian, Middle Eastern, and North African cuisines.

The creation of voiöljy begins with unsalted butter, which is heated gently. As it simmers, the water evaporates, and the milk solids, which are less dense than the butterfat, rise to the surface or sink to the bottom. These solids are then skimmed off or strained out, leaving behind a pure, golden liquid butterfat. The resulting product has a rich, nutty flavor and a longer shelf life than regular butter due to the absence of water, which can promote spoilage.

Voiöljyt can be used in a variety of culinary applications. They are frequently used for searing meats, frying eggs, and creating crispy textures in baked goods. Their stable nature also makes them ideal for deep-frying. In some cultures, voiöljy is also valued for its potential health benefits, though scientific evidence for many of these claims is limited. It is a staple ingredient in many traditional dishes and is prized for its versatility and distinct flavor profile.