How to clean butter from impurities. Ghee: how to heat and how to store at home
Ghee is considered a very useful product: Indians consider it almost liquid gold - in the sense that it has a surprisingly beneficial effect on human health. But today it is almost forgotten, and there are not many recipes for its preparation.
In many sources, you can find a description of the properties of ghee from the point of view of Ayurveda - the ancient Hindu science of a healthy lifestyle. It cannot be said that we do not understand the attitude of the Indians towards this product at all, but it seems to many of our compatriots that they exaggerate its healing properties too much - if everything is so simple, then why don’t we know about it? Indeed, in Russia, dairy products, including butter, have always been very popular among all segments of the population - why don't we use it in the treatment of diseases?
In fact, ghee really has healing properties, but due to the sharply different nutritional patterns, these properties in our country could not manifest themselves in the same way as in India and other countries of the East. Russians are accustomed to traditionally consume a lot of different protein foods - meat, fish, poultry, generously flavoring them with fats; Hindus, on the other hand, are more committed to plant foods, which go well with ghee - they call it ghee or ghee.
Melted butter production
Few people know exactly how to cook ghee. Most people buy it in the store, believing that if it says "ghee" on the package, then this is the very natural healthy product. At best, you can buy butter prepared in the correct industrial way: first it is melted at a temperature of 40-50 ° C, water, milk sugar and milk protein are separated using a centrifuge. The remaining butterfat is quickly heated to 100°C in special vacuum boilers - while all the remaining water evaporates, then whipped using compressed air and packaged in sealed packages.
Unfortunately, many manufacturers, wanting to reduce the cost of the process, add vegetable ingredients to such butter, and also use non-standard or even spoiled butter as a raw material - in fact, what kind of butter to melt? They even manage to use the completely spoiled product as a raw material: when melted, hot water is added to it - about 15%, a small amount of soda and other additives that eliminate unpleasant odors and tastes.
Still, it is better to cook ghee at home, on your own, but there is not always time and energy for this; then you should be more careful and choose the most famous and proven brands, both foreign and Russian.
Quality ghee does not have any special flavors and odors - it should have the smell and taste of rendered milk fat. The consistency of the oil is soft but grainy; if it is melted, it will be transparent, uniform in color, yellow or light yellow - there should also be no sediment.
Recipes for making ghee are very different. There are so many recipes where it is recommended to simply melt it in a saucepan, collecting foam and solids with a slotted spoon, until the water from it is completely evaporated, and then strain. You can do it this way - it will still be more useful than butter with milk proteins and liquid; it will turn out a clear golden yellow oil, and the food cooked with it will be much tastier than usual.
For example, if you fry fresh mushrooms in this oil, and then pour them over them and put them in the refrigerator, they can be stored for several months and remain fresh, as if they were just picked and cooked. Ghee is great for frying - it doesn't smoke or foam, and gets even healthier over time.
However, this oil does not have the medicinal properties mentioned in Ayurveda - real ghee, used for the treatment and prevention of diseases, is prepared according to other recipes that are completely simple and do not require special conditions.
Ghee preparation
It is better to cook ghee from homemade butter, but if it is not available, you can choose it in the store, carefully reading the composition and checking for hardness - real butter always becomes very hard in the refrigerator. To prepare ghee, boil water in a large saucepan, and put a smaller saucepan in it - so that its bottom is in the water, but does not touch the bottom of the large saucepan.
The oil is placed in the upper pan - it can cook for several hours; first it will melt, and then foam will appear on it - it must be removed; sediment forms at the bottom - it is not necessary to touch it.
If you put 1 kg of high-quality butter in a saucepan, then after 4-5 hours it will turn out to be real ghee - transparent, golden or amber-yellow - it depends on the degree of its fat content. When sediment at the bottom becomes clearly visible through the ghee, the pan can be removed from the water bath and the oil carefully drained so that this sediment does not get into the finished product. You can also strain the ghee through cheesecloth - then certainly there will be no impurities left; thickened ghee may have a whitish-yellow color.
With such a melting of the oil, it is cleared of everything superfluous - milk proteins, water, etc., and it cannot burn, even if you are distracted and “overlooked” the cooking process. You can use an enameled or glass pan - you do not need to take an aluminum one.
Properly prepared ghee can indeed be stored for years - this only increases its medicinal properties. Of course, we are unlikely to store it - we will quickly run out of it, but even if we replace ordinary butter in our diet, our health will definitely improve in many ways.
According to Ayurveda, ghee is much more easily absorbed by the body than regular butter; it does not raise the level of cholesterol in the blood, improves digestion and strengthens; improves the condition of tissues, has a beneficial effect on perception, mental activity and the human reproductive system.
