Homemade ghee. Ghee ghee recipe with photo Preparation of ghee with water

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Such an ordinary and familiar product as ghee contains vitamins A, C, D, group B and has beneficial properties. In some countries it is even considered liquid gold. Why the product is so valued, a recipe for ghee at home with photos and how to prepare it deliciously, find out below.

Benefits of ghee

So, Is ghee good for you?for the human body? Although the usual product is concentrated fat, it improves digestion and promotes the rapid removal of harmful substances. The benefits of dishes cooked with ghee are higher than when cooking with vegetable oil. When heated, ghee does not emit harmful substances, such as sunflower. In addition, it nourishes the skin well, so it is suitable during a massage or after water treatments.

Thanks to the 100% natural composition without additives, fried or oven-cooked dishes acquire a beautiful golden crust, a pleasant sweetish taste and smell. The product does not contain water or other unnecessary components, so even a small amount is enough to fry or bake something, evenly lubricating the surface of a frying pan or baking sheet.

Harm

Main harm of ghee– is that it is pure cholesterol. Due to its high fat content (energy value 900 kcal per 100 g), it is not recommended to consume it in its pure form; it is better to use it only for cooking. It is recommended to exclude the product from the diet for people with diseases of the digestive tract and those who are overweight.

How to make ghee

It is possible to find and buy a quality product in stores with organic products, but the cost of such products is high. There is a way out if you know how to melt butter at home.Preparation of gheeIt takes a lot of time, but then enjoying a homemade product will be even more enjoyable.

The cooking process involves heating an ordinary premium cream product in a bowl or pan in a water bath. During the heating process, water and protein components evaporate from the oil. The foam formed on the surface is removed with a spoon, leaving a transparent mixture of golden color - this is ready-made butter, which can be used instead of sunflower oil for frying. One kilogram of butter yields approximately 750 grams of melted product.

How to store ghee at home

The shelf life of ghee is higher than that of butter. It can be kept in the refrigerator from a year to three, and at room temperature the oil will last 6 months without losing its beneficial properties. The best thingkeepin a glass container in the refrigerator, but if you plan to keep it in the freezer, then an ordinary plastic container will do.

Ghee Recipes

If you decide to prepare the product yourself, the following recipes will help you learn how to melt butter and get the finished product in just a couple of hours. Please note that properly prepared butter is lactose-free, so it can be safely consumed by people intolerant to milk or cream.

How to melt butter at home

Cooking time: 1 hour.

Number of servings: 1.

Cuisine: Russian.

Ghee is very easy to make at home. But to avoid burning, when the milky taste takes on notes of bitterness, you need to constantly stir until completely dissolved. To remove foam, it is better to use a strainer, slotted spoon or a simple spoon. It is best to take a good, heavy saucepan or saucepan with a thick bottom. Do not choose aluminum cookware; everything will burn on it and the finished product will not be as tasty.

Ingredients

Cooking method

1. Place the block in a thick-bottomed saucepan and place over medium heat.
2. As soon as everything has dissolved, turn the heat to low and simmer for about 40 minutes, skimming off the foam.
3. After removing the foam, the color of the mixture will turn golden (as in the photo). All that remains is to strain the product through a sieve or cheesecloth into a glass jar and let cool.

In a slow cooker

Number of servings: 1.

Calorie content of the dish: 900 kcal.

Purpose: for breakfast, lunch, dinner.

Cuisine: Russian.

Difficulty of preparation: easy.

Although now almost every home already has modern stoves and high-quality utensils with which it will be easy to cook, many people buy for themselves« smart" equipment that can completely replace an ordinary stove. Ghee in a slow cooker cooks quickly and turns out delicious.

Ingredients

• unsalted butter – 1 kg.

Cooking method

1. Place the piece in the slow cooker and turn on the “Stew” mode.
2. We wait until everything melts and only then we need to turn the temperature down to 100 degrees.
3. Stir and remove foam for 2 hours. The lid of the multicooker must not be closed!
4. Pour the finished golden-hued product (as in the photo) into a ceramic bowl or glass jar.
5. Once cured, the color will turn honey yellow.

Ghee

Cooking time: 2-3 hours.

Number of servings: 1.

Calorie content of the dish: 900 kcal.

Purpose: for breakfast, lunch, dinner.

Cuisine: Indian.

Difficulty of preparation: easy.

