What is Ghee oil
“One of the most important ingredients of Ayurvedic cooking, ghee (or Ghee) is nothing more than clarified butter, which is free of lactose, water and impurities (antioxidants and other additives).
According to Ayurveda, ghee is one of the most sattvic (good) foods. It enhances all types of Agni, increases the energy of digestive processes and the action of enzymes in the body, without stimulating Pitta dosha and without clogging the liver, like other oils and fats, but on the contrary, giving strength.”
Ghee is the Sanskrit term for clarified butter. Ghee is refined butter and does not contain lactose or other milk residues (so this butter is suitable for lactose intolerant people). Ghee is considered the most beneficial for cooking as it helps improve digestion and also improves complexion.
Benefits of Ghee oil
Ghee is very nutritious and, according to various studies, if consumed in moderation, it does not increase blood cholesterol levels.
Healing properties of Ghee oil:
Promotes digestion;
- stimulates the processes of absorption and assimilation of food;
- improves memory and vision;
- is a “lubricant” for connective tissue;
- promotes body flexibility;
- has a rejuvenating effect, promotes cell regeneration;
- enhances metabolism in tissues;
- is a vehicle that transfers the healing properties of herbs and spices to the body tissues;
- contains vitamins A, E, nicotinic acid, as well as minerals: Na, K, Ca, P, Mg, Fe;
- suitable for all types of doshas - calms Pita and Vata, acceptable for Kapha in small quantities;
Ghee has other benefits:
Ghee contains the antioxidant vitamin E and is also the only edible oil that contains vitamin A. Antioxidants help prevent lipid oxidation, which causes atherosclerosis and DNA damage in cells.
Ghee contains 4 to 5 percent linoleic acid, an essential fatty acid that promotes the growth and development of body tissues and organs. “Essential fatty acid” means that the body cannot produce this acid itself and must obtain it from food to function properly.
Ghee remains fresh for three to four months even at room temperature and does not become rancid or oxidize.
Ghee does not burn when frying. This is a very big advantage, since vegetable and butter oils become carcinogenic when burned, create free radicals, and are also difficult to digest.
According to Vedic knowledge, ghee also has subtle effects:
Ghee manifests the energy of the sun through itself, due to which it heals the body and soul.
Ghee gives joy. Ra - joyful - sunny - wishing joy to others.
Gives strength to act, therefore it is the main male food product. Accordingly, the prosperity of the family depends on whether the husband eats ghee.
Warms the body and soul. A man becomes kind, which is very important for the family.
Purifies and thereby represents the Absolute Truth. Burns toxins directly in the body through a combination of oil and spices (masala).
Gives the strength to understand the laws of the world, thereby cleansing the mind of illegal desires and making it very strong.
The mind is cleared of profanity.
Cleanses space if you light an oil lamp. The effect will be like in an apartment with all windows facing the sun.
The mind is cleared of the desire to speculate on philosophical topics.
Clears the desire for illicit sexual intercourse.
Protects from communication with defiled individuals, becoming a kind of protection for the whole day. This is especially necessary for children and women. The man, in turn, will be difficult to lay eyes on on the side.
Creates a natural desire to eat clean food.
Clears the consciousness of a woman, making her chaste, and a man, making him faithful.
Makes you feel the joy of work.
The person becomes patient.
A person becomes a respected leader because the main qualities of a leader are manifested in him - protection and patronage: he wants to solve the problems of his subordinates.
Gives spiritual strength - energy for spiritual development, and not for degradation.
Willpower is strengthened. This is the desire to continue your development, despite all the difficulties and troubles, since it is always difficult to carry a sled - it is always more difficult to walk uphill.
Truthfulness: ghee causes a desire to speak only the truth, therefore a person has a tendency to comprehend the truth, since without understanding the Absolute Truth, it is impossible to be truly truthful.
Law-abiding: consuming ghee induces law-abidingness and a desire to earn an honest living without using cunning or deception.
Sincerity: ghee makes it possible to perceive knowledge as it is, without cunning and guile.
