Actually, ghee and clarified butter are slightly different.

Clarifying butter removes two things: the protein and the water. You skim
off the protein and leave the water that separates from the fat behind.

With ghee, you continue cooking the clarified butter without removing the
protein. The protein gets cooked in the fat. It gives the fat a nuttier
taste.

--Richard


> my understanding is that it removes the dairy solids and leaves just the
> fat. the nice thing about ghee (clarified butter) is that it has a high
heat
> tolerance so it doesn't break down at high heats like many oils do; hence,
> better for your liver.
> nan
>
> >so what is the purpose of clarifying butter anyway? what is one removing
> >exactly? the saturated fat? (hoping)
>
>
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