Thread
:
Question about Clarified Butter
View Single Post
#
34
(
permalink
)
Orlando Enrique Fiol
Posts: n/a
wrote:
>It's more complicated than that. Ghee is cooked to drive out the water
>component (which reduces the volume by 20% or so). Bacteria don't spoil
>fats. The milk solids are sometimes removed, other times left in. In
>either case, ghee can be kept at room temperature.
Is there any relation between water volume and milk solid content? I'd
imagine that removing the milk solids would also slightly reduce the
water further.
Orlando
Reply With Quote