· Ghee is the only oil that does not lose its good properties when frying.
Harm of Ghee oil
With the benefits of Masa Ghee, everything is clear. How can it be harmful? Harm of Ghee oil with its effect on people with a Kapha constitution (obese, slow)
Attention! It is important to remember that ghee should not be overused. Abuse of ghee will lead to excessive activity of fiery energy, which in turn will cause mental overload. Since the energy of tejas (expense and increase in mental activity) may at some point exceed the energy of ojas (synthesis of nutrients and mental calm).
How to store Ghee
Properly prepared ghee in sealed conditions does not spoil. Moreover, the longer it lies, the higher its healing effect. Thus, hundred-year-old ghee is a medicine of rare potency, and in ancient times it was used to treat kings. We stored the oil for only 1 year and indeed after a year it seemed even tastier to us.
How to make Ghee at home
The point of making medicated oil is to remove all the impurities and water from it. When overheating, it is not the oil itself that burns, but the sediment that falls to the bottom of the pan. Therefore, to avoid burning, take a pan with a thick bottom and heat it over very low heat. Zepter, Berghoff or something similar works well. If you don’t have a Zepter, the following method will help out perfectly:
Aluminum cookware is basically not suitable for any Ayurvedic activities in the kitchen.
So, you buy butter at your local grocery store. The butter should be without any additives and unsalted. And 82.5% fat! VALIO oil has proven itself well.
But if possible, then the best option is village oil. Even so, that after we made it from real village oil, all other oils seemed to us a pitiful imitation in all respects.
By the way, the main aspect on the basis of which we determine the quality of the Ghee made- smell. He instantly fills the room and has a bright sweet aroma!
You cut the purchased butter into small pieces and put it in the first pan. Place the pan on low heat and carefully watch the process. As it melts, a cap of white foam forms on top, which you constantly remove. (The foam can later be used to add to porridge or other food, or fed little by little to pets - they will appreciate it).
How to make ghee - step by step photo recipe
- Take the required amount of butter (note that when melted in ghee, butter loses up to half its volume). The higher the fat content of your oil, the better - ideally at least 82% fat. Do not use spreads (butter containing vegetable fats) to prepare ghee - the ghee will take a very long time to prepare and may not even come out.
- Place the oil in a saucepan of the appropriate size, preferably thick-bottomed, and place on low heat to simmer. Do not cover the pan while preparing ghee.
- The oil must be stirred from time to time. During the heating process, the oil will go through several stages. It will foam up first.
- Then the foam from the oil will go away, and it will become a yellowish creamy color of a uniform consistency.
- After this, you will be able to observe how the oil begins to separate: it has a second fraction - a transparent amber color.
- Keep the oil on the fire further, the ghee is not ready yet. With further heating, it will acquire an increasingly uniform structure of a transparent amber (golden) color. The oil will also begin to exude a very pleasant nutty and creamy aroma.
- There is no need to remove the foam that may form on the oil, since everything will melt during the heat treatment process.
- The ghee is ready when it is all a completely uniform amber color and you can see some sediment at the bottom of the pan. It is into this sediment that all the impurities added to the oil turn into. Therefore, by melting butter, you can check the quality of the butter you buy - just make ghee from it and see how much sediment is left.
- The time it takes to prepare ghee depends greatly on the amount of oil needed and the quality of the oil itself. The better the quality of butter, the less time required for cooking. If a lot of impurities are added to the butter, it will smell bad during cooking.
- Let your ghee cool slightly in the pan in which it was cooked. Then pour into a storage container through a tea strainer or through gauze folded several times.
- It can be stored for several months.
- Your aromatic ghee is ready!
Video on how to prepare Ghee at home
Ghee recipe for improving digestion:
In case of reduced digestion, it is enough to dissolve one teaspoon of ghee in the mouth before meals and one teaspoon of ghee after meals. An even more pronounced effect occurs if you make a special digestive mixture of ghee and spices.
