How to make ghee, or ghee (ghee), - pure milk fat c light nutty aroma and pleasant caramel taste. This oil is healthy, has a number of advantages over other cooking fats and has a long shelf life, so it can be prepared in large quantities at once. The recipe for making ghee is very simple, as you can see for yourself.
How to make ghee
Benefits of Ghee
Ghee allows you to enjoy the taste and aroma of the oil without the fear of gaining excess weight, get cholesterol plaques and harm the cardiovascular system. Although ghee contains not only monounsaturated fatty acids, but also saturated ones, there is just enough of the latter to support immunity, bone and nerve health, and the functioning of brain cells. Ghee is free from hydrogenated and trans fats, rich in vitamins A, D, E and K. In addition, it has high temperature melting point (251 degrees), making it an ideal cooking oil. When frozen, ghee does not become grainy, but remains even and smooth. An important fact is that ghee is suitable for people with lactose intolerance, since lactose-containing particles are eliminated from it. Ghee is often used even externally, lubricating dry, irritated skin.
According to Ayurveda, ghee has a rejuvenating effect; in addition, it can heal wounds, some chronic diseases, promote joint flexibility and mental alertness
Ways to get ghee
Ghee is known in many countries around the world. It was made in Rus', India is famous for it. They also burned oil in other countries, for example, Pakistan and Uganda, Ethiopia and Egypt, Brazil and Morocco. You don't need butter to make ghee. A useful product is also obtained from milk or cream, and dairy products can be obtained from goats, buffalos, and sheep. The milk (cream) is left to ferment, and then the resulting curd mass is melted. This method is more typical for ghee made in African countries. In Morocco, various spices are always added to homemade ghee, and then the vessel with the finished product is buried in the ground and left for several months.
In Rus', oil was heated in clay pots, placed in a cooling Russian oven, and then filtered. When stoves fell out of widespread use, they came up with a method that was later outlined by E. Molokhovets in her famous cookbook. According to it, the oil was slowly heated with water (for 1 kilogram of oil, 10 glasses of water), allowed to harden, then the water was released, the oil was heated again and mixed, cooled again - and so on until the water that was drained from the ghee became completely transparent.
How to make ghee
To melt 1 kilogram of unsalted butter, you will need:
- a wide saucepan with a thick bottom (best with a diameter of 20 cm)
- metal funnel
- clean gauze
- wooden spoon
- glass vessel with a tight lid
To get delicious ghee, you need to buy natural unsalted sweet butter for the base. butter 82% fat
Cut the butter into cubes with a side of 4–5 centimeters and place in a dry, clean pan. Start heating the oil over medium heat. Leave the butter alone for the first 8-10 minutes while it melts, then start stirring. wooden spoon and stir every minute for 5 minutes. About 15-18 minutes after you start cooking, the oil will begin to boil. Boil it for about 7-10 minutes, stirring every now and then.
After about 30 minutes from the start of cooking, the oil mixture will begin to quietly gurgle and smell like real ghee - nuts, and white solid particles similar to milk powder will collect on its surface. Continue stirring and watch the color change. When the ghee turns a beautiful orange color and the solids are soft brown and tiny bubbles appear on the surface every now and then, it is time to strain the oil. The whole process will take about 45 minutes. Fold the cheesecloth in several layers and place it in a funnel set on a glass container (a jam jar with a “clasp” is ideal) and drain the melted butter. You will have pure ghee in the jar, and milk sugar and protein in the gauze. Let the ghee cool and cover with a lid. Ghee can be stored in the refrigerator for a year, and it will also remain solid for quite a long time. room temperature.
Some cooks advise starting to skim off the solids a little at a time before straining. If you wish, you can do the same
This ghee recipe is for culinary purposes only. That is, it does not involve the use of any etheric components or the utterance of mantras in order to create a product intended for Ayurvedic rituals.
It is a common fat for healthy cooking. The same one that most people cooked with until the fashion for unhealthy vegetable fats began.
So, to melt butter at home, we only need the butter itself (at least 82% fat) and a saucepan.
Place the oil in a saucepan and place it on low heat. It is not necessary to cut into pieces. It melts completely quickly.
Gradually, foam will form on the surface, which will need to be removed. But not at once.
