To make ghee--I know butter is heated to separate the milk solids -- but is it possible to keep the heat low enough that forms milk solids but still keep the butter raw? Just wondering
asked byKL (984)
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on February 19, 2013
at 05:40 PM
I guess it might be possible if the water was removed via centifugation. But I have never heard of this method being used to make ghee.
Traditionally, the butter is heated until the water boils off, which takes it to well above 212F, so it would definitely not be considered raw.
What's your concern with heated butter?