Properly prepared ghee has an amber hue and has a long shelf life. While it is used for cooking in Russian cuisine, local ghee has a wide range of uses. It is used in cooking, in cosmetics, has health benefits, and has medicinal properties. It is believed that ghee, aged for more than 10 years, cures epilepsy, fainting, headaches, and diseases of the female reproductive organs. Every housewife should know how to prepare ghee at home.

Ingredients

• premium butter – 1 kg.

Cooking method

1. Cut the main ingredient into pieces, put everything in a saucepan and heat over medium heat.
2. As soon as it melts, turn the heat to maximum, stirring and bringing to a boil.
3. Once white foam appears, reduce heat and stir gently.
4. After evaporation of the protein components, a thin transparent film forms on the surface, which must be removed with a slotted spoon.
5. There should be a golden brown sediment at the bottom of the pan. Only in this case the heating technology is followed.

Video

GHI oil is a miracle oil, its properties are simply phenomenal. Do not confuse it with ghee, this is a completely different product with healing properties. GHI oil is produced by Tibetan monks for personal use in the Chomolungma (Everest) mountains 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 cannot be achieved; when boiling, the oil is purified, but this also kills the bulk 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. Its cost reaches several million dollars per kilogram.

The unique properties of GHI oil include its healing and rejuvenating properties.

Scientists around the world are trying to stop the aging process in humans. According to research by a group of scientists, it has been established that cellular aging is the loss of the ability of cells to divide and restore body tissue. The aging process in cells is caused by self-accelerating damage to the genome, while violations in DNA lead to the release of substances that activate new violations in the DNA code.

Over time, after a certain cell division takes place, the cells become incomplete, since after this they begin to lose their ability to divide (reproduce), which leads to human aging. If a damaged cell does not undergo apoptosis or cellular senescence for one reason or another, it can become malignant.

Information about what type each new molecule inside a given cell should have, what their number should be, is stored in the DNA of the cell (or in the RNA of the virus). Deoxyribonucleic acid (DNA) is a very long molecule, within which hereditary information about the rules for the synthesis of all molecules for a given cell is stored. Scientists all over the world are trying to ensure DNA synthesis with as few errors as possible, so that the daughter cells have absolutely identical hereditary

material. If damage to the DNA structure can be corrected, the cell cycle continues; scientists around the world are working on this problem.

Tibetan monks solved this problem, they bypassed this complex process, they nourish defective cells and restore its reproductive ability with the help of Ribosomes. The ribosome is the most important non-membrane organelle of a living cell, serving for the biosynthesis of protein from amino acids according to a given matrix based on genetic information provided by messenger RNA (mRNA). The structural framework of the ribosome is formed by ribosomal RNA (rRNA) molecules and associated proteins. In eukaryotic cells, ribosomes are formed in the nucleolus, where r-RNA is synthesized on DNA, to which proteins are then attached. Free ribosomes synthesize proteins for the internal needs of the cell. Ribosomes are the site of protein synthesis. GHI oil is a unique product containing a huge amount of animal protein. Once in our body, when consuming GHI oil, the protein feeds the ribosomes for its synthesis in the cell and restores its reproductive abilities. Thus reducing the number of unproductive cells in our body. After all, there are legends about Tibetan monks who live 300-400 years and stop the aging process. As an example, we can cite the secret of Khambo Lama Itigelov. According to legend, on June 15, 1927, XII Pandito Khambo Lama Dasha-Dorzho Itigelov sat in the lotus position and gathered his students. He gave them his final instructions: “You will come and see my body in 30 years.” Then he asked them to read “huga Namshi” for him - a special prayer of good wishes for the deceased.

The students did not dare to say it in the presence of a living teacher. Then Hambo Lama began to read this prayer himself; gradually the students picked it up. So, while in a state of meditation, Dashi-Dorzho Itigelov, according to Buddhist teachings, went into nirvana. He was buried in a cedar cube in the same position (lotus position) in which he was at the time of his departure.

According to the will, in 1955, a group of lamas led by the 17th Pandito Khambo Lama Lubsan-Nima Darmaev, secretly from the authorities, raised a sarcophagus in the Khukhe-Zurkhen area containing the body of Khambo Lama Itigelov. Having made sure that his condition had not changed, the lamas performed the necessary rituals, changed his clothes and again placed him in the bumkhan.

In 1973, the 19th Pandito Khambo Lama Zhambal-Dorzho Gomboev and the lamas also examined the Khambo Lama Itigelov and were convinced of the safety of the body.