The best thing to do is to let the fat sit completely on the fire, without stirring it under any circumstances! And then remove the foam.
The melting time depends on the mass. If you have 500 grams, then you should reheat for 25-30 minutes.
In practice, it often turns out that you have to remove the foam earlier than half an hour after the start of the process, since there is too much of it.
In addition, without removing the foam, it is impossible to determine whether the oil is ready or not. The finished product is transparent. And this must be seen.
Remove the foam carefully with a spoon without removing the pan from the heat.
After the foam has been eliminated and the time required to melt the oil has elapsed, the clean product must be separated from the sediment.
How to do this correctly?
It is usually recommended to drain through cheesecloth. You can do it this way. But it’s not at all necessary.
Ghee turns out no worse if you simply pour it with a tablespoon. The sediment will remain quietly at the bottom. And product losses will be less than when using gauze.
The only case when straining is necessary is when the quality of the butter itself is very poor, after melting it an incredible amount of sediment and foam is formed, which cannot be removed with a spoon.
It is best to store ghee in ceramic jars with a lid. Theoretically, you can keep them right on the table at room temperature. But to be on the safe side, it’s still better to put it in the refrigerator. It can be stored there for at least one and a half years without compromising quality.
Is it possible to get real ghee from a regular store product?
Yes. Really.
For some reason, today on many websites you can find horror stories about how you can’t buy butter of a quality level in a store that can be melted.
GHI oil is a miracle oil, its properties are simply phenomenal. Do not confuse it with ghee, this is a completely different product with healing properties. GHI oil is produced by Tibetan monks for personal use in the Chomolungma (Everest) mountains at an altitude of 7000 meters, where there are certain climatic and physical conditions. The oil is prepared at a boiling point of 12 - 18 degrees; at these temperatures, all harmful impurities are separated and removed, and beneficial enzymes are not killed. When cooking at home, this is not possible to achieve; when boiling, the oil is purified, but this also kills the bulk of the beneficial enzymes. Monks use it both as food and as a medicinal, cosmetic, and embalming agent. The oil is a rejuvenating agent; the longer it is aged, the more healing properties 10-year-old GHI oil is a unique cosmetic and remedy, it is practically impossible to find it, unless from the monks themselves, if they deem it necessary for 1000 dollars. per 100 grams. And the 108-year-old oil is considered a means of rejuvenation and immortality. This oil is also used by monks for embalming. Its cost reaches several million dollars per kilogram.
TO unique properties GHI oil can be attributed to its healing and rejuvenating properties.
Scientists around the world are trying to stop the aging process in humans. According to research by a group of scientists, it has been established that cellular aging is the loss of the ability of cells to divide and restore body tissue. The aging process in cells is caused by self-accelerating damage to the genome, while violations in DNA lead to the release of substances that activate new violations in the DNA code.
Over time, after a certain cell division takes place, the cells become incomplete, since after this they begin to lose their ability to divide (reproduce), which leads to human aging. If a damaged cell does not undergo apoptosis or cellular senescence for one reason or another, it can become malignant.
Information about what type each new molecule inside a given cell should have, what their number should be, is stored in the DNA of the cell (or in the RNA of the virus). Deoxyribonucleic acid (DNA) is a very long molecule, within which hereditary information about the rules for the synthesis of all molecules for a given cell is stored. Scientists all over the world are trying to ensure DNA synthesis with as few errors as possible, so that the daughter cells have absolutely identical hereditary
material. If damage to the DNA structure can be corrected, the cell cycle continues; scientists around the world are working on this problem.
Tibetan monks solved this problem, they bypassed this complex process, they nourish defective cells and restore its reproductive ability with the help of Ribosomes. The ribosome is the most important non-membrane organelle of a living cell, serving for the biosynthesis of protein from amino acids according to a given matrix based on genetic information provided by messenger RNA (mRNA). The structural framework of the ribosome is formed by ribosomal RNA (rRNA) molecules and associated proteins. In eukaryotic cells, ribosomes are formed in the nucleolus, where r-RNA is synthesized on DNA, to which proteins are then attached. Free ribosomes synthesize proteins for the internal needs of the cell. Ribosomes are the site of protein synthesis. GHI oil is a unique product containing a huge amount of animal protein. Once in our body, when consuming GHI oil, the protein feeds the ribosomes for its synthesis in the cell and restores its reproductive abilities. Thus reducing the number of unproductive cells in our body. After all, there are legends about Tibetan monks who live 300-400 years and stop the aging process. As an example, we can cite the secret of Khambo Lama Itigelov. According to legend, on June 15, 1927, XII Pandito Khambo Lama Dasha-Dorzho Itigelov sat in the lotus position and gathered his students. He gave them his final instructions: “You will come and see my body in 30 years.” Then he asked them to read “huga Namshi” for him - a special prayer of good wishes for the deceased.
