Ghee gained wide popularity in ancient Russia. In those days, working peasants stood at the stove from morning to night, wanting to get a product of the correct consistency. Heating was carried out in accordance with all the rules, taking into account a certain technology, so the process took a long time. Today, you can make high-quality ghee at home. It's enough to have an oven gas stove or microwave.

The benefits of ghee

1. The valuable qualities of the product have a beneficial effect on the entire functioning of the body. This includes the nervous and vascular systems, the activity of the kidneys, liver, pancreas, and the digestive tract.
2. Linoleic acid, which is included in the oil, promotes natural tissue regeneration at the cellular level. The element is responsible for the cleansing of blood vessels, the production of new blood cells, water-salt metabolism. Acid cannot be replaced; it must be obtained from food.
3. The rejuvenating effect protects the body from premature aging, and the hair from early gray hair. Ghee tones up the psycho-emotional background, increases physical endurance and speeds up the activity of the brain.
4. Antioxidants release cells from free radicals, prevent atherosclerosis, cleanse the liver of toxins. Dosed use of oil contributes to normal intestinal motility and the removal of old toxins.
5. The product is widely applied in folk medicine for the treatment of burns, wounds and microcracks. Ghee is used to lubricate joints to relieve arthritis discomfort. For girls during menstruation, it is recommended to rub the lower back with oil to relieve pain.
6. The composition is useful for colds and flu. It increases the protective functions of the body, relieves heat. It is enough to rub the palms and feet with the agent, then lie under a warm blanket and sweat. To increase its effectiveness, the oil is mixed with natural balms and ointments.
7. Retinol, or vitamin A, is responsible for the beauty of hair, skin and nails. Most often, ghee is used to moisturize and nourish the skin of the face, and masks for hair and fingers (nails in particular) are prepared from it. Also, the element is responsible for the reproductive function of men and women.
8. Ghee can be used to cure many ailments of the gastrointestinal tract. The composition accelerates metabolic processes and allows valuable enzymes to be rapidly absorbed into the bloodstream.
9. Common butter includes proteins that, when heated, form harmful carcinogens. On ghee, you can fry food without fear, getting in the end only benefits.

Ghee in the oven

1. Find a container in which you can cook food using oven... The size of the dishes depends on the amount of butter that will be heated in the future. You cannot fill containers "with a slide", step back from the edges by 7-8 cm.
2. Chop the entire butter into pieces of relatively equal size. Each serving should not exceed 100 grams. Fold the ingredients in a bowl, it is desirable that the container has dense walls and a bottom.
3. After filling the container, preheat the oven to 150 degrees. Send oil into it, follow the process. Throughout the simmering, the oil will be cleaned of moisture and impurities. You will end up with a mass of golden amber with a thin crust at the top. There will be a light golden sediment at the bottom.
4. When you have received homemade ghee of the desired color, remove the dishes from the oven. Duration heat treatment depends on the amount of the original oil. For example, 0.5 kg. composition takes 1.5 hours.
5. Now arm yourself with a wooden spoon, remove the hardened top (crust). Transfer to a small glass container. In the future, you can cook dishes from the crust.
6. Now pass the clear oil through cheesecloth or a sieve without touching the sediment. It should stay in the pot. Let the oil cool (room temperature), then transfer to a container suitable for storage. Seal tightly.

1. Choose a heavy-bottomed saucepan with a volume of about 5 liters. This is enough for you to process 2 kg. butter. Take care of the presence of a slotted spoon, a ladle, a sieve with a lined gauze cloth, a container for storing oil with a lid.
2. Chop the butter into equal sized cubes. The amount of one serving should not exceed 80 g. Send the raw materials into the container cavity, do not ram.
3. Set the gas burner to between medium and minimum. Cook the butter without letting it boil. Heating should be carried out in a planned manner.
4. When the butter has melted, increase the heat to the maximum level. Bring the mixture to a boil, wait for bubbles to form. After that, stir the composition, turn down the power to a minimum.
5. Leave the mixture to simmer, do not close the container with a lid. Stir the contents periodically. Simmer the mass until a stationary crust appears on the surface, and sediment on the bottom.
6. Remove the dry crust with a slotted spoon, you can use it to fry various dishes. Pass the oil through a sieve lined with gauze. Cool down at room temperature and transfer to a container for safekeeping.

