Salut/Hi Peter Dy,

le/on Wed, 01 Oct 2003 07:20:30 GMT, tu disais/you said:-

>I made ghee for the first time today, following Julie Sahni's recipe. When
>done and when transferring the ghee from the pot to a container, she says to
>make sure the browned milk solids remain behind, suggesting that one even
>use cheesecloth to strain them out. How important is that? Why?

Actually, with care you can just decant from off the top. what _I_ do is to
skim off froth and then leave to settle a few minutes before decanting
carefully. I can get a 99.5% pure ghee, and that's close enough for me.

The importance is that the milk solids burn at a relatively low
temperature, so if you leave them in, you rish getting a burnt taste to
your dishes. The French do the same thing sometimes, they call it
"clarified butter". They do it for two reasons, one to raise frying temp,
t'other if they want to seal a dish with clarified butter, the process
makes the fat water free, so it seals perfectly, preserving what is
underneath from risk of infection.
--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.