When cooking ghee oil according to Ayurvedic technology, the long and complex structure of the fat chain that is present in butter is broken. It is poorly absorbed and digested by our body.
Instead, a series of individual fatty acids are formed, which the body can easily consume and assimilate.
What is ghee oil and why do all fashion magazines write about it? Let's try to figure it out.
Ayurveda is an inexhaustible source of knowledge. Thanks to this ancient science that cares about human health, we have become acquainted with many useful products, including ghee. This amazing oil, which can be prepared at home, surpasses butter in its taste, and in healing properties is not inferior to coconut. Although on the shelves of stores an exotic product appeared relatively recently, in India they knew about it several thousand years ago. Let's see why melted fat is considered useful, why should we include it in our diet and how to make magic oil.
What is ghee oil and why is it good for our body?
The history of ghee is more than 5000 years old - in India and other Asian countries it is traditionally made from the milk of sacred animals - cows - and used during religious ceremonies. In fact, it is butter, melted in a certain way. In the process of processing all the excess moisture is evaporated from it, milk sugar and casein are removed. After these changes, people with lactose intolerance can enjoy purified oil. True, there are exceptions to all the rules and, if any dairy products are prohibited for you, before you include melted fat in your diet, you should consult with your doctor.
Thanks to its rich taste, golden elixir has found wide application in local cooking: it appears in many recipes of Punjabi cuisine, dishes which are served in most Indian restaurants. In ghee oil, there are short-chain fatty acids - butyrates, which promote the growth of beneficial bacteria in the intestine. They stimulate the digestive system and strengthen the walls of internal organs. Ghee oil is rich in medium-chain fatty acids that enhance the activity of liver enzymes and charge the body with energy. As a result, the metabolism proceeds much faster, while the level of cholesterol remains unchanged.
The oil also contains conjugated linoleic acid, which effectively fights against fat deposits, high blood pressure and reduces the risk of cancer. In addition, a product made from high-quality butter is an excellent source of fat-soluble vitamins, including vitamins A, E, and K. It can replace fish oil because it is suitable for vegetarians, stimulates collagen production, boosts immunity and contributes to getting rid of headaches.
How to use ghee oil?
While modern medicine is only discovering all the wonderful qualities that baked fat has, ayurveda has long been aware of its beneficial properties. First of all, it is used to combat diseases of the digestive system. It is important to note that this is an oil made from environmentally friendly raw materials - otherwise, it will not only lose most of its miraculous properties, but also harm the body.
In India, ghee serves as a fat, on which it is customary to cook a good half of the dishes. It is perfect for frying: the oil can be heated to high temperatures, while it will not emit harmful substances. Fry onions and spices on it before adding them to the soup or stew, but note: you need to use a small amount of fat so as not to interrupt the smell of the dishes.
A fragrant product suitable for cooking salad dressings, it is able to completely replace the butter: add it to pastries and cereals. Here you have a great recipe for an exotic dessert that can be realized at leisure: take large dates, remove bones from them, and fill the vacant space with ghee oil. Delicacy should not overeat: after all, magic oil is a rather high-calorie product.
Gurus from the world of Ayurveda are allowed to eat ghee oil with spoons in pure form or dilute it in warm water, adding to the drink ground ginger and cinnamon - the oil will help avoid colds. A little ghee can be added to coffee, giving it a creamy taste and enhancing its effect.
Meanwhile, ghee oil has found application in cosmetology. Ayurvedic medicine calls to use it for skin care: melted fat is quite capable of becoming a full-fledged replacement for an expensive cream that reduces traces of scars, heals cracks, eczema, herpes, bruises and allows you to forget about dark circles under the eyes. It can be an excellent replacement for massage oil: if you have a headache, apply it in a circular motion on the area in the temples, and you will feel how your condition improves.
The melted product is also suitable for the treatment of rhinitis: it is enough to drip a few drops of this elixir into your nose. Like any other valuable oil, ghee cares for damaged hair: apply it on curls and leave it for about an hour to achieve maximum hydration.
How to make ghee oil?
Ghee oil can be found on the shelves of specialty stores such as Indian Spices, or ordered from delivery sites like iHerb. You can make healing oil with your own hands, but get ready to tinker: although the recipe is quite simple, cooking melted fat is a long process.
To begin, you will need two bars of unsalted butter, which will serve as the basis for a future precious elixir. There should not be any impurities in the oil, so carefully study its composition. If there are dairy farms or private households near your home, take a look there - so you will be more likely to find a clean product.
To make a ghee preparation at home, find a pot or a cauldron with a tight bottom, a sieve or colander, cheesecloth, a spoon that you can mix the mass during its preparation, and glass jars that you fill with oil.
First of all, divide the bars into small pieces and place them in a saucepan set on a slow fire. Once the oil has melted and begins to boil, reduce the temperature to a minimum and leave the pan for about an hour. Do not cover it with a lid so that all the water contained in the oil can evaporate and come out without any obstacles.
Over time, the oil under the influence of temperature will be divided into three parts: a thick white foam, a golden liquid, similar to honey, and a natural sediment of coagulated milk particles. You should remove the foam, and to not burn the precipitate, constantly stir the mass. The color of the mixture will change, and as soon as you notice that the golden liquid becomes completely transparent, and the coagulated particles become caramel, the fat can be considered ready.
Gently strain the whole broth through a colander or sieve, putting on it gauze, folded in several layers. Do not forget to ensure that the milk precipitate is not leaked into a glass jar. The golden nutty liquid that you end up with will be precious oil.
Put the jar in a dark place and let it cool without covering with anything. As soon as ghee oil hardens, it can be eaten. Home-cooked fat is best stored at room temperature, but if you do not have this possibility, put it in the fridge, after transferring the mass from the can into a tight sealed container.
What is the difference between ghee and ghee?
Baked butter and gi butter are NOT the same thing:
- Butter ghee withstands higher temperatures (up to 190 degrees), in contrast to simple melted butter and ordinary butter, especially. Therefore, it does not burn when cooking, and the food on it does not burn.
- Ghee oil is completely purified from various impurities (water, protein casein, and other milk residues).
- Melted butter is butter that was simply melted on a fire. Butter ghee is obtained by boiling for a very long time over very slow fire.
- Guy is a pure fatty base that does not contain a drop of lactose (milk sugar), therefore, unlike melted butter and butter, it can be safely used by those who do not tolerate lactose. In essence, gi is milk milk without milk.
- Despite the fact that ghee oil is a rich oil of animal origin, its moderate use does not increase cholesterol in the blood, unlike melted butter and butter.
- Due to the fact that the ghee preparation process implies thorough purification, this saturated oil has a molecular structure that differs significantly from other animal fats (and butter — including), namely ghee oil includes short chemical chain fatty acids. . Due to this, they are easier absorbed by the body, unlike all other animal fats (and butter as well), which are digested much more difficult, and can also provoke the appearance of blood clots in the vessels, the appearance of cholesterol "plaques" and many other problems, including oncology.
Ghee Oil - Ayurvedic Precious Oil Elixir
Ghee oil, which came to us from Ayurveda, represents the very essence of milk, and in India it is considered to be a real miraculous elixir, which due to its beneficial properties, can help to resist many ailments and heal the body.
Since ancient times, ghee oil has been used in religious ceremonies: it was poured on fire to attract gods.
In ancient times it was believed that ghee vibrations are capable of improving the environment.
In India, aged ghee is considered a jewel.
Ghee is the element of Fire, a powerful source of cleansing fire power. By consuming butter gi, a person cleans and fills his mind, making it light and clean.