The students did not dare to say it in the presence of a living teacher. Then Hambo Lama began to read this prayer himself; gradually the students picked it up. So, while in a state of meditation, Dashi-Dorzho Itigelov, according to Buddhist teachings, went into nirvana. He was buried in a cedar cube in the same position (lotus position) in which he was at the time of his departure.
According to the will, in 1955, a group of lamas led by the 17th Pandito Khambo Lama Lubsan-Nima Darmaev, secretly from the authorities, raised a sarcophagus in the Khukhe-Zurkhen area containing the body of Khambo Lama Itigelov. Having made sure that his condition had not changed, the lamas performed the necessary rituals, changed his clothes and again placed him in the bumkhan.
In 1973, the 19th Pandito Khambo Lama Zhambal-Dorzho Gomboev and the lamas also examined the Khambo Lama Itigelov and were convinced of the safety of the body.
On September 7, 2002, eighty-year-old Amgalan Dabaevich Dabaev, a resident of the Gilbir ulus, indicated to Khambo Lama Damba Ayusheev the location of Khambo Lama Itigelov in the Khukhe-Zurkhen area. On September 10, 2002, the XXIV Pandito Khambo Lama Damba Ayusheev with a group of lamas and secular persons lifted the sarcophagus from Khambo -Lama Itigelov and, having completed the necessary ritual actions, transferred his body to the new “Blessed Palace of Khambo Lama Itigelov” in the Ivolginsky datsan, specially built for him.
After the incorruptible body of Khambo Lama Itigelov was removed from the ground, scientists examined it, taking samples of some tissues. Their conclusion: the person who died in 1927 is in a state unknown to science. Infrared spectrophotometry has shown that protein fractions have intravital characteristics. The dimensions of the biofield discovered by Khambo Lama Itigelov, an academician of the Russian Academy of Natural Sciences, are amazing - 23 thousand km. This is almost twice the diameter of the Earth! “If you choose from three possible states of an organism - alive, dead or a transitional state - there is reason to believe that it is alive and in a state of deep meditation. Before leaving for Nervana, Lama Itigelov ate a large number of legumes and GHI oil. The lama's body was treated with 108-year-old GHI oil and was buried in a cedar cube in the same position (lotus position) in which he was at the time of his departure.
The positive effects of ghee also come from the fact that it is made from cow's milk. As you know, the cow is a sacred animal in India. Hindus are convinced that she fed the whole world with her milk. All her love is concentrated in milk, therefore in ghee.
In Vedic times, ghee was valued along with grains and gold. It was considered the main wealth in every home, the basis of well-being: if a family has a supply of oil, it means there will be health, joy in the family, and respect from neighbors.
Regular consumption of Ghee oil in the diet has a beneficial effect on the human body; the proteins accumulated in the body will for a long time supply your cells with proteins, and improve its reproductive abilities, slowing down the aging process.
This irreplaceable product is quite widely used for preparing certain dishes, for medicinal purposes, and in cosmetics. People have long been attracted to its qualities. Ghee at home lasts much longer than regular butter. It contains useful substances and microelements, for example, magnesium and zinc, which are so necessary for the proper functioning of the body. And if many nutritionists consider ordinary butter to be harmful, then with ghee the situation is completely different. Some doctors even recommend it. How to prepare ghee at home will be discussed in our article.
What does it consist of?
In India and Pakistan, where this product is especially common, they say that according to the rules, the prepared melted butter should have a subtle aroma of nuts. What does it actually represent? This is nothing more than 99% butter fat obtained by dehydrating the usual raw material - butter. This is a slightly cloudy product with a golden color yellow colors, very high in calories. When consuming, you should not forget that 892 kcal per 100 grams is no joke for those on a diet!