An individual recipe for such a mixture usually works well. But if it is not possible to use the services of an Ayurvedic doctor, then try using the following composition:
1 tsp ghee, 1 tsp. fennel, 0.25 tsp. black pepper, 0.25 tsp. nutmeg, 0.25 tsp. coriander, 0.25 tsp. cinnamon and 0.25 tsp. cardamom
All this needs to be mixed and used before and after meals, 0.5 tsp. You need to dissolve this mixture in your mouth until dissolved and swallow.
Other recipes with ghee:
Ghee can effectively treat immunity disorders and physical weakness. To do this, you need to take it in the morning along with honey, dried fruits, spices (cinnamon, cardamom, saffron, licorice, fennel), walnuts, pine nuts or almonds. You can also add sour cream or fermented baked milk to this nutritional mixture. Apart from all of the above, it is better not to eat anything else in the morning. The result will appear after 5-6 days of treatment.
Treatment with ghee gives good results. migraines. To treat them, before going to bed, you need to rub ghee on your temples, arms, legs (for women, appendage areas). When rubbing, use a very small amount of ghee (no more than 0.5-1 teaspoon for the entire body). In fairness, it should be noted that the therapeutic effect will occur no earlier than 10-15 days from the start of treatment.
As you already understand, ghee is the best warming agent, because it is of all products that it has the maximum holder of subtle solar energy. Therefore, if you are constantly cold in winter, you have pain with fatigue, lower back, constant colds, decreased digestion and mood, Then ghee is a simple and effective remedy for restoring normal functioning of the body. For treatment, it is enough to rub your hands and feet with slightly warmed ghee every night before going to bed. Consumption per rubbing is no more than 1 tsp.
Ghee not only helps in fighting external cold but also in fighting internal cold. Ayurveda calls internal cold poor digestion. According to Ayurveda, reduced digestion indicates a lack of solar energy (Tejas energy) in the body.
Also for people with all sorts of decreases in mental functions (memory, speed of thinking, speed and strength of concentration) It won't hurt to increase the amount of ghee in your food.
The effect will be especially good if mental disorders are accompanied by the following symptoms: mental weakness, passivity, depression, apathy, weak will.
Ghee removes all these symptoms and also increases the activity and concentration of the mind. This is reflected in the fact that mental performance increases significantly.
Try to make friends with ghee and you will see for yourself that it is a unique product in all respects!
How and where to use ghee
- for baking, replacing butter with it - the baked goods will turn out very fragrant.
- try making thin pancakes and brushing each with a little melted ghee - you will get the most delicious pancakes in the world, or even in the universe!
- for seasoning porridge instead of regular butter - you get an unsurpassed aroma.
- You can fry anything on it - because it is not afraid of heat treatment
Where to buy Ghee oil
The purest and most delicious ghee you can buy V, and also find out price per 1 kg. The oil goes away very quickly! If there is not enough, you can leave applications.
I'll probably surprise a lot of people with this message: one of the Ghee is considered one of the healthiest products of our time. Yes, yes, I was also very surprised, I even wanted to challenge the opinion until I got to the heart of the moment. After all, we are so intimidated by the harm that they supply us with and release terrible carcinogens during frying, that the thought of the existence of a product with which even fried food can be harmless does not even occur to us.
What is Ghee oil
Ghee butter, what is it? This is the name given to the dairy product - ghee, made from cream in Ayurveda.
Ayurveda- the ancient Indian culture of nutrition and healing considers ghee (ghee), obtained under certain conditions, to be a unique, valuable product, calling it liquid gold for its unprecedented health benefits. Due to its unique properties, ghee is classified as a satvik, that is, beneficial, product.
Sattva- the guna of essence, goodness, one of the three gunas (qualities) of nature in the philosophy of Hinduism, in particular in the philosophy of Samkhya - one of the six orthodox philosophical systems of Hinduism. Wikipedia.