According to Ayurveda, the use of ghee oil forms the correct inclinations and aspirations.
This unique oil gives happiness, physical, psychological and mental health, because it affects people at all levels.
Ayurvedic knowledge suggests that this oil is directly related:
- eyes (and the sight itself),
- arterial system
- a heart,
- excretory function of the spleen,
- the amount of bile secreted
- body constitution
- muscle activity
- upper back,
- and bone system.
This is one of the most sattvic products.
By consuming this product, a person becomes more joyful, more blissful, his creative abilities open and / or increase, the connection with the divine is strengthened and the feeling of unity with everything becomes stronger, the person becomes more open, more trusting, there is a feeling of support and outside help, and also self-reliance, fear disappears and a sense of hopelessness in life - that is, your energy becomes pure and strong.
Ayurveda teaches that ghee restores clarity of perception and gives strength to act, so for those who often feel that “hands are falling” and a feeling of apathy appears, oil and oil will be a real help!
The appointment and use of Ayurvedic healing oil ghee
It has a therapeutic, prophylactic, health-improving and cosmetological purpose.
It is used in cooking, medicine, cosmetology, using both inside (for food or BEFORE eating food on an empty stomach), and externally - depending on the goals.
The strongest effect can be obtained by combining the intake of oil inside (BEFORE or DURING a meal), and at the same time using it externally.
So, in cooking - we use it in warm food, we cook on it, in medicine - we take it inwards, as medicine (or dietary supplement), do massages, compresses, instillation and healing rubbing with this oil (or with it in combination with other components) For cosmetic purposes, we also do massage, add to face masks, use instead / with cream (or nourishing milk, balm).
Healing properties of ghee ghee
It is no coincidence that ghee oil is one of the most important Ayurvedic products, because its useful properties make it possible to use the product in the fight against many diseases.
Moreover, of all the oils it is considered to be the most pure.
It very long retains its beneficial properties, moreover, the more matured the oil, the more it is considered to be more healing:
- In its pure form, it protects the body from the harmful effects of free radicals and acts as an ideal source of fatty acids.
- A young and healthy organism is an organism with healthy and active digestion. With the help of ghee oil, you can significantly improve your digestion and general metabolism.
- This tool is a great helper for all diseases of the gastrointestinal tract, the most effective and at the same time, the mildest natural remedy. It is beautiful not only tolerated by the liver (which, as you know, is very “picky” for fats, especially if there are irregularities in its work), but also improves its activity.
- Ghee several times enhances the beneficial and healing properties of any used herbs, spices, natural ointments and balms. To do this, just add it to these tools.
- With it, you can remove physical weakness, restore immunity, relieve headache, soothe migraines, back pain, in the joints.
- It is effective during colds and in a bad mood.
- Use ghee oil if you want to improve skin color, clean and strengthen internal organs, relieve inflammation in them.
- It is a time-proven and practical remedy for poisoning, ear diseases, tonsillitis, cough, various tumors, hemorrhoids, fainting, epilepsy.
- It promotes the rapid healing of wounds, burns and fractures, treats blood diseases, is recommended for bed patients, as well as for women who need to restore hormonal functions.
- Many healers know the ability of the ghee oil to purify not only the physical body, but also our aura. Therefore, it is recommended to use ghee oil for evil eyes, spoils, life failures and difficulties (which are just the case when the aura is “polluted”).
- It has a strong rejuvenating and toning effect on the skin. Using it for cosmetic purposes can keep your skin young and beautiful for a long time.
Ayurveda ghee oil tips
Ghee is the Sun, it is through this energy that it manifests itself.
So, the rules for using masal ghee:
- Therefore, its use at noon acquires the greatest healing effect.
- In general, the best time to receive this oil is the time interval between 11 and 14 hours - during this period the solar energy of ghee is absorbed most well, and the healing effect will also be high.
- But after 15 hours Ayurveda does not recommend to use this oil.
- The exception is taking oil before bedtime for those who are sick and weakened physically and morally, who feel that they are too overworked, too depressed, who are anxious and cannot sleep, or are sleeping through an incomplete, intermittent sleep.
- By consuming ghee oil before bedtime (with the same milk - vegetable or animal, or just with warm herbal tea), you can forget about insomnia and disturbing dreams.
- As mentioned above, the therapeutic effect of the use of this oil can be achieved in various ways: it is used inside on an empty stomach, before eating, in between meals, added to food, and also used as an oil for massage, therapeutic applications, rubbing, compresses and instillation.
- As a massage oil, gi can be used both in pure form and in combination with other oils (for example, essential oils), where gi will act as a base oil.
- By applying this oil to the skin, and acting on it with a massage to better penetrate the oil through the skin, we improve the skin structure, its appearance, prevent wrinkles, relieve pain in joints and bones, and also help to improve the condition of internal organs by cleansing and removing them they have inflammations.
- Ghee oil can be applied both on the whole body during a massage, and locally - on the temples, feet, palms.
- In Ayurveda, there are many methods of cleansing and healing the body that use ghee ghee.
Vedic knowledge tells us that ghee is the most powerful warming agent of all that exists in nature.
- Поэтому зимой, в холода, особенно рекомендуется пить тёплое молоко с топлёным маслом гхи (для тех, кто не может или не хочет употреблять коровье молоко – совершенно спокойно заменяйте его растительным молоком, его легко приготовить самостоятельно – вот статья есть об этом, либо же купить в магазине готовое растительное молоко).
- В холода разрешается употребление масла гхи раньше полудня, особенно больным и ослабленным людям.
- Поэтому в холодное время года принимайте его сразу после пробуждения натощак, для укрепления иммунитета и восстановления своих сил, увеличения жизненной энергии и улучшения настроения, которое в холодное время года часто имеет «пониженный градус».
- In addition, Ayurveda recommends using a teaspoon every day in the morning on an empty stomach and / or in the evening before going to bed to everyone who suffers from constipation, or to everyone who just wants the intestines to always work well - regularly and actively.
- The special value of ghee oil is that, consumed before eating on an empty stomach, it is able to stabilize the appetite: increased appetite - reduce, and lowered - increase.
- A very valuable property of the oil for both adults (especially those who lose weight) and for children - neuchushek and little ones. For this purpose, adults are advised to take one teaspoon of oil, and half will be enough for children.
- Regardless of the time of the year, our body always needs to be cleansed and timely removal of toxins, because our health and our well-being directly depend on it.
- Ghee ghee not only cleans the cells, but also contributes to their active regeneration! And for this you only need to use it inside, complementing, if desired, its use externally on the skin of the face and body.
Do not use too much ghee oil - this can provoke the opposite effect, and instead of healing, you can only get a situation worse. Although, here it must be remembered that any healing process can be painful, and at first a feeling of worsening situation can appear. But, if everything is done correctly (and in this case - not to exceed the dose of oil per day), then small exacerbations may end, and improvement will come.
It is only important to remember about contraindications.
Ayurvedic recipes with ghee oil
If you have no contraindications, and you want to improve your body - then safely take ghee oil on an empty stomach before eating, and add it to food, and cook on it (frying, boiling, stewing, etc.).
It goes well with almost any food and drink - from beverages to cereals, soups, sauces, etc., giving them a surprisingly delicious creamy-nutty flavor and the same unforgettable, warm, cozy and very inspiring aroma that you will not find anywhere else , and you will not confuse with anything.
Ayurvedic traditional medicine recipes for ghee oil:
- Mix ghee oil with any creams, ointments and balms that you apply to the skin or which you prepare yourself - the active substances in a company with such an “amplifier” act much more efficiently!
