Peter Dy wrote:

> 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?
>

They will spoil rather than keep for eons,unlike ghee, and they will burn when
frying, unlike ghee.
I find that straining lets through the liquid some, so I decant the pure oil off
the top, leaving a little behind with the browned solids and whey. Pour that
over toast. Wow!
blacksalt