A little about the benefits
But, oddly enough for such a high fat content, this oil is perfectly absorbed in the stomach and helps to absorb other foods, having a beneficial effect on the processes of food digestion. Nutritionists say that it has protective properties: it increases immunity and protects the stomach from harmful substances, and rids the body of free radicals.
Ghee, prepared at home, is a wonderful and inexhaustible source fatty acids, the constant consumption of which has a beneficial effect on the entire body as a whole (this is best seen in the hair and nails). A is a “visual” vitamin. E - antioxidant. Vitamin D is used to prevent rickets. In this regard, ghee obtained at home can be considered not only very useful product, but also a real natural medicine that tones, rejuvenates, strengthens immune defense, and normalizes the functioning of the central nervous system.
And about the harm
Only excessive consumption of this product can harm the human body. If you overeat this animal fat, there is a risk of harm to the heart and blood vessels. People who are on diets and counting calories should be more careful when consuming oil, since there are about 900 of them in 100 grams. Otherwise, there are no special contraindications - well, of course, if consumed in moderation.
How to make ghee at home
In what ways can this product be prepared? There are several options. Let's look at each of them in more detail.
On fire
You will need half a kilo of butter with regular fat content (72-82%) and a saucepan with a dense bottom, preferably non-stick.
In the oven
How to make ghee at home in the oven? This is also quite simple to do, the main thing here is to follow temperature regime.
- Preheat the oven to 150 degrees. Place a kilogram of chopped unsalted butter in a saucepan. The dishes should be chosen in such a way that the oil can be placed freely, and there is still up to 10 centimeters left to the edges.
- Ghee at home in the oven is prepared at a temperature of just under 150 degrees (constantly monitor the temperature - it should not boil and burn, but rather heat) for one and a half or two hours.
- Do not stir the oil. The result should be a golden product with a thin film on the surface and flakes of sediment at the bottom. We remove both from the mass. Remove the film with a slotted spoon. And to get rid of sediment, we express the product through gauze into a jar. Typically, two to three centimeters of sediment remains at the bottom of the pan, which can also be used for culinary purposes, for example, for baking.
In a slow cooker
How to make ghee at home using a slow cooker? This can be done as easily as possible. Take half a kilo of unsalted butter of medium fat content, cut it into pieces and put it in a multicooker bowl. To melt the butter, turn on the “Baking” mode for five minutes. Then select “Stew” from the menu and leave the product for an hour and a half. We don’t close the lid and for the first ten minutes we constantly skim off the foam that forms, which is quite loose. In this way, the oil is freed from some of the impurities and additives. At the end of the multicooker operation, pour the melted butter, obtained at home, through cheesecloth into a jar so that no sediment gets in (it can also then be used for culinary purposes). And some people prefer to simply pour this sediment out.
Ghee: homemade ghee recipe
When preparing ghee (or ghee, as this product is called in South Asia), water, milk proteins (and milk sugar) are removed from the oil, which allows it to be consumed even by people whose bodies cannot digest lactose. Traditionally in India, to produce ghee in the amount of 1 kilogram, 1.7 liters of heavy cream are taken (which, in turn, is obtained by separation from 30 liters of milk). The cream is then whipped into butter. After this, the product is heated in small portions (1 kg each) over low heat over wood. On average, preparing ghee at home requires about an hour of time for each serving. Ghee is usually produced on small farms using this age-old method. It differs from industrial production by prolonged boiling of the oil, which cleanses it of casein and milk solids. As a result, the product becomes caramelized and acquires a nutty flavor. For medicinal purposes, oil is used that takes longer to “ripen” in its already prepared form.
Storage
And when oil is reheated, its shelf life increases significantly. People knew about this even in ancient times - after all, there were no traces of refrigerators then. As a result of its composition, at room temperature, ghee can retain useful qualities within 9 months. And left in a closed jar at the bottom of the refrigerator - even 15.
Use in cooking
IN national cuisines In Pakistan and India, ghee is traditionally one of the most common dietary fats. Dishes like dal, roti, sabji, puri, samosas, ladoo, halwa are incomplete without it. By the way, such oil is not toxic when exposed to temperature, and begins to smoke only at 250 degrees and does not burn.
