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Orlando Enrique Fiol wrote:
> 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.

In making ghee, cooking it removes all the water along with any water
trapped in the milk solids. So it will actually come to some small
number over 20%. A tad more upon filtering out the solids.

Pastorio