Ghee butter is a special ghee butter that gives health and makes food tasty and healthy. And it's easy enough to make in your own kitchen.
Sweet and healthy
In Ayurveda, there is such a concept as "sattva" - harmony, goodness. One can become harmonious by eating sattvic foods. Milk is the most sattvic product, and ghee is considered the healthiest dairy product.
This is what the ancient Ayurvedic treatise Bhavaprakasha says about ghee: “Ghee has a sweet taste and cooling properties, rejuvenates, good for eyes and eyes, fires up digestion, adds shine and beauty, improves memory and stamina, increases intelligence, promotes longevity, is an aphrodisiac and protects the body from various diseases."
Ghee oil is widely used in food in many Asian countries, especially in India, where it is called liquid gold. It is added to ready-made dishes, fried on it, used to make dough, etc.
Interestingly, ghee was eaten long before our era - it is practically the oldest product on earth, the recipe of which has not undergone any changes.
Even though ghee is made from milk, it is lactose free and therefore suitable even for those who are not allowed to dairy products. Lactose is removed during oil preparation, as well as excess liquid and casein milk protein - and because of this special manufacturing technology, the butter practically does not deteriorate and can be stored at room temperature. For the same reason, when heated, this oil does not foam and does not emit harmful substances, and therefore food cooked in ghee oil is healthy.
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Due to its amazing healing properties, ghee is used not only as a food product, but also externally as a healing balm and as the best natural cosmetic product for skin and hair.
It's important to know!
With all the benefits of ghee oil, it should not be overused, especially for obesity and diseases of the stomach and liver. You should not eat more than one or two tablespoons of oil a day.
How to make butter?
Ghee is sold in many specialized Ayurvedic stores, but you can also make it yourself. How to make this healing elixir? Of course, the raw material is important here - butter made from real fatty cow's milk, and with the highest percentage of fat content.
In any city, even a large one, you can find such oil, however, in special farmers' shops or in the city market. In a regular store, you are unlikely to buy real butter, because it will contain too many impurities and additives.
If you live in the countryside or even have your own cow, then you can make the most healing and real ghee oil. This requires a saucepan with a thick bottom (you can use a regular enamelled saucepan, but the oil may start to burn in it, so you need to be careful not to do this).
Put butter cut into cubes or plates in a saucepan and start heating it - over very low heat. Do not close the oil with a lid - because during the manufacturing process all excess moisture should be removed from it, and the lid will prevent this.
A white foam will appear on the surface of the oil, which must be removed. At the same time, the process of precipitation - milk protein casein - will fall to the bottom. The oil will become completely transparent, the foam on the surface will turn into flakes, and a characteristic nutty pleasant smell will appear. All of this indicates that the oil is ready. Strain it through four-fold gauze or a very fine strainer and pour it into jars. If you wish, you can add any herbs or spices to some jars - for example, dill, rosemary, turmeric, etc.
For a while, the oil remains liquid and transparent, and then solidifies and turns yellow.
Try cooking with ghee and you will find that your food tastes much better and you will have more strength and energy.
Natalia Trubinovskaya