Ghee butter recipes

Recently, a lot of people have added such a healthy product as ghee oil.As a rule, it is bought in specialized health food stores or Indian shops, but without any problems, this therapeutic agent can be prepared at home.

Ghee is ghee. It has always been widely used in India, but in recent years it has reached Russia. When ordinary dishes are prepared with ghee, then, unlike other varieties of butter, it does not begin to foam, splash, smoke, and burn the cook. This is explained by the fact that during the heating process all the water had already evaporated, and the harmful milk precipitate was filtered out. Also, ghee has a different boiling point. In addition, this substance has preservative properties, and therefore can be stored for months, even in hot climates. We must not forget about the healing properties of ghee.

Ghee is a product with a lot of useful properties. It has a beneficial effect on the state of the digestive system, cleanses the liver and copes with anemia. In addition, the oil helps speedy recovery from colds. Proponents of Indian medicine (Ayurveda) can also add that ghee brings three human doshas into balance - kapha, pitta, cotton, and “kindles internal fire”. This product is used not only for internal use, but also for external use, with its help they make a massage of the whole body, which helps with severe fatigue or migraine.

Ghee contains neither lactose nor caseinthat speaks about the possibility to use it in food to people with intolerance to these substances. Absent in butter and milk sugar. In addition, during heat treatment, it does not lose its beneficial properties and does not acquire toxicity. The product does not clog arteries and blood vessels, and therefore, it is absolutely safe in terms of cholesterol content, in contrast to the usual creamy substance. The taste of ghee is somewhat similar to a nut or caramel, therefore the addition of such an ingredient in food only improves the dishes. The smell of ghee is also pleasant.

Ghee is recommended to use both young children and the elderly. It is believed that it promotes cell regeneration and has a positive effect on the growth and development of tissues. Oil is used to care for the eyes - baths with this ingredient relieve tension, eliminate headaches and even improve eyesight. Helps ghee and with aching joints and lower back.

The composition of ghee is very bright. It contains butyrates, special fatty acids consisting of short chains. These substances activate the growth of beneficial bacteria in the intestine, which strengthen the walls of internal surfaces and have a positive effect on digestion.

Not to mention about linoleic acid - it destroys body fat, normalizes high blood pressure and prevents the development of oncology. In addition, the product is rich in vitamin A, vitamin E and vitamin K. It works just like fish oil, but it is not prohibited for vegetarians, it activates the production of collagen, which has a great effect on the skin. Also, this component strengthens the immune system.

Despite all the healing properties, of course, in our country, the main use of ghee is in cooking. Since ghee does not burden the digestion, and even facilitates it - any roasting of products can be carried out on it. In this case, the food does not burn, and acquire an unusual flavor.

The recipe for cooking ghee oil is not too complicated, however, it has some specifics. Required will necessarily oil with high quality. Determine whether a product is good or not, according to some characteristics.First, there must be compliance with the State Standards, the name “butter” or “butter”, as well as an indicator equal to 82.5%. Secondly, such a dairy product hardens in the refrigerator, but also keeps its shape at room temperature.

Thirdly, the taste of the butter is gentle with a pronounced cream content. The color of the piece can vary from white to yellowish, but it still remains uniform and quickly melts in the mouth. Fourthly, unfolding the packaging, you can find a shiny dry briquette, which, once in the pan, will begin to melt without any problems. The cooking product must be unsalted and free from impurities.

So, the right butter to be cooked on the smallest fire, stirring occasionally with a wooden spoon or spatula. Usually for home use is taken bar weighing 600 grams, which for convenience is cut into medium-sized cubes. By the way, the higher its fat content, the more the final product is formed. Dishes should be taken with thick walls and bottom, for example, made of stainless steel. In no case should not use aluminum fixtures.

When the product is transformed into a liquid, the fire increases. The substance should boil and even start to produce foam, which is immediately removed with a regular spoon. After boiling the fire is reduced to a minimum, the oil stays on it from twenty to thirty minutes. As soon as a rather dense whitish precipitate forms at the bottom, it can be concluded that the ghee is ready. This means that all the water has evaporated, and the rather harmful casein has been converted to sediment.

Incidentally, at the same time, the smell changes - from melting butter to a delicate nut flavor. The saucepan is removed from the heat, the substance is released from the foam and is passed through gauze folded in three or four layers and placed in a colander. It is impossible to allow penetration inside the milk precipitate. The finished product should smell delicious, have a beautiful amber shade and be pleasant to the taste. It is better to store ghee in the refrigerator in a closed jar or in a closet. The chosen place should be dark and cool.

There is another unusual recipe for ghee, already with natural flavors. The first thing is to take a piece of gauze, folded four times and filled with selected spices. The choice here is quite extensive: black peppercorns, constellations carnations, bay leaves, sesame, turmeric and others will do. For example, the combination of a tablespoon of sesame, ten cloves and a pinch of black cumin will be harmonious.

A combination of one and a half tablespoons of cumin and three leaves of curry, or one tablespoon of different types of pepper. A good flavor is a mixture of twelve cloves and a tablespoon of sesame. Filled gauze is bound with a bag and set aside. In addition to spices, you will need three briquettes of unsalted butter weighing 750 grams and with a fat content exceeding 80%.

The product is cut into large pieces and laid out in a container with thick walls and bottom, preferably in a cauldron. You can wait a couple of hours until the oil softens, and then put on medium heat. While it is burning, the substance must be stirred all the time. Then the ghee is prepared according to the usual instructions until the foam begins to appear. At this point in the pot to put a bag of spices. At the end of cooking, it is removed.

In addition to use for frying, this type of oil is used for the manufacture of salad dressings.In addition, it completely replaces butter, which means it is used in cereals, baked goods and other dishes. You can even try spreading it on bread and making sandwiches. Used ghee and for desserts. For example, large dates are selected, released from the stones, and instead filled with melted butter. Some people use ghee just like that, add it to coffee or prepare an anti-cold drink from oil diluted in warm water and supplemented with spices.

Melted product handles scars, cracks, bruises and even dark circles under the eyes. With a headache, a little oil is simply rubbed around the temples - this should ease the discomfort. In the case of a runny nose, a few drops are simply buried in the nose. Damaged hair is also saved by this product - just apply a little of the substance to the head except for the root zone and wait about sixty minutes, then rinse.

Pour ghee storage can be in different variations. As in the usual form, and with some greens, such as dill. Ghee is simply poured into processed jars with greens at the bottom. After standing for six hours at room temperature without a lid, the product will harden, which means that containers can be removed for long-term storage. Banks, by the way, it is better to pre-sterilize in the microwave.

While cooking it is important to keep track of the color of the sediment at the bottom of the pan. If it becomes too dark, then the finished ghee will be spoiled and even harmful to use. The same applies to too bright smell - it is similarly recommended to monitor. The cause of the problem in both cases may be excessive fire.

In addition, the finished butter must be fully protected from the ingress of water or other substances. Otherwise, its shelf life will be significantly reduced, and the substance itself may even be covered with mold. This rule even applies to the spoon used for scooping - it should not be wet. Finally it is worth mentioning that The briquette of oil used should exceed 500 grams in weight, and the dishes should be eight centimeters higher than the level of the substance being boiled down.

To learn how to make ghee oil, see the next video.