How to cook ghee. Ghee recipe for home cooking
Master class, step by step.
Ghee is tasty, healthy, often used as a medicinal one. Homemade is cheaper, fresher and more reliable than store-bought. You will not find it with fire in the daytime either in bazaars or in supermarkets.
I get this divine product from the butter, which I have prepared from the village / rural sour cream.
you can use butter purchased, as the authors of the videos advise (under the article), if there is no home. Then you can immediately study stage II.
It is convenient for me to combine the entire production process into a single continuous cycle. I filled up supplies and forgot until the next sour-milk occasion, or even longer.
Stage I. Cooking butter
We all live in different places and in different conditions... The starting products depend on this.
You can safely take either fat sour cream, or good quality cream.
You can skim the cream at home yourself good milk which I will do the next time I order more of it. But store milk is unlikely to work.
Well, let's get down to business? In the course of the process, you can correct me, supplement, “torture” me.
Today I took 2.5 liters of sour cream at room temperature. Take as much as you like. Just do not overdo it - take care of the blender!
Pour the sour cream (cream) into a non-slip bowl and begin to beat with a blender, changing its slope. You can learn more about this and other methods in my article and in a large number of videos below it.
When the smallest lumps of fat begin to appear, we also make targeted movements, combining the fat into a single lump. We carefully drain the liquid into a clean dish.
We carefully clean the oil right in a bowl, changing the water several times, either under the stream cold water... You can put it in a strainer or colander.
It is better washed when the lumps are still scattered. This option is suitable for those who do not really appreciate the separating liquid. These are buttermilk, buttermilk (from the word butter), skolOtyn (I think that this is already from the word pounding, knocking down in a circle). The product is in short supply and, probably, expensive.
I love and appreciate buttermilk very much, so I squeeze it out with my hands to the last drop, and then wash the butter or not, as desired.
This completes the first stage. We proceed to the second.
Yeah, it wasn’t it! - Here I take a short break every time, - I can't resist drinking tea or coffee, spreading fresh butter on bread or pita bread, mmm!
It is more logical to first go to the second stage, and only then tea and coffee. But I can’t resist, I’m drooling, and that's it.
Stage II. Cooking ghee
Place the finished butter in an enamel saucepan. Look how beautiful it is!
Whoever uses the store can cut it into pieces first. If there is no way to do water bath, use thick-walled dishes so as not to burn. A burnt product is a spoiled product, there is no such use. It should not boil too much, it is better to put a divider, as in my photo.
Take the volume of dishes with a margin. Make sure that the foam does not rise. This time it does not even sway with me.
For long storage and for frying, you can subject the oil to a stronger heat treatment for better cleaning, but you should carefully monitor the process so that it does not burn out and the foam escapes.
So, put the divider on the burner. You can first give a higher temperature so that the water heats up faster, then turn it down.
We put the saucepan in a water bath. For those who do not know: pour more water into a saucepan, and place dishes with oil on top. It is more correct to take water at least twice the amount of oil. I think the more the better.
It does not boil for me, but languishes. This is the most correct option. With this method, there is no burnt sediment at the bottom. And the degree of cleaning will depend only on the cooking time.
Please note that it is more convenient to take reliable dishes with handles for this purpose! Then it will all be hot, and for someone else it will be slippery. Be careful! Especially if the guys are spinning around. In this case, put everything in the farthest corner of the stove.
This is exactly the moment when the more patient can relax and dine with fresh homemade butter (in potatoes or porridge, especially for young children). Some of it can be put into an oiler if supplies run out.
Gradually, noise / foam starts to form on the surface. We put it together carefully, never throw it away.
The oil becomes transparent. At the bottom there is a liquid and sediment, which I have a little and it is not burnt.
As soon as the separation stops, you can turn it off, cool a little and filter - slowly, carefully. I already got used to it, I do without filtering.
Everything that I get in this process, I put in clean, convenient jars. There is no waste!
And here it is long-lived this product, - beautiful amber, tasty and aromatic ghee!
Melted butter
"Liquid gold"
If you get it the same transparent, when it solidifies, it crumbles, and when stored in the refrigerator crumbles, like mine, then you got the right oil! In this picture it is white (I lowered the roller blinds, I am hiding from the sun), in fact it is yellow.
Everything. The process is over. The two jars on the right are ghee.
