Ghee use. Well-forgotten old: ghee - the benefits and nuances of use. How to store ghee

Many people think that ghee is ordinary butter that they decided to melt, however, this opinion is erroneous. These products differ in taste, aroma, texture, which affects their properties. This article describes the features that distinguish the melted product, recommendations for its storage, use, and so on.

What is it and how is it different from other species?

Ghee is obtained from butter by exposure to high temperature. Impurities, moisture, milk part are removed from the creamy product. The melted product, made according to the rules, has a pleasant nutty smell, amber tint. Such oil is stored longer than butter, it has many wonderful properties.

The melted product has been used in Russia for a long time. Previously, this oil was made constantly, but at the present time, dairy products are more often used, which are far from being useful in all cases. The melted product was known not only in Russia, but also in other countries - for example, in India. There it was called "ghee" (gi). Indians use it more actively for treatment, hair care, skin care and cooking.

To get a melted product, fat is isolated from the cream.

There are no carcinogens in ghee, which are even in vegetable oil. For this reason, this product is considered even more useful.

When frying, it will not smoke and foam. Melted butter hardens well even without a refrigerator: it usually takes about a day.

Composition and calories

This oil is quite high in calories: 100 g - 892 kcal. However, subject to moderate consumption, the ghee product will not cause excess body fat. BJU of ghee:

• carbohydrates - 0 g;
• fats - 99 g;
• proteins - 0.2 g.

The melted product contains polyunsaturated, monounsaturated, saturated fatty acids. It also contains vitamins (groups B, D, E, A), minerals:

• zinc;
• magnesium;
• potassium;
• copper;
• sodium;
• manganese;
• calcium;
• iron;
• phosphorus.

Benefit

The melted product has a very good effect on people. Its benefits are as follows.

• If you take into account all the recommendations for the preparation of such a product, it can be used not only for nutrition, but also for treatment. For example, it is often used in folk medicine.
• Ghee is safe for humans and yet effective. If it is processed, focusing on certain rules, it only brings benefits. This product is used for both outdoor and indoor use.
• This tool can be used when performing a massage. Indians believe that it provides the body with healing solar energy, which effectively restores it.
• This product helps with headaches, migraines. To do this, you need to take a small amount of oil and rub it into the place where you feel discomfort (in the temples, forehead).
• The melted product can also treat a sore lower back. It will calm the nerve endings, help to cope with inflammation.
• This oil is very effective for colds: it improves immunity. It is also used to prevent the occurrence of colds. It will be necessary to rub the feet and palms with oil.
• Melted product helps with depression, weakness. It helps to improve metabolism, the production of enzymes, and the functioning of the digestive system. Ghee has a very good effect on the activity of the gastrointestinal tract.

This product has a very pleasant taste. Many recommend choosing just such an oil for cooking, because it has a very good effect on the human body. It doesn't burn, it doesn't burn.

Harm

A melted product can not only have a positive effect on people, but also be harmful to the human body. The following disadvantages can be distinguished.

• Doctors do not recommend using this oil for people who are overweight, because it is high in calories. Such a product can cause even more obesity.
• This oil has a lot of cholesterol (as in ordinary butter), so it is not recommended to use it too often and in large quantities. Otherwise, then it will be possible to face such a problem as atherosclerosis.
• It is recommended to refuse this melted product in the presence of diseases of the pancreas, liver.

Even if your health is perfect, ghee should not be abused. Excessive fat has a negative effect on the body.

About the benefits and dangers of ghee, see the next issue of the "Live Healthy!" program.

How to determine the quality of a product?

To find out if ghee is natural, of high quality, you need to check whether it meets a number of requirements. When choosing the right product, keep the following in mind:

• high-quality butter is easy to spread on bread, it is grainy;
• the smell of the natural product is very pleasant, it does not foam and does not emit fumes;
• high-quality solid oil is opaque, bright yellow, and liquid is transparent yellow;
• this product hardens within 24 hours.

If the oil meets the above criteria, it means that it is completely natural. Such a product is harmless to humans, it does not contain herbal additives.

cooking recipes

Many are interested in how to cook a baked product at home. There are different ways to create it at home. The classic way to prepare such butter involves the use of a container with thick walls and a fatty cream product (it is recommended to choose a homemade one).

Usually, 1000 g of butter is prepared to create ghee. As a result, you can make approximately 750 g of product. According to the traditional recipe, such oil is created as follows.

• Cut the butter (the pieces should turn out small), put it in the prepared dish and heat over medium heat. The product should become liquid.
• Make the fire slow and leave the oil for another 40 minutes. From time to time, white foam will appear on its surface. It will need to be removed regularly.
• Remove the pan from the stove and pour the oil into the jars. They must be dry and clean. Before this, strain the product using cheesecloth and a sieve.

In a slow cooker

You can use a slow cooker to make ghee. You need to create this product in this order.

• Take a creamy product, cut it and place it in a slow cooker, setting the "Extinguishing" mode.
• When the oil becomes liquid, reduce the temperature by 100 degrees. During cooking, it will not be possible to close the lid of the device.
• Simmer the oil for about 120 minutes. From time to time it will be necessary to remove the foam, mix the mass.
• Pour the resulting product into a clean dish. Its shade should eventually become honey.

In the oven

This method works well if you need to cook a lot of ghee. However, it should be borne in mind that it will take at least 90 minutes to prepare 0.5 kg of product. To make melted butter will need to be like this.

• Preheat the oven to 150 degrees. Put the butter in a container with thick walls (leave a few centimeters to the edge, otherwise it will splatter a lot), put it in the oven.
• The finished oil should become amber, transparent. When it's ready, take out the container.
• Carefully remove the film from the surface of the oil, strain it and place it in a clean dish.

Ghee

Such a product is used not only in cooking, but also for cosmetic purposes. Various highly effective masks for hair and face care are created from it. It takes a long time to prepare such a product, but the results are worth it, which is confirmed by the numerous positive reviews of the fair sex. How to make ghee butter

• Put the creamy product in a container with thick walls. Put the butter on medium heat and let it melt, after which the mass will need to be mixed properly.
• When the product begins to boil, reduce the heat. The oil should continue to boil.
• The resulting foam must be carefully removed. The mass should not be mixed.
• After a while, water, milk protein and fat separate from the butter. The water will quickly evaporate: it will be at the top.
• The protein should become a white precipitate. He is at the bottom. When the hue starts to turn golden instead of white, you will need to turn off the fire.
• Strain the resulting fat using cheesecloth and a sieve. Place it in clean containers.

Make sure that the protein does not darken. If it burns, the oil will turn out to be spoiled: it cannot be used in cooking.

With black pepper

This oil has a rather strong odor and a bitter taste. To prepare it, take approximately 3 tbsp. l. pea black pepper per 1.5 kg of butter. Put the pepper in cheesecloth and add it to the melted (but not boiled) mass. Then make the melted product in the usual way, remove the pepper before straining.

Application features

People who love ghee note its light nutty smell and pleasant taste. With it, you can fry potatoes, meat, pancakes, scrambled eggs and much more. It is often added to deep frying. Confectioners use ghee to create cakes and other similar sweets. Many people like to simply spread it on bread.

For treatment

The melted product helps to cope with a variety of health problems. This tool can be used like this.