- Use it for massage with diseased joints and for application to the affected skin (after burns, abrasions, etc.). Ayurveda says that rubbing the problem areas with this oil daily, at least twice a day, can significantly improve the situation.
- If there is inflammation in the ear, slightly warm the oil to a warm condition, and bury it in your ears if you experience severe pain and sweeping. Drip 2 drops three times a day. After instillation, close the ear with a cotton swab to save tep. Enhance the effect by adding essential oils with anti-inflammatory effect to warm oil. Ayurveda claims that the effect of such procedures is no worse than that of drugs with antibiotics.
- With colds and SARS and for their prevention, ghee oil can be instilled into the nose. It perfectly relieves congestion, removes edema of the mucous membranes, dilutes sputum and contributes to its rapid discharge. Again, you can combine essential oils with gi oil. At the very first signs of a cold, rub the whole body with this oil - it will warm the body, improve blood flow and increase body resistance.
- Rubbing with oil gives the effect of mustard plasters or steaming feet in hot water.
- For severe and / or frequent headaches, rub temples, palms, and feet with them. Headache, which is caused by overwork, disappears in literally 20 minutes.
- And in order to cure a migraine, it needs to be done twice a day, and in 2-3 months everything will pass (if other doctor's recommendations are followed). In order to calm down, inhale more often the scent of ghee oil: it relaxes and adjusts to a positive way, gives a feeling of peace and safety, disturbing thoughts disappear and a feeling of quiet and calm joy of life appears, insomnia disappears.
Contraindications for receiving ghee oil
It would seem - such a wonderful oil, simply flawless, well, what kind of contraindications are there!
But no, everything is not so perfect: studying the issue of contraindications to the use of this oil, I noticed that everywhere it is said that ghee oil is contraindicated for those who already have serious problems with the gastrointestinal tract and heart and vascular pathology (high cholesterol ).
It also mentions those who are overweight - you need to be careful and moderate, as the oil is high in calories. And that is all.
Very important moment!
But there is another VERY important point!
I myself only recently found out about this, and for me it came as a surprise, and with thoughts like "this is so OBVIOUS and LOGICAL, and now it is also PROVED, but why is it not mentioned anywhere?" ...
Ghee oil contains hormone-like substances that are very useful for a healthy body, as they promote the active growth of new tissues.
Despite the uniqueness of this oil elixir, it can not be used by those who suffer from neoplasms (benign and malignant):
- This includes polycystic ovaries in women, and any education in the breast (nodes with mastopathy) and any other education on / in the body (even - as if “harmless”, that is, often doctors “simplify” everything, and say that that, like, "it happens with many people, it's okay"). NOT! It can not be a point.
- Even when it is quite “harmless” to itself: for example, breast lumps - for many women they have been for years, everything is written off as “unstable hormonal background”, etc. People get used to it, they live with it. NOT! The use of oil in this case is unknown, how else to “shoot”: in some, the body will cope, in others it is not. Some will not survive right away, others will “endure it for years”, but then it will not endure anyway ... Why try fate, why take risks?
- All the same applies to men: if there are neoplasms, then the ghee oil is prohibited, otherwise it will provoke the growth of both healthy and SICK cells, instead of gaining health, it will only aggravate the situation and may lead to disastrous results.
- Therefore, before using this oil, you should be 100% sure that your health is in order.
- Drinking ghee oil solely in the belief that you have no tumors (tumors) in your body, that is, use ghee oil only after a complete check-up (it never hurts, and it will never be superfluous, in any case you need to undergo it regularly 2 times a year).
- Caution oil intake with fairly serious problems with internal organs.
- Any disease in the period of exacerbation.
How to cook ghee oil at home?
Immediately and honestly, hand on heart, I will say: at home you can make ghee oil, but this will, of course, not be the option that was once cooked, and is still being cooked now, in monasteries.
This is me to the fact that real, monastic ghee oil, cooked in special conditions, from special oil, with mantras, in a special energy, well, you understand me, yes? ...
This oil is worth unreal money.
But they say that acts better than the most powerful drugs in the world. Only here, in order to purchase it, you will have to go to the edge of the world with a suitcase of dollars in your bosom ...
We have no such conditions.
But we have a great desire to prepare this Ayurvedic liquid golden elixir on our own!
We have the mood and full-fledged technology, which is used to this day in India, and very successfully then use this healing oil for its own benefit!
We remember that the usual melted butter is unsalted butter, which is simply melted on the stove (melted). It contains both protein, and lactose, and fat, and other components of milk.
Ghee (gi) melted butter is unsalted butter melted on the stove by a special technology that has its own nuances.
This oil contains neither protein, nor milk sugar (lactose), nor other milk components, except pure fat.
- Temporary costs: cooking ghee from one kilogram of butter takes an hour of pure time.
- Raw material costs: no more than 800 ml of ghee is obtained from one kilogram of butter.
- Errors: if the oil turned out to be dark, then you were tormenting either on too strong a fire, or you missed the moment of its readiness and overtook ghee.
- Not difficult? Not at all! After a couple of times, adapt so that you will do ghee with "eyes closed"!
Technology of preparation of "liquid gold of Ayurveda" (immediately along with the nuances):
- Take only high-quality unsalted butter. Suitable high-quality shop butter without any additives, consisting exclusively of milk cream. Its fat content should be at least 82%.
- But the best option is homemade butter, in the quality and origin of which you are 100% sure, made from pure homemade cream.
- By the way, homemade butter can be made independently of cream. Ideally - from home. But you can try and from the fat store, they say that it turns out, but I have not tried. But from homemade - yes, I did it, and from homemade butter, and from proven shopware too. Everything turns out!
- We will need a saucepan where the oil will be heated. Best of all, let it be enameled. We put oil in it, turn on the stove and set the fire below the average, that is, between medium and small, but not strong, otherwise the oil will immediately start to “roast” - it can simply burn out and everything will be spoiled right at the beginning. It is important.
- Soon our oil will begin to melt. We don’t close the pot lid! We will see how the melted butter begins to slowly boil and foam. This is good, since the essence of the process at this stage is to evaporate all the liquid from the oil.
- Next you need to be careful that the oil is not burnt. Ideally - do not move away from the plate. As soon as the oil begins to boil - we remove the fire of the stove to the very minimum - our oil should boil barely, in fact, just “breathe”, nothing more. The liquid will be cloudy for some time. This is normal.
- You will see white flakes begin to sink to the bottom. It is better not to touch them at all. If the fire is absolutely minimal, the oil will not burn. If you doubt the quality of your saucepan, you can gently interfere with the oil a couple of times at the very beginning, and then leave it alone.
- Gradually, the liquid will begin to become transparent - the readiness stage of the ghee will begin: the flakes (this is milk protein) will become golden brown, the oil will acquire a pure transparent golden color, and the aroma will be simply amazing - a creamy-nutty, somewhat reminiscent of a magical aroma that soars. in the space next to the popcorn cooking machine!
- And again, you need to be careful: at this moment it is important not to overdo the oil on the fire, and then the milk protein at the bottom will burn, and everything can be spoiled. A couple of times I had this - I perederzhivala oil. You can only “fill the hand” with practice, so do not be discouraged if the same thing happens to you - next time everything will work out for sure!
- We remove the oil from the stove, give it a little to cool (but not until it hardens!), And filter our “liquid gold” through 2-3 layers of clean ironed gauze into a clean and dry glass container (the jar is quite suitable).
- What to do with the foam appearing on top?
- There are two options:
- remove the foam during the cooking process,
- DO NOT remove the foam. In general, do not touch it until the cooking process is over (by this time it will turn into a “crust”). It does not need to be thrown away, it turns out that it is also useful, I heard about this in one lecture on Vedic nutrition, especially since it is a real tasty treat!
