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