• To get rid of a runny nose, mix ghee with cinnamon or cardamom and rub it on the inside of your nose. This method also helps to improve cerebral circulation.
• To get rid of the flu, mix mustard or black pepper with the melted product, then dissolve 1 tsp from time to time. such a tool.
• Ghee will help cure inflamed intestines. To do this, dissolve it in its pure form.
• You can get rid of constipation by rubbing such a remedy in the navel area. Another effective way is to create an oil compress.
• Add turmeric to the melted product to cure a sore throat with it. Rub this remedy into your throat regularly.
• Sick joints can be lubricated with oil mixed with calendula.
• To improve immunity, you should use a melted product in the morning, after mixing it with dried fruits, honey, nuts, seasonings. It should be borne in mind that for best results, breakfast should consist only of this remedy.

In cosmetology

Ghee effectively slows down the aging process. It provides moisture, nutrition to the skin, promotes the process of tissue regeneration. This tool effectively removes accumulated toxins, slags. You can mix the baked product, turmeric and mashed potatoes. Spread the resulting mass over the face, wait about a quarter of an hour and remove the mask. It will noticeably soften the skin, make it more hydrated.

To get rid of wrinkles, mix a tablespoon of honey, a teaspoon of ghee, a teaspoon of castor oil and a drop of iodine. Spread the resulting mixture over the skin, wait about 120 minutes and remove the product. Such a mask can not be done too often: 2 times a week will be enough. It is suitable for storage in the refrigerator.

If you want to get rid of edema, eliminate mimic wrinkles, use an egg mask. Mix the yolk of one egg with the melted product and treat the skin around the eyes with the resulting product. Ghee has a good effect not only on the skin, but also on the hair. It can be applied like this.

• For fine hair. Combine lemon juice, any vegetable and ghee (proportions can be any). Apply this mass to your hair, wrap it with a towel, wait a quarter of an hour and remove the mask.
• To strengthen hair. Make a decoction of 30 g of licorice root, the same amount of calamus root and a liter of water. Combine it with a melted product (the proportions should be equal). Put the mixture on low heat to get rid of excess liquid. Spread this mass on your head, wait a quarter of an hour and wash off the mask.
• For dry hair. Combine 1 tsp. ghee and olive oils, warm milk. Distribute the mask through your hair, wrap it with a towel. Wait a quarter of an hour and wash off the mass.

How to store?

It is recommended to store the melted product in the refrigerator, in glass containers. You can put it in the freezer. If you store such a product at room temperature, it usually lasts a little longer than six months. The shelf life of oil that is stored in the refrigerator is about 2 years. The humidity at which this product can be stored is not more than 90%.

Everyone who does not eat fast food, but cooks on their own, has oil in the kitchen. Usually sunflower, less often - olive and always - creamy. But few people keep ghee at home, because its benefits and harms for the majority are a secret with seven seals. What are the benefits of such a product?

Useful acquaintance - ghee

First, let's figure out what it actually is - ghee (ghee), and only then we will discuss its benefits and harms. This is the same creamy product, only purified from impurities, sugars, excess water, protein.

Essentially, ghee is a highly concentrated animal fat. In industrial conditions, a centrifuge is used to obtain it. At home, the housewives cook ghee in a steam bath, periodically removing the resulting foam. Then it is filtered and stored in a glass jar.

In the composition of this oil, 99.8% are fats. After evaporation, the product retains a supply of vitamins - A, E, D. Due to the fact that the mass of liquid and protein components decreases, their relative amount becomes even greater.

The main advantage of ghee is its unusually long shelf life. It is actively used in Indian cuisine and medical practices (Ayurveda).

The positive effect of ghee on the body:

• Improves digestion. To feel this effect, before and after each meal, you should dissolve a piece of oil in your mouth.
• Increases immunity. To strengthen immune protection, it is enough to mix ghee with dried fruits and nuts and eat this “drug” 1 tbsp. l. on an empty stomach in the morning.
• Relieves joint and lumbar pain. To alleviate the pain syndrome, it is necessary to rub the oil into the affected areas before going to bed.
• Treats migraines, relieves headaches. To improve the condition, it is warmed up in the palms and rubbed with it on the temples, feet (and women should apply it on the skin in the area of ​​\u200b\u200bthe appendages).
• Accelerates recovery from colds and sore throats.

In moderation, ghee prevents osteoporosis, rickets, improves metabolism and helps maintain sharp eyesight into old age. But this is not an independent dish, it is better to use it for cooking.

This product can easily replace many cosmetic products. From it you can make masks that will give the skin firmness and elasticity. Ghee oil is also used as a hair balm.

No harmful additives, but not suitable for everyone!

Although melted, it still remains butter. This is a fatty product that heavily “loads” the liver and pancreas. People who have problems with these organs, it is better not to abuse them.

Obesity is another contraindication to taking ghee. There is no need to explain anything here. This is a super-calorie product (it contains 892 Kcal per 100 g), which is able to settle on the sides and waist. It is also worth limiting its use to those who have a metabolic disorder.

Important! Patients with vascular atherosclerosis should completely exclude ghee from the menu, because it increases the cholesterol content in the blood.

What to fry? Something about the smoke point and other mysteries of ghee

Connoisseurs say: for frying foods, it is best and safest to use ghee. What are its benefits and harms when frying? The most important property of this oil is its low smoke point. It starts to "smoke" at 232-250 degrees!

Why does it matter to a person? The point is not only that the oil does not spoil the decoration of the ceiling and walls, does not stain the dishes and does not make you suffocate from smoke. The appearance of smoke indicates that carcinogens (which provoke cancer) have begun to form in the oil, therefore, the later it “smokes” (if it happens at all), the better.

Ghee is excellent at sautéing or sautéing vegetables and other foods, but will not burn if a person inadvertently overheats the pan.

Situations when it is better to fry in ghee:

• if you need to quickly make a golden crust;
• when the recipe for cooking vegetables involves their long languishing in a large amount of fat;
• if you want to give the dish an appetizing almond-nutty smell;
• when you need to fry food at a very high temperature.

Creamy versus melted - who wins?

According to nutrition experts, there is nothing to talk about - the benefits of ghee over butter are undeniable. To prove this, we list its advantages.

Arguments in favor of ghee:

• It contains a large amount of polyunsaturated acids. Their content is higher than in butter. One of them is butyrate. This compound protects against cancer, relieves inflammation, tidies up the process of digestion, keeps sugar within normal limits, helps to lose weight, and has a beneficial effect on the heart and blood vessels.
• It is devoid of dairy components - lactose and casein, so this product is the only safe alternative to animal fats for those who suffer from lactose intolerance.
• There are much more vitamins A, D, E in its composition than in cream. The importance of these compounds for the body cannot be overestimated. Vitamin E is a powerful antioxidant, regulates hormonal balance, retinol is needed for eyes and skin, D strengthens bones.
• Its smoke point is much higher. For creamy, it is 176˚, for melted, as already mentioned, 232˚. That is, ghee does not oxidize for a long time when heated. And oxidized fats destroy human health and provoke various diseases.
• Ghee is much more aromatic and tastier.
• Properly prepared baked product is stored for up to 15 months in the refrigerator and at least 9 months at room temperature (and it does not lose its culinary and medicinal qualities). Creamy cannot boast of such "longevity".

Read also:

• Green figs: benefits and harms to the body
• Mustard oil: benefits and harms
• Olive oil: benefits and harms

And finally, an important note: only ghee, which is made from the milk of cows raised without chemicals and soy, has therapeutic and prophylactic value. Homemade butter has health benefits, and commercial butter can contain dangerous trans fats, so spend half an hour making your own.

