The difference between ghee and regular butter. Ghee butter: what is it, how is it useful, how to make it at home. Making at home

If you think that ghee is ordinary butter, only melted, then you are deeply mistaken. In reality these are two different products. They differ in consistency, taste, aroma and even chemical composition, which ultimately affects the benefits of the product. So which butter is healthier: butter or ghee?

What is ghee

Ghee is a product obtained as a result of thermal action on butter. Under the influence of high temperature and as a result of certain manipulations, milk components, water and impurities are removed from the base product. Properly prepared ghee has an amber color and a light nutty aroma. Unlike creamy product, baked product has a longer shelf life and, as many claim, amazing beneficial properties.

Ghee has been used in Rus' since ancient times. Our great-grandmothers regularly prepared this product, but in our time it has been replaced from everyday life by other dairy products (and I must say, not always the healthiest). However, ghee was known not only in Rus'. It has also been valued in India since ancient times, but there it is called ghee or liquid gold. And unlike us, Indians use it more actively in cooking, cosmetology and folk medicine.

How is ghee different from butter?

Many people mistakenly believe that butter consists solely of fat. In fact, this product is a combination of three substances: water, fat and protein. But if the creamy product is melted, the fat will easily separate from the other components. And this “exfoliated” fat is the same ghee. That is, pure fat. This product is suitable for adding to prepared foods or for frying. It is good to add to vegetable stews. Among the spices that go well with it are ginger, turmeric, cumin, and black pepper.

Ghee can be heated to almost 200 degrees without fear that carcinogens will form in it or that it will burn. The product does not produce foam or smoke during frying, and it is stored much longer than regular butter. By the way, ghee can be stored 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 cite more impressive figures. They claim that ghee will not spoil 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, causing food spoilage. There are no proteins in ghee, and bacteria cannot survive in pure fats.

The secret of the nutty flavor is explained by the technology of ghee production. While the creamy product is boiled to remove water, the proteins and impurities contained in it burn slightly and give the butter a delicate nutty aroma.

How to cook at home

Today, ghee is a product of industrial production. But the inscription on the label “ghee” is not a guarantee that the package contains the same product that was once prepared in Rus'. Unscrupulous manufacturers may use expired cream bases or add vegetable fats to it. And this is not at all what the buyer expects. Therefore, it is safer and cheaper to prepare your own ghee at home.

To prepare ghee, you can take any fresh creamy product, including a little salted one. During the digestion process, impurities will still separate. After boiling, the molten liquid separates into three parts. A foam containing casein (milk protein) forms 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 another method to separate fat - freezing. After cooling, the whole mass is sent to the freezer. The top foam layer is then collected and the solid oil is separated from the water. By the way, the taste of milk is retained in the collected foam, so thrifty housewives it is not thrown away, but used to flavor some dishes.

Russian and Indian ghee: what is the difference

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

According to Indian technology, before melting butter, it must be kept warm for about 2 hours. Then put it in a pan (not aluminum) with a wide bottom and put it on low heat. The most important thing in the work is to remove the pan from the heat in time. If this is done earlier, the product will not have time to clear itself of impurities; if it is left too long, pure fat will get a very strong caramel smell. To make the ghee spicy, you can add Indian spices wrapped in cheesecloth to the butter in a saucepan. During the cooking process, the suspension will first become 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 gentle crackling sound, can we consider that the ghee is almost ready. All that remains is 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 cooled completely, you can strain it again and pour it into the vessel in which the product will be stored (it is better to take a sterilized dry jar).

The cookbook by Elena Molokhovets describes another method of preparing ghee. It is this that, as researchers of culinary history believe, was used in Rus'. This method was also used in Russia until the beginning of the twentieth century. According to Russian technology, you need to mix 1 kg in a saucepan butter and 10 glasses of water, then place the vessel on low heat and bring the mixture to a homogeneous consistency. After this, the pan had to be placed in the cold, and after the oil had hardened, a hole had to be made in its bottom and the water drained. Then repeat the whole process all over again. And do this until the drained water is crystal clear. After this, the resulting ghee was salted, transferred to pots, covered with a wet cloth and brine was poured on top. This product was stored in cellars for up to 4 years.

It must be said that today the Russian method of preparing the baked product is not very popular. If housewives prepare it themselves, they most likely make Indian ghee. True, some researchers categorically disagree that ghee and ghee are identical products. Proponents of this theory claim that real ghee is prepared only by Tibetan monks, 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, it will be possible to remove unnecessary impurities, but not kill useful enzymes. 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 more beneficial it is. By the way, you can buy a product from Tibet, but it is incredibly expensive.

Nutritional characteristics

Ghee contains very little saturated (bad for humans) fat. As a rule, this figure does not exceed 8% of the total mass. Most of the lipids in ghee are unsaturated fatty acids, including the very useful linoleic acid (responsible for the proper formation and growth of cells).

But even ghee is not just lipids. In addition to fat, the product also contains fat-soluble vitamins A, E and D. By the way, after melting them percentage in the product only increases (due to the elimination of water and other components). The mineral panel in the product is represented by potassium, phosphorus, magnesium, calcium and iron.

