>What changes when butter is clarified? Are the majority of the milk proteins >removed? > >Thanks, > >Cindy B. I would like to note that I have used ghee at home with my son (now 7) 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. 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