Ghee in a multicooker

1. To prepare the ghee composition, choose butter with a fat ratio of at least 80%. Use a homemade product whenever possible, you will need 1 kg.
2. Prepare the multicooker bowl, start cutting the butter into cubes of equal size. It is better if the pieces do not exceed 70 grams. Set the multicooker to 860 watts, turn on the “Multipovar” function for 5 minutes (heating temperature - 120 degrees).
3. Wait for the moment when the butter melts and begins to boil. You shouldn't miss the moment of boiling. Immediately reduce the temperature to 105-110 degrees, cook for another 2 hours and 45 minutes.
4. Observe the process throughout the cooking process. The oil should not boil, otherwise the end product will smell unpleasant. If you notice a boil, turn the temperature down to 100 degrees.
5. Ghee is prepared in an open multi-bowl. A film will begin to accumulate at the top, which must be disposed of. After the signal of completion, drain the hot oil from the sediment, cool and keep in a glass container with a lid.

Indian ghee ghee in a slow cooker

1. To prepare ghee according to Indian technology, it is better to use a farm product that does not contain salt. Fat ratio - at least 82%.
2. Place 1-1.5 kg. diced butter in a multi-bowl. You can load the container almost to the brim with a 7 cm step. Switch on the “Bake” function for 10 minutes. This period is set aside for the complete melting of the composition and the beginning of its boiling. Intense bubbling should not be allowed.
3. The preparation of the melted composition is carried out without a lid. As soon as the oil boils slightly, switch the device to the “Extinguishing” mode, set the duration to 1 hour and 25 minutes. Watch for the formation of a film, remove it from the surface.
4. Do not mix the contents. During the heating process, the oil will release protein, which forms a sediment at the bottom. After the indicated period of time, evaluate the shade of the oil. It should be transparent amber with no visible whitish film at the top. At this moment, you can turn off the device.
5. Prepare a sieve, cover it with gauze, filter the oil without sediment (it remains in the multi-bowl). Take a dry storage container, transfer the finished product into it. Cool to 23 degrees, cover and store cold.
6. In India, sediment is not thrown away; people use it as a dressing for salads, side dishes, and first courses. The consistency of the product resembles sour cream and does not cause any particular harm to the body. As for the film, you can fry eggs or onions on it.

The benefits of ghee have been proven many times over. The composition has a positive effect on the activity of the digestive tract, fights chronic constipation and stomach ailments. Oil is used to lubricate wounds, and face masks are prepared on it. There are 3 main ways of preparing a product, each one chooses an option for himself.

Video: how to cook ghee

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 purchased butter, as the authors of the videos advise (under the article), if you do not have homemade butter. 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 fatty 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 lavash, 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. Having learned in early childhood the real taste of a good product, your children in the future will choose the healthy rather than the harmful.

Who 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

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!

1. Such a useful and timely recipe for me. I recently read on the Happy and Natural website that cooking with 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.

2. 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 long wanted to make ghee. After Christmas I will definitely do it. By its properties, ghee is considered the most the best product.
   I wish you health and Happy New Year!

3. 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.

4. 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?

5. Excellent oil, clean dishes do not burn, do not contain harmful impurities, gives 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, set it to heat 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!

6. 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 !!!

7. Thanks for the 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 the white or yellow colors depend on the color of the raw materials, and initially from the feed of the cow (in the spring or summer in the pasture, or in the stall on all other feed).

8. 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?

9. 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 mushrooms 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.)

10. 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.

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Some culinary recipes use of melted butter is believed. Very often this butter used in baking. Melt the creamy butter allowed by four methods.

You will need

• pot;
• deep frying pan;
• small steel or ceramic container;
• fork;
• microwave container.

Instructions

1. It turns out, cut off the amount of butter you need according to the recipe and, in order to speed up the process, cut it into small slices. The smaller the slices are, the faster butter Will "melt".

2. Method 1. To melt the creamy butter casually over the fire, take a small iron saucepan or a Turk. If you take a saucepan, then it should be small in order to butter did not spread along the bottom and did not burn. It is also allowed to take ceramic dishes, however, in an iron container you will melt butter much faster Place the butter slices in a container. Turn on a small fire. Take the container with one hand. butter m and bring it to the fire. It's cooler to hold a container with butter m in weight at a distance of 1-2 centimeters above the burner, and not lightly put on the fire. Take a fork with your other hand and stir butter in the container.If you see that butter boils, raise the container a little higher you need to fire. Do not let the oil boil, on the contrary, it will lose its useful properties. Stirring constantly. butter and, then bringing the container to the fire, then removing it a little further from the fire, wait until everything butter will not "melt".

