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  1. Path: sparky!uunet!charon.amdahl.com!pacbell.com!sgiblab!adagio.panasonic.com!nntp-server.caltech.edu!maggot!jeff
  2. From: jeff@maggot.gg.caltech.edu (Jeff Goldsmith)
  3. Newsgroups: rec.food.cooking
  4. Subject: Re: Cholestrol content of Ghee
  5. Date: 27 Jan 1993 00:38:16 GMT
  6. Organization: California Institute of Technology, Pasadena
  7. Lines: 9
  8. Distribution: all
  9. Message-ID: <1k4lhoINNjkp@gap.caltech.edu>
  10. References: <d0#@byu.edu> <DLB.93Jan26121255@fanny.wash.inmet.com> <1993Jan26.211735.19671@cas.org>
  11. NNTP-Posting-Host: maggot.gg.caltech.edu
  12.  
  13. In <1993Jan26.211735.19671@cas.org> lwv26@cas.org (Larry W. Virden) writes:
  14.  
  15. >>You are totally, completely, disasterously off base.  Ghee is made by
  16. >>clarifying the butter with spices.  This draws off the milk *solids*,
  17. >>not the milk fat.  It also eliminates the water in the butter.
  18.  
  19. Huh?  I make ghee by running melted butter through a 
  20. cheesecloth.  Isn't that the normal way?
  21.             --Jeff
  22.