The jar on the left is the remains of luxury, from the bottom of the pan. The oil will gradually rise and solidify. If you wish, you can make two holes and drain and / or drink (this is not necessary) the settled liquid, if the initial products are completely homemade, like mine.
And the little white container is already familiar to you. Its contents can be used first in dumplings, dumplings, pancakes or anywhere else where you usually use sour cream.
If there are kids, then it would be nice to spread the white-yellow healthy foam right there on the bread for the kids. They like it - rare and unusual. And if you add a little honey, it's generally better than any store sweets!
When using products of questionable quality, liquid and foams must not be used!
If the oil is not enough, you can not hide it in the refrigerator. It does not deteriorate for a long time. This time I got 840 grams of ghee from 2.5 liters of sour cream.
I advise you to close the oiler or jar on top to preserve the vitamins as much as possible. Dairy products do not tolerate sunlight.
You can turn over something ceramic (this is generally perfect option for storing such a valuable product) or an opaque coffee bag, for example. In this case, even a cap is not needed.
Do you know what's interesting? It turns out that some of us who have our own cows buy butter (and ghee, if we're lucky) in stores. And our children and grandchildren living in cities, and even more so!
Young mummies and daddies who have small children, it is especially useful for you to learn this wisdom! Make butter at home yourself. Learning real taste in early childhood good product, your children will choose useful rather than harmful in the future.
Whoever has schoolchildren and students - sandwiches with ghee are perfectly preserved in hot classrooms!
It is much healthier, and often tastier than anything that is now sold in various cafes and kiosks.
Again I could not resist, took out my beautiful liter jar, took another photo for the soul. The spoon shows that the sun oil is tiny and grainy.
Price:
Last time I had 5 liters homemade sour cream it turned out somewhere 1.6-1.7 kg of homemade ghee. Plus an oil can. Plus tasty, healthy foams. It all cost me only 150 hryvnia.
Advice:
Do not rinse any remaining butter / buttermilk or butter off your hands. On the contrary, it is useful to rub them with light massage movements on the face and hands (we also don’t forget the elbows). Yes, and very useful for the legs.
Sour cream should not be sour, otherwise there will be sourness instead of "sweets" and buttermilk.
Video. Cooking and eating ghee.
Well that's all for today. Bon appetit, good health, reasonable economy and good mood!
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To the record "How to make ghee at home" 51 comments
Such a useful and timely recipe for me. I recently read on the Happy and Natural website about what to cook on vegetable oil turns out to be harmful. A good olive oil a little expensive.
Now I was looking for a recipe for how to make ghee at home, because in the store real ghee, without vegetable impurities, is really hard to find. And if you find it, then all the same, in my opinion, it will not do without various additives and preservatives.
I found the recipe I needed from you, Irina. I will learn to cook, thanks.Cook for your health, Evgenia! I have known about its benefits for a long time - even my grandmother and great-grandmother spoiled the family with it sometimes. And I had to write just now. It's good that we have our own sites and you can share healthy recipes and tips!
I love ghee very much, though I don't have to make it so often - it won't work out of the store, and they bring me homemade village butter not so often.
Hello Irina. What are your useful articles, I really liked it. I'll take a note of the site. And you are a wonderful grandmother (read the Author's page). One feels coziness and warmth. It's wonderful with you, really).
Irina, thank you very much for the great article! Excellent and rare advice, I learned a lot. Please tell me if it is possible to melt butter from goat milk? I have goats, I make butter, but I don’t know how to make ghee yet.
Irina, with what love you describe the recipe for making homemade butter and ghee. You involuntarily catch yourself thinking to repeat it as quickly as possible. Even the taste is felt between the lines. Bravo! Submission of material - what you need!
It is really tasty, after it you don't even want to look at the factory one. And if we take into account the harmfulness and usefulness, then the advantages of cooked with your own hands are obvious.
Thank you, Irina, you told everything in great detail and sincerely. I will certainly make such butter for the joy of all the household. It is rarely possible to buy, I have already begun to forget the taste.
Oh, thanks for the recipe. I have wanted to make ghee for a long time. After Christmas I will definitely do it. Ghee is considered the best product by its properties.
I wish you health and Happy New Year!Thank you for the recipe, I just want to learn how to make ghee, since it is harmful to cook on sunflower oil, it is unnatural. I didn't know that the foam can also be used, it's good that you wrote about it, otherwise I would have thrown it out.