Benefits for the body

Ghee is an unusual product. Its chemical structure is significantly different from most animal fats. Ghee consists of large quantity unsaturated fats. This type of lipids is considered the most beneficial for the human body. Unsaturated fats are necessary for humans 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 beneficial for people with thyroid dysfunction and those prone to allergies. Being purified from lactose and milk proteins, it is suitable for people with lactose intolerance.

Ayurveda, the ancient Indian treatise on health, mentions ghee as a food that has many medicinal properties and also as an anti-aging agent. Having studied the chemical composition of ghee, it becomes clear why the Hindus 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 can protect babies from rickets and adults from osteoporosis. Ghee – important product 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), but about useful properties ah ghee we can talk 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 folk medicine

In Hindu practice, oil is often used as a means of accelerating the transport of medications throughout the body. For example, to speed up the effect of herbal infusions, add a little ghee to them. Hindus believe that any homeopathic medicine can be catalyzed in this way.

Many traditional healers advise using ghee to treat migraines, joint or lower back pain. For radiculitis or arthritis, it is good to rub the sore spots with a mixture of ghee and bodyagi. If children have no appetite, it is beneficial to give them a little ghee. In ancient times, this product was used to strengthen the immune system. In Rus', an immunomodulatory agent was prepared from equal parts of honey, nuts, ghee, dried fruits and fermented baked milk. It was recommended to take this vitamin mixture every morning for 14 days. There are traditional healers effective recipe against viral diseases. During epidemics, they advise taking a small amount of ghee every morning, to which add a little cardamom, saffron or fennel. Another way to protect yourself from airborne diseases is to lubricate your nostrils with ghee. If you have a cold, it is useful to thoroughly rub your chest with this product, then drink a glass of warm milk with a teaspoon of ghee. When coughing, it is good to drink eggnog, in which, instead of regular butter, put ghee. To treat sinusitis, traditional healers advised instilling 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

Ghee is a very high-calorie product. The nutritional value of 100 g of ghee is almost 900 kcal. Abuse of such a product (especially against the background of consumption of other fatty and high-calorie foods) can cause problems with the functioning of the pancreas, liver, gall bladder, and, of course, obesity. Ghee is an undesirable product in the diet of people with diabetes mellitus, overweight, gout, some cardiac 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 product promotes skin regeneration, slows down 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 the prepared paste, apply to the face for 15-20 minutes. This and other masks containing ghee are useful for smoothing out fine wrinkles. In case of hypothermia, it is useful to eat a little ghee (since the product has a warming effect) and rub it on the hypothermic areas of the body. By the way, ghee can be used as a natural alternative to hand, body or face creams.

Ghee is an ideal choice for fried foods. It does not foam, does not burn, and under the influence of high temperatures its chemical composition does not deteriorate. This product is known for its many beneficial properties (sometimes it may seem that some of them are even exaggerated). But still it’s not in vain different times V different countries Ghee was compared to gold and called one of the healthiest products.

The benefits and harms of ghee have been known for a long time. This product has been used for several centuries in traditional cuisines some peoples. It differs from ordinary butter in its greater usefulness, improved properties and long shelf life. Its use is not limited to cooking: this oil is used in cosmetology and medicine.

What is ghee

Ghee is a dish of Russian and Indian cuisine. This product is used not only in cooking, but also in medicine. Temperature treatment of butter changes its properties: the components of milk fat are melted out of it, which makes it more useful.

At the same time, water, some components of milk and many impurities are removed from the product. In fact, only pure fat remains from the original components.

This fat can be heated to a temperature of about +200 ° C, while carcinogens are not formed in it and it does not burn. This means that there will be no foam or smoke when frying. In addition, this procedure significantly extends its shelf life.

Composition and calorie content of ghee

The oil contains the following components (per 100 g of product):

• vitamin A – 660.0 mcg;
• vitamin B2 – 0.12 mg;
• vitamin B5 – 0.04 mg;
• vitamin E – 1.5 mg;
• vitamin D – 1.8 mg;
• vitamin PP – 0.1 mg.

The product also contains provitamin A (beta-carotene), cholesterol and residual water. The share of the last two components does not exceed 1%.

The mineral composition of the product is as follows:

• iron – 0.2 mg;
• potassium – 5.0 mg;
• calcium – 6.0 mg;
• magnesium – 0.4 mg;
• zinc – 0.1 mg;
• phosphorus – 20.0 mg.

In addition, it contains manganese, copper and zinc.

The calorie content of the product is 892 kcal. It consists of almost 99% fat, and contains about 0.2% protein.

What are the benefits of ghee?

The benefits of ghee for the body are as follows:

• improvement of digestion due to normalization of the gastrointestinal tract (vitamin PP, sodium, phosphorus);
• strengthening the immune system (due to the content of zinc and copper);
• reduction of headaches and migraines (vitamin B5 and potassium);
• strengthening bones and joints, maintaining their good shape (calcium, phosphorus, vitamin D);
• improvement of the cardiovascular system (potassium, iron, magnesium, vitamin E);
• improvement of metabolism, immune system functioning (vitamin B5, copper, zinc);
• prevention of atherosclerosis, diabetes, antioxidant properties (provitamin A).

