Contents
Ghee is boiled from butter: without adding water, it is heated in a saucepan over low heat and boiled for 1 hour after boiling. You can check the readiness by color: the finished ghee oil is golden-amber, and when cooled in the refrigerator, it is bright yellow. Then ghee oil can be used like ordinary butter, but there will definitely not be any harmful substances and additives in it – they will all evaporate, be removed with the foam or removed with sediment.
How to cook ghee
Products
Butter with a fat content of at least 82% – 1 kilogram
How to cook ghee
1. Place the oil in a heat-resistant, preferably thick-walled dish so that the oil warms up evenly.
2. Melt the butter by placing the pan on the lowest heat.
3. Boil the butter 3-5 minutes after boiling over low heat until foam is formed – these are the remains of milk protein.
4. Boil the ghee for 1 hour until golden amber.
5. Drain the boiled ghee into a saucepan, ignoring the sediment, or drain through several layers of cheesecloth and cool slightly.
6. Pour the cooled ghee through cheesecloth into hot glass or plastic jars and store at room temperature.
Delicious facts
– Butter ghee (ghee) – a popular product of Indian cuisine, which is a type of ghee. Ghee differs from ghee in its complete absence of water and milk protein. The product is ubiquitous in several countries in South Asia.
– According to the teachings of Ayurveda, ghee belongs to the category of pure products that do not deteriorate for a long time. It is recommended to store ghee oil for three to four months, and even if stored without a refrigerator, it will not turn rancid or oxidize.
– The use of ghee in food helps to remove cholesterol plaques, cleanses blood vessels. The antioxidant substances contained in ghee oil prevent the development of atherosclerosis and DNA structural abnormalities. Ghee contains vitamins A and E, which are responsible for the normal functioning of the immune, nervous and cardiovascular systems and have a positive effect on the condition of hair and skin. Ghee also contains linoleic acid, which promotes the growth, development and regeneration of organs and tissues of the human body.
– It is not allowed to use ghee with cold food and cold drinks, as in this case ghee will solidify on the walls of the stomach, which will interfere with the production of gastric juice and may cause congestion.
– In India, sweets are prepared from the sediment formed during cooking ghee, mixing it with honey. This is how, for example, burfi are cooked.
– Cumin, pepper, ginger root can be used as spices for ghee. They can be added at the end of cooking, after the end of cooking.
– Deliciously soak rice, boiled vegetables, salads with fresh vegetables with ghee. Ghee is also added to any porridge.
– When preparing dishes for storing ghee, keep in mind that butter will boil down by 20-25% in volume.
– The calorie content of ghee is about 900 kcal / 100 grams.