How to store ready ghee oil?
It is believed that cooked according to the rules ghee oil can be stored as you like, in the refrigerator and without a refrigerator - at room temperature.
Honestly - I do not know, did not try to keep it outside the refrigerator. I keep it in the fridge, I don’t risk it: it's a pity if it disappears - it really turns out to be divine!
In India, it is believed that gi oil, aged for 10 years, treats the most incurable diseases, and such oil is worth its weight in gold.
Here, it seems, everything said on the subject of ghee oil that she wanted. If you have questions - ask in the comments, be sure to answer!
If you cook your own butter - write what you got, very interesting!
Yes! Here's what I forgot (as always, the most important thing): while cooking butter you need to stay exclusively in a GOOD mood!
You know how the food we cook literally “absorbs” our condition. And then we get what we put into it. Therefore, cook in joy, with good intentions (for example, health for yourself and loved ones), cook with love.
And then your “liquid gold” of Ayurveda will be truly healing!
Do you like ghee oil? Cook yourself or get ready? Share your recipes, it will be useful for everyone!
Since you were Alain, See you soon!
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Recipe "Ghee Refined Melted Butter":
So, the long-awaited recipe for many, whom I promised to post it and for those who asked me to post it as soon as possible. :-)
This magic oil can be prepared in the usual way, or it can be flavored with spices. I like the second one, so I’ll have to add a couple of extra steps.
So, first you need to cook a piece of gauze, folded in four, and put in it the spices we need. There are a lot of options - you can put peppercorns, cloves, bay leaf, sesame, whatever, or nothing at all. I put 1 tbsp. l sesame (sesame), a pinch of black cumin and 10 carnations.
Now you need to tie gauze so that you get such a nice little bag. This bag can be temporarily put aside.
Spice mixes offered for 750g butter:
1. Jira Ki - 1.5 Art. l Indian cumin (gira) + 3-4 curry leaves (if possible).
2. Kala Mirch Guy - 1 tbsp. l black, white or dark green pepper.
3. Laung Ki - 12 carnations + 1 tbsp. l sesame seeds.
Now the main thing is the process of cooking our magic butter.
Take three packs (750g) of unsalted butter with a fat content of at least 80%. I did not have the opportunity to buy home-made butter, but it is best to use it, since home-made butter almost guaranteed there will be no chemistry and impurities, and even more so margarine. Choosing oil for GHI, you must be 100% sure of it.
Slice the butter into about fifty grams and put them in a saucepan WITH THICK WALLS AND A THICK BOTTOM. I singled out in large print, because it is very important, because otherwise the oil will stick to the walls and the GHI will be damaged.
Leave the pot for a couple of hours at room temperature so that it becomes soft.
Now put the pan on the stove, turn on MEDIUM fire and melt the butter. Stir the oil occasionally and very gently so that it melts evenly.
As soon as the oil melts and boils, reduce the heat to a minimum - the oil should boil, but just a little, so that the surface of the oil barely wavers.
At this point, the foam will begin to gather.
Now is the right time to throw our magic bag with magical herbs into butter, that is, with spices, and now the saucepan can be left alone for an hour or two. We will only observe the process and enjoy the indescribable nut-caramel aroma of oil and the intoxicating magic dope of our magic herbs.
After an hour and a half, we will have to see something like this. The foam has become thick and no longer as tender as it was at first. Now you need to gently move the foam with a spoon and look at the bottom of the pan. There we should see a golden brown precipitate through a completely clear oil. Yes Yes! You heard right, the oil should be absolutely transparent! If so, then proceed to the next step.
Now we need to carefully remove all the foam on top. This should be done without touching the bottom, so as not to disturb the sediment.
Never throw away the foam! It is very tasty and, besides, useful. You can add it anywhere and the dish will immediately acquire an incredible amazing taste. For example, you can add to fig.
Strain the hot butter over a strainer, on which the gauze folded four times. Try to strain so that the flakes that were in the sediment, and remained in the pan, not hitting the gauze.
See how amazing our GHI looks while it's hot. The color of the purest amber!
Now GHI can be poured into glass jars, close them with lids and put in a cool place. It is not necessary to put in the fridge. Properly prepared GHI can be stored anywhere and indefinitely.
And this is how our butter will look the next day, when it thickens.
Wow, I said, wiping sweat from my forehead, I was tired of typing!
All happiness and health!
1) Make sure that the sediment at the bottom of the pan does not become darker than the golden-brown color, otherwise the GHI will be damaged.
2) If the smell of the oil is too strong or if its color is dark, then the oil has been cooked too long or on too high a fire. Такое масло станет не полезным, а наоборот вредным.
3) Ни в коем случае не допускайте попадания воды или чего бы то ни было в готовое ГХИ. В этом случае масло быстро испортится, или начнeт плесневеть.
4) Даже не пытайтесь готовить ГХИ из менее чем 500г масла - ничего не получится!
5) Посуда должна быть с толстыми стенками и, как минимум, на 8 см. выше уровня перетапливаемого масла.
For more information about this magic butter you can find in my community here: https://www.povarenok.ru/blog/show/7689/ and here: https://www.povarenok.ru/blog/show/7695/.
And still something very important. In no case do not confuse GHI with ordinary melted butter, which since ancient times was prepared in Russia - these are two completely different things. Conventional fused oil has no advantage over GHI and cooking technology is completely different.
A simple example: the melted butter burns at 120 degrees, you cannot fry on it, and the GHI starts to burn only at 190 degrees, so you can fry anything you like on it. Plus, no baked oil can compare with GHI in flavor, purity and healing qualities!
Table of GHI preparation time depending on the amount of oil:
1. 450g of oil - to heat for about 1 hour.
2. 900g of oil - drown for about 1 h. 30 min.
3. 1.4 kg of oil - drown for about 2 hours.
4. 2.3 kg of oil - stoke for about 3 hours.
5. 4.5 kg of oil - drown for about 5 hours and 15 minutes.
Not always and not all GHIs work the first time, but in no case should you despair! Follow the instructions carefully and everything will work out!
Ghee butter and ghee - what is the difference
Literally translated from Sanskrit, "ghee" means ghee. The preparation of it and the Slavic analogue are almost identical - with the exception of one important secret. (one)
To understand what is ghee oil, let's imagine in the kitchen.
- Here we put the butter in a wide container on the stove and melted it over a low fire. The water evaporated, and the solid milk proteins partially settled at the bottom of the saucepan. From the raging surface, we quickly removed the foam and filtered the liquid through a small cell. Done! It turned out classic melted sample.
- And what will happen if we give the boiling contents of the saucepan to fry very slowly? Milk proteins will acquire a golden brown shade and give the mixture a nut-caramel flavor. Filter - and here it is, ghee oil!
Step-by-step recipe at home, see the end of the review. And now about the composition, benefits and harms.
Composition and calorie
The product is high in calories: 900 calories per 100 grams. (2)
Content of different types of fatty acids.
99.5% of the mass is composed of various fatty acids (hereinafter referred to as LC). Of them:
- 61-65% saturated
- 25-29% - monounsaturated
- 4-5% - polyunsaturated
Of particular interest are rare medium-chain fatty acids (medium chain triglycerides). To process them, the liver is not overloaded. They are quickly converted into energy. Foreign experts aptly call them "carbohydrates without insulin response." (3)
Ghee and coconut oils contain these rare triglycerides. It is beneficial to use them to anyone who wants to reduce dependence on sweets - without breaking, dizziness and sharp weakness.