Today, the popularity of Vedic culture, and with it Vedic cooking, is growing all over the world, regardless of whether a person professes what religion, is an atheist, or is a child of nature. And it is right. After all, Ayurveda carries in its messages the brightest and most life-affirming principles, which are very difficult to disagree with.
Ancient monks prepared Ghee under extremely special conditions: high in the mountains, at low pressure, from the purest natural product.
"GHI oil» is produced by Tibetan monks for personal use in the Chomolungma Mountains (Everest) at an altitude of 7000 meters, where there are certain climatic and physical conditions. The oil is prepared at a boiling point of 12 - 18 degrees; at these temperatures, all harmful impurities are separated and removed, and beneficial enzymes are not killed. When cooking at home, this is impossible to achieve; when boiling, the oil is purified, but this kills most of the beneficial enzymes. Monks use it both as food and as a medicinal, cosmetic, and embalming agent.
The oil is a rejuvenating agent; the longer it is aged, the more healing properties appear in it. GHI oil, aged 10 years, is a unique cosmetic and medicinal product; it is almost impossible to find it, except from the monks themselves, if they deem it necessary for 1000 dollars. per 100 grams. And the 108-year-old oil is considered a means of rejuvenation and immortality. This oil is also used by monks for embalming...”
The recipe for preparing Ghee was borrowed from Tibetan monks by ordinary residents and transferred by them into their everyday life. We will not go into the intricacies of Vedic culture and cooking, let us only remember that in Rus' they always prepared ghee in a Russian oven, simmering it for hours, and sometimes all night, until a golden sunny mass was obtained. And then they were widely used not only for food, but also in everyday life: lubricating their hair with it to increase their growth and improve their condition, the skin of the body for nourishment, and wounds so that they healed.
What is the power and benefit of ghee
Everyone knows that their cholesterol is not very beneficial for the body. However, melted natural butter is the purest milk fat, devoid of harmful impurities contained in the original product - butter, especially what we buy in stores.
When heated to boiling point, the oil is freed from water, milk sugar and harmful to health milk protein (lactose), which makes it suitable for feeding people who are allergic to this product. Thanks to thorough purification, the oil has no contraindications at all when used in moderation in food.
Ghee, being an animal fat, that is, a saturated fat, however, these fats contain unsaturated fatty acids with a short chemical bond, which allows the oil to be easily absorbed in the body without creating harmful cholesterol. In ghee 99.8% pure fat, of which 35% unsaturated fatty acids.
Healing properties of ghee (ghee)
- According to the Vedas, Ghee oil has the internal energy of the Sun, capable of renewing the human body, giving it new strength and capabilities.
- Ghee - antioxidant, protects the body from harmful radicals, preserving beauty, improving vision, .
- The oil contains important microelements: sodium, potassium, phosphorus, magnesium, iron - essential elements for health,
- Oil contains vitamins A and E(and ghee is the only oil that contains tocopherol E).
- Linoleic acid ghee, which ensures the development of cells and organ tissues, is irreplaceable and must be present in food.
- Nicotinic acid - o An excellent product for the beauty of the skin, its nutrition, and color improvement. That is why oil can be added to masks and homemade creams, which will become a hundred times more beneficial.
- Ghee speeds up metabolism, not only improves digestion, but also restores the processes of food absorption that have gone wrong in it.
- It strengthens the nervous system, has a calming effect, relaxes and calms.
- Provides immunity, perfectly relieves colds. If every morning for 10 days you eat a mixture on an empty stomach, consisting of equal parts of ghee, dried fruits, crushed nuts, you will notice the strengthening of the body and the strengthening of its defenses. Very useful during .
- Oil and brain function.
- Nourishes connective tissue, tendons and ligaments, making the body more flexible. It is recommended to add it to ointments and rubs prepared according to folk recipes.
- It is used in the prevention of tuberculosis and in its treatment.
- Ghee is a very important food for older people as it helps maintain mental clarity.
- The Vedas consider Ghee to be the most powerful warming agent, ready to penetrate into the very essence of a person. The oil relieves joint pain.