Irina, hello. Highly good advice... I knew how to make ghee for a long time. I have a Ukrainian friend, well, a very economic woman. And I saw how she cooked blanks, including ghee. But here I have store oil in the freezer, having found it, I decided to melt it. Cleared of yellowness and melted. It turned out to be a beautiful product, but there is some kind of smell. Do you think the product is spoiled?
Excellent oil, clean dishes do not burn, do not contain harmful impurities, gives an excellent taste to the dish, cleanses the body, but it is difficult to achieve ideal oil at home. By the way, you can buy it in Odessa on the Greek Square1. TM "Life"
The article is written more as a story about the process and emotions than about technology and specifics. Reading, I did not understand how much butter will make what amount of ghee, and what should be done with the foam that I collected and what should be done with the sediment - the liquid ?! Where does it go if not thrown away? I think it's more useful for the author to write less, but better! Michael
I read your article and I want to ask, I made butter over low heat and put it in the refrigerator while it was still warm, after cooling the oil turned out white, I thought that I didn’t heat it for a long time, I set it to burn again for 10 minutes on low heat after cooling down at room temperature the butter has become the color of coffee with milk, whitish-brownish smell is creamy, is such butter suitable for food?
And why didn’t I ever get yellow oil? Drowned Dnrevenskoe.
Thanks!Waste should not be consumed, they are the most harmful, they contain all the carcinogens !!! All the most harmful! That is why the oil is heated, so that the harmful is separated from the useful !!!
Thank you for detailed description... Today I was delighted like a child! For the first time I whipped the butter myself, and then melted it and it turned out to be SO TASTY !!! Now I will only eat this HOMEMADE ghee. Thank you again!
Julia, the color of the butter is "coffee with milk" - the butter is burnt, and white or yellow but depend on the color of the raw material, and initially from the feed of the cow (in the spring or summer in the pasture, or in the stall on all other feed).
Hello, I am very interested in your opinion. I melted the oil in a water bath, transparent, fragrant, after cooling, I put it in the refrigerator. After a couple of days, I noticed that it was solid on the top, and like porridge in the middle and below, I thought that not all the whey had melted, and I decided to melt it again, but this time on fire, without a water bath. So after 30 minutes, the oil did not boil, no greaves or whey came out, it was clean, but the kitchen was filled with acrid smoke, the oil had a burnt smell. What did I do wrong, or is something mixed into the oil?
Good afternoon Irina. I am very grateful to you for the recipe. My first experience, according to your recipe, was a success! Problems arose with the second and third. In the second case, after a couple of months, mold formed at the bottom of the cans. The third attempt: melted 1200 butter in a water bath, this time for more than two hours (in parallel, dealing with the mushroom harvest). Alas, it turned out to be opaque, and even on the second day of storage in the refrigerator, you can easily take it with a spoon.
In the first two cases, the knife enters heavily. I always buy oil on the home market, but in the second and third cases I took it from another housewife. I bought the wrong oil, fired it for a long time, or what is my mistake? And please tell me what consistency you get. I hope you'll give me a hand.Good afternoon, Julia. Thanks for the questions. The article contains my photos, personal, as they are.
In the refrigerator, the oil does not flow; it can lie on the saucer in a piece or heap. To get out of the barrel, I apply more or less force, depending on the set camera mode. Here you are right.
Outside the refrigerator, it behaves like honey of medium crystallization (it is very hot in the kitchen - it flows, cool - does not flow). Spread on the bread with a spoon or a knife calmly.
It always turns out a little different, but in general, something like this.
Musty smell and it happened to me sometimes. I concluded that it depends on the freshness of the starting products and the purity of the container and preparation. Therefore, I chose a mistress, whose cow was always well-groomed. I passed the cans for milk and my own sour cream, clean.
Mushrooms. I think that preservation and oil cannot be cooked with them. If you just breathed in the air in the room where they are dried, you would understand why. (Any fungi and any mold can be close or distant "relatives" that help each other to survive. Whether I'm right, I don't know, but I think so.)
Irina thanks for the interesting article. I wanted to add a word or two about whipping butter. Still, in my opinion, the method of whipping in a jar is more correct. Of course, you need to make some physical efforts, but this way it is possible to avoid contact of the product with the metal.
But in fact, you will not find ghee in the store during the day with fire. We'll have to try the option of processing store-bought butter into ghee. Even wondering what happens!
