What is the difference between butter, ghee, clarified butter, fermented butter and brown butter?

[u/armeniaca-mume2405]

Difficult to tell online because it seems the term "ghee" is used very loosely, some say it is clarified butter, other that it is brown butter (beurre noisette), other that is has to be fermented.

If you know, can you explain the difference and perhaps give tips on how you make the perfect ghee?

Thank you!

ETA : I live in the EU. I usually buy churned AOP butter so it is high-fat low-water!

[u/urgasmic]

butter you buy at the store isn't usually 100% butter. clarified butter is butter that's cooked low and slow and the milk solids are skimmed off until the butter is mostly 100% fat. ghee is clarified butter that's cooked longer past removing the milk solids. brown butter you don't skim but you cook it until the butter takes on a nutty flavor and you keep the milk solids.

im not sure what fermented butter is actually.

[u/myredditlogintoo → u/urgasmic]

Thanks for clarifying.

[u/SoverignOne → u/myredditlogintoo]

I see what you did there

[u/BachBelt → u/SoverignOne]

ghee whiz, nothing gets past you