The benefits of homemade ghee are manifested in the treatment of many diseases (rickets, osteoporosis, colds, radiculitis and others); it is used for injuries - bruises, fractures, wound healing.

It is also used in cosmetology, helping to maintain healthy skin and hair.

For pregnant and lactating women

The benefits of ghee for women appear primarily during pregnancy. As a product rich in vitamins A, E and D, oil is simply irreplaceable. The lack of these vitamins can lead to fetal pathologies. At breastfeeding a set of these vitamins, as well as phosphorus and calcium, will be useful for the baby.

In addition, ghee, rich in medium-chain fats, is much better absorbed in the body of a pregnant woman than butter, since bile is not required for their breakdown.

For the elderly

This product will be useful for the elderly primarily due to its ability to restore the functioning of joints. The normalization of processes occurring in the brain also plays an important role. By consuming the product in old age, you can maintain clarity of thinking for a long time.

Can ghee be used for children?

Children can eat this product only after the formation of a full gastrointestinal tract, that is, after they reach 10-12 months of age. The norms and rules for its use are similar to the use of regular butter. There are practically no contraindications, since its allergenicity is very low.

Important! Doctors have proven that children who did not consume enough oil completed the early development stage much later. We can say that this product is critically important for them.

The use of ghee is much preferable to butter: it is more easily absorbed by the body and does not contain any traces of lactose.

Treatment with ghee

In folk medicine, ghee is used to treat and prevent various diseases:

• Angina. Take 1 tbsp orally. l. every 2-3 hours with the addition of a small amount of turmeric. It is strongly recommended to lubricate the outside of the throat once a day.
• Flu. The oil is mixed with finely ground black pepper in a ratio of 1 to 30. Three times a day after meals, you need to slowly dissolve 1 tsp. mixtures.
• Hypothermia. In this situation, in order to avoid illness, when you come home, you should rub oil on your back and feet.
• Intestinal inflammation. Dissolve 1 tsp. pure oil half an hour before meals.
• Constipation. Make a compress on the lower abdomen using melted butter.
• Radiculitis. Heated oil with a temperature not exceeding +45 ° C (i.e., actually melted) is applied to the back in the lumbar area, where it is kept for up to 40 minutes. To prevent the liquid from spreading, “sides” should be made on the back in the lumbar area, for example, from dough.
• For fractures. The product should be eaten mixed with cottage cheese in a ratio of 1 to 1 once a day, preferably for breakfast.
• For bruises and sprains. The product in its pure form or mixed with rye and cinnamon is applied locally to the damaged area.

The use of ghee in cosmetology

In cosmetology, the oil is used to create masks for hair and facial skin. Its beneficial properties can moisturize the skin, prevent it from flaking, smooth out wrinkles and eliminate minor defects. Hair treated with it has a healthy appearance and becomes stronger.

Face masks

Preparation of a mask for dry and normal facial skin:

• in a small container mix 1 tbsp. l. melted butter and 1 yolk;
• mix thoroughly and wait 2-3 minutes;
• apply to facial skin for 20-30 minutes;
• rinse with warm water.

Advice! This mask can be used no more than once a week.

Mask for oily skin made according to the following recipe:

• 1 tbsp is steamed in water. l. with a slide oatmeal within 5 minutes;
• the flakes are put into a separate container and 1 tbsp is added to them. l. product;
• the components are thoroughly mixed;
• in 1 min. half a tbsp is added to the resulting mixture. l. liquid honey, and the mixture is mixed again;
• A pinch of turmeric is added to the mixture.

The mask is applied to the face, where it is kept for 30 minutes, after which it is washed off with warm water. Repeated use of such a mask is allowed after 10-15 days.

Hair masks

The simplest recipe for a nourishing hair mask consists of simply applying the product to your hair and covering your head with a plastic cap for half an hour. After which the mask is washed off with shampoo. This procedure is not recommended to be done more than 1-2 times a week. If your hair is oily, you can add a few drops of eucalyptus extract to the mask.

A restorative hair mask is done as follows:

• Ghee, olive oil and milk are mixed in equal proportions;
• 2-3 drops of castor extract are added to the mixture;
• the mask is applied to the hair and also rubbed into the scalp;
• You need to leave the mask on your hair for 20 minutes, then rinse with shampoo.

How to make ghee at home

For cooking you need butter with 72% fat content. It is preferable to use homemade. It should be cut into pieces and placed in a dry container.

Heating begins over medium-intensity fire. As soon as the solid pieces melt, the intensity of the fire is reduced to a minimum. As foam appears, it should be removed.

Important! The resulting liquid must not be mixed!

As sediment appears, pour the liquid into a new container and continue the process. When there is practically no sediment left, the procedure can be considered complete. Cooking time for 1 kg of product is about 1-1.5 hours.