Leave your comment
This irreplaceable product is widely used for the preparation of certain dishes, for medicinal purposes, and in cosmetics. Since ancient times, people have been attracted by his qualities. Ghee at home lasts much longer than ordinary butter. It contains nutrients and trace elements such as magnesium and zinc, which are essential for the proper functioning of the body. And if many nutritionists consider ordinary butter to be harmful, then with ghee it is a completely different situation. Some doctors even recommend it. How to make ghee at home will be discussed in our article.
What does it consist of
In India and Pakistan, where such a product is especially common, they say that according to the rules, cooked melted butter should have a delicate flavor of nuts. What does it actually represent? It's nothing but 99% butter fat, obtained as a result of dehydration of conventional raw materials - butter. It is a slightly unclear product of golden and yellow color, very high in calories. It should not be forgotten when consuming that 892 kcal per 100 grams is no joke for dieters!
A little about the benefits
But, oddly enough for such an increased fat content, this oil is perfectly absorbed in the stomach and helps to assimilate 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, rid the body of free radicals.
Ghee, cooked at home, is a wonderful and inexhaustible source of fatty acids, the constant use of which in food has a beneficial effect on the entire body as a whole (this is best seen in the hair and nails). A - "visual" vitamin. E is an antioxidant. Vitamin D is used to prevent rickets. In this regard, ghee obtained at home can be considered not only a very useful product, but also a real natural medicine that tones, rejuvenates, enhances the immune defense, and normalizes the functioning of the central nervous system.
And about the harm
Only excessive use of this product can harm the human body. If you overeat this animal fat, there is a risk of damage to the heart and blood vessels. You should be more careful about the use of oil and people who are on diets and counting calories, 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 consider each of them in more detail.
On fire
You will need a pound of ordinary fat butter (72-82%) and a saucepan with a firm bottom, preferably non-stick.
In the oven
How to cook ghee at home in the oven? It is also quite simple to do this, the main thing here is to observe the temperature regime.
- Preheat the oven to 150 degrees. Put a kilogram of chopped unsalted butter in a saucepan. The dishes should be chosen in such a way that the oil fits freely, and up to 10 centimeters remains to the brim.
- Ghee at home in the oven is cooked at a temperature of slightly less than 150 degrees (constantly monitor the temperature regime - it should not boil and burn, but it should be heated) 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 on the bottom. We remove both from the mass. Remove the film with a slotted spoon. And to get rid of precipitation, we decant the product through cheesecloth into a jar. Usually, two to three centimeters of sediment remain at the bottom of the pan, which can also be used for culinary purposes, for example, for baking.
In a multicooker
How to cook ghee at home using a multicooker? This is as easy as shelling pears. We take a pound of medium fat unsalted butter, cut into pieces and put in a multicooker bowl. To melt the butter, turn on the "Baking" mode for five minutes. Then we select "Stewing" from the menu and leave the product for an hour and a half. We do not close the lid and for the first ten minutes we constantly remove the formed foam, which is rather loose. In this way, the oil is freed from some of the impurities and additives. At the end of the multicooker's work, drain the ghee obtained at home through cheesecloth into a jar so that the sediment does not get into (it can also then be used for culinary purposes). And some people prefer to simply pour out this sediment.
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 absorb lactose. Traditionally, in India, 1.7 liters of heavy cream are taken for the production of 1 kilogram of ghee (which, in turn, is obtained by the separation method from 30 liters of milk). Then the cream is whipped into butter. After that, the product is heated in small portions (1 kg each) over low heat on wood. On average, cooking ghee at home takes about an hour for each serving. Ghee is usually produced on small farms using this long-standing process. It differs from industrial oil by prolonged boiling of oil, which cleans it from casein and milk solids. As a result, the product is caramelized and tastes like a nut. For medical purposes, oil is used, which “matures” longer in an already cooked form.
Storage
And when the oil is overheated, its shelf life is significantly increased. People knew about this even in ancient times - after all, there were no 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 - and at all 15.
Cooking use
V national cuisines Pakistani and Indian traditionally ghee is one of the most common dietary fats. Such dishes as dal, roti, sabji, puri, samosas, lada, halva cannot do without it. By the way, such oil is not toxic under the influence of temperature, and begins to smoke only at 250 degrees and does not burn.
In our latitudes, they are flavored with various kinds of porridge. Various products are also fried on it (since it has non-stick properties). The oil is used for baking meat and fish. And pilaf with ghee is a rare tasty treat! It is also customary to add it to some types. sweet pastries, which improves its taste. Now, knowing how to make ghee at home, you can cook many delicious and original dishes... For example, pilaf according to the following recipe.
