Suzy may have confused some people because she
keeps using the terms milkfats and milk solids
interchangeably, as in the following quotes:
>the milkfats turn to solids and rise, the other fats remain
in the liquid state when heated ... NONE of the milkfats
will remain the the liquid state after prolonged cooking<
All the fats in butter are milkfats. The liquid portion of
ghee is milkfat. She means that the milk solids, the
lactose and proteins, will be removed from the fats.
Rachele is quite correct in her post. Most people with
LI and even mild milk allergies will not be affected
by ghee or clarified butter, but no home straining
technique can possibly get every last lactose or
protein molecule out.
Steve Carper