TIL,
the way to make old traditional Aruvedic ghee is not through the clarification of butter, but the slow rendering of fermented milk curd.
Discussion
What's the difference?
Just the fermenting?
probably that there is already less lactose and casein in it would be my guess
After fermentation? Hmmm . . . probably, yes.
That begs the question: for how long?
well, idk what the recipe recommends but if you leave cream warm for too long it will start to go rancid
i'd say, 4-5 days max. that's usually the point where almost all of the lactose is gone and the protein is totally decomposed. i used to love that style of yogurt, was available when i was a kid. very sour, is beyond the point it won't set, quite liquid.