- Relieves headaches and is useful for getting rid of migraines if you lubricate your temples, palms and feet with it every day before going to bed.
It should be borne in mind that only natural ghee, prepared in accordance with technology, has a healing effect.
Using ghee oil at home
- The amazing ability of the oil manifests itself when frying foods; it does not cause burning or the formation of harmful carcinogens. You can fry in ghee several times, but it is enough to filter it and use it again. Food cooked in ghee can be classified as dietary. How do you like this arrangement!
- Oil can be added to porridges, puddings, used in sandwiches - it is not only tasty but also healthy!
- In cosmetology, ghee has found its application: it is used in hair masks, for the face, to soften the heels and skin of the elbows.
If the oil is prepared correctly, it does not spoil; it can be stored for a long time (up to six months) without refrigeration, and in the refrigerator for even a year. Ayurveda states that oil should not be stored in the refrigerator; oil that has aged over time becomes even more valuable for health.
Of course, to prepare such GHI oil, the raw materials must initially be natural, real. Nowadays, it is not so easy to comply with these conditions. Therefore, we will not check the quality of the oil years later; it is enough that we now have a healthy, wholesome product in our kitchen.
How to make ghee at home
I will give a recipe for ghee, which is similar in properties to Ghee (Ghee). There are several ways to obtain ghee
- on an open fire;
- in the oven.
I heated the oil on the open fire of a gas stove, in a saucepan with a thick double bottom, in a water bath. This method is considered the most correct, I’ll explain why.
Water boils at a temperature of 100 degrees, the thick bottom of the pan heats up much higher, because the pan with oil has a temperature slightly above 100, somewhere around 102-105 - ideal conditions for obtaining ghee. If you don't have such a pan, you will have to put the oil on the fire and turn it very low, otherwise the oil will burn.
How to choose butter
It is best to take homemade cow butter, since it is rare that the manufacturer does not add additives to the product, and especially all of them are guilty of impurities of vegetable oils. If it is not possible to buy such butter, we buy regular butter in the store, necessarily made in accordance with GOST, with the highest fat content of 82% and the quality of which you are confident. I bought our Kuban. The main thing is that no vegetable fats are added to the oil.
Preparation of Ghee (Ghee) butter
To prepare ghee we need:
- Butter, I took 1 kg, you can take less or more.
- Two pans the bottom one must have a thick bottom, of different volumes, such that one fits into the other.
- Plate, better electric, I have a gas or oven at home.
Cut the butter into small pieces and place it in a smaller pan so that it fills it no more than 2/3 of the volume. Pour water into another larger volume, place a pan with oil in it and put everything on the fire.
The water begins to boil, the oil begins to heat, we reduce the heat to the lowest setting and continue to heat the oil, preventing the product from boiling. It is important that the temperature is near the boiling point, but the oil does not boil or gurgle, but simmers slowly. Do not cover the pan with a lid to allow the water to evaporate.
A foam will form on top, which we carefully remove with a slotted spoon or spoon.
We collect the foam in a cup, but don’t throw it away, it’s also healthy and tasty, we’ll add it to stir fry or porridge.
To get good ghee, melt it until the solids and sugars that have settled to the bottom darken to a light caramel brown color.
Recommended time for 1 kg of oil is about 1.5 -2 hours depending on the temperature. I simmered the butter for two and a half hours, there is an opinion that the more the better, the main thing is to prevent it from burning. During the process, melting of protein particles occurs, the product is freed from
The cooking process is accompanied by an aromatic milky-nutty smell, which indicates the freshness and good quality of the raw materials. As a result of obtaining the butter, all the liquid evaporates and only pure, amber-colored milk fat remains - a useful healthy product without trans fats and harmful impurities.
At the end of the cooking process, let the oil cool, carefully filter through several layers of gauze, and pour it into a glass jar.
The cooled oil looks like a homogeneous plastic mass of yellow color, slightly grainy.
From 1 kg of raw butter I got about 800 grams of melted butter.
