Orlando Enrique Fiol wrote:
> 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.
Some call for it; some don't. I prefer that it be strained through
cheesecloth to remove any residue.
>>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.
Clarified butter is melted, skimmed and poured off the milk solids that
have settled to the bottom of the vessel. Not really cooked.
Pastorio