On September 7, 2002, eighty-year-old Amgalan Dabaevich Dabaev, a resident of the Gilbir ulus, indicated to Khambo Lama Damba Ayusheev the location of Khambo Lama Itigelov in the Khukhe-Zurkhen area. On September 10, 2002, the XXIV Pandito Khambo Lama Damba Ayusheev with a group of lamas and secular persons lifted the sarcophagus from Khambo -Lama Itigelov and, having completed the necessary ritual actions, transferred his body to the new “Blessed Palace of Khambo Lama Itigelov” in the Ivolginsky datsan, specially built for him.

After the incorruptible body of Khambo Lama Itigelov was removed from the ground, scientists examined it, taking samples of some tissues. Their conclusion: the person who died in 1927 is in a state unknown to science. Infrared spectrophotometry has shown that protein fractions have intravital characteristics. The dimensions of the biofield discovered by Khambo Lama Itigelov, an academician of the Russian Academy of Natural Sciences, are amazing - 23 thousand km. This is almost twice the diameter of the Earth! “If you choose from three possible states of an organism - alive, dead or a transitional state - there is reason to believe that it is alive and in a state of deep meditation. Before leaving for Nervana, Lama Itigelov ate a large amount of legumes and GHI oil. The lama's body was treated with 108-year-old GHI oil and was buried in a cedar cube in the same position (lotus position) in which he was at the time of his departure.

The positive effects of ghee also come from the fact that it is made from cow's milk. As you know, the cow is a sacred animal in India. Hindus are convinced that she fed the whole world with her milk. All her love is concentrated in milk, therefore in ghee.

In Vedic times, ghee was valued along with grains and gold. It was considered the main wealth in every home, the basis of well-being: if a family has a supply of oil, it means there will be health, joy in the family, and respect from neighbors.

Regular consumption of Ghee oil in the diet has a beneficial effect on the human body; the proteins accumulated in the baby will supply your cells with proteins for a long time, and improve its reproductive abilities, slowing down the aging process.

This ghee recipe is for culinary purposes only. That is, it does not involve the use of any etheric components or the utterance of mantras in order to create a product intended for Ayurvedic rituals.

It is a common fat for healthy cooking. The same one that most people cooked with until the fashion for unhealthy vegetable fats began.

So, to melt butter at home, we only need the butter itself (at least 82% fat) and a saucepan.

Place the oil in a saucepan and place it on low heat. It is not necessary to cut into pieces. It melts completely quickly.

Gradually, foam will form on the surface, which will need to be removed. But not at once.

The best thing to do is to let the fat sit completely on the fire, without stirring it under any circumstances! And then remove the foam.

The melting time depends on the mass. If you have 500 grams, then you should reheat for 25-30 minutes.

In practice, it often turns out that you have to remove the foam earlier than half an hour after the start of the process, since there is too much of it.

In addition, without removing the foam, it is impossible to determine whether the oil is ready or not. The finished product is transparent. And this must be seen.

Remove the foam carefully with a spoon without removing the pan from the heat.

After the foam has been eliminated and the time required to melt the oil has elapsed, the clean product must be separated from the sediment.

How to do this correctly?

It is usually recommended to drain through cheesecloth. You can do it this way. But it’s not at all necessary.

Ghee turns out no worse if you simply pour it with a tablespoon. The sediment will remain quietly at the bottom. And product losses will be less than when using gauze.

The only case when straining is necessary is when the quality of the butter itself is very poor, after melting it an incredible amount of sediment and foam is formed, which cannot be removed with a spoon.

It is best to store ghee in ceramic jars with a lid. Theoretically, you can keep them right on the table at room temperature. But to be on the safe side, it’s still better to put it in the refrigerator. It can be stored there for at least one and a half years without compromising quality.

Is it possible to get real ghee from a regular store product?

Yes. Really.

For some reason, today on many websites you can find horror stories about how you can’t buy butter of a quality level in a store that can be melted.

Butter is one of nature's most luxurious gifts to humanity.
The most delicious butter is born where natural conditions favor man and his pets. After all, all you need to make good butter is excellent milk, a little skill and a clear conscience.

It’s a pity that natural butter is a perishable product. After all, in addition to fat, it contains water, protein and sugar in the form of lactose, which can serve as a breeding ground, including for bacteria that are not the most healthy and worsen the taste of foods.
It’s a pity that it’s not so easy to cook with natural butter: until the water evaporates, the butter sizzles and splashes, its temperature is so low that you can’t really fry it, and when there’s no water left in the butter, the proteins and sugars will soon burn.
But people have learned to separate water, proteins and sugars from milk fat, which can be stored indefinitely, and cooking with it is a pleasure, and its taste fully matches the aroma of meadow herbs and flowers that the cow ate.

