Guest guest Posted February 19, 2008 Report Share Posted February 19, 2008 Sat Nam, Well, I am using ghee now as a replacement for butter. I used to make it myself, but I have deiced to buy it form the Indian food market. My question is there is a thick white substance that sometime occurs when making ghee (It is the substance that sinks to the bottom of the pan), it is called curd (I think that is the name). The jar I got had a lot of curd and I was wondering if it is OK to use in the same manner as the ghee. I am using cows ghee. Any information would be helpful. Peace Love & All Light, Guru Sadhana Seva Philadelphia, PA SWADJ- " MAY YOU FLOURISH AND THRIVE " PEACE PROFOUND Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
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