Is it possible to fry in ghee?

Ghee is ideal for frying. Its boiling point is +252 °C, while the first signs of evaporation appear only at a temperature of +205 °C. This means that you can fry any food in this oil and it will not burn.

Which is healthier: ghee or butter?

The structure of the product differs significantly from butter, and in general, from all fats of animal origin. Its main component is unsaturated fatty acids. Their share in the total mass can reach up to 35%, while in butter there is only 24%. In ghee more content vitamins A, D and E.

Otherwise, the products are similar and, one might say, identical.

However, given that the product contains only fat without impurities and water, it is cleaner. And only high-fat butter and very good quality. The product also has a significant advantage - a shelf life that is almost an order of magnitude longer.

On the other hand, ghee is higher in calories, so if you consume the same amount of both products, the weight gain from it will be greater. But this factor is subjective, since some people should gain weight and others should lose it.

Harm of ghee and contraindications

This product has only one harm - extremely high calorie content. When this product is abused, fat reserves in the body increase, obesity and related diseases develop. First of all, these are diseases of the cardiovascular system and gastrointestinal tract.

The overwhelming majority of contraindications to the use of ghee relate not to any diseases, but to the volume of its consumption. In small quantities it has no harm and no contraindications. Since the milk components leave it when heated, even people with lactose intolerance can use it. Cases of allergies from this product are extremely rare and isolated in nature.

If we approach the issue of contraindications from a formal point of view, then use should be limited or used with caution by people who have the following diseases:

• pancreatitis;
• cholecystitis;
• kidney diseases;
• diseases of the immune system;
• diseases associated with obesity (hypertension, ischemia, heart attack, arthritis, etc.)

However, there are several diseases that have direct contraindications that completely prohibit the consumption of ghee. These include:

• diabetes;
• atherosclerosis;
• obesity of internal organs.

How to store ghee

It is recommended to store the product in hermetically sealed containers (jars with lids, wide-neck bottles, etc.). At room temperature, its shelf life is about 9 months. If stored in the refrigerator - about a year. If a freezer is used for storage, then it does not lose its beneficial properties for a year and three months.

Conclusion

The benefits and harms of ghee do not raise any questions now. This wonderful pure and natural product is used in cooking, cosmetology and medicine. Its only drawback is its high calorie content, which significantly limits both the volume of its consumption and its availability for certain groups of people.

Today on sale you can see a huge number of all kinds of oils, both animal and animal.

But many people have probably never heard of ghee butter.

Meanwhile, according to the ancient Indian philosophy of healing, this product has truly unique beneficial properties, and you can prepare it at home from quite familiar ingredients.

What is ghee and what does it contain?

The most advanced readers associate ghee (or ghee) with ordinary melted butter, which is often used in our kitchens. However, adherents will say that in fact they are not exactly the same thing.

Did you know? Ghee is one of the most ancient products that has survived unchanged to this day. In Ancient India he was revered at least two millennia before the birth of Christ. The ancient Jews also valued it. It is interesting that in Rus' ghee was usually prepared from cream or, while in Asian countries ghee was prepared from butter.

As is commonly stated, Indian ghee differs from its Russian “brother” in a fundamentally different preparation technology and other chemical composition, due to which it has very special beneficial properties.

In particular, water is removed from it, as well as milk sugar, or lactose, which is the cause of a common reaction to milk.

In fact, if we compare the technology for preparing these two products, we will not notice a fundamentally different approach (except in small things - for example, they say that to prepare ghee you need more intensive heating of the cream), and as for water and lactose, then in the usual National ghee also lacks these components.
However, if we take into account that Ayurveda is not so much gastronomy as a spiritual science, if not to say, then it’s really hard to equate ghee with ghee.

Important! Ghee differs from ordinary ghee (butter) in much the same way as a crouton differs from a simple crouton. It seems to be the same thing, but when performed by a famous chef in an expensive gourmet restaurant, a toasted piece of bread looks special and, accordingly, costs an order of magnitude more.

Seriously speaking, holy faith in the healing properties of the drug is capable of making real medicine out of ordinary chalk, and this is a scientifically proven fact.

In the same way, two dishes prepared according to exactly the same recipe can differ radically in taste and healthy qualities, depending on how they were prepared.

Therefore, without any skepticism, we can say that if ghee is simply a melted creamy product, then ghee is a structured product into which the soul and faith in its miraculous power are invested.
Externally, ghee also looks very appetizing. It has a pleasant golden-honey color without any impurities, a sweetish taste with nutty notes and a subtle caramel aroma.

In composition, it is, of course, primarily fat, but healthy and easily digestible. In addition to fat, which makes up approximately 99% of the product, ghee also contains vitamins, and, as well as some other minerals.

Benefits and medicinal properties

As is known, according to the theory of Ayurveda, depending on the strength prevailing in a person, all people are divided into three types (doshas) -, and. Each of the three doshas has its own rules and, if followed, a person will feel most comfortable.