What oil can be used to fry your favorite dishes without harm to health? Will mustard oil do the trick, or should ghee be preferred?

Recently, such a variety has appeared on the shelves that it is almost impossible to decide and be sure of the final result.

We often focus on smell, and with other products it works, but not in this case.

Refining is far from always a guarantee that every fried piece that gets into your mouth will not do harm.

So, it's time to find the truth among labels and advertising slogans.

1. What vegetable oil can be used to fry without harm?
2. What kind of oil can be used for frying - ghee or butter?

What vegetable oil can be used to fry without consequences and harm to health? What is important to consider?

Fats are essential in the human diet.

Without them, lipid metabolism is impossible, as well as full protection of internal organs from the external environment.

Our hormonal levels and the precise functioning of the immune system directly depend on fats.

A large proportion of the cell wall consists of this substance.

Not to mention the brain, which, in fact, is a whole lipid. The lack of this substance leads to obesity, an unflattering condition of the skin and nervous system.

We need fats without fail, because it is so important to choose those that will be most beneficial to the body.

Not every oil is suitable for frying

When choosing oil for frying, there are a few key points to consider:

1. How does it actually behave in a pan. More precisely, at what heating carcinogens will begin to be released. The smoke point is an indicator that indicates the destruction (decomposition) of fats into aldehydes, ketones, peroxides and other substances that are certainly harmful to the human body. They are the cause of cancer, destructive processes in the gastrointestinal tract and even in the nervous system.
2. How many bad fats are in butter? Saturated lipids provoke the development of cardiovascular diseases and obesity. Anyone who monitors their health and does not want to give all the money to doctors should minimize the intake of saturated fats in the body.
3. Oxidation index. It shows how long the oil can be heated. It is important when we talk about reheating ready meals.
4. The amount of impurities in a particular form. For example, in vegetable, they are practically absent, which cannot be said about animal fats.

Is local oil the best choice?

Sometimes the smartest choice is to choose a "local" oil, made from raw materials that have grown in your homeland.

Especially if a person is prone to allergies.

It is possible that the rash on the skin, which appeared for no reason at all, is a consequence of the use of an exotic colleague.

If you want to try something new, read the information below.

Tip: Try to cook food in small quantities, this will eliminate the need for reheating food and excess carcinogens.

What oil can be used to fry without harm to health - ghee or butter?

Ideally, the oil should be chosen based on your plans. What kind of dish is to be prepared? What is the duration of frying required?

All this plays a role.

Butter

Creamy

Only 85% consists of fat, we will classify everything else in its composition as impurities, because they do not contribute to the application of interest to us.

Many dishes of Norman and English cuisine involve the use of this particular oil, but butter is only suitable for quick frying, otherwise it quickly rancid, darkens and smokes.

It turns out a perfect golden crust, but it is important to monitor the low level of fire.

Ready meals have a light nutty aftertaste.

Alas, harmful, saturated lipids make up as much as half of the total, it cannot be called useful.

On the other hand, a small piece carries a daily dose of vitamin A, which is especially important for vision.

The smoke point starts at 120°C and above. Complicating the situation is the fact that good, natural oil is hard to find.

Dishonest manufacturers add low-quality vegetable fats there every time.

Ghee butter

Ghee

It is also called ghee oil. It is the basis of Indian dishes and, according to Eastern healers, has a healing effect.

The smoke point of ghee is high - 250°C, which makes it much healthier than regular butter, although the situation is the same in terms of saturated fats.

Hindus like to fry vegetables in ghee, and often this amount is enough for a full-fledged deep-frying.

It is believed to help:

1. Cell regeneration
2. body flexibility
3. Transfer of healing components of spices to the destination
4. The work of the digestive tract
5. Acceleration of metabolism, improvement of vision and memory

In addition, it is universal for all types of doshas (personality characteristics according to Ayurveda) and brings positive changes at subtle energy levels.

One of the most important advantages is the fact that ghee only gets tastier over time, the main thing is to store it in sealed conditions.

Ghee butter

We conclude: ghee is ideal for simmering ingredients and dishes that require long heat treatment and is suitable for almost everyone.

However, you should always adhere to the measure, since this product negatively affects the level of "bad" cholesterol in the blood.

If you want to know what kind of oil you can fry in without harm to the health of the child, perhaps melted butter is more useful than butter, but everything is good in moderation.

Tip: Use ghee to moisturize your lips, feet, hands, and face.

Coconut, mustard, avocado or olive?

Coconut is heat resistant, safe to cook with, and even promotes good digestion.

The smoke point starts from 172°C and above.

Olive oil

There are few impurities and there is a large amount of saturated acids, which also have an antimicrobial effect.

Recent studies claim that it is able to be completely absorbed by the body and not deposited in fat, therefore it is ideal for those who are on a diet.

In parallel, the functioning of the thyroid gland improves. Coconut is universal and, together with the preparation of any hot dishes, is used for:

1. baking
2. deep fat
3. body massage
4. Cosmetic procedures for hair and skin care

You can choose "refined" or "extra virgin". The first is preferable to use for frying, and the second for salad dressing.

Purified - has a light coconut flavor and may be unusual for you.

avocado oil

Remember that it will take much less than cream, for example.

It would be better to pre-melt in a steam bath or in the microwave, and only then use it for its intended purpose.

"Extra virgin" has a slightly sweet aftertaste. It's great to add to smoothies, baked goods, or to make popcorn.

What oil can be used to fry and bake without harm to health? Coconut - you will most likely like it.

The negative sides include lumps formed during the frying process.

Mustard is destroyed at 250°C, so it is quite suitable for long-term thermal exposure, if we are talking about refined. There is a lot of linoleic acid and vitamin F.

In terms of benefits, it is often compared with linen, only unlike it, mustard does not break down so quickly, especially on fire.

In recent years, it has returned to our shelves, but more goes abroad, to France.

Mustard oil

Locals love to add it to almost all dishes and have long been accustomed to a specific flavor. This product is even used in conservation for longer food storage.

Avocado oil cannot be called cheap, but it contains a lot of tocopherol, which significantly slows down the aging process and helps the heart.

Chlorophyll, a green enzyme, is an antibacterial property and a natural protector of cancer.

Plus, it will positively affect the color of your dish, make it visually fresher, the shades will become juicy.

Avocados are rich in monounsaturated fats and do not oxidize for a long time. Smoke point (smoke point) for cold pressing is very high (270 ° C).

Just right for your culinary plans!

Olive is preferable to take extra virgin, where there are no harmful impurities and additives.

Someone thinks that it is better not to fry on it, others do not agree.

In any case, extra virgin is not suitable for everyday dishes, its taste is strong and expressive, which not everyone likes.

But if you, on the contrary, want to release this aroma, this is your option. It is not afraid of high temperatures (from 200°C).

Tip: settled on mustard? Choose refined. It is free from harmful erucic acid.

Grape seed oil

The whole truth about how vegetable oils are made

When buying absolutely any product, giving it to your children and loved ones, the first thing you should know is exactly how it is made.

We are used to the fact that here it is, the finished product in a bottle.

But is the process of its manufacture as safe as the beautiful one promises us?

Let's figure it out. There are several forms of oil extraction:

1. cold pressed
2. hot pressing
3. Extraction

Cold pressing has been used by man for a very long time. In theory, the technology involves a simple extraction of seeds under pressure.

