These cartilages help hold the thoracic cage to the sternum and add elasticity to the thoracic cage. Each rib is separated from neighboring ribs by an intercostal space that runs between the ribs along their full lengths. The space below the 12th rib is called the subcostal space. The thoracic joints
To make ghee, gently melt the butter in a saucepan over medium-low heat. After melting, the butter will separate into three layers. This should only take a few minutes. Foam will appear on the top layer, the milk solids will migrate to the bottom of the pan, and clarified butter will float between the two.hen the ghee is finished, skim absolutely all of the top layer of foam into a bowl with a spoon or strainer, turn off the heat, and allow things to settle for a minute or so. Next, carefully pour the golden central layer through a strainer, into a clean glass jar, leaving the milk solids at the bottom of the pan.
Best Answer: I would go with Jellybeano51's answer, make some yourself using fresh butter and heating it. Ghee is clarified butter, the heating process is how it is clarified by separating the milk solids from the fat. You should spoon the fat gently from the top into a clean container for later use. This way you can be sure what you are tasting it what ghee should in fact taste like. Ghee should taste quite a bit like butter, but not entirely and naturally have a very oily texture.