Important! In order to understand how healing and beneficial ghee oil is, it is enough to say that it has a positive effect on all three doshas, ​​that is, it is indicated for absolutely everyone.

Ghee has the ability to “butter” our body from the inside, preventing aging, regenerating tissue and promoting cellular growth (thanks to these qualities, the product is equally useful for both young children and very old people).

Among the beneficial qualities that ghee has are the following:

• removes salts of heavy metals, radionuclides and other toxic substances from the body;
• improves brain function, strengthens;
• stimulates digestion, improves the functioning of the gastrointestinal tract;
• raises ;
• prevents the occurrence of thrombosis;
• stimulates growth processes;
• promotes the absorption of all beneficial substances needed by the body that enter the body with;
• has properties;
• improves the condition and makes the skin firm and elastic.

Did you know? Many have heard the myth about the incorruptible Dashi Dorzho Itigelov, the head of the Buryat Buddhists, who achieved nirvana and died in this state in 1927, and bequeathed to his students to “visit and see” his body after 30 years. Having fulfilled the will, the disciples opened the cedar coffin and found remains in it completely untouched by time. After 18 years, the sarcophagus was opened again and they made sure that the body was still incorrupt. Some believe that the time has come to “visit and see” the Teacher again so that a new generation of lamas can strengthen their faith. They say that the strength that prevents the remains of a great man from decomposing is explained precisely by the miraculous properties of ghee, which the Teacher consumed in large quantities during his lifetime and with which his disciples anointed his body immediately after death.

Contraindications and harm

As you know, there is no absolute good and absolute evil in the world. Any product that is beneficial can in certain cases cause harm. Only mediocrity is neutral, and ghee is definitely an extraordinary product.

In order not to cause harm to your body, the healing drug should be consumed in limited quantities. The recommended daily dose is no more than two teaspoons.

From the point of view of Ayurveda, exceeding the above amount leads to an imbalance of the doshas (a person will become lazy, sleepy, lethargic, inert, while he will quickly gain weight and suffer from a weakened stomach).
From the standpoint of traditional and understandable dietology, the abuse of any fat is certainly harmful to the body. This is an additional burden on the liver and pancreas, the risk of metabolic disorders, the occurrence and gain of extra pounds.

So, with all the beneficial properties, 100 grams of ghee contains approximately 850-900 Kcal, and that, in general, says it all.

Application

But if you are careful and do not lose a sense of proportion, the product can be successfully used in a variety of ways. According to Ayurveda, ghee is a source of solar energy, equally necessary for both the stronger and weaker sex.

In cooking

Thus, the widespread use of ghee in cooking is due to the fact that the ancient Indian “science of life” sees in this product a source of stimulating the “digestive fire”.

Typically in cooking, ghee is used for frying. It has a very high melting point, due to which it does not burn, does not foam, does not smoke, and does not produce harmful carcinogens.

Such qualities even allow us to talk about the possibility of using such a product again, but we still do not recommend conducting such experiments.

Ghee is an excellent substitute for regular butter or vegetable oil, as well as lard, since dishes prepared with it acquire an additional very pleasant taste and aroma.
Kitchari, bhaji, masurdal soup, pakoras, tikka masala, tamatai paneer malai, aloo matar gobi, kitcheri - all these magical and incomprehensible words mean the names of national dishes of Indian cuisine, the preparation of which is impossible without the “magic” ghee.

Important! Indian cuisine is distinguished by a variety of different flavors, which is achieved by an abundance of spices and herbs. However, one of the secrets that makes National dishes completely unique is, of course, ghee.

In cosmetology

The healing properties of ghee oil are widely used in various recipes cosmetics for care and.

So, by rubbing a tablespoon of the healing potion with one chicken yolk, you can get an excellent mask for dry skin. It is enough to apply this mask once a week for 30 minutes, and natural hydration is ensured.

If the skin is oily, the product is used differently. The same amount of oil is mixed in equal parts with rolled oats flakes, previously steamed in hot water.
For nutritional value, a few drops and a pinch are added to the mixture.

This scrub mask should be applied to the facial skin with intense movements and left for 30 minutes. After a while, rinse off the residue with warm water.

Ghee oil in its pure form can be used as a strengthening hair mask. It is simply applied along the entire length of the hair, then, for a better effect, put on a shower cap, over which a towel is wrapped.

Ghee is also very good for skin care, as it not only improves the glide of the massage therapist’s hands over the skin, but also has its own healing effect, having a beneficial effect on both the skin and joints.

In medicine

Ghee oil in medicinal doses helps perfectly and achieve general health improvement body, but, in addition, it also has very specific medicinal properties.

Did you know? In Ancient India, the benefits of ghee were known very well; it was not without reason that it was valued “worth its weight in gold” in the literal sense of the word. In Ayurveda, this product is still called liquid gold.

Putting half a teaspoon of ghee in your mouth and slowly dissolving it while thinking about something good can greatly help your health. digestive system. The foods you eat will bring much more benefits and will be better absorbed.

The procedure should be done immediately before and immediately after the main meal.