There are in the Indian sample and valuable polyunsaturated fatty acids:
- Oily, which inhibits the development of conditionally pathogenic microflora in the intestine,
- Linoleic, which is present in all membranes of human cells.
Of all the variety ghee oil contains such:
- A - about 60% of the daily allowance per 100 g of product,
- E - approximately 15% of the DN.
Ghee oil and trans fats
Trans fat is a special kind of unsaturated counterparts, which provokes the development of cardiovascular diseases according to reviews of scientists and doctors. It is believed that after 4 grams of trans fats per day begins the dangerous zone for health.
According to the data that we found, there are trans fats in milk (up to 0.1% by weight), and in ordinary butter (from 2 to 7% by weight). Therefore, trans fats may also be present in ghee oil - up to 4 g per 100 grams. (four)
- It turns out that the new product under discussion is no more harmful than ordinary butter or ghee.
- But much safer than refined vegetable oils. According to various sources, they contain up to 25% trans fats plus potentially harmful impurities. And in ghee, we repeat, only 4% of transients.
But here there is a very important nuance.
- It is necessary to distinguish what the Indians call "asli ghee" (engl, "asli ghee") from "vanaspati ghee" (eng. "Vanaspati ghee"). The first product is completely based on butter. But the second is partially and even fully prepared with vegetable oils (primarily palm oils). The low price of vanaspati ghee has its wrong side: trans fats make up up to 50% of the mass of such analogue. (five)
We recommend checking the compositions even on iherb. And be sober about possible trans fats. In any case, there are few of them, although, of course, colleagues who are ideal for nutrition should not contain deformed LCDs at all.
Important facts for health and beauty
- Indian melted sample contains almost no casein and whey protein. It can be eaten even with allergies to the components of milk. It is an acceptable option to test for BGBK nutrition, which is often useful for children with autism and other diseases of the nervous system.
- This is the natural choice of anyone using a ketogenic or paleo diet. (6)
In India, equating the hero of the review and skin benefits. It is used in cosmetology in different ways.
- All types of massage for men and women
- In the home treatment of minor burns in children
- Against minor inflammations
Indian women often apply this fat on the scalp to fight dandruff.
Unfortunately, scientific studies of the useful properties of new items are rare.
- According to one of the programs, the use of oil instead of the usual helps to avoid cardiovascular disease. (7)
- Another study showed that switching from butter to ghee reduces the concentration of cholesterol in the blood. (eight)
In all cases, scientists recognize that additional tests are required to confirm hypotheses.
What Ayurveda Says
Ayurveda - the traditional Indian system of medicine - considers the following.
- The product promotes digestion and helps fight gastrointestinal ulcers.
- It helps clarity of mind and rejuvenates the skin from the inside.
- Strengthens vitality and supports immunity.
Today, all these statements are not tested by evidence-based medicine.
What is ghee oil and what is included in it
The most advanced readers associate ghee (or gi) with ordinary melted butter, often used in our kitchens. However, Ayurvedic adherents will say that in reality it is not exactly the same thing.
In particular, water is removed from it, as well as milk sugar, or lactose, and in fact it is the cause of the frequent allergic reaction to milk.
In fact, if we compare the technology of preparing these two products, we will not notice a fundamentally different approach (except in small things - they say that for cooking ghee we need a more intensive warming up of creamy raw materials), and as for water and lactose, then in the usual national ghee these components are also missing. However, if we take into account that Ayurveda is not so much gastronomy as spiritual science, if not to say religion, then putting an equal sign between ghee and melted butter does not really turn the language.
In the same way, two dishes prepared according to a completely identical recipe can radically differ in taste and useful qualities depending on the mood with which they were cooked.
Therefore, without any skepticism, it can be said that if ghee is just a melted cream product, then ghee is a structured product in which the soul and faith in its miraculous power are invested. Externally, ghee also looks very appetizing. It has a pleasant golden honey color with no impurities, a sweetish taste with nut notes and a subtle caramel flavor.
In composition, this is, of course, primarily fat, but useful and easily digestible. In addition to about 99% fat in the product, ghee also contains vitamins A, B3, D, and E, as well as calcium, sodium, phosphorus, magnesium, potassium, iron, and some other minerals.
Benefits and healing properties
As is known, according to the theory of Ayurveda, depending on the strength prevailing in a person, all people are divided into three types (doshas) - Vata, Pitt and Kapha. Each of the three doshas has its own rules of healthy lifestyle and nutrition, under which a person will feel most comfortable.
Among the useful qualities that ghee possesses are the following:
- removes from the body heavy metal salts, radionuclides and other toxic substances,
- improves brain function, strengthens memory,
- stimulates digestion, improves the gastrointestinal tract,
- boosts immunity
- prevents the occurrence of thrombosis,
- stimulates growth processes
- promotes the assimilation of all the beneficial substances the body enters the body with food,
- has antioxidant properties
- improves the condition of hair and nails, makes the skin supple and elastic.
Contraindications and harm
As you know, in the world there is no absolute good and absolute evil. Any product that is beneficial can cause harm in certain cases. Only mediocrity is neutral, and ghee oil is a truly extraordinary product.
In order not to harm your body, the healing drug should be used in limited quantities. The recommended daily intake is no more than two teaspoons.
From the point of view of Ayurveda, the excess of the above amount leads to an imbalance of doshas in the direction of Kapha (a person will become lazy, sleepy, inhibited, inert, while he will quickly gain weight and suffer from indigestion). From the standpoint of traditional and understandable dietology, the abuse of any fat is certainly harmful to the body. This is an additional burden on the liver and pancreas, the risk of metabolic disorders, atherosclerosis, and a set of extra pounds.
So, with all the beneficial properties, 100 grams of ghee contains about 850-900 Kcal, and this, in general, says it all.
Thus, the widespread use of ghee oil in cooking is due to the fact that the ancient Indian “science of life” sees in this product a source of stimulation of the “digestive fire”.
Usually in cooking ghee is used for frying. It has a very high melting point, so it does not burn, does not foam, does not smoke, does not produce harmful carcinogens.
Such qualities even allow us to talk about the possibility of using such a product again, but we still do not recommend conducting such experiments.
Ghee is an excellent substitute for the usual butter or vegetable oil, as well as lard, since the dishes cooked on it acquire an extra very pleasant taste and aroma. Kichari, bhaji, masurdal soup, pakoras, tikka-masala, tamati panyr malay, alu matar gobi, kitcheri - all these magic and incomprehensible words mean the names of national Indian dishes, the preparation of which is impossible without “magic” ghee.
The healing properties of ghee oil are widely used in various recipes of cosmetics for skin and hair care.
So, rubbed a tablespoon of medicinal drug with one chicken yolk, you can get an excellent mask for dry skin. It is enough to apply such a mask on the face once a week for 30 minutes, and natural moisturizing is provided.
If the skin is oily, the product is used differently. The same amount of butter is mixed in equal proportions with oatmeal flakes pre-steamed in hot milk. For nutritional value, a few drops of honey and a pinch of turmeric are added to the mixture.
This mask scrub should be applied to the skin with intense movements and leave for 30 minutes. After a while, wash off the rest with warm water.
Ghee oil in its pure form can be used as a firming mask for hair. It is simply applied over the entire length of the hair, then, for better effect, they put on a shower cap, over which a towel is wound.
Ghee ghee is also very well suited for massage, as it not only improves the massage of the masseur’s hands on the skin, but also has its own healing effect, having a beneficial effect on both the skin and the joints.
