Ghee is clarified butter which means that if done properly the milk solids
have been removed.

I would like to note that I have used ghee at home with my son (now 10 1/2)
since he started on solids at 6 months. He has always been very allergic to
dairy (breaking out in hives when he gets in on his skin) 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