In order to strengthen the immune system, it is recommended to eat a small amount of a mixture of dried fruits and ghee in the morning on an empty stomach.
Those who know first-hand what a migraine is will be pleasantly surprised if they try, as soon as they feel an attack approaching, rub a small amount of ghee into their temples, after warming it in their palms. Such a procedure will be even more effective if it is normal.

Ghee will also give an excellent pain-relieving effect if you rub it into problem areas of the body for those who suffer from lower back pain. The procedure should be carried out before going to bed, in addition to rubbing the feet and palms well with oil.

This amazing product is also used for eye treatment and restoration.
Thus, there are more than enough reasons to have such a product on the farm.

Did you know? Netra Tarpana is a specific eye treatment used in Ayurveda. Its meaning is to apply ghee oil infused with special ingredients to the skin around the eyes. medicinal herbs. To prevent the medicinal drug from spreading, a kind of dough frame is first constructed on the face.

How to make it yourself: step-by-step recipe

Of course, you can buy ghee, but it is not a fact that it will be ghee (we have already explained the difference).

In addition to the fact that the spiritual component of preparing a product is very important to reveal all the beneficial properties, products made from simply low-quality raw materials often go on sale.

An unscrupulous industrialist mixes stale, rancid or stale butter with water, adds soda, flavor enhancers and other chemicals, melts it at high temperatures, and - voila! - the “unique” product is ready. It’s a completely different matter if the product is made with your own hands at home, with love and from quality ingredients. Moreover, oddly enough, making ghee is not at all difficult.

To do this you will need:

• 1 kg of butter with a fat content of at least 82.5% (if possible, buy homemade from a trusted housewife; if not, be sure to take an unsalted product and try to find a natural one, without foreign additives);
• a small piece of gauze;
• an enamel or other pan with a thick bottom (aluminum will not work) with a capacity of 1.5–2 liters;
• a wooden or silicone spatula for stirring (you can take a spoon, but preferably a silver one);
• container for storing finished oil;
• an hour or two of free time;
• good mood and complete harmony with yourself.

First, it is better to cut the butter into cubes, then place them in a saucepan, put them on medium heat and begin to melt, not leaving the process unattended for a minute and constantly stirring with a spatula.
It is very important that the substance does not burn, sizzle or change color. You will be able to observe small white bubbles on the surface rising from the bottom. When there are a lot of them, carefully stir the liquid. Properly boiling liquid does not hiss, but only crackles quietly and comfortably.

Now you need to leave the product to simmer over low heat without stirring (in no case should you cover the pan, we want to get rid of the liquid, and under the lid it will condense and drip back into the oil). This process will take from 40 minutes to an hour.
Monitor the process constantly. At first the substance will be cloudy, but will gradually begin to become transparent. White flakes from the surface will begin to settle to the bottom, becoming golden in color, while the surface will become covered with a motionless crust.

At this stage, the oil can be stirred very carefully several times.

When the breakdown into fractions is complete, turn off the heat to prevent the protein that has settled to the bottom from burning.

Important! For beginners, a thermometer will be very helpful for making ghee. As soon as the water completely boils away from the creamy mass, its temperature will begin to rise sharply. This is the signal to remove the oil from the heat (the thermometer should show 110-115 °C). If you don’t have a thermometer, trust your sense of smell: a very pleasant caramel-nut aroma will begin to flow from the saucepan with ready-made ghee.

Now all we have to do is filter the oil. Let it cool slightly, then secure gauze, folded in three or four layers, around the neck of the vessel prepared for storage and carefully pour the contents of the saucepan into it.
Don't forget to scrape off any remaining residue from the bottom, as this will eventually drain through the cheesecloth as well.

Now let the ghee cool completely (again to prevent condensation) and only then cover the lid.

That's all science is.

How to store at home

One of the most amazing properties of ghee is that it can be stored for years and not only does not spoil at all, but, like good wine, only gains its true strength over time. Not even years - decades!

Moreover, storing the product in the refrigerator is considered bad manners and, by the way, according to Ayurveda, in this case, ghee acquires properties that are contraindicated for people of the Vata dosha type. Like any ghee, ghee changes its state of aggregation from solid to liquid depending on the ambient temperature.
The optimal temperature for ghee is regular room temperature, the best container is glass with a tight lid.

The product becomes truly healing, as they say, after ten years of aging. This oil is not only useful, it can heal wounds, heal, neutralize poisons, bring to life in case of loss of consciousness and even prevent epileptic seizures.

Did you know? Buddhist monks say that there is ghee, prepared one hundred and eight years ago, which can give immortality. It was this product that, as they say, gave incorruptibility to the body of the Buryat guru. Unfortunately, not everyone can afford immortality: the cost of one kilogram of ghee of similar aging is several million dollars.

During long-term storage, ghee oil changes slightly in taste and becomes noticeably lighter, so experts can easily determine its “age” and, accordingly, its value.
But even a product freshly prepared at home, made using technology and adding love and positive emotions, will definitely benefit your health and the health of all members of your family. Try it!