Below is a table of the relationship between cooking time and product yield:
Although, to be honest, I do not agree that the amount of product increases the cooking time so much. This is equivalent to saying that 1 kg of meat takes 1 hour to cook, and 2 kg - two hours!!! 🙂 I think two hours is enough to prepare any quantity of Ghi product.
In Vedic culture, Ghee was valued along with grain and gold. It rightfully occupied the role of the main wealth in every home, and was considered the basis of well-being. Regular consumption of Ghee oil in the diet has a beneficial effect on the human body, supplies cells with proteins and improves its reproductive abilities, slowing down the aging process.
Here we will not identify our product with Ghee butter - the most valuable and healing product of Vedic cuisine, but we will not doubt its health benefits.
Try making this healthy product yourself - ghee.
“Ghee... is good for the eyes, stimulates digestion, maintains complexion and beauty, improves memory and stamina, ensures longevity and protects the body from various diseases.”
Bhavaprakash, one of the main Ayurvedic sources.
Ghee is not just clarified butter, contrary to popular belief. Its main difference, firstly, is the preparation process, and secondly, the very composition and structure of the resulting oil. And, of course, an incomparable difference in properties.
In fact, ghee, so often found in our stores, is simply melted butter. Unlike such oil, ghee has a pure golden color, there is no sediment or other impurities in it, and the smell is somewhat reminiscent of caramel, its taste is sweetish.
So, ghee is cow's butter from which water (about 20% of the butter content) and milk solids (milk protein) have been removed during the rendering process.
Ayurveda traditionally considers ghee one of the most beneficial foods for health. Ghee calms all three doshas and is especially used to treat Vata and Pitta dosha imbalances.
Vedic texts* call ghee an extremely beneficial product for children and the elderly, as it promotes tissue growth.
Ghee is the best remedy for Ayurvedic oiling of the body, preserving youth and rejuvenating the body, it is used with great success in thousands of medicines and many treatments. In particular, the famous Ayurvedic remedy Triphala-grutam is made on the basis of ghee, which is used for the Netratarpan procedure (eye bath), as well as internally to strengthen vision and deeply cleanse body tissues. In many preparations, ghee acts as a “transporting” agent, delivering the necessary substances to the cells.
Ghee oil has antioxidant properties that enable it to “scavenge” free radicals. Modern scientific research has also shown that ghee does not have any significant effect on cholesterol levels in the body, unlike other oils.
Properly prepared ghee has a long shelf life; it retains and accumulates its medicinal properties for years. This oil is stored at room temperature. It is believed that ghee, aged for 10 years, cures poisons, epilepsy, fainting, head diseases, diseases of the female reproductive organs, cleanses and heals wounds. When stored for a very long time, the oil begins to lighten and acquire a different shade of taste.
Ghee gives strength to the body, improves memory and mental abilities, intelligence. This oil stimulates the digestive fire, so its use in cooking is considered very beneficial. Unlike other cooking oils, ghee has a very high combustion temperature, making it almost impossible to imagine food cooked with ghee burning.
Properly prepared ghee is lactose-free and therefore can be consumed by people intolerant to milk. The maximum required dose for any person is considered to be 1-2 teaspoons per day (otherwise, if consumed excessively, it can increase Kapha, as is the case with other oils).
Ghee is prepared in the following way:
What you will need:
- Enameled pan without lid (volume 1.5-2 liters)
- Spoon (stainless steel or silver)
- Thermometer (optional)
- Dry capacity 800-1000 ml. for ready-made ghee (it is better to use a glass jar)
- Cloth for filtering (you can use gauze folded in 2-3 layers)
- 1 hour time
- 1 kg. unsalted butter (it is better to purchase a non-factory-made product, since not all store-bought butters are of high quality, since many of them may contain vegetable fats or other undesirable impurities)
Important: Do not leave ghee unattended during the cooking process as it may burn due to prolonged heating.
Process:
- Begin to melt the butter in a saucepan, leaving it uncovered as the water in the butter should boil off as a result. Use medium to low heat.