3. Method 2. To melt the creamy butter on a steam bath, place a large pot of water over high heat and bring it to a boil. Place a wire rack on top of a pot in which water is boiling. Place small slices of butter in a small ceramic or iron container. Place this container on top of a wire rack over boiling water. Take a fork and, stirring the butter slices, wait until they are completely dissolved.

4. Method 3: melt the butter butter allowed in a water bath. To do this, take a small container, put in it the chopped butter.In a large skillet of boiling water, place a container of butter m and stir until the butter slices are completely dissolved.

5. Method Four: If you have a microwave, you can melt a creamy butter with her help.Take a container prepared for use in microwave ovens, put there cut into small slices butter.Put a container with butter m into the microwave, cover it with a special protective cover and set the time to no more than 10-20 seconds.

The controversy about the superiority of butter and margarine when used in baked goods never ends. Fans of the first consider it more appetizing and safe, and admirers of margarine praise its benefits for the heart and plant composition... The difference between these products really exists, however, only one of them is better for baking.

Instructions

1. Butter is a natural product that is made by whipping cream until it is firm. One tablespoon of butter contains 7 g of fat and 30 mg of cholesterol, therefore, it cannot be abused in order not to harm the arteries. Butter is better than anyone else for baking, because it contains 80% fat, which makes dough products tender and airy, while butter with vegetable additives or knocked down butter will not give such a result. Another highlight is that the cooler animal fats of butter are mixed with flour and eggs.

2. If butter is forbidden by a doctor or a person himself is diligent to observe the theses healthy eating, it is allowed to replace it with a vegetable version - namely, soybean or rapeseed oil. They are great for baking - when you knead the dough using them, the taste and texture will remain the same as when using butter. To give baked goods a special and piquant taste, cooks recommend adding walnut or sesame oil to the dough.

3. Margarine consists of vegetable oil to which hydrogen is added. Many of its types contain hydrogenated fats, which lower the tier of excellent cholesterol and increase the tier of bad cholesterol. Usually they are sold in packs - in order to avoid a similar purchase, you need to choose packages labeled "soft margarine", because these products are less solid and do not contain hydrogenated fats.

4. Culinary experts rarely use margarine for most types of baked goods, because many of its varieties contain 35% fat each, and everything else is water. More often than everyone, housewives put good-quality soft margarine in the dough, if its presence is deliberately specified in the baking recipe - otherwise, replacing the butter specified in the recipe with margarine can lead to creeping and burning of the dough, therefore, for baking, it is more excellent to use soft margarine with a huge table of contents in fat and the minimum amount of moisture.

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Note!
When using butter, it is recommended to avoid products with a hefty high tier of intense thick acids.

Helpful advice
Hard varieties of margarine, when abused, can increase the risk of developing coronary heart disease, while soft varieties are more secure and even fit.

Recipe cream buns I discovered it on the Internet about 3 years ago. To this day, it remains my favorite recipe. The buns invariably turn out to be fluffy, tender and hefty appetizing.

You will need

• For the test:
• -200 ml of milk
• -50 g fresh yeast or 1 small bag of dry yeast
• -2 tbsp. l. Sahara
• -200 g butter
• -1 egg
• -300 g flour
• - a pinch of salt
• Filling:
• Sugar and 50 g butter

Instructions

1. Warm the milk a little to keep it warm. Add 2 tablespoons of sugar, add yeast, dissolve and mix thoroughly. Place the milk in a warm place for about 10-15 minutes, until an airy foam appears.

2. Melt the butter in a water bath. Add butter to milk mixture, stir. Then add an egg, mix. And, add flour, salt and mix again. Knead the dough. It should stick and come off your hands. But do not add any larger flour, the buns will not rise in front of them. Put in the refrigerator for 1 hour.

3. We take out the dough from the refrigerator. We knead the dough with our hands (if it sticks firmly, then add a little flour). Divide the dough into 2 equal parts, roll out any part 0.5 cm thick. Lubricate with soft butter, sprinkle with sugar, roll up and cut into 10 equal parts. That's about it, and that's it!

4. Lubricate the baking sheet with oil. We spread the buns at a distance of 4-5 cm and let them stand for 20 minutes, and at this time it is allowed to heat the oven to 180 degrees, bake the buns for 15-20 minutes! And, done! Enjoy your meal!