The easiest way to make ghee is to put the butter on the fire and wait until the water evaporates. During this time, some of the proteins will rise to the surface along with the foam; they, of course, can be removed.
But the other part of the proteins will be held at the bottom by water that is heavier than fat. There these proteins will burn when the water evaporates, from there the breakdown products of the proteins will color the butter with the taste of burnt milk. Now do you understand why you didn’t like the taste of ghee before?
But perhaps you didn’t like it also because it wasn’t fresh butter that was heated, but slightly “sweetened” butter, which can no longer be eaten in its pure form. So to speak, they “saved the product.”
Another reason is that some people confuse ghee with once heated butter. That's right - who would like the grains that form when it hardens?

In addition, in heated oil, water, proteins and carbohydrates remain in place. Perhaps some of the bacteria die when heated, but they will inevitably start again. And cooking with such oil is the same as with butter - the same problems.
But if the oil is heated very slowly and not brought to the boiling point of water, then sooner or later it will separate into its components. Lighter fat will rise to the top, and water, proteins and carbohydrates will settle down. The slower the heating was, the longer the temperature of approximately 85C was maintained in the oil, the better the result.
How to do it? Multicookers, rice cookers, slow cookers and other kitchen appliances that can maintain the temperature in a given range for a long time will help. For example, five to six hours, if we are talking about three to four kilograms of butter. If none of the above is present, build a water bath.

And you shouldn’t mess with less! And the hassle is unjustified, and the amount of oil turned out to be offensively small. After all, even if the butter was sour, crumbled when trying to spread it on bread, tended to spoil or at least turn yellow at the edges - in a word, it behaved like the most ordinary natural product, all the same - the result is surprisingly tasty ghee.
How to separate one liquid from another? It’s very simple if you remember that when it cools, milk fat hardens faster than water. Just put the container with butter in the cold, and then take out the solid ghee. The remaining cream from the bottom of the piece can be washed off with a stream of cold water. After this, the oil must be heated again to 125C to evaporate the remaining moisture from it and remove a small amount of foam. Properly prepared ghee does not even need a refrigerator for storage.

This irreplaceable product is quite widely used for preparing certain dishes, for medicinal purposes, and in cosmetics. People have long been attracted to its qualities. Ghee at home lasts much longer than regular butter. It contains useful substances and microelements, for example, magnesium and zinc, which are so necessary for the proper functioning of the body. And if many nutritionists consider ordinary butter to be harmful, then with ghee the situation is completely different. Some doctors even recommend it. How to prepare ghee at home will be discussed in our article.

What does it consist of?

In India and Pakistan, where this product is especially common, they say that according to the rules, the prepared melted butter should have a subtle aroma of nuts. What does it actually represent? This is nothing more than 99% butter fat obtained by dehydrating the usual raw material - butter. This is a slightly cloudy product of golden and yellow color, very high in calories. When consuming, you should not forget that 892 kcal per 100 grams is no joke for those on a diet!

A little about the benefits

But, oddly enough for such a high fat content, this oil is perfectly absorbed in the stomach and helps to absorb other foods, having a beneficial effect on the processes of food digestion. Nutritionists say that it has protective properties: it increases immunity and protects the stomach from harmful substances, and rids the body of free radicals.

Ghee, prepared at home, is a wonderful and inexhaustible source of fatty acids, the constant consumption of which in food has a beneficial effect on the entire body as a whole (this is best seen in the hair and nails). A is a “visual” vitamin. E - antioxidant. Vitamin D is used to prevent rickets. In this regard, ghee, obtained at home, can be considered not only a very useful product, but also a real natural medicine that tones, rejuvenates, strengthens the immune defense, and normalizes the functioning of the central nervous system.

And about the harm

Only excessive consumption of this product can harm the human body. If you overeat this animal fat, there is a risk of harm to the heart and blood vessels. People who are on diets and counting calories should be more careful when consuming oil, since there are about 900 of them in 100 grams. Otherwise, there are no special contraindications - well, of course, if consumed in moderation.

How to make ghee at home

In what ways can this product be prepared? There are several options. Let's look at each of them in more detail.

On fire

You will need half a kilo of butter with regular fat content (72-82%) and a saucepan with a dense bottom, preferably non-stick.