- Within 3-5 minutes the butter will melt. Next, be careful not to let it burn. As soon as the oil begins to boil, immediately reduce the heat and let it simmer over low heat. As the mixture simmers slowly, small bubbles will form at the bottom and rise to the surface.
- The oil will remain cloudy in color at first. After about 20 minutes, the temperature will reach 100 degrees - the boiling point of water, and will remain there until all the water has boiled away (30-40 minutes)
- As the butter simmers, it will begin to release milk particles that appear white and foamy, and the butter itself will become clear. Some of the white flakes will sink to the bottom, some will float to the surface. Stir the ghee several times during this stage.
- The ghee will soon be ready. The white particles will begin to turn golden brown and the oil will turn golden brown. At this moment you need to turn off the fire. Be careful at this stage not to overcook it, as the milk protein that has settled at the bottom can easily burn. If you use a thermometer, you will notice that as the water evaporates, the temperature of the oil will begin to rise rapidly. The fire turns off when the temperature reaches 110-115 degrees.
- To avoid getting burned, you can let the ghee cool slightly before filtering it (but not to room temperature, because it will harden). Secure a cheesecloth around the neck of a dry, clean jar and pour the ghee from the pan into it. Scrape off any sediment remaining at the bottom and place on a cheesecloth to allow the remaining oil to drain off on its own within a few minutes. After filtration, remove the cheesecloth and discard the sediment.
- Let the ghee cool at room temperature and then cover it with a lid. There is no need to keep it in the refrigerator, since properly prepared ghee does not spoil at room temperature, but in the refrigerator it acquires qualities that violate Vata dosha. At cooler temperatures, ghee becomes solid, and at warmer temperatures it becomes liquid.
There is also the preparation of ghee from milk cream obtained by whipping homemade yogurt with water, but this process is much more labor-intensive and takes much longer.
* Ayurvedic treatise Ashtanga Hridayam
Article prepared by Ekaterina Kuzminova
Which, as they say, got burned buying butter. Those. We bought butter, but it turned out to be either of poor quality, or it was mixed with some other oil, such as vegetable oil. And no one is immune from this. And you can buy such oil at the market and from farmers. In our age, when everyone deceives each other, this is not surprising. And if you bought such oil once, and bought it a second time, then the next time you will already develop a distrust of any oil. And this is understandable - after all, ordinary people now count every penny in our country, and butter is far from the cheapest product to throw away if it is bad.
Therefore, it makes sense to make GI oil yourself. This way you will know for sure that you have real butter without any chemicals and not diluted with any other oils or fats. Moreover, this oil will be the freshest, and I assure you that you will immediately appreciate this oil for its highest taste, because... it will be fundamentally different, for example, from the same store-bought one.
I would also like to add that GI (or ghee) is not exactly the same as ghee, although I have often used the two interchangeably. Still, there is a subtle difference. We can say that GI is a special ghee. In other words, it's not just ghee. The main thing that I have already said is that GI must sit for some time in order to acquire healing properties and become truly genuine GI. For example month or year. Then it will really be GI. And not in the refrigerator, but at room temperature. The second is the method of receipt. The industrial method is always an accelerated method of melting it. Real GI is heated longer to completely clear it of all impurities.
The main signs that you really have a GI: it has a pleasant caramel smell when you just poured it into jars after melting, a beautiful color,
Dasha Mezentseva
mother of daughter Agushenka, I live, study, and develop with her!
Illustration: Ramesh Jhawar
We will talk about clarified butter “Ghee” (or “Ghee”).
Nowadays, Ayurveda is becoming widespread throughout the world. However, some people get scared and distance themselves when they see the words “Ayurveda”, “Vedas”, “Vedic cooking” and mistakenly believe that this is something necessarily associated with the religions of India.
In fact, Ayurveda is, first of all, a science about man, talking about how to live in harmony with nature and in harmony with oneself; how to live happily and not break the laws of the Universe. This is knowledge that applies to the whole World, to all humanity and to everyone personally, regardless of skin color, eye shape and religion.