Tip 4: Cooking stuffed chicken breasts in creamy mushroom sauce

Chicken breasts are not only a healthy product, but also appetizing, if, of course, they are positively cooked. And chicken breasts stuffed with buckwheat and mushrooms are a hearty and recklessly appetizing dish.

You will need

• - 4 chicken breasts (skinless fillets);
• - 2 tbsp. water;
• - 1 PC. onion;
• - 500 g of mushrooms (mushrooms are desirable);
• - 500 ml. heavy cream (22%)
• - 1 tbsp. butter;
• - 2 tbsp. vegetable oil;
• - 1 tbsp. buckwheat (pre-boiled)
• - salt to taste;
• - pepper to taste.

Instructions

1. In a huge frying pan, melt the butter and add the vegetable oil to it. Chop the onion small and fry in oil until golden brown. Cut the mushrooms into thin slices and add to the fried onions. Evaporate water, add salt and pepper as desired.

2. Cut the chicken fillet in the middle (with a sharp knife, on the contrary, it will not turn out too neatly), but not reaching the edges, so that you get a pocket. Mix half of the ready-made mushrooms with onions with buckwheat and stuff the pockets chicken fillet... If the pocket is too inflated to close, cover it with a separate piece of breast.

3. Fry the stuffed breast until golden brown on 2 sides. After that, pour the cream over the remaining mushrooms and bring to a boil. Fold the breasts into the resulting sauce and simmer under closed lid 10 minutes. The stuffed chicken breasts are ready.

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Note!
Excellent as a side dish a salad will do from fresh vegetables.

Helpful advice
To make it easier to cut the onion, you need to peel it and place it in water for a few minutes.

Tip 5: How to Make Chicken Roast with Creamy Sauce

Recently, roast in pots has been prepared from almost all types of meat with the addition of vegetables, but only roast from chicken not only has a mild taste, but is also prepared hefty rapidly. I suggest trying the recipe for roast chicken with a delicate creamy sauce.

You will need

• - chicken 1.5 kg
• - mushrooms 100 g
• - nuts 100 g
• - raisins 50 g
• – onion 1 PC.
• - flour 25 g
• - cream 400 ml
• - butter 25 g
• - vegetable oil
• - basil greens, dill
• - pepper and salt to taste

Instructions

1. Rinse the chicken and cut into portions, pepper, salt and fry until tender.

2. Rinse and dry the raisins, and chop the nuts as fine as possible. Mix raisins with nuts and divide the resulting mixture into two equal parts.

3. Chop and sauté mushrooms and onions until golden brown, add salt and pepper to taste. At the very end of frying, add some of the raisin and nuts mixture.

4. To prepare the sauce, melt the butter in a saucepan and fry the flour in it until golden brown, stirring continuously. Next, pour the cream in a thin stream, stirring continuously, so that there are no lumps. The sauce is cooked over a leisurely heat until the consistency of low-fat sour cream.

5. Put the fried chicken slices in the pots, sprinkle with the remaining raisins and nuts, put on top fried mushrooms and fill everything with sauce. Bake the roast in the oven for about 30 minutes at 200 degrees. Serve sprinkled with chopped herbs.

Note!
There is a small risk that the butter will burn if you melt it spontaneously over a fire. To prevent this from happening, do not leave the oil on the fire for a long time, stirring, do not smear the oil on the walls, do not stop stirring the oil until you remove it from the heat, and do not make a powerful fire.

Helpful advice
Melt butter faster and easier than each one using the first method.

All these arguments can be found in popular literature, on the Internet - and grieve: who to believe, then? We have already followed the "advanced" countries to the full. Therefore, we propose to turn to common sense.

Butter is a fairly ancient product, it is at least one and a half thousand years old. Those. it is from the days when products appeared and approved in different cuisines on the basis of only one "natural selection" - without theoretical justification and discussion of many learned nutritionists. And a long time ago the human body got used to butter, included it in, and therefore until recent decades, butter was spread on sandwiches, cooked on it - and for some reason they were not afraid.

And to be afraid, perhaps, is worth it. Because from numerous publications and TV shows, and most importantly, from our own unfortunate experience, we know that the current butter offered in our stores is, to put it mildly, not quite, and sometimes not at all creamy.

Since the situation is unlikely to change in the foreseeable future, what should we do? Give up your favorite sandwiches or butter recipes? Meanwhile, in a private conversation, one of the specialists I know, who once worked in a laboratory that invented food for our cosmonauts - that is, a person who is versed in the topic, said unequivocally: if you really spread it on a loaf of bread, then only butter, not margarine spreads.