Pilaf with vegetables in a slow cooker
You need to take a pound of ribs, two glasses of long rice, a couple of tablespoons of ghee, a mixture of spices for pilaf, onions, bell pepper and tomatoes (2 pcs.). Pre-marinate the meat in spices, and boil the rice separately until half cooked. Next, put the chopped ribs, oil, vegetables and rice on the bottom of the multicooker container. Pour in half a glass of water. Cooking in the "Stew" mode for 40 minutes under a covered lid. Ghee gives the food a unique nutty aroma and bright taste.
Chicken tabaka (tapaka) with ghee
We need a small chicken, a head of garlic, two large tablespoons of ghee, ground black pepper, 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 is also suitable (so that crumbs and sand do not get into). We cut the chicken along the belly and give it its characteristic flat shape. Grease a frying pan, large and with a thick bottom, with ghee and place the chicken there, salted and pepper. We fry under pressure for 15 minutes on each side. In the final, season with crushed garlic and herbs (in the Imeretian version - blackberries mixed with cilantro and garlic).
Ghee is considered a very healthy product: Hindus consider it almost liquid gold - in the sense that it has a surprisingly beneficial effect on human health. But today this is almost forgotten, and there are not so many recipes for its preparation.
Many sources describe the properties of ghee from the point of view of Ayurveda, the ancient Indian science of a healthy lifestyle. It cannot be said that we do not at all understand the attitude of the Indians to this product, but many of our compatriots think that they exaggerate its healing properties too much - if everything is so simple, then why don't we know about it? Indeed, in Russia, dairy products, including butter, have always been very popular among all segments of the population - why don't we use it in the treatment of diseases?
In fact, ghee really does have healing properties, but due to the sharply differing nutritional characteristics, these properties in our country could not manifest themselves as in India and other countries of the East. Russians are accustomed to traditionally consuming a lot of different protein foods - meat, fish, poultry, generously flavoring them with fats; Hindus, on the other hand, are more addicted to plant foods that go well with ghee - they call it ghee or ghee.
Ghee production
Few know exactly how to prepare ghee. Most people buy it in a store, believing that if the packaging says "ghee", then this is the very natural useful product... V best case you can buy butter prepared in the correct industrial way: first, it is melted at a temperature of 40-50 ° C, using a centrifuge, water, milk sugar and milk protein are separated. The remaining butter is quickly heated to 100 ° C in special vacuum boilers - all the remaining water evaporates, then whipped using compressed air and packaged in sealed packages.
Unfortunately, many manufacturers, wishing to reduce the cost of the process, add vegetable components to such oil, and also use non-standard or even spoiled butter as raw materials - in fact, what kind of oil should you reheat? They even manage to use a completely spoiled product as raw material: when reheating, they add to it hot water- about 15%, a small amount of soda and other additives that eliminate unpleasant odor and taste.
It is still better to cook ghee at home, on your own, but there is not always time and energy for this; then you should be more careful and choose the most famous and proven brands, both foreign and Russian.
High-quality ghee does not have any special tastes and smells - it should have the smell and taste of melted milk fat. The consistency of the oil is soft but grainy; if you melt it, then it will be transparent, of a uniform color, yellow or light yellow - there should be no sediment either.
Ghee recipes are very different. There are many recipes where it is recommended to simply melt it in a saucepan, collecting the foam with a slotted spoon and removing solid particles until the water has completely evaporated from it, and then strain. You can do it this way - it will still be healthier than butter with milk proteins and liquid; the result is a clear, golden yellow oil, and food cooked with it will taste much better than usual.
For example, if you fry in this oil fresh mushrooms, and then pour them on top of them and put them in the refrigerator, they can be stored for several months, and remain fresh, as if they were collected and cooked just now. Ghee is great for frying - it does not smoke or foam, and it becomes even healthier over time.
However, this oil does not have the medicinal properties mentioned in Ayurveda - real ghee, used for the treatment and prevention of diseases, is prepared according to other recipes, which are quite simple and do not require special conditions.
Making ghee
It is better to cook ghee from homemade butter, but if it is not available, you can choose in the store by carefully reading the composition and checking for hardness - real butter always becomes very hard in the refrigerator. To prepare ghee, boil water in a large saucepan and place a smaller saucepan in it, so that the bottom is in the water, but does not touch the bottom of the large saucepan.