Ghee is a product obtained from butter. When processed, a concentrate of animal fat is obtained with a minimal content of protein, water and lactose. For its nutritional and healing properties in India, it received the popular name “liquid gold”. At room temperature the shelf life is 9 months, in a cool room - one and a half years.

Composition and type of quality product

Good quality product made by GOST 32262−2013. The name should contain the phrase not “ghee”, but “ghee”. The composition determines the benefits and harms of ghee and includes:

• 99% milk fat.
• 3 mg of carotene (food coloring) per kg of product.
• 75 mg butylated hydroxytoluene (antioxidant) per kg of oil.

Color varies from yellow to light yellow. There is no foreign smell. Appearance, like candied honey: the texture is dense, homogeneous or granular. Creamy taste with a slight hint of nuts, sweetish aftertaste. The price of the product cannot be low, since an average of 1 kg of butter is used to obtain 0.7 kg of melted product.

At home, you can check the quality by melting your purchase in a frying pan. There should be no foreign smell or foam. Real oil begins to smoke at a temperature of 205 degrees.

Nutritional and energy value

Milk fat is 35% unsaturated fatty acids. Each acid is beneficial for the human body:

• Oleic acid regulates lipid metabolism.
• Linoleic acid promotes the permeability of cell membranes.
• Arachidonic acid is essential for the functioning of the adrenal glands and brain.

A kg of product contains 220 mg of cholesterol, so you should not abuse it. At the same time, small doses will replenish the reserves of vitamins and macroelements:

• Vitamin A is involved in redox reactions.
• Vitamin E prolongs youth.
• Vitamin PP normalizes nervous system and regulates cholesterol.
• Potassium maintains water-salt balance.
• Calcium is essential for strong bones.
• Magnesium is involved in cell renewal.
• Phosphorus is responsible for brain function.

Calorie content is approximately 900 kcal per 100 grams. A tablespoon contains 15 grams, this is approximately 135 kcal. A teaspoon contains 3 times less.

Fat 99%, protein about 0.2%, no carbohydrates. The glycemic index is 0, so the blood sugar level after consumption remains the same.

Benefits of ghee

Natural fat is a source of calories that add strength and energy to a person. It also supports hormone synthesis and cell membrane function.

For adults, the product helps normalize the gastrointestinal tract and absorb slow carbohydrates. It is involved in the production of estrogen and testosterone, neutralization free radicals, promotes rejuvenation and improvement of skin condition. Regular use in men improves sperm quality and increases physical endurance. Helps women prevent gynecological problems.

In pregnant women, the oil increases the elasticity of the skin and smooth muscles, and helps maintain normal hemoglobin. It is involved in the formation of connective and bone tissue of the fetus.

During lactation, the product improves the quality of milk, ensures the supply of calcium, and reduces the risk of allergic reactions.

Babies begin to be given oil from five months to 1 g per day, by one year the amount is increased to 5 g. At three years the diet includes up to 10 g. With regular use, the product contributes to:

• Normalization of intestinal function.
• Increasing immunity.
• Prevention of rickets and caries.
• Proper development of the reproductive system.

Regular use is not recommended for those prone to obesity.

In older people, with moderate consumption, performance and stress resistance increase, and mental clarity is restored. However, when elevated level cholesterol product is prohibited.

In folk medicine and cosmetology

Thanks to its restorative, general strengthening and rejuvenating properties, “liquid gold” is used in folk medicine for coughs, sinusitis, joint diseases, myopia, and also in cosmetology.

If you have a cough at night, drink a mixture of 5 g of butter, 10 g of honey and 200 ml of warmed milk. For sinusitis, 3 drops of the heated product are instilled into the nose in the morning and evening. The product accelerates recovery and prevents the transition to the chronic stage.

“Liquid gold” rubbed into the area of ​​sore joints has an anti-inflammatory and local warming effect. For greater effect, add a teaspoon of aloe to a tablespoon of the product. After rubbing, wrap the sore spot.

For myopia, drink a mixture of a quarter glass of carrot juice and half a teaspoon of ghee 30 minutes before breakfast. With regular use, the muscles of the fundus of the eye are strengthened.

In cosmetology, both pure substance and ointments and creams based on it are used. Cream for the area around the eyes is prepared from 10 g of the main product, 2 g of castor oil, 2 drops of neroli oil. Tired, dull skin can be revived with a course of oil masks designed for 10 days. If necessary, the course is repeated every other week.

Harm and contraindications

Excessive consumption will be harmful to health, since oil is high-calorie product containing cholesterol. A rancid product should not be eaten, even if the expiration date has not formally expired.

“Liquid gold” is contraindicated for:

• Diseases of the cardiovascular system.
• Diseases of the gallbladder, kidneys.
• Problems with the liver, pancreas.
• Acute stage of pancreatitis.

Comparison with butter

Butter has a shelf life of several days at room temperature; ghee can be stored for up to 9 months.

The concentration of nutrients after heat treatment increases due to the removal of water, lactose and protein. At the same time, cholesterol increases by 25%. The benefit of ghee over butter is that the processed product can be consumed by people intolerant to cow's milk protein.