In therapeutic doses, ghee oil perfectly helps to strengthen the immune system and achieve a general recovery of the body, but, in addition, it also has very specific healing properties.
The procedure should be done immediately before and immediately after the main meal.
In order to strengthen immunity, it is recommended to eat a small amount of a mixture of nuts and dried fruits filled with melted butter in the morning on an empty stomach. Those who know firsthand what a migraine is will be pleasantly surprised if they try, barely feeling the approach of the attack, rub a small amount of ghee oil into the temples, after having preheated it in their palms. From the usual headache, this procedure will be even more effective.
An excellent anesthetic effect of ghee will also give if rubbed into problem areas of the body for those who suffer from back pain. The procedure should be carried out at bedtime, with additional oil to rub the feet and palms well.
For pain in the throat, it is recommended to slowly dissolve the balls of honey and ghee.
Also this amazing product is used to treat eyes and restore vision. Thus, there are more than enough reasons to have a similar product on the farm.
How to make yourself: step by step recipe
Ghee, of course, you can buy, but not the fact that it will be ghee (we have already explained the difference).
In addition to the fact that for the disclosure of all the useful properties of a very important is the spiritual component of the preparation of the product, products often made from trite low-quality raw materials are often sold.
An unscrupulous industrialist mixes a stale, rancid or choked butter with water, adds soda, flavor enhancers and other chemicals to it, boils it at high temperatures, and - voila! - “unique” product is ready. It is quite another thing if the product is made with your own hands at home, with love and from quality ingredients. Moreover, oddly enough, cooking ghee oil is not at all difficult.
For this you will need:
- 1 kg of butter with a fat content of at least 82.5% (if you can, buy homemade from a proven housewife, if not, take the unsalted product and try to find a natural one, without any extraneous additives),
- a small piece of gauze,
- Enameled or other thick-bottomed saucepot (aluminum will not work) with a capacity of 1.5-2 liters,
- wooden or silicone paddle for stirring (you can take a spoon, but preferably silver),
- storage tank for finished oil,
- an hour or two of free time
- good mood and complete harmony with yourself.
First, it is better to cut butter into cubes, then put them in a saucepan, put them on medium heat and begin to melt, not disregarding the process for a minute and constantly stirring with a spatula. It is very important that the substance does not burn, fizzle or change color.
You can observe on the surface small white bubbles rising from the bottom. When there are many, gently mix the liquid. Properly boiling liquid does not hiss, but only quietly and comfortably crackles.
Now you need to leave the product to languish on minimal heat without stirring (in no case do you need to cover the saucepan, because we want to get rid of the liquid, and under the lid it will condense and drip back into the oil). This process will take from 40 minutes to an hour. Watch the process constantly. Initially, the substance will be muddy, but gradually will begin to acquire transparency. White flakes from the surface will begin to sink to the bottom, becoming golden in color, while the surface will be covered with a fixed crust.
At this stage, the oil can be very carefully stirred several times.
When the disintegration into fractions is complete, turn off the fire in order to prevent the squirrel from settling to the bottom to burn.
Now let the ghee cool down completely (again to prevent condensation) and only then close the lid.
That's all science.
How to store at home
One of the most amazing properties of ghee oil is that it is stored for years and not only does not spoil at all, but, like good wine, only gains its true strength over time. Not even years - decades!
Moreover, to store the product in the refrigerator is considered to be a keton and, by the way, according to Ayurveda, in this case, ghee acquires properties that are contraindicated for people like Vata-dosha. Like any ghee, ghe changes its state of aggregation from solid to liquid depending on the ambient temperature. The optimal temperature for ghee is ordinary indoor, the best dishes are glass with a tight lid.
A truly medicinal product becomes, as they say, after ten years of aging. This oil is not just useful, it can heal wounds, heal infertility, neutralize poisons, revive when unconscious and even prevent epileptic seizures.
Read more about ghee oil
The practice of cooking and using ghee oil has been known for at least 5 thousand years. It is made from the milk of the sacred animals in Hinduism - cows. In fact, gi is melted cow butter, but still it is not worth arguing that these are identical products.
Когда осуществляется процесс обработки гхи, из него удаляется вся лишняя влага, казеин и молочный сахар. Благодаря этому полученная консистенция является более полезной и гипоаллергенной. Даже люди, которые не могут употреблять молочные продукты из-за непереносимости лактозы, спокойно могут добавлять этот растопленный жир в блюда. After all, he will not bring them any harm. True, too lean on this product is not worth it.
Such national goodies of Bangladesh, Pakistan, India, and Sri Lanka, as a fret, halva, dhal soup, delicious samosas and bread cakes cannot be cooked without ghee oil. This component gives the dishes a special taste and aroma, as well as nutritional value and benefits for the body, so it is very much loved and often used in cooking. However, a little later, you will find out what kind of gi is used in other areas.
Liquid elixir obtained from natural, pure, high-quality butter, ideal for vegetarians. People who refuse to eat meat and other food of animal origin need to be reinforced with vitamins, macro- and microelements. Since ghee is as good in its properties as fish oil, it is desirable to introduce it into the diet.
Consistency can be seen on a spoon
What is the difference between ghee and ghee?
The first question that may arise after you have learned a little about the product in question: is ghee butter a melted butter? The answer is: yes and no. Yes, The recipe for cooking gi is similar to the usual process of melting butter. In addition, the very name of this product is translated from Sanskrit as "ghee". But, the result is different - and by properties, and taste, and benefit. And all thanks to some differences in the preparation of the product.
To understand what is happening, let's look at a specific example.
Imagine that you are in the kitchen and put on the stove capacity. In it you are going to melt the butter on a slow fire. When it has melted and the excess liquid has evaporated, you will remove the foam and transfer the melted product to some kind of vessel. So you got the usual melted butter.
And now consider how it turns out ghee. In addition to melting butter, it should be allowed to fry over low heat. During this, the milk proteins will start to give a delicious flavor and will acquire a beautiful golden brown color. After that, drain the liquid, pour it into the prepared container. Everything - ghee oil is ready.
When the oil is prepared using Ayurvedic technology, the complex structure of the fat chain, which is inherent in butter and worsens the process of its digestion, is broken. Due to this, fatty acids are formed, which are beneficial for the body.. They are easier and faster digested, saturating the body with valuable components. It turns out that regular melted butter is a melted cream product, while ghee is a structured product.
Ghee Ghee Butter: Ingredients and Calories
The caloric content of ghee oil is high - 900 kcal per 100 grams of product. The basis consists of fats (99% of the total composition) - saturated (28.7 g), monounsaturated (3.7 g). Very low content of polyunsaturated fats and trans fats, as well as proteins. There are no carbohydrates in the composition, but there are extremely valuable Omega-3 and Omega-6 fatty acids. It turns out that ghee oil has a high fat content, but these are beneficial fats for the body.
In addition to these components, the Ayurvedic product also contains:
- linoleic fatty acid (about 5% of the total composition) necessary to support the processes of recovery of body cells,
- oily fatty acid, stops the development of pathogenic intestinal microflora,
- fat-soluble vitamins A (this is the only oil that contains this vitamin), as well as E and D,
- minerals - sodium, phosphorus, magnesium, potassium.
For example: one tablespoon of ghee contains 8% of the daily intake of vitamin A.
Organic Valley Ghee
The benefits and harm of ghee
Ghee butter is a product with a very versatile action. Of course, the reviews about it are mostly positive, which is associated with its beneficial effect and the effect produced on the body. But, is there any harm that can be expected from ghee? Let us understand what properties the Ayurvedic tool has and whether it can bring not only benefits, but also significant damage to health.
