[Sca-cooks] Butter

Dragon dragon at crimson-dragon.com
Mon Jun 23 10:46:31 PDT 2008

Kerri Martinsen wrote:

>So I'm mostly curious about the clarified butter.  Has anyone tested the
>shelf life of it?  Should I add salt to the butter before clarifing?  After
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In India, it's called ghee. It's used ubiquitously as a fat for 
frying and it lasts a long time even in their hot climate.

Look up references on making ghee.


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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