Illustration: Avril Brand
What is Ghee?
Ghee is a well-known food item in many cultures and is still one of the main dietary fats in some cuisines around the world. In Ancient Rus', such butter was prepared in an oven; a cast iron pot with fresh cow butter or cream was placed in it at a certain temperature and heated. Ghee, unlike regular butter, has a very long shelf life and has high biological value.
The recipe for making ghee was known to many peoples. The Hindus added their own twist to the cooking recipe in the form of spicy spices and studied in detail the properties of this unique product. In India, every housewife knows the recipe for ghee. It is not only used to prepare a variety of dishes (from spicy to sweet), but is also used for medicinal purposes, in procedures such as massage with warm ghee oil.
The word "Ghi" (घी) is translated from Sanskrit as "clarified butter". It is believed that Gi contains the purest fire energy on earth - the energy of the sun. In Vedic times, in India, a family’s wealth was determined by its reserves of “golden” oil. It was valued on a par with gold and grain.
Illustration from an old book on Ayurveda. Author unknown.
Ayurveda about Ghee
Modern Ayurveda highly values ghee as an important element of a healthy diet. It is considered sattvic, i.e. blissful product. Ghi increases the energy of digestive processes, nourishes the bone and brain marrow, improves cell regeneration and metabolism in the body, has a beneficial effect on reproductive functions and has aphrodisiac properties. The oil enhances the fire of intellect and perception, and also calms the nervous system. If you regularly consume Ghee butter, you will soon notice its beneficial effects on the body and mind.
It contains vitamins A and E, nicotinic acid, and trace elements sodium, potassium, calcium, phosphorus, magnesium, and iron, which are important and necessary for a woman’s body. Thanks to the thorough cleaning process, the oil has virtually no contraindications. It can be eaten by people with any body constitution.
Ghee is a saturated oil of animal origin, but compared to other animal fats, it is significantly superior in its molecular composition. The fatty acids of ghee oil have a short chemical chain, making it very easily absorbed by the body, while long chains of other animal fats are practically not absorbed and, if consumed in excess, can cause various diseases. Due to the fact that the protein casein is removed during the preparation of ghee, and the antioxidants contained in the oil prevent the oxidation of lipids in our body, frying with a moderate amount of ghee does not pose a risk for the development of atherosclerosis. It is considered the best cooking oil.
Ghee is good for children because it contains linoleic acid, which is responsible for the growth and development of body tissues.
According to Ayurveda, the older the ghee, the more valuable it is, and the more pronounced its healing properties are. Long aged medicinal oil has been passed down from generation to generation.
Properly prepared oil can be used as a food product for 4 to 5 months without refrigeration. It does not become rancid or oxidize. This oil does not burn when frying.
 We reveal the secret of making Ghee. We need: For each kg of oil you can add the following spices: You can try mixing different spices and enjoy the spicy aroma and taste of the resulting ghee. But, in my opinion, Ghee butter is so unique and self-sufficient in itself that you can do without spices. Choose a deep enamel pan, preferably with a thick bottom; aluminum cookware is not suitable for preparing butter. You won't need a lid. Cut the butter into a saucepan into arbitrary pieces. If you cut it smaller, it will melt faster. Place the container on the lowest heat possible on your stove. The entire further process does not depend on us. The fire will do everything itself. The butter will melt on its own and turn into a homogeneous mass. It will bubble slightly and become foamy. You can leave the oil untouched for about 1.5 hours. Look what a magical amber color our oil has become! We can already see the bottom of the pan and our magic bag of spices (if you added them). Properly prepared Ghee oil at average room temperature should harden in about a day and become sunny yellow in color, uniform in consistency, and when heated it should not foam, burn or smoke. |
Our magical ghee is ready! We can only enjoy its wonderful golden color, the warmth and spicy aroma emanating from it.
Enjoy your meal!
The text was prepared by Dasha Mezentseva and Marina Lelyak,
sorceresses of the editors of "Home Child"