Making at home

“Liquid gold” can be bought from farmers, or you can prepare it yourself. To make ghee at home, you will need butter with a fat content of at least 82.5%.

1. The block is cut into small cubes and poured into a pan with a thick bottom. Heating in a water bath is possible. Do not cover the pan with a lid, as the water will evaporate.
2. Simmer the oil over low heat for about half an hour.
3. During simmering, stir the product and skim off the white settled foam containing protein.
4. After acquiring a golden color, it is filtered through cheesecloth.
5. The resulting concentrate is poured into an enamel or glass storage container and placed in a cool place.

Melted butter, the benefits and harms of which are explained nutritional value, valued in many countries. In Ayurvedic practices, it plays the role of “liquid gold”. In Russia, this valuable product also has fans.

Attention, TODAY only!

Butter is very often used in various recipes, but authors do not always recommend using melted butter. Most often it is found in recipes of Russian and Indian cuisine. In the first case, it can also be called “Russian” butter, and in the second – ghee butter.

In India, ghee has become important element not only for cooking, but also for religious rites; it is often used for treatment. For example, it can cure diseases respiratory tract, if you rinse your nostrils with this oil daily. In addition, ghee improves digestion, improves immunity, gives vigor and energy, helps the liver function and small intestine, nourishes nerve cells and bone marrow. By the way, ghee is also great for coughs; just mix a teaspoon of oil with ¼ tsp. black pepper, taken two or three times a day - even bronchitis will not resist.

Another benefit of ghee is that it has a very long shelf life. Russian - up to 3-4 years in a cool room, and ghee can last for a hundred years, as Ayurvedic experts say. As for centuries, of course, I didn’t experiment, but two months of hellish 40-degree heat in Moscow, oil melted over Indian recipe, stood in my kitchen without a refrigerator - it remained fresh and tasty, did not go rancid or spoiled.

By the way, you can fry in ghee, unlike regular butter. Last at high temperature burns, but melted food does not, retains its aroma. Unlike refined vegetable, ghee can be fried even several times. It does not form carcinogens and does not spoil food.

How to make ghee

Making ghee is not difficult. The main thing is to keep an eye on it and shoot it at exactly the right moment. If you remove it earlier, the oil will not be completely cleared of sediment, but if you leave it a little longer, it will burn instantly and lose all its healing and taste properties. True, experiments have shown that if you leave it for a little while, the oil acquires a piquant caramel aroma. But it is not suitable for all dishes.

Sometimes Indian spices, wrapped in gauze, are also added to such oil when melted. But I melt butter without them, because I really like its creamy vanilla aroma and sweetish taste.

Take unsalted butter. From 1 kg of regular butter, approximately 800 g of ghee is obtained. The oil must be placed in a saucepan with a thick bottom. You can use enameled steel, or you can use regular steel, but in no case aluminum.

Place the pan on low heat. Let it drown. Sometimes it is recommended to remove the butter from the refrigerator 2 hours before melting so that it thaws a little. But you can start melting butter straight from the freezer.

Do not increase the fire, keep it on the lowest setting all the time. The butter will begin to bubble slowly at first and will be thick and creamy with foam at the top. This is the first stage.

Then the oil will gradually begin to turn yellow and become transparent. It will boil with very fine bubbles. Finally, the oil will become clear and crackle slightly. This means the oil is almost ready.

When the oil is ready, almost all the sediment goes to the bottom, becomes brownish, but does not burn. The oil itself is absolutely transparent and emits a light vanilla-cream aroma. The intensity of the odor depends on the oil. Sometimes it smells very strongly, throughout the entire kitchen, sometimes the aroma is very weak, you have to listen carefully to discern the unique creamy smell with light nutty notes.

You need to prepare a container to drain the oil into and a small sieve to strain it. You can additionally line the sieve with gauze folded in several layers. Then you should strain the oil into an iron bowl (or not into an iron one, the main thing is that it does not burst, since the oil is very hot). And leave for half an hour to cool. It is best to fill the pan immediately hot water, you can add detergents - let it sit for a bit, and all the sediment will easily come off.

When the oil has cooled, you need to strain it again into the container where it will be stored. It could be a ceramic jar with a tight lid, or it could be a regular glass jar (but it shouldn’t smell of anything - before pouring oil into it, you need to thoroughly wash the jar with odorless soap and wipe it dry).

How to make Russian ghee

It has a completely different technology. According to Elena Molokhovets's 1901 recipe, you take 10 pounds (4 kg) of butter, put it in a large saucepan, pour in 40 cups of water, put on low heat and simmer, stirring occasionally, until the butter has melted. Then put the pan in the cold, wait until the oil hardens. Make a small hole in the side and drain the water.

Repeat the procedure several times until the drained water becomes completely clean. Then the oil must be salted with the finest salt and placed in pots. Cover with a cloth and pour in very salty water. Keep in a cool but dry place. This oil can be stored for 3-4 years.