In our latitudes they flavor various kinds of porridges. Various foods are also fried on it (as it has non-stick properties). Oil is used when roasting meat and fish. And pilaf with melted butter is a rare delicacy! It is also customary to add it to some types of sweet baked goods, which improves its taste. Now, knowing how to make ghee at home, you can prepare many delicious and original dishes. For example, pilaf according to the following recipe.
Pilaf with vegetables in a slow cooker
You need to take half a kilo of ribs, two glasses of long rice, a couple of tablespoons of melted butter, a mixture of spices for pilaf, onions, bell pepper and tomatoes (2 pieces each). First marinate the meat in spices, and boil the rice separately until half cooked. Next, place the chopped ribs, butter, vegetables and rice on the bottom of the multicooker container. Pour in half a glass of water. Cook in the “Stew” mode for 40 minutes with the lid on. Ghee gives the dish a unique nutty aroma and bright taste.
Chicken tabaka (tapaka) with ghee
We will need a small chicken, a head of garlic, two large spoons of ghee, ground black pepper, and sea salt.
The most important thing is that the main semi-finished product is flattened. To do this, you need to find either an old cast iron iron, or a small weight or dumbbell. A brick wrapped in polyethylene will also work (to prevent crumbs and sand from getting in). We cut the chicken along the belly and give it a characteristic flat shape. Coat a large, thick-bottomed frying pan with melted butter and place the chicken there, salted and peppered. Fry under pressure for 15 minutes on each side. Finally, season with crushed garlic and herbs (in the Imeretian version - blackberries mixed with cilantro and garlic).
Ghee is used in more than just cooking in Hindu and Ayurveda cultures. Hindus believe that it is a divine gift, “liquid gold” and the most best fat in the world. Traditionally it is made from animal fat, which must be heated over an open, low heat. Thus, it is deprived of water and proteins, creating a pure product without sediment or impurities. Here are some facts about ghee and tips on how to use this product and prepare it at home.
How to use ghee in cooking?
Fans of ghee describe its taste as slightly sweet, with a slight nutty aroma. It is worth knowing that, unlike other types of oils, ghee does not become caustic and does not burn (the smoke point is 252 degrees). It can be stored at room temperature without compromising quality.
Due to its properties, ghee is very suitable for deep frying. It is also recommended for preparing scrambled eggs, pancakes, dumplings, meat and vegetable dishes. Confectioners use the rendered product to make cakes and other delicacies; other fans simply spread it on bread.
Nutrition experts advise moderation in the consumption of ghee, despite its many benefits. This is due to the fact that it is better to limit saturated fat to two tablespoons per day.
How does ghee affect health?
The advantage of regular use of this product is that in controlled doses it is a natural prevention of cardiovascular diseases.
You can find valuable butyric acid in ghee. Research has proven that it has antiviral and anticancer properties.
The presence of ghee in the daily menu helps balance hormonal levels and protects our stomach. In addition, it helps to compensate for the deficiency of essential vitamins - A, D, K and E.
Ghee: not just for food
Interestingly, the healing effects of ghee are often compared with the properties of the famous “natural healer” - aloe. In India, it is used as a medicine - for example, to lubricate wounds and skin lesions after burns. Hindus are convinced that ghee has a positive effect on our mind, memory and longevity. It was once considered cheap and natural cosmetic product, helping the skin become radiant and healthy.
How to prepare and store homemade ghee?
This oil can usually be purchased in stores that sell oriental delicacies or organic food. But it’s best to prepare a healthy delicacy yourself, especially since this is a completely feasible task.
You will need two briquettes of extra oil, preferably with a fat content of at least 82%. The only tools you need are dishes (pots, frying pans) with a thick bottom. The butter needs to be melted over medium heat, and when it is completely dissolved, reduce the gas to minimum. The resulting white foam is collected from the surface with a slotted spoon, and the remaining contents of the pan are stirred. These manipulations are repeated several times until the foam stops appearing.
Remove the slightly darkened butter from the heat and cool for 15 minutes. It is filtered through cheesecloth into a steamed jar with a twist, wait until the product has cooled completely, and twist. The jar is stored in the kitchen cabinet.