And, if we decided not to give up butter, then let's not forget about ways to protect ourselves from low-quality butter. The first of them is to carefully read the labels, even those printed in "blind" type, and to trust the proven brands - they still exist, albeit not always domestic ones.

The second is the good old way of reheating the oil, which allows you to clean it and cook some dishes with it without worry. Because, if we look at the numbers, butter contains an average of 750 kilocalories per 100 grams, ghee - 885, and vegetable fats - more than 900 kcal (except olive oil - 824).

And, without intending to repeat a lot of scientific arguments pro and contra, we will only recall that butter is one and a half hundred USEFUL fatty acids, and 20 of them are irreplaceable for our body. And therefore - let's melt the butter and at least sometimes cook on it. Because ghee, unlike ordinary butter, has a much higher combustion temperature - more than 200 degrees, in addition, there is practically no water in it, which means that it will not foam and “shoot”. And yet - it is stored for a long time, 3-4 months.

There are many articles on the internet on how to get ghee oil (Ayurveda). We will bring three easy ways overheating: over a fire, in a water bath and in an oven.

V first option put the butter into pieces in a thick-walled pan or saucepan, our fire is small, less than average, and the butter gradually melts on it. Remove the emerging foam with a wooden spoon. After 40-60 minutes (it depends on the amount of oil), when the oil becomes transparent, and a white suspension forms at the bottom - remove from the heat, let it cool for 15-20 minutes - and pour it carefully into a jar or container - of course, without the formed sediment ...

In second option put pieces of butter in an enamel bowl (bowl, saucepan) and put on. When the water boils, and the butter melts and comes to light excitement, set the regulator to low heat. And leave the oil on this fire for 1.5-2 hours, until it reaches transparency. Periodically remove the foam and the formed solid particles. Cool, pour over.

Another way- overheating the oil in the oven. To do this, we choose dishes made of thick metal, best of all - a cast-iron or duralumin cauldron, a gosyatnitsa. Cut the butter, put it in a bowl and place it in an oven heated to 150 °. The dishes must not be full, otherwise some of the oil will be on the walls of the oven. We don't need a cover.

The reflow time depends on the amount of oil: for 500 g it will take about 1.5 hours, for 1 kg - about 2 hours. When a thin crust forms on the surface of the oil, and a layer of sediment is below, take out the pan. After cooling down, carefully remove the film, and drain the oil through several layers of gauze.

In any case, we let the ghee solidify at room temperature, close it and put it in the refrigerator. Then we add it to cereals, potatoes, pasta - and fry on it, inhaling its nutty aroma. From 1 kg of butter, about 700 g of ghee is obtained.

Some rules to follow.

1. The dish for melting the oil should be made of thick metal (except for the dish for oil in a water bath). In addition, it must be perfectly clean, free of limescale, washed with boiling water and dry.
2. The fire is small, it is better to place a divider on a gas burner. The main thing is that the oil should not boil and bubble strongly. We do not allow both extremes - a very small fire and a large one. In the first case, water will remain in the oil and it will quickly deteriorate, and frying on it is problematic, in the second case, burning and saponification of the oil is possible.
3. The oil must be at least 82% fat. Ideally, real rustic, which is difficult in big cities. We read labels carefully!
4. If the dishes for overheating are not very suitable, there is a danger that the sediment will burn. Then it is worth pouring the oil into another pan in a thin stream, without touching the sediment, and continue the process. If necessary, pour it a third time, so as not to suffer from sweat washing off the burnt sediment.
5. Readiness. Don't be impatient to rush the process. The more oil, the longer the overheating. Do not forget to remove the foam and white flakes from time to time. The main landmark is that the oil becomes transparent, and white flakes-grains settle at the bottom.

To make sure that the oil is free of water and impurities, you can turn on a high heat for a short time. High-quality melted butter in this case does not boil and does not foam. But remember: oil can be kept on high heat for no more than 10-15 seconds, otherwise the oil can be saponified - and why then were all our labors?

If our ghee has a sunny yellow color, a pleasant nutty aroma and taste, if it does not burn or foam during cooking (frying), then we did everything right.

From practice, it is most convenient to reheat the oil in a water bath.

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 hazy product of golden color. yellow, 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 a high 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 whole 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 very useful product, but also a real natural medicine that tones, rejuvenates, strengthens the immune defense, 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. And for the rest 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.

1. 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.
2. 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.
3. 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 for the production of 1 kilogram of ghee, 1.7 liters of heavy cream are taken (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).