The oil is placed in the upper pan - it can cook for several hours; first it will melt, and then foam will appear on it - it must be removed; a sediment forms at the bottom - you do not need to touch it.
If you put 1 kg of high-quality butter in a saucepan, then in 4-5 hours you will get real ghee from it - transparent, golden or amber-yellow - it depends on the degree of its fat content. When the sediment at the bottom becomes clearly visible through the ghee, the pan can be removed from the water bath and the oil is carefully drained so that this sediment does not get into the finished product. You can also strain the ghee through cheesecloth - then there certainly won't be any impurities; The thickened ghee may be whitish-yellow in color.
With this overheating of oil, it is cleared of all unnecessary - milk proteins, water, etc., but it cannot burn, even if you are distracted and "overlooked" the cooking process. You can use an enamel or glass pan - you don't need to take an aluminum one.
Properly prepared ghee can actually last for years - it only increases it. medicinal properties... Of course, we are unlikely to store it - we will quickly run out of it, but even if we replace it with ordinary butter in our diet, our health will definitely improve in many ways.
According to Ayurveda, ghee is much easier for the body to absorb than regular butter; it does not raise blood cholesterol levels, improves digestion and strengthens; improves the condition of tissues, has a beneficial effect on perception, mental activity and the human reproductive system.
The benefits and properties of ghee
When in autumn, in cold and windy weather, the nasal mucosa begins to dry out - this happens to many people - you need to lubricate it with ghee - this will protect you from colds and infections.
In cosmetic terms, ghee is also miraculous - it can quickly penetrate into the pores of the skin, and is perfectly absorbed into it. Once inside the skin layers, it begins to dissolve and remove salt and toxins accumulated in them, so that the skin after ghee procedures - for example, after a massage, becomes soft, smooth and tender.
Ghee treatment
As for the treatment with ghee, there are some nuances here. With weak immunity, for example, it is recommended to use it in the morning, along with spices - fennel, saffron, cardamom, etc.; nuts, dried fruits, honey; fermented baked milk, sour cream, cream, but apart from these products, nothing else is needed for breakfast.
Inflammatory processes, digestive disorders, metabolic disorders are treated with a mixture of ghee (2/3) and medicinal herbs (1/3), smearing this mixture on certain parts of the body or simply holding it in the mouth.
Similarly, you can also treat migraines, atherosclerosis and other diseases, but the effect of such treatment is promised only to vegetarians - this is what the followers of the Vedic teachings say. They call meat, fish and eggs "products of violence" - hence it is clear why in Russia, as well as in European countries, the treatment of diseases with the help of ghee has never been used - our traditions in nutrition make such treatment inappropriate.
Nevertheless, no one bothers us to use ghee in cooking. Replace ordinary butter and other animal fats with it, and you will soon feel that it has become easier to move, and the mood always remains upbeat and cheerful.
Also known as ghee in Eastern cooking, it is made from butter. It is considered to be more beneficial for the immune system and liver and helps to maintain youthfulness.
Preparation of ghee allows you to remove dairy components, impurities and water from the original product. You can also make it at home. You need high quality, high fat content. The result is a pleasant, nutty-smelling product that is suitable for frying and baking and also has a long shelf life.
How to make ghee at home on the stove?
The cooking process includes not only melting, but also removing the foam, which contains all the unwanted substances. To make ghee at home, cut the butter into small cubes or grate. Place a saucepan with it on the stove over a medium-high heat. Reduce heat as soon as the butter melts. Gently skim off intermittent foam without stirring the oil. Some of the impurities settle at the bottom of the pan, it is important not to let them rise to the surface when you remove the foam. At first, the product will be cloudy, but during cooking it will become transparent and amber.
After fifteen minutes on the stove, gently pour the butter into another bowl, being careful to leave any sediment at the bottom. Heat on low heat further, continuing to skim the foam. It will take about an hour for a kilogram of oil, if you take a smaller amount, then you will cope faster. It is important not to overheat the product, otherwise it will burn and smell unpleasant. Pour the prepared ghee into a clean glass jar with a sealed cover. Store in a cool place.
How to make ghee in the oven?
Ghee at home can also be made in the oven. This method is especially convenient if you want to make a large amount of product without much difficulty. You will need a large saucepan. There should be at least eight centimeters from the surface of the oil to its edge.
