Ghee is often made by taking butter, bringing it to a rolling boil where it
makes froth on the top and then skimming off the froth until what you have
left is clear. If you have a child that is allergic to dairy, I wouldn't
make it that way.

I would like to note that I have used ghee at home with my son (now 7 1/2)
since he started on solids at 6 months. He gets hives with dairy and has
never had a problem with ghee. In fact, many times I have done my own skin
test on him. I rub ghee on one cheek and butter on the other. Sure enough
the butter side breaks out and no reaction on the ghee side.

I have always made my own ghee from a chemists recipe and am very careful
to boil it until 245 degrees until all the water is boiled off and then
all the milk solids are coagulated. I do not "skim off the froth." I
FILTER it through a cloth.

I have never refrigerated ghee.  (Except I do refrigerate it after I first
make it and it is still warm to solidify it--otherwise it stays somewhat
liquidy). I keep it at room temperature and use it like butter.  Except it
will be soft in the summer at room temperature.

Here is what the chemist found through research of food scientists to be
the chemical composition of ghee.

>Triglycerides 98%
>Steroids        0.5%
>Fatty Acids     0.4%
>Water   0.3%
>Others  0.8%
>
>"Others includes: phospholipids, fat soluble vitamins A&E, carotenes (only
>in cows ghee), volatile & non-volatile ketones and aldehydes, and traces
>of charred casein, calcium, phosphorus, etc.

So there is charred casein in well filtered ghee.


Rachele Shaw