How to cook ghee
Products
Butter with a fat content of at least 82% - 1 kilogram
How to cook ghee
1. Place the oil in a heat-resistant, preferably thick-walled dish so that the oil warms up evenly.
2. Melt the butter by placing the pan on the lowest heat.
3. Boil the butter 3-5 minutes after boiling over low heat until foam is formed - these are the remains of milk protein.
4. Boil the ghee for 1 hour until golden amber.
5. Drain the cooked ghee into a saucepan, ignoring the sediment, or drain through several layers of cheesecloth and cool slightly.
6. Pour the cooled ghee through cheesecloth into hot glass or plastic jars and store at room temperature.
Fusofacts
- Butter ghee (ghee) - a popular product of Indian cuisine, which is a type of ghee. Ghee differs from ghee in its complete absence of water and milk protein. The product is ubiquitous in several countries in South Asia.- According to the teachings of Ayurveda, ghee belongs to the category of pure products that do not deteriorate for a long time. It is recommended to store ghee oil for three to four months, and even if stored without a refrigerator, it will not turn rancid or oxidize.
- Eating ghee in food helps to remove cholesterol plaques, cleanses blood vessels. The antioxidant substances contained in ghee oil prevent the development of atherosclerosis and DNA damage. Ghee contains vitamins of groups A and E, which are responsible for the normal functioning of the immune, nervous and cardiovascular systems and have a positive effect on the condition of hair and skin. Ghee oil also contains linoleic acid, which promotes the growth, development and regeneration of organs and tissues of the human body.
- It is not allowed to use ghee with cold food and cold drinks, as in this case ghee will harden on the walls of the stomach, which will interfere with the production of gastric juice and may cause congestion.
- In India, sweets are prepared from the sediment formed during cooking ghee by mixing it with honey. So they cook, for example, burfi.
- Cumin, pepper, ginger root can be used as spices for ghee. They can be added at the end of cooking, after the end of cooking.
- Deliciously soak with ghee rice, boiled vegetables, fresh vegetable salads. Ghee is also added to any porridge.
- When preparing dishes for storing ghee, keep in mind that the butter will boil down by 20-25% in volume.
- The calorie content of ghee is about 900 kcal / 100 grams.