What is useful ghee
Ghee oil is used not only to improve the taste and aromatic qualities of food. In Ayurvedic practice, it is used for therapeutic purposes., because at the expense of a balanced composition, it has useful properties:
- Restores the body to the energy level.
- It is a powerful antidepressant that helps to deal with stress, strengthen the central nervous system, prevent the development of psychosomatic diseases.
- Strengthens brain activity, improves the permeability of nerve impulses, strengthens memory.
- Cleans and normalizes the liver.
- Restores the normal activity of the digestive system, activates the process of digestion.
- It promotes the excretion of harmful substances from the body - radionuclides, salts of heavy metals.
- Actively involved in the prevention of thrombosis.
- Allows you to improve the condition of nails and hair, nourishes the skin from the inside, so that it becomes moisturized, elastic, elastic, radiant. Also eliminates irritation, inflammation and skin rash, helps reduce the severity of wrinkles.
- Stimulates regenerative processes.
- Contributes to the rejuvenation of all tissues and organs.
- It is a natural catalyst, which in a few times enhances the effect of other therapeutic components. Also, due to this property, it helps to increase the degree of absorption by the body of nutrients that come with food.
- Beneficial effect on the immune system.
- May be indicated for weight gain. This can be very necessary for people with a lack of weight, severe exhaustion, as well as those who undergo rehabilitation after serious illnesses.
According to Ayurveda, ghee is suitable for everyone, since it positively affects all three doshas at the same time. Harmonious interaction and balance of Vata, Pitta and Kapha is achieved. Means "cajole" all organs and tissues from the inside, promoting cell regeneration. Thereby cell growth increases, therefore, gi is useful for both the elderly and toddlers. After all, it gives what every body needs.
Ghee is a hypoallergenic product that can be consumed by people with lactose intolerance. Even for children, it carries no danger.
Is the ghee bad?
In fairness it should be noted that even in the most positive, there is also a negative share. This can be said about ghee. In order not to harm your body, you need to comply with the rate of consumption. In the day it is two teaspoons.
If we consider the possible harm of ghee from the point of view of Ayurveda, then this teaching says the following. People with a predominance of Kapha should be very careful, since copious amounts of melted butter can cause lethargy, drowsiness, reduced performance, laziness. In addition, rapid weight gain and loosening of the stomach can occur.
With regard to traditional nutrition, its opinion in relation to the consumption of ghee also tends toward moderation. If you exceed the norm, then there will be an additional burden on the fat-sensitive organs - the liver and pancreas. There is also an opinion that a metabolic disorder may occur and the risk of atherosclerosis may increase (although this fact has not been proven by modern science).
On the risk of weight gain and not have to think. Just look at the calorie content of the product - 850-900 kcal per 100 grams - how everything becomes clear. People who are forced to carefully monitor their figure, should use melted butter in very limited quantities.
The ghee contains trans fats (although in small quantities). This fact may frighten the adherents of a healthy lifestyle, as in recent years, many have heard about the dangers of this type of unsaturated fat. Up to 4 g of trans fats per 100 g of product. In conventional butter, this figure may be higher. This indicates that ghee is no more harmful than classic butter. At the same time, an Ayurvedic product is much more beneficial than refined vegetable oils, in which up to 25% trans fats are present.
There is a certain nuance that everyone who wants to add ghee oil to their diet on a regular basis needs to know. It is necessary to distinguish the concept of “asli ghee” (asli ghee - English) from “vanaspati ghee” (vanaspati ghee). In the first case we are talking about a product that is completely based on butter. As for the second option, it means that a certain proportion of vegetable oils is present in the composition of such a product or it is completely made from them.. Due to this, cheaper production. Please note that Vanaspati ghee has a high trans fat content (about 50%), which can cause serious damage to the body with frequent use.
In general, people who have a tendency to gain weight quickly, with cardiovascular diseases, elevated cholesterol levels, and serious stomach pathologies should use ghee oil carefully.
Ghee oil: cooking recipe
There are different recipes for creating ghee: in the oven, in the oven, in the crock-pot, on the stove. The simplest and most common option is the last one. He will not cause any difficulty.
So, how to cook butter gi. Consider this process in stages.
- First of all, choose butter. Its quality should be high, and fat content - not less than 82.5%. Very well, if you can buy homemade oil from a trusted seller. Margarine or milk substitutes are out of the question.. From these harmful products valuable and healthy ghee oil will never work.
- Cut the butter into cubes, heat the saucepan over medium heat and put the butter in there. Almost immediately it starts to melt. All the time, be sure to stir it (best of all - with a wooden or silicone spatula) and do not leave it for a second. Otherwise, the substance instantly begins to hiss, darken and burn.
- When the butter is completely melted, increase the heat a little and bring the liquid mass to a boil. As soon as this happened, immediately screw the fire to the smallest. Melted butter will produce foam. When it appears, remove it.. Over time, white bubbles will rise from the bottom. In this case, the substance can be gently interfered. Note that the oil should not emit any fizz. It would rather crackle slightly if everything goes right.
- Leave the butter to simmer over the lowest heat. Do not cover it with a lid, as it is necessary that all the liquid has left the product.. This stage takes about 40 minutes to an hour (depending on the initial amount of butter). Watch for butter constantly.
- When the oil stops being completely turbid due to the fact that white flakes will begin to descend to the bottom, and at the top there will be a liquid of a transparent golden color, it means The process of oil breaking up into fractions. At this stage, you can gently mix the substance.
- When the white flakes are completely separated from the clear liquid, this is a signal to turn off the fire.. Try not to miss this moment, as the settled protein will quickly burn. A pleasant nut-caramel flavor emanating from the oil will help orient yourself.. This means that ghee is ready.
- It's time to drain the oil. After it has cooled, fold gauze in several layers and filter the liquid through it. In this way in the tank will remain a clear liquid, which will harden after a few hours. Only then cover the ghee. Gauze content should not be thrown away. It is also healthy and tasty. For example, it can be added to some dish: rice, stewed vegetables, seafood, etc.
Ghee can be prepared in the usual way, and you can make it with spices. A set of spices can be different: black peppercorns, dark green and white pepper, Indian cumin (zira), turmeric, sesame seeds (sesame), cloves, thyme, ginger root, etc.
Choose the spices that you like or that you have, put in a small piece of gauze (harvested in several layers) and tie it up so that you get a bag. It is necessary to immerse it in the preparing melted butter at the stage of its boiling (approximately at the moment when the froth formed on it). The seasoning bag should be in the oil several hours after it is ready.. So ghee will absorb the delicious aromas of spices and acquire a unique taste.
For the first time, it may not be possible to cook ghee the way it should. In this case, do not despair. You have gained experience that you can apply next time and create the perfect “liquid gold”.
Ghee is so fond of using in cooking because Ayurveda has a positive opinion about this product. She is believes that it stimulates the "digestive fire" (agni). It means that, adding a little oil to the dish, you can achieve a better digestion of absorbed food due to the active secretion of bile and stomach acid, as well as enhanced peristalsis.
Also ghee will increase the degree of absorption of nutrients by the intestines and reduce the activity of pathogenic microflora of the digestive tract. If so to understand, then these oil properties are incredibly valuable in countries like India. The population may have food shortages and there may be difficulties in complying with hygiene requirements. Therefore, ghee is what is needed. Although it is worthwhile to use melted butter for the residents of all other countries.
In cooking, ghee is widely used for frying. Due to the fact that its melting point is high, it does not smoke, does not foam, does not burn, and therefore does not form carcinogenic substances.