In the oven

How to make ghee at home in the oven? This is also quite simple to do; the main thing here is to observe the temperature regime.

1. Preheat the oven to 150 degrees. Place a kilogram of chopped unsalted butter in a saucepan. The dishes should be chosen in such a way that the oil can be placed freely, and there is still up to 10 centimeters left to the edges.
2. Ghee at home in the oven is prepared at a temperature of just under 150 degrees (constantly monitor the temperature - it should not boil and burn, but rather heat) for one and a half or two hours.
3. Do not stir the oil. The result should be a golden product with a thin film on the surface and flakes of sediment at the bottom. We remove both from the mass. Remove the film with a slotted spoon. And to get rid of sediment, we express the product through gauze into a jar. Typically, two to three centimeters of sediment remains at the bottom of the pan, which can also be used for culinary purposes, for example, for baking.

In a slow cooker

How to make ghee at home using a slow cooker? This can be done as easily as possible. Take half a kilo of unsalted butter of medium fat content, cut it into pieces and put it in a multicooker bowl. To melt the butter, turn on the “Baking” mode for five minutes. Then select “Stew” from the menu and leave the product for an hour and a half. We don’t close the lid and for the first ten minutes we constantly skim off the foam that forms, which is quite loose. In this way, the oil is freed from some of the impurities and additives. At the end of the multicooker operation, pour the melted butter, obtained at home, through cheesecloth into a jar so that no sediment gets in (it can also then be used for culinary purposes). And some people prefer to simply pour this sediment out.

Ghee: homemade ghee recipe

When preparing ghee (or ghee, as this product is called in South Asia), water, milk proteins (and milk sugar) are removed from the oil, which allows it to be consumed even by people whose bodies cannot digest lactose. Traditionally in India, to produce ghee in the amount of 1 kilogram, 1.7 liters of heavy cream are taken (which, in turn, is obtained by separation from 30 liters of milk). The cream is then whipped into butter. After this, the product is heated in small portions (1 kg each) over low heat over wood. On average, preparing ghee at home requires about an hour of time for each serving. Ghee is usually produced on small farms using this age-old method. It differs from industrial production by prolonged boiling of the oil, which cleanses it of casein and milk solids. As a result, the product becomes caramelized and acquires a nutty flavor. For medicinal purposes, oil is used that takes longer to “ripen” in its already prepared form.

Storage

And when oil is reheated, its shelf life increases significantly. People knew about this even in ancient times - after all, there were no traces of refrigerators then. As a result of its composition, ghee can retain its beneficial qualities at room temperature for 9 months. And left in a closed jar at the bottom of the refrigerator - even 15.

Use in cooking

In the national cuisines of Pakistan and India, ghee is traditionally one of the most common dietary fats. Dishes like dal, roti, sabji, puri, samosas, ladoo, halwa are incomplete without it. By the way, such oil is not toxic when exposed to temperature, and begins to smoke only at 250 degrees and does not burn.

In our latitudes they flavor various kinds of porridges. Various foods are also fried on it (as it has non-stick properties). Oil is used when roasting meat and fish. And pilaf with melted butter is a rare delicacy! It is also customary to add it to some types of sweet baked goods, which improves its taste. Now, knowing how to make ghee at home, you can prepare many delicious and original dishes. For example, pilaf according to the following recipe.

Pilaf with vegetables in a slow cooker

You need to take half a kilo of ribs, two glasses of long rice, a couple of tablespoons of melted butter, a mixture of spices for pilaf, onions, bell peppers and tomatoes (2 pieces each). First marinate the meat in spices, and boil the rice separately until half cooked. Next, place the chopped ribs, butter, vegetables and rice on the bottom of the multicooker container. Pour in half a glass of water. Cook in the “Stew” mode for 40 minutes with the lid on. Ghee gives the dish a unique nutty aroma and bright taste.

Chicken tabaka (tapaka) with ghee

We will need a small chicken, a head of garlic, two large spoons of ghee, ground black pepper, and sea salt.

The most important thing is that the main semi-finished product is flattened. To do this, you need to find either an old cast iron iron, or a small weight or dumbbell. A brick wrapped in polyethylene will also work (to prevent crumbs and sand from getting in). We cut the chicken along the belly and give it a characteristic flat shape. Coat a large, thick-bottomed frying pan with melted butter and place the chicken there, salted and peppered. Fry under pressure for 15 minutes on each side. Finally, season with crushed garlic and herbs (in the Imeretian version - blackberries mixed with cilantro and garlic).