Quote:
Originally Posted by Fried Meat Ball!
This isn't really ghee. What you've described is clarified butter (nothing wrong with that, it's very tasty in its own right). While ghee is a form of clarified butter, in order for it to become ghee you actually need to get some of those milk solids to caramelize a bit.
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This is true, but my Indian colleague makes it this way. To make "real" ghee things go far beyond caramelizing milk solids. They don't bother, so why should I?