On Sun, 4 Mar 2001 14:18:13 -0500, Stacie Tolen <[log in to unmask]> wrote:

>>Purely out of curiosity, what is ghee?
>>Ro
>
>Ghee is clarified butter. It is used in ayurvedic medicine and cooking. I
>don't remember the instructions for making it as I have never actually made
>it and no longer have any of my cookbooks wherein it is featured. I do
>remember that you heat the butter, and then I think that the butter
>separates when cooled.

It's used in virtually all South Asian cooking, because once the milk solids are
skimmed off the butter's fat, the fat (aka ghee) will stay without
refrigeration.

As such, it should have all the beneficial anti-microbial characteristics of
butter, without any of the foreign proteins...


--
Cheers,

Ken
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