The benefits and properties of ghee
When in the fall, in cold and windy weather, the nasal mucosa begins to dry out - this happens to many people - you need to lubricate it with ghee - this will protect you from colds and infections.
Cosmetically, ghee is also miraculous - it can quickly penetrate into the pores of the skin, and is perfectly absorbed into it. Getting inside the skin layers, it begins to dissolve and remove salt and toxins accumulated in them, so that the skin after procedures with ghee - for example, after massage, becomes soft, smooth and tender.
Ghee butter treatment
As for treatment with ghee, there are some nuances here. With weak immunity, for example, it is recommended to use it in the morning, along with spices - fennel, saffron, cardamom, etc.; nuts, dried fruits, honey; fermented baked milk, sour cream, cream, but besides these products, you don’t need to eat anything else for breakfast.
Inflammatory processes, digestive disorders, metabolic disorders are treated with a mixture of ghee (2/3) and medicinal herbs (1/3), smearing certain parts of the body with this mixture or simply holding it in the mouth.
Migraine, atherosclerosis and other diseases can also be treated in this way, but the effect of such treatment is promised only to vegetarians - followers of the teachings of the Vedas say this. They call meat, fish and eggs "products of violence" - hence it is clear why in Russia, as in European countries, the treatment of diseases with ghee has never been used - our dietary traditions make such treatment inappropriate.
However, no one bothers us to use ghee in cooking. Replace with it the usual butter and other animal fats, and you will soon feel that it has become easier to move, and your mood always remains upbeat and cheerful.
This ghee recipe is purely culinary in nature. That is, it does not involve the use of any ethereal ingredients or the recitation of mantras in order to create a product intended for Ayurvedic rituals.
This is a common fat for healthy cooking. The one on which most people cooked until the fashion for harmful vegetable fats went.
So, to melt the butter at home, we only need the butter itself (at least 82% fat) and a pan.
Put the oil in a saucepan and put it on a small fire. It is not necessary to cut into pieces. Fully melts quickly.
Gradually, foam will form on the surface, which will need to be removed. But not at once.
The most correct thing is to let the fat stand completely on fire, in no case do not mix it! And then remove the foam.
The melting time depends on the mass. If you have 500 grams, then you should melt 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, as it becomes too much.
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.
The foam is removed carefully with a spoon, without removing the pan from the heat.
After the foam has been removed and the time required to melt the oil has elapsed, the pure product must be separated from the sediment.
How to do it right?
It is usually advised to drain through gauze. It is possible to do so. But not at all necessary.
Melted butter turns out no worse if it is simply poured with a tablespoon. The sediment will remain calm at the bottom. And the loss of product will be less than when using gauze.
The only case when filtering is necessary is the very poor quality of the butter itself, after melting which 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 closed with a lid. Theoretically, you can keep them right on the table at room temperature. But for reinsurance, it is 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-bought product?
Yes. Really.
For some reason, today on many sites you can find horror stories that you can’t buy butter of the quality level in the store so that you can heat it.
Butter is one of the most luxurious gifts of nature to humanity.
The most delicious butter is born where natural conditions favor man and his pets. After all, all that is needed to make good butter is excellent milk, a little skill and a clear conscience.
It is a pity that natural butter is a perishable product. Indeed, in addition to fat, it contains water, protein and sugars in the form of lactose, which can serve as a nutrient medium, including for bacteria that are not the most useful and worsen the taste of products.
It’s a pity that it’s not so easy to cook with natural butter: until the water evaporates, the oil sizzles and splashes, its temperature is so low that you can’t really fry it, and when there is no water left in the oil, proteins and sugar will burn.
But people have learned to separate water, proteins and sugars from milk fat, which is stored as long as they like, and cooking on it is a pleasure, and its taste is fully consistent with the aroma of meadow herbs and flowers that the cow ate.
The easiest way to get ghee is to put the butter on the fire and wait for the water to evaporate. During this time, some of the proteins will rise to the surface along with the foam, they can, of course, be removed.
But the other part of the proteins will be held at the bottom by water heavier than fat. There, these proteins will burn, when the water evaporates, from there the decay products of proteins will color the oil 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 was not fresh butter that was drowned, but slightly “spiky”, which in its pure form can no longer be eaten. So to say "saved the product."
Another reason is that some people confuse ghee with once warmed butter. That's right - who will like the grains that form when it solidifies?
In addition, in heated oil, water, proteins and carbohydrates remain in place. Unless some of the bacteria die