notbob wrote:
>
> On 2012-08-30, ViLco > wrote:
>
> >
> > I'm talking about clarified butter because I remember someone say that ghee
> > is somewhat different, or made with a different process. So, change "ghee
> > with "clarified butter" and my answer is yes.
>
> As I understand it, clarified is just that. The milk solids are
> skimmed out and that's it. Ghee is clarified, then cooked a tad bit
> longer to impart a nutty flavor, a slightly browned clarified butter,
> so to speak. So I've heard. Don't take it as gospel.

So.....are the milk solids used too after clarifying butter? Surely there
must be a good use for them too.

G.