Guy can be used as a more useful substitute for vegetable or butter, lard. Yes and food itself acquires a more pleasant taste and aroma than in the case of the use of these ingredients. Examples of dishes traditionally used for the creation of ghee are pakoras, bhaji, kichari, tamatai paneer malay, tikka-masala, masurdal soup, kitcheri, alu matar gobi and many other traditional goodies.
If you are interested in how to make ghee oil, wait a little longer. Very soon we will reveal an uncomplicated recipe for this traditional Asian product.
Application in cosmetology
Ghee is also used in the manufacture of hair and skin care products. Recipes - a huge amount. We offer some of the most simple.
To saturate dry skin with nutrients and moisturize it, mix a tablespoon of oil with chicken yolk. Apply this mixture on face for 30 minutes. It is enough to make this mask once a week to bring the skin in order.
For oily skin, you can use another recipe. The same amount of oil mix with oatmeal flakes pre-steamed in hot milk. Apply to face and hold for 20-30 minutes. If you want to make the mask more nutritious, add a pinch of turmeric and a few drops of honey.
You can use ghee and in its pure form, using for the care of hair, skin and nails. If you want, you can add a few drops of essential oil - eucalyptus, juniper, peach, sandalwood, grape seed or some other. When choosing an essential oil, rely on its properties and the needs of your skin. To enhance the effect of the mask, cover the head with a bath hat.. Hold the hair like this for several hours and rinse it very thoroughly with a shampoo.
It is also worth noting that ghee can be used for Indian Ayurvedic massage. It will not only provide excellent glide of the hands over the skin and comfort of the person being massaged, but also has a healing effect on the joints, tendons and ligaments.
Medicine is another area in which ghee is used. We have already mentioned the beneficial properties of "liquid gold", so we will not repeat. Moderate doses of this remedy can really help.
In ancient India, ghee oil was used to treat various diseases. It can strengthen the immune system, making the body more resistant to various bacteria and viruses. To do this, use a therapeutic agent should be regularly, but moderately and preferably on an empty stomach. Usually, dried fruits and nuts are added to the butter.
If you have problems with digestion, you can put half a teaspoon of oil in your mouth and slowly dissolve it. Ayurveda argues that during this it is necessary to think about something good, as it is important for the assimilation of all valuable substances concentrated in ghee. Be sure to perform this procedure before or after eating food. So the absorbed food will be better to move along the digestive tract and digest faster.
People who suffer from migraines can relieve headaches by using external gi. It is necessary to rub a small amount of it in whiskey, preheating the oil in the hands. However, to perform such actions is necessary during the approach of the attack. If the pain has already become severe, the remedy may not help.
A very good analgesic effect has ghee for pain in the lower back, joints, muscles. Rub it into the sore area before bedtime and then warm it up. Дополнительно необходимо растереть маслом ладони и ступни.
Облегчить першение, жжение и боль в горле помогут маленькие шарики, приготовленные из смеси гхи и мёда. Их необходимо медленно рассасывать. They will help to quickly improve the condition due to the fact that they help reduce inflammation, reduce the number of pathogenic bacteria.
In Ayurveda, ghee oil is also known as an excellent therapeutic agent for eye diseases.. There is even the procedure of Netra Tarpana, which consists in applying melted butter around the eyes, which is previously insisted on medicinal herbs. The oil must be melted and warm during the procedure.. Something like a frame of dough is constructed around the eyes and ghee is poured into the resulting “grooves”.
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How to store ghee
Another definite plus of ghee oil is that it can be stored for a very long period. And wherein it does not spoil at all, but only multiplies its positive properties. It is believed that the most useful "liquid gold" becomes if it is at least 10 years old.. But, it is provided that you know how to properly store it.
Like any oil, ghee changes its state of aggregation (from solid to liquid and vice versa) depending on the ambient temperature. It is better not to store it in the refrigerator. In such conditions, it acquires properties that are especially contraindicated for people like Vata-dosha.
Ghee perfectly preserves its medicinal qualities in a glass jar at room temperature.
It is best to store ghee at room temperature in glass, clay or porcelain dishes with a tight lid.. If you keep it for a long time, the taste and color of the product changes, becoming brighter. True experts in this matter can easily tell how old ghee is, judging by its hue, taste and aroma.
There is an interesting fact. Buddhist monks say there is a ghee, which is already 108 years old! They believe that such an oil can not only cure various diseases, but also give immortality. Read more about Buddhism. As proof of this, they cite the argument that there are cases of imperishability of the bodies of monks who used ghee oil during their lifetime and applied it to the skin. Unfortunately, very few people have the opportunity to check on themselves the effect of this healing remedy. And the thing is not only that it is almost impossible to find it, but also in price. According to some information, one kilogram of such an “old” ghee will cost several million dollars.
According to Ayurveda, Ghee is not just a product that improves the properties of food. It is rather a medicine that can be used to treat various diseases.. Better yet, use gi oil for the prevention of ailments.
The great advantage of this product is that it does not need to be absorbed in immeasurable quantities, but it is enough to add it gradually to food, making it more fragrant and tastier. Now you know how to prepare this valuable product, as well as how you can use its beneficial properties to yourself and others for good.
Huge calorie content is an important reason why ghee should not be abused. No matter how much the adherents of advanced weight loss systems say about “caloric theory errors”, it suffices to read the forums and reviews. You can easily see that even satisfied ketosis fans (high fat dietary plans) agree that “there’s still something to eat” in caloric theory.
- In particular, if you need to lose weight to the ideal weight by modern high standards for harmony. Or overcome the plateau. Or keep a special shape.
- For all these purposes, it is still effective to look at the caloric content of food.
Do not forget: science has changed the vector!
More recently, consumption of foods high in saturated fats — such as butter — has been associated with the development of atherosclerosis. Nowadays, it is increasingly proving that in moderate quantities saturated fats not only do not cause harm to health, but also bring benefits to the work of different body systems.
Personal experience: what fats we eat and how we cook
Our personal conclusion is closer to a healthy balance without obsession.
- Remove excess omega-6 PUFA - rejection of the usual sunflower in favor of olive and coconut oils.
- Add omega-3 PUFA - daily from supplements, without illusions about red fish. That is, to drink high-quality fish oil 1 teaspoon per day for a long time.
Sometimes we turn to such fat, indulging in pancakes and other simple pastries. But our ghee is spent for a long time.
Home Cooking Recipe
- High-quality butter
- Coffee Filter - Paper
- Or gauze in several layers
Take a pot with a thick bottom and melt the butter over low heat. Bring to a boil - on very slow fire. It takes up to 20-25 minutes. In the process there will be foam, it is better to remove it, but you can leave it.
We will observe how the mass is divided into two fractions. These are fats and proteins. We need to wait until transparent gaps appear. This is the melted result. Squirrels we will see as dense "whitish clouds" against the background of "transparent yellow sky." Here they must be filtered by removing the oil from the heat.
A filter of gauze in several layers - a severe option. And the best cooking is through a paper coffee filter. So we remove a maximum of milk protein. As a result, we get the perfect option for people with a casein allergy. So, we have prepared the classics - melted butter.
To make a true ghee, as it is prepared in India, you need patience.
Hold the oil on very low heat for at least 2 hours. Protein clouds mostly settle to the bottom and change their color to yellow, and then brownish. The transparent fat part also changes color and acquires a special flavor. It is important not to miss the moment. When the protein is already browning, but still not burning, remove it from the heat, let it cool a little and filter as described above.
We made a novelty ourselves only a few times - out of curiosity. Everything is really, simple, funny, but long. Therefore, our choice is to buy a proven position on iHerb. Moreover, we do not spend delicacy actively.