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Question about Clarified Butter
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Orlando Enrique Fiol
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wrote:
>Ghee is butter cooked without separating until the water is gone and the
>milk solids caramelize.
Don't the milk solids have to be strained off at some point? Most ghi
recipes call for this.
>Clarified butter is butter, melted and the fat
>component taken off. When all is said and done, they can both be stored
>on the same room-temp shelf.
Are you simply saying the ghi is cooked longer than clarified butter? I
know it is usually boiled at a low flame for close to an hour.
Orlando
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