Ghee over Butter Advantages

Making ghee takes most of the casein out of the product correct?

Casein is a hard to digest protein, so it's useful to remove from butter, right?

Is there any reason to use butter instead, other than laziness (about homemade ghee)?

What are the advantages of ghee besides the casein issue?

What are the secrets to making ghee?

(I heard in a podcast that Dave's ghee is cooked over an open flame Ayurveda style. - Is that too much woo for you all to grasp?! Btw way, I'm certainly a believer that heat source would affect the energetic qualities, (obviously)).

What do think?

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