Heat butter very gently, the white stuff separates to top and bottom. I skimmed and then poured very carefully, maybe
better to let cool and harden, the result is clarified butter or ghee.
William
04/03/01 8:19:54 AM, Millers <[log in to unmask]> wrote:
>>I tried ghee, caused the same problems as butter.
>>
>>William
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>
>Purely out of curiosity, what is ghee?
>Ro
>