Actually, to make Ghee
, you need to filter the milk solids from it as well...
It's easy to make ghee, too. Just simmer regular butter until the water portion boils off. If you cook it too long, the milk solids will start to brown which can be a lovely flavor on fish, especially with capers. Ghee can keep for months, I believe. I've never had it go bad, in any case. Personally, I like the taste even better than regular butter. Of course, cooking down hot grease in the galley should only be done when there is no risk of spilling it! (Keep a watch out for power boaters and the like.)
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You know what the first rule of sailing is? ...Love. You can learn all the math in the 'verse, but you take
a boat to the sea you don't love, she'll shake you off just as sure as the turning of the worlds. Love keeps
her going when she oughta fall down, tells you she's hurting 'fore she keens. Makes her a home.
—Cpt. Mal Reynolds, Serenity (edited)
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Still—DON'T READ THAT POST AGAIN.