Preheat oven to one hundred and fifty degrees. Take unsalted butter, cut into small pieces and transfer to a bowl. In the oven, it will be heated without stirring, a dense crust of impurities will form on the surface, and light golden precipitates will remain at the bottom, under the light one. Cooking is determined by the amount of product - it will take about an hour and a half for half a kilogram. Remove the hardened top layer from the finished oil by gently using a slotted spoon or spoon. Drain the remaining oil through a sieve or colander lined with a natural cloth towel, being careful not to disturb the sediment. Scoop out the rest with a spoon. Ghee at home should be kept tightly closed lid and chilled. In the refrigerator, it gradually hardens and acquires a creamy consistency, retaining a pleasant creamy nutty aroma and golden hue.
Butter is about one and a half thousand years old. In order to get 1 kg of this product, you need to use 25 liters cow's milk... Many doctors believe that butter is essential for the human body, if, of course, it is consumed in moderation. And this is not surprising, because it contains a huge amount of useful substances: proteins, fatty acid, carbohydrates, vitamins, zinc, iron, potassium, magnesium.
Unfortunately, modern manufacturers often use a lot of artificial fillers and flavors when making butter. Such a product cannot be called useful. But what if there is no way to get really natural oil from the village? There are two options: carefully read the information on the package before making a purchase; use ghee (which can be easily made at home).
In order for the ghee to turn out to be really healthy and tasty, it is necessary to choose the right quality raw material - unsalted butter with a fat content of 2.5%, made in accordance with GOST 37-91. Know that the fatter the product, the better, because your goal is to get the most natural raw materials as a result without any artificial additives. Avoid packages with the "TU" mark, which indicates the presence of a large amount of impurities in the product.
What is the difference between ordinary butter and ghee?
There are many additives in butter: 18% water and 2% protein. Everything else is milk fat, which is so beneficial for the human body. It is this natural product can be obtained as a result of overheating.
Frying and stewing in ordinary butter is not recommended, because the proteins begin to burn and smoke when the dishes are heated to a temperature of 120 degrees. Ghee can be safely used for frying and stewing dishes, it heats up to a temperature of 190 degrees without any problems.
During melting, the milk sugar melts, as a result of which the butter acquires a pleasant sweetish aftertaste, and all harmful impurities fall out in the form of a sediment to the bottom.
What are the benefits of ghee?
In many countries, this product is considered liquid gold not only due to its rich yellow color, but also due to its wide range of beneficial effects on the human body:
- ghee strengthens the immune system;
- increases appetite;
- promotes the elimination of toxins;
- does not raise blood cholesterol levels;
- contains antioxidants;
- contains vitamins A and E;
- protects cells from free radicals.
There are several ways to melt butter:
- Cut the food into cubes, place them in a heavy-walled saucepan and place over low heat. While the butter is slowly melting, periodically scoop up the foam with a spoon. When the mass becomes transparent and a precipitate has formed on the bottom of the pan, remove the container from the heat and let the liquid cool. Then, carefully pour the melted butter into a clean saucepan.
- Place the diced butter in an enamel bowl and place in a water bath. When the butter is melted, reduce heat and leave for another hour and a half, until the mixture becomes transparent. Be sure to skim off the foam.
- Place the chopped butter in a thick-walled metal saucepan, place the dishes in an oven preheated to 150 degrees. Do not cover the container with a lid. If you need to melt 500 grams of butter, it will take about 1.5 hours, and for a kilogram, about 2 hours. When a crust appears on the oil and a sediment falls on the bottom of the dish, remove the pan from the oven. Let the liquid cool, carefully remove the film and strain everything through cheesecloth.
In order to find out if the oil has cleared of water and unnecessary additives, increase the heat for a while. If the mass does not boil or foam, everything is fine. But in no case keep the pan on high heat for more than 10 seconds, otherwise all your efforts will go down the drain. If the melted butter has a deep yellow color, sweetish aroma with nutty notes and does not foam when frying, you did everything right.
In order to get the most useful product, you need to follow some rules:
- Read the label carefully when buying butter at the store. Choose a product with a fat content of at least 82%. Ideal if you can get some real butter from the village.
- The overheating utensils must be thick-walled, perfectly clean and dry, without limescale.
- If the precipitate burns, pour the oil into another container.
- Be sure to skim off the foam and make sure that the oil does not boil.