Olive oil

But in reality, it is incredibly expensive and financially unprofitable for manufacturers, because they are additionally heated and the spin becomes more efficient.

As you know, when heated, fat molecules oxidize, that is, they deteriorate (in this case, partially).

The permissible heating temperature can reach up to 55°C. At the same time, water- and fat-soluble vitamins are not stored in full (A, E, group B and K).

However, it is the healthiest oil that can be used for salads.

Hot pressing is similar to cold pressing, only here the temperature can reach up to 100°C.

Increasing this indicator helps squeeze even more oil out of the seeds. This is a relatively inexpensive method that is most often used by oil mills.

Naturally, the proportion of vitamins and phytosterols is insignificant here. It is easily identified by its dark color and the distinct smell of roasted seeds.

The choice of oil for frying should be approached carefully.

The color does not indicate its saturation, but rather the temperature regime. The darker, the higher, the worse for the consumer.

It is not worth frying on it, it is rather a seasoning for flavor.

Extraction is the scariest way. It uses not a mechanical, but a chemical method.

Fat from the seeds is removed with the help of chemicals. The molecules stick to each other, the cake is removed, and then the mixture is filtered (refined) from the solvent.

As a result, the oil does not have any taste qualities, but this is what is best used for frying.

There are no vitamins here, but there is no harm either.

Tip: Look for high oleic (High Oleic Sunflower Oil) oil in stores. It is it that has a high rate of monounsaturated acids in its composition, which means it is most useful for fried foods.

Secrets of use and subtleties of proper frying

And finally, a few simple and useful tips.

When purchasing oil, carefully study the inscriptions on the label.

Perhaps some of them will help you in the kitchen and warn against possible mistakes:

1. The shelf life of oils increases if you add a little grape seed to them and pour them into a dark glass bottle.
2. Olive oil absorbs all the odors released during cooking. Take care of an airtight container.
3. If the oil smokes, feel free to change it to a new one. Harmful carcinogens adversely affect the body.
4. Always salt the dish after cooking. Thus, excess fat will not have time to be absorbed into food. But this advice has another side - an appetizing crust is not formed.
5. It is best to choose an oil with a high smoke threshold and sauté the vegetables quickly over high heat.
6. If you are on a diet but really crave something fried, applying oil to the pan with a cotton swab or a special brush will help to avoid excess fat on your plate.

Tip: Use sesame oil for Asian dishes.

What oil can be used to fry without harm to health, an interesting video on this topic will help you figure it out:

Ghee is a valuable healthy product, which is a concentrated milk fat. In Russia, such oil was called liquid gold not only for its beautiful yellow color, but also for its high nutritional and medicinal properties.

It can be stored at room temperature for 6 to 9 months, and in a cold place for up to a year and a half. In the old days, this was of great importance. After all, only a fairly wealthy part of the population could afford the glacier.

Let us consider in more detail what are the benefits and what are the beneficial properties of ghee for the human body, is there any harm and contraindications?

How to choose a good product and check its quality

The quality must comply with GOST 32 262-2013. This document may include:

• milk fat - 99%;
• carotene (food coloring) - 3 mg / kg;
• butylhydroxytolune (antioxidant) - 75 mg / kg.

There should be no other additives.

Color - from light yellow to yellow. There is no smell. Texture - dense, granular or homogeneous, in appearance resembles high-quality candied honey.

Taste - creamy with a slight hazelnut flavor. After the test, a sweet aftertaste remains on the tongue.

It is advisable to buy only from trusted manufacturers that you can trust. In the store, be sure to ask the administrator for a certificate for a batch.

The price of a quality product cannot be low, considering that from a kilogram of high-quality butter, even at home, 0.7 kg of ghee is obtained.

The packaging should be written, according to GOST, "ghee", and not "film" and other options.

After purchase, at home, quality can be checked by melting butter in a frying pan. However, it must not:

• smoke (at temperatures below 205 degrees);
• foam;
• smell bad.

If the product does not meet these conditions, then it is better to try to return it to the seller or throw it away.

The subtleties of choosing a product from an expert - the rector of MGUPP, Professor D.A. Edelev:

Composition, calories per 100 g, nutritional value, glycemic index

The product consists entirely of milk fat, which includes unsaturated fatty acids (35%), including:

• oleic, regulating lipid metabolism;
• linoleic, providing the permeability of cell membranes;
• arachidonic, necessary for the full functioning of the brain and adrenal glands.

The product contains vitamins:

• retinol (vitamin A), actively involved in redox processes;
• tocopherol (vitamin E), which is an antioxidant that slows down aging;
• niacin (vitamin PP), which normalizes blood cholesterol levels and is responsible for the stability of the nervous system.

Also included are macronutrients:

• potassium, which regulates the water-salt balance;
• calcium, necessary for the construction and renewal of bone tissue;
• magnesium, which is involved in the regeneration and renewal of cells;
• phosphorus, without which the normal functioning of the brain is impossible.

Melted butter also contains the trace element iron. which is part of hemoglobin. However, we should not forget that it is a source of cholesterol (220 mg/100 g). For this reason, "liquid gold" should be consumed in a limited way.

Calorie content is about 900 kcal / 100 g. In 1 tbsp. contains 15 g. This corresponds to approximately 135 kcal. In 1 tsp. fits 5 g, that is, about 45 kcal.

Nutritional value is determined only by milk fat- not less than 99%. Proteins account for only 0.2%. There are no carbohydrates in the product.

Glycemic index is zero. This means that after absorption, blood sugar does not rise.

Differences from regular butter

Which oil is healthier - regular butter or ghee?

Natural butter is very healthy, but it can only be bought from farmers. If we compare real baked goods with store-bought, it has a number of advantages:

• free from antibiotics and other additives designed to maintain freshness and taste;
• stored for a long time;
• stable when heated. Even when frying, it does not burn, releasing cancer-like substances;
• has a number of unique medicinal properties, different from creamy.

Conclusion: both types of product are useful in a reasonable amount. provided they are of natural origin.

But ghee, cooked at home from high-quality butter, is undoubtedly more useful than its counterparts.

What is useful for the human body

Fat, including milk, is a source of energy fuel. It is part of cell membranes and hormones.

For adult men and women

The product, decomposing in the body into carbon dioxide and water with the release of heat:

• participates in the production of sex hormones (testosterone and estrogen);
• helps the absorption of slow carbohydrates, normalizing the work of the stomach and intestines;
• improves the quality of the skin, giving it a fresh and radiant appearance;
• has a rejuvenating and tonic effect;
• neutralizes the action of free radicals.

ghee for women useful for the prevention of gynecological diseases.

In men, regular use of the product improves exercise tolerance and sperm quality preventing infertility.

Pregnant and lactating

Is ghee good for pregnant women? "Liquid gold" is very useful for the expectant mother, because it:

• contributes to the formation of bone and connective tissues of the embryo;
• reduces possible discomfort in the bladder area, increasing the elasticity of smooth muscles;
• helps to make a reserve of hemoglobin in the body, preventing postpartum anemia.

It is also recommended for women during breastfeeding, because it:

• improves the quality of breast milk;
• reduces the likelihood of allergic reactions in mother and baby;
• ensures the intake of calcium in the child's body in the right amount (you can not be afraid of premature overgrowth of the fontanel).

children

What are the benefits of ghee for children? Children product can start introduce as part of complementary foods, starting at five months in the amount of 1 g, gradually increasing the amount to 5 g by one year.

By the age of three, daily intake can be increased to 10 g. With regular use, "liquid gold" increases immunity in children, as well as:

• prevents rickets and caries;
• contributes to the proper formation of the reproductive system;
• normalizes bowel function.

It can even be given to children allergic to cow's milk protein. However, the product is not recommended to be regularly introduced into the diet of obese children.

In old age

With age, due to hormonal changes in the body, people often experience apathy, despondency, memory and concentration deteriorate.

Ghee with daily reasonable use removes these unpleasant symptoms, restoring the activity and clarity of the mind, increasing stress resistance and efficiency.

In women, the product prevents the development of osteoporosis, and the strong half of humanity helps to maintain men's health.

Allergy sufferers, diabetics, athletes

The product, when reheated, is freed from protein and milk sugar, while maintaining biological activity. Therefore it can be introduced into the diet of people who are allergic to cow protein and patients with diabetes mellitus.

Serves as a source of energy for athletes, increasing endurance to loads, helping to restore muscles after training.

Potential danger and contraindications

Health damage can be caused by excessive consumption, especially with high cholesterol and obesity, as well as the use of counterfeit or spoiled product during storage.

Ghee is contraindicated in:

• the presence of diseases of the heart or blood vessels;
• diseases of the liver and gallbladder;
• pancreatitis during an exacerbation.

The product is best consumed in the morning in combination with slow carbohydrates - grain bread, porridge, boiled potatoes.

The daily norm for healthy adults should not exceed 15 g, and the frequency - five times a week. For athletes, the rate can be increased to 20 g. For children, the daily requirement is 5-10 g.

Elderly for therapeutic purposes can be used mixed with cinnamon powder(at the tip of a knife) in an amount of 5 g, dissolving in the mouth half an hour before breakfast.

If you fry in ghee - what will be more, benefit or harm? Ghee for frying is preferred sunflower or butter.

It is more resistant to heat, does not burn. It starts to smoke only at a temperature of 205 degrees.

In cooking

Used for frying and dressing dishes. The food takes on a creamy nutty flavor. The crust after frying is golden and crispy.

flavored oil. The product easily absorbs and retains odors and flavors. If desired, you can make it with the taste of any spice. For example, with cinnamon, cardamom, ginger, cloves, etc.

For this product:

• heated in a water bath;
• mixed with spice;
• keep in the bath for five minutes;
• strain through cheesecloth into a prepared dry container.

This sauce can be served for breakfast with toast or pancakes in liquid form. For spreading it is convenient to use a special brush.

Ghee at home, video recipe:

French stewed carrots. To prepare one serving, you need to take one medium-sized carrot, finely grate and add to 5 g of ghee for 1-2 minutes.

Then salt and season with a pinch of cinnamon. Serve for breakfast with a soft-boiled egg.

Baked chicken breast with melted butter and pea sauce, Belarusian national recipe:

For weight loss

For those who want to lose weight, the product is undesirable. It can be eaten no more than twice a week, using boiled or stewed vegetables for dressing. The amount should not exceed 10 g per day.

In folk medicine

Ghee has found application in folk medicine. The therapeutic effect is based on a tonic, restorative and rejuvenating effect.

Against cough:

• 5 g of oil;
• 10 g of honey;
• 200 ml hot milk.

Such a well-known mixture, drunk at night, will help get rid of sore throats and debilitating coughs.

From sinusitis: 3 drops of a liquid warm remedy instilled into the nose will speed up recovery and prevent the disease from becoming chronic. You need to bury in the morning and at night.

With joint disease and sciatica: due to its warming and anti-inflammatory properties, pure ghee can be rubbed into sore spots overnight, wrapping them warmly.

To enhance the effect, mix with aloe juice: 1 tbsp. take 1 tsp juice.

With myopia:

Mix and drink half an hour before breakfast. This will prevent the development of the disease, strengthen the muscles of the fundus.

In cosmetology

Milk fat has a beneficial effect on any skin, softening, nourishing and rejuvenating. It can be used externally for the face and body in its pure form, as well as make cosmetic masks, ointments and creams for future use on its basis.

Cream for wrinkles around the eyes. Components:

• ghee - 10 g;
• castor oil - 2 g;
• neroli aromatic oil - 2 drops.

Melt the main ingredient in a water bath, mix with the other two, pour into a dry glass container. Apply to the area around the eyes instead of night cream with gentle patting movements.

For tired and dull skin: Apply to cleansed face and neck a 5% solution of ascorbic acid from an ampoule. After drying, smear the skin with warm ghee. After an hour, remove the excess with a damp cloth.

Apply in the evening for ten days. Then take a break for a week and repeat. Wrinkles after such a procedure are smoothed out, the skin thickens and begins to shine.

Now you know why, in addition to cooking, ghee is used, it will benefit or harm the body when frying on it.

Ghee is a valuable product whose health benefits have been proven over time.

For security you need to purchase only a quality product or cook it yourself, at home, not forgetting about moderation in use.

The benefits of ghee have long been known in the homeland of Ayurveda. It was there that they first began to process ordinary butter to make the purest fat of animal origin. Words cannot describe the properties of ghee. The benefits and harms of this product will be discussed in today's article.

"Edible" sun

That's what ghee is called. Why is it produced? During heat treatment, excess moisture evaporates from butter, protein and impurities are removed. As a result, the product contains natural fat.

What is rich in ghee? The composition of this product is unique and fraught with great benefits for the human body. In high concentration, it contains vitamin D, retinol and tocopherol.

On a note! Even in the conditions of home production of ghee, the above vitamins remain in it.

With proper preparation of ghee, if the fat concentration is at least 99%, it can be used not only in cooking, but also for medicinal purposes.

Two sides of the same coin

Ancestors ate ghee in order to prevent the development of many ailments, in particular, the deterioration of visual function, osteoporosis. If the oil is prepared correctly, then it can be used for medicinal purposes.

What is useful ghee? Its benefit lies in its composition. The combination of natural fat with vitamins is a real find. Melted butter can be used for the following purposes:

• For the treatment of headaches of varying intensity, a small piece of oil is rubbed with massage movements into the temples, calf muscles, shoulders and palms.
• Women of reproductive age can be massaged in the area of ​​the appendages to normalize the functioning of the organs of the reproductive system.
• Ghee is used to treat pain in the articular tissues. It is rubbed into the area of ​​pain localization. It will help to slightly quench the pain syndrome and will have a warming effect.
• Ghee is a well-known remedy for the treatment of colds. When the primary signs of a respiratory or viral illness appear, the oil should be rubbed into the area of ​​\u200b\u200bthe palms and feet.

On a note! Ghee helps to strengthen the immune system. If you regularly eat it and do massage, you will notice an improvement in well-being, strengthening the body as a whole.

If you constantly use ghee for food, then after a while your body will thank you with an improvement in its condition. Benefits of this product include:

• normalization of the functioning of the digestive tract;
• stimulation of enzyme production;
• improvement of metabolic processes;
• normalization of the functioning of the intestine;
• strengthening the body;
• getting rid of fatigue and pathological weakness.

Advice! In order to normalize the work of the digestive tract, ghee should be eaten after each meal, but not more than one spoonful. To strengthen the immune system, it is advisable to eat oil on an empty stomach, adding liquid honey, dried fruits and spices.

About harm in detail

Despite the beneficial properties of ghee, do not forget about its dangers. A categorical contraindication to the use of such a product is obesity. People who suffer from such an ailment or are on a diet should stop consuming ghee, since the product consists entirely of the purest fat.

It should also be eaten very carefully by people suffering from liver pathologies and pancreatic ailments. Nutritionists and gastroenterologists advise to be wary of such a product with elevated cholesterol levels.

Attention! Excessive consumption of ghee can cause an increase in the concentration of cholesterol and, as a result, the development of atherosclerosis.

Let's preserve the natural beauty

Even our great-grandmothers used ghee for the face. If we evaluate the benefits of this product for the skin, we can conclude that in some cases the oil is a worthy competitor to store-bought cosmetics.

As already mentioned, ghee contains tocopherol and retinol. It is these vitamins that are necessary for the shine, nourishment and hydration of our skin. Ghee can be applied instead of cream at night. After a while, you will see that fine wrinkles have smoothed out, the skin has become elastic and velvety.

But if you want to restore the skin to its former natural beauty, you can make a mask based on ghee. This mask consists of three components:

1. In the usual way, prepare mashed potatoes.
2. Let it cool slightly and add a spoonful of melted butter and liquid honey to the warm puree.
3. Apply this mixture to the cleansed skin of the face and leave for 20 minutes. It is important that the mixture is warm. After seven treatments, you will notice clear improvements.

The same mask or ghee in its pure form can be applied to the skin of the hands and feet. Experts advise to increase the duration of the procedure up to 40 minutes.

home kitchen

The described product can be bought in any supermarket, but no one can guarantee its high quality. Many housewives prefer to cook ghee on their own. Natural fatty butter should be taken as the starting product. Spread or other products with additives will not work for this.

On a note! The percentage of fat content of butter for the preparation of ghee must be at least 82.5%.

Make ghee using this technology:

1. We take the butter out of the refrigerator in advance so that it acquires the temperature of the room mark.
2. We cut it into pieces and put it in a thick-walled dish.
3. We put the mass on the stove and bring it to a liquid consistency over minimal heat. Important! It is impossible to bring the mixture to a boil; it must be constantly simmered at a minimum heat.
4. The liquid oil mixture will be dark and cloudy at first, don't worry, this is normal.
5. When foam appears on the surface, carefully remove it with a slotted spoon. Together with foam, we remove protein, impurities, and moisture evaporates on its own.
6. Boil the oil mixture at the rate of 1 hour per 1 kg.
7. The finished ghee will acquire a transparent and rich golden hue, as well as a pleasant nutty aroma.

Advice! Store ghee in a glass container in the refrigerator. The shelf life of such a product is at least one year.

Ghee has been used for a long time, but today, unfortunately, it is almost forgotten. In South Asian, especially Indian cuisine, ghee is the most valuable food product. According to Ayurvedic canons, it is considered a rejuvenating and healing agent. The Indians call it ghee.

Composition and benefits

Clarified butter is prepared from butter by heat treatment. The industrial method of obtaining is different from the home method. As a result of factory processing, the product is cleaner. It is completely freed from milk protein and sugar and dehydrated. During the production process, ghee retains all useful substances in a concentrated form.

Table: content of nutrients and nutritional value of ghee (per 100 g)

Useful material	Quantity
vitamins
A (RE)	667 mcg
beta carotene	0.4 mg
D (D)	1.8 mcg
E	1.5 mg
RR (NE)	0.1 mg
IN 2	0.1 mg
AT 5	0.05 mg
Minerals
Phosphorus	20 mg
Calcium	6 mg
Potassium	5 mg
Sodium	4 mg
Copper	2.5 mg
Magnesium	0.4 mg
Iron	0.2 mg
Zinc	0.1 mg
Manganese	0.002 mg
The nutritional value
Squirrels	0.2 g
Fats	99 g
Carbohydrates	0
calories	891 kcal
Polyunsaturated fatty acids	2.9 g
Saturated fatty acids	64.3 g
cholesterol	220 mg
Omega-3 fatty acids	1447 mg
Omega 6 fatty acids	2247 mg

Our grandmothers knew what they were doing - they cooked food in melted butter. It was very tasty and healthy.

Ghee never burns and does not form harmful compounds when heated.

Beneficial features

Clarified butter has a number of useful properties:

• helps the body absorb nutrients;
• removes toxins;
• improves the functioning of the digestive tract and normalizes stools;
• helps with cardiovascular diseases;
• has a positive effect on visual acuity due to the high content of vitamin A;
• thanks to vitamin E, the oil acquires antioxidant properties;
• improves memory;
• tones the nervous system;
• strengthens the immune system;
• slows down the aging of the body;
• enhances the effect of balms and creams, as well as some medicinal herbs.

Ghee can be stored in the refrigerator for up to two years.

Ghee is useful for men - it improves potency. Women during pregnancy are advised to eat it so that the brain and nervous system are properly formed in the fetus.

Ghee can be consumed by people who are allergic to milk protein and lactose.

Oil is used in the preparation of various dishes; in combination with olive oil, it makes an excellent dressing for vegetable salads.

Only the product that was prepared from natural butter will bring benefits. Clarified butter keeps for a long time. In the refrigerator, it can stand without compromising quality for up to 2 years.

The longer the oil is stored, the more healing properties it acquires.

Video: about the benefits of ghee - ghee

Contraindications

Due to the high calorie content, the use of ghee is contraindicated in obesity. The high content of cholesterol makes it an undesirable product for people suffering from diseases of the heart and blood vessels. It is not recommended to eat it in any form during an exacerbation of diseases of the gastrointestinal tract.

Daily consumption rates

An adult without harm to health can eat no more than 30–40 g of ghee per day. In diseases of the digestive system during remission, the maximum daily intake is 20 g.

Table: daily intake of ghee for children

Clarified butter can be eaten every day.

If you cook it yourself, keep in mind that the oil burnt during heating is not suitable for further consumption. You can determine by color - it becomes dark brown.

Nuances of use

Ghee benefits not only as a food product. It can also be used as a medicine for some diseases.

Calcium and vitamin D, with which ghee is saturated, are especially necessary for the expectant mother in order to maintain hair, nails and healthy teeth.

During pregnancy

Ghee is good for pregnant women to eat. Calcium and vitamin D are especially necessary for the expectant mother to maintain hair, nails and healthy teeth. This product leaves a feeling of satiety for a long time and reduces fatigue, so it is best to eat it for breakfast. It helps to cope with depression and easier to endure stress.

During lactation

During breastfeeding, ghee may well replace vegetable and even butter, especially if the baby is allergic to it. A young mother can include it in her diet from the first month of a child's life. It has a positive effect on the quality of breast milk, contributes to the normalization of hormonal levels, improves skin condition.

For complementary foods

Ghee can be added to complementary foods for a child from 8 months. It is best to fill them with cereals and vegetable purees. The benefit for the child lies in the fact that the oil contains unsaturated fatty acids that regulate metabolism. Ghee is better absorbed by the child's body, it can save the child from colic and constipation. Children under one year old should be given during breakfast.

You can introduce ghee into complementary foods no earlier than 8 months

With a cold

Since ghee increases the body's resistance to infections, it is very useful during colds and flu. During this period, the daily dose of the product can be increased to 60 g.

In winter, it serves as a prophylactic against colds. It is enough to lubricate the nostrils with a small amount of oil before going outside.

With pancreatitis

During an exacerbation, ghee is contraindicated. But during remission, it will bring undoubted benefits. In diseases of the pancreas, it is desirable to reduce the daily rate to 20 g.

For the treatment of joints

Ghee has a warming effect, so it has long been used to treat arthritis, sciatica and muscle pain. Sore spots should be rubbed with oil, and then smeared with feet and palms. Swollen joints are treated with an ointment prepared from oil (1 tablespoon), grated garlic (5 cloves), finely chopped aloe and a small amount of beeswax. The mixture needs to be warmed up for several minutes, cooled and used in the form of compresses.

During weight loss

The high calorie content of ghee does not allow it to be used in large quantities during weight loss. Nutritionists are well aware of how hungry during a diet can affect a person's emotional state. Therefore, they recommend drinking coffee with butter ghee as an "antidepressant".

To prepare a drink, it is better to take good varieties in grains, for example, Arabica. Brew freshly ground coffee as you like, add 1 tbsp. l. butter and stir until creamy. Such a morning drink will give vivacity and relieve hunger for a long time.

Coffee with ghee will help against diet breakdowns

Excessive consumption of ghee leads to weight gain.

Health Recipes

Everyone is well aware of the property of warm milk with butter to alleviate the condition of the patient during a cold. But for other diseases, the oil is no less effective:

1. When coughing, take 0.5 liters of milk, 1 tsp. melted butter, 1 tbsp. l. honey and one egg, mix them with a mixer. The mixture should be taken warm, 50 ml every 3 hours.
2. To relieve a sore throat, dissolve and slowly swallow a small piece of ghee.
3. With bronchitis, rubbing from ghee will help. To do this, add honey and a drop of mint ether to it. The back and chest are rubbed with this composition and wrapped up.

beauty recipes

Ghee is widely used in home cosmetology. It softens and moisturizes the skin, relieves dryness and irritation.

Rejuvenating anti-wrinkle mask

Brew with boiling water 2 tbsp. l. oatmeal, add 1 tsp. oil, a couple of drops of honey and mix well. Apply the composition to cleansed skin for 15 minutes twice a week.

Moisturizing hair mask

Dry hair is well treated with oil masks. Mix warm milk, olive oil and melted butter in a ratio of 1:1:1. Rub the mixture into the scalp, spread the rest evenly over the entire length of the hair.

Wrap your head in a towel and leave for 20 minutes, then rinse with water.

For the area around the eyes

Pure milk fat has a smoothing effect and nourishes the skin. Ghee butter can be used in place of eye cream. In the evening, gently massage a small amount of oil into the skin. After an hour, gently remove the excess with a cotton pad.

Ghee is never applied to dry skin. Moisten the face with water and immediately lubricate the desired areas with oil.

Butter ghee in Hindu and Ayurvedic culture is used not only in cooking. Hindus believe that this is a divine gift, "liquid gold" and the best fat in the world. Traditionally, it is made from animal fat, which must be heated over an open, low fire. Thus, it is deprived of water and proteins, creating a pure product without sediment and impurities. Here are some facts about ghee and tips on how to use this product and prepare it at home.

How to use ghee in cooking?

Ghee fans describe its taste as slightly sweet, with a slight nutty flavor. It is worth knowing that, unlike other types of oils, ghee does not become caustic, does not burn (smoke point is 252 degrees). It can be stored at room temperature without compromising quality.

Due to its properties, ghee is very suitable for deep frying. It is also recommended for cooking scrambled eggs, pancakes, dumplings, meat and vegetable dishes. Confectioners use the melted product to make cakes and other delicacies, while other fans simply spread it on bread.

Nutrition experts advise moderation in the use of ghee, despite the large number of its advantages. This is due to the fact that saturated fat is best limited to two tablespoons per day.

How does ghee affect health?

The advantage of regular use of this product is that in controlled doses it is a natural prevention of cardiovascular disease.

In the composition of ghee, you can find valuable butyric acid. It has been proven by research to have antiviral and anti-cancer properties.

The presence of ghee in the daily menu helps to balance the hormonal levels and protects our stomach. In addition, it helps to replenish the deficiency of essential vitamins - A, D, K and E.

Ghee: Not just for food

Curiously, the healing effect of ghee is often compared with the properties of the famous "natural healer" - aloe. In India, it is used as a medicine - for example, they lubricate wounds and skin lesions after burns. Hindus are convinced that ghee has a positive effect on our mind, memory ability and longevity. It was once considered a cheap natural beauty treatment that helped skin become radiant and healthy.

How to prepare and store homemade ghee?

This oil can usually be bought in stores selling oriental delicacies or organic food. But it is best to cook a healthy delicacy on your own, especially since this is quite a feasible task.

You will need two blocks of extra butter, preferably with a fat content of at least 82%. From the toolkit, only dishes (pot, frying pan) with a thick bottom are required. The butter should be melted over medium heat, and when it is completely dissolved, reduce the gas to a minimum. The resulting white foam is collected from the surface with a slotted spoon, and the remaining contents of the pan are stirred. These manipulations are repeated several times until the foam stops appearing.

Slightly darkened butter is removed from heat and cooled for 15 minutes. It is filtered through gauze into a steamed jar with a twist, wait until the product has completely cooled down, and twist it. The jar is stored in a kitchen cabinet.

Only molten, you are deeply mistaken. In reality, these are two different products. They differ in texture, taste, aroma and even in chemical composition, which ultimately affects the benefits of the product. So which oil is healthier: butter or ghee?

What is ghee

Ghee is a product obtained as a result of thermal treatment of butter. Under the influence of high temperature and as a result of certain manipulations, the milk component and impurities are removed from the base product. Properly cooked ghee has an amber color and a slight nutty flavor. Unlike butter, melted product has a longer shelf life and, according to many, amazing health benefits.

Melted butter has been used in Russia since ancient times. Even our great-grandmothers regularly prepared this product, but in our time it has been replaced by other dairy products (and I must say, not always the most useful). However, ghee was known not only in Russia. Since ancient times, it has been valued in India, but there it is called ghee or liquid gold. And unlike us, Indians use it more actively in cooking, cosmetology and traditional medicine.

How is ghee different from butter

Melted butter can be heated without fear to almost 200 degrees without fear that carcinogens are formed in it or that it will burn. The product does not produce foam and smoke during the frying process, and it is stored much longer than regular cream. By the way, you can store ghee for a very long time. It is believed that it will not lose its properties even after several months of storage at room temperature or for several years in a cool place. True, adherents of Ayurveda call more impressive figures. They claim that ghee will not go bad even after 100 years of storage. Moreover, Hindus believe that the longer ghee is stored, the healthier it becomes.

From a scientific point of view, the long shelf life of the product can be explained by the absence of proteins in it. It is in the proteins that bacteria settle that cause spoilage of food. There are no proteins in ghee, and bacteria cannot survive in pure fats.

The secret of nutty taste is explained by the technology of ghee production. While the cream product is boiled to remove water, the proteins and impurities contained in it burn a little and give the oil a delicate nutty flavor.

How to cook at home

Today, ghee is a product of industrial production. But the inscription on the label “melted butter” is not yet a guarantee that the package contains the same product that was once prepared in Russia. Unscrupulous manufacturers for it can take expired creamy bases or add vegetable fats to it. And this is not at all what the buyer expects. Therefore, it is safer and cheaper to make your own ghee at home.

To prepare ghee, you can take any fresh creamy product, including slightly salted. In the process of digestion, impurities will still separate. After boiling, the molten liquid separates into three parts. A foam containing casein (milk protein) is formed on top. Water with impurities contained in the “source” product will sink to the bottom of the vessel. The amber-golden suspension between the top and bottom layers is pure fat. And all that remains to be done is to remove the foam and carefully pour the melted fat into a clean vessel, leaving the water with sediment.

Some people use a different method to separate fat - freezing. After cooling, the whole mass is sent to the freezer. Then the top layer with foam is collected and the solid oil is separated from the water. By the way, taste is preserved in the collected foam, so economical housewives do not throw it away, but use it to flavor some dishes.

Russian and Indian ghee: what is the difference

Although the “output” in both cases is the same product, it was prepared in Russia and India using different technologies.

According to Indian technology, before melting butter, it must be kept warm for about 2 hours. Then put in a saucepan (only not aluminum) with a wide bottom and put on a small fire. The most important thing in the work is to remove the pan from the heat in time. If this is done earlier, then the product will not have time to be cleansed of impurities, if overexposed, then pure fat will get a very strong caramel smell. To make ghee spicy, Indian spices wrapped in gauze can be put in a saucepan with butter. In the process of cooking, the suspension will first be covered with foam and begin to boil slowly, then change color to golden. And only when the product becomes transparent, and boiling is accompanied by a slight crackling, we can assume that the ghee is almost ready. It remains only to strain the fat through a fine sieve, the bottom of which is additionally covered with gauze folded in several layers. After the ghee has completely cooled, you can strain it again and pour it into a vessel in which the product will be stored (it is better to take a sterilized dry jar).

Elena Molokhovets' cookbook describes another way of making ghee. It is he who, as researchers of culinary history believe, was used in Russia. This method was also used in Russia until the beginning of the 20th century. According to Russian technology, in a saucepan you need to mix 1 kg of butter and 10 glasses of water, then put the vessel on a small fire and bring the mixture to a homogeneous consistency. After that, the pan had to be placed in the cold, and after the oil solidified in its bottom, make a hole and drain the water. Then repeat the whole process from the beginning. And do this until the drained water is crystal clear. After that, the resulting melted butter was salted, transferred to pots, covered with a wet cloth and poured with brine on top. Such a product was stored in cellars for up to 4 years.

I must say that today the Russian method of preparing a ghee product is not very popular. If the housewives cook it on their own, then most likely they get Indian ghee. True, some researchers categorically disagree that ghee and ghee are identical products. Adherents of this theory claim that only Tibetan monks prepare real ghee, at an altitude of more than 7 km above sea level. And there, according to the laws of physics, the boiling point of oil is much lower than in other regions. This means that only in the highlands during the heating process will it be possible to remove unnecessary impurities, but not kill useful ones. Therefore, Tibetan ghee is credited with powerful healing properties. It is said that monks even use it for embalming. It is believed that the older the Tibetan ghee, the healthier it is. By the way, you can buy a product from Tibet, but it is fabulously expensive.

Nutritional characteristics

Ghee contains very little (harmful to humans) fats. As a rule, this figure does not exceed 8% of the total mass. Most of the lipids in ghee are, among which there are also very useful ones (responsible for the proper formation and growth of cells).

But even ghee is not only. In addition to fat, the product contains both fat-soluble and. By the way, after remelting, their percentage in the product only increases (due to the elimination of water and other components). The mineral panel in the product is represented by , and .

Benefits for the body

Ghee is an unusual product. Its chemical structure differs significantly from most animal fats. Ghee is high in unsaturated fats. This type of lipid is considered the most beneficial for the human body. Unsaturated fats are necessary for a person to maintain the health of most organs and tissues. These same substances are indispensable when it comes to the production of sex hormones. In addition, ghee is useful for people with thyroid dysfunctions and those prone to allergies. Being purified from milk proteins, it is suitable for people with lactose intolerance.

In Ayurveda, an ancient Indian treatise on health, ghee is mentioned as a product with many medicinal properties, as well as an anti-aging agent. Having studied the chemical composition of ghee, it becomes clear why the Indians thought so. It's all about antioxidant vitamins. Vitamins A and E have long been known to science as substances that neutralize free radicals. These vitamins are known both in medicine and in cosmetology as vitamins of youth. In folk medicine, ghee is considered very beneficial for young children. As a source of vitamin D, it may protect babies from rickets and adults from osteoporosis. Ghee is an important food for vision, as it contains some reserves of vitamin A.

Although the set of vitamins in ghee is not the most impressive (there are products with a richer composition), one can talk about the beneficial properties of ghee for a very long time. This product is useful for all systems of the human body. It stimulates digestion, strengthens the immune system and nerve cells, supports brain function, protects blood vessels and the heart, and even strengthens bone tissue.

Use in traditional medicine

In Hindu practice, oil is often used as a tool that speeds up the transport of drugs through the body. For example, to speed up the effect of herbal infusions, a little ghee is added to them. Hindus believe that any homeopathic remedy can be catalyzed in this way.

Many traditional healers advise using ghee to treat migraines, joint pain, or lower back pain. With sciatica or arthritis, it is good to rub sore spots with a mixture of ghee and bodyagi. If children have no appetite, it is good for them to give some ghee. In ancient times, this product was used to strengthen the immune system. In Russia, an immunomodulating agent was prepared from equal parts, nuts, ghee, and. This vitamin mixture was advised to be taken every morning for 14 days. Traditional healers have an effective recipe against viral diseases. During epidemics, they advise taking a small amount of ghee every morning, to which add a little, or. Another way to protect yourself from airborne diseases is to lubricate your nostrils with ghee. In case of a cold, it is useful to thoroughly rub the chest with this product, then drink a glass of warm milk with a teaspoon of ghee. When coughing, it is good to drink, in which instead of ordinary butter put ghee. For the treatment of sinusitis, traditional healers advised to instill 3 drops of liquid ghee into the nose twice a day (after the procedure, you need to lie down for 10 minutes).

Harm and side effects

Melted butter is a very high-calorie product. The nutritional value of 100 g of ghee is almost 900 kcal. The abuse of such a product (especially against the background of the consumption of other fatty and high-calorie foods) can cause problems with the work of the pancreas, liver, gallbladder, and of course, obesity. Ghee is an undesirable product in the diet of people with diabetes, overweight, gout, and some cardiological diseases. A safe serving is considered to be 4-5 teaspoons of ghee per week.

Use in cosmetology

Ghee, especially when combined with aloe juice, is known to be beneficial for skin care. This tool promotes skin regeneration, slows down its aging, nourishes and moisturizes. To moisturize and maintain skin tone, it is useful to make masks based on ghee. For example, you can mix mashed potatoes, turmeric, ghee and apply the finished gruel on your face for 15-20 minutes. This and other masks containing ghee are useful for smoothing fine wrinkles. In case of hypothermia, it is useful to eat a little ghee (as the product has a warming effect) and rub it on the supercooled parts of the body. By the way, ghee can be used as a natural alternative to hand, body or face creams.

Ghee is the perfect choice for fried foods. It does not foam, does not burn, and under the influence of high temperature its chemical composition does not deteriorate. This product is known for many useful properties (sometimes it may seem that some of them are even exaggerated). But still, it was not in vain that at different times in different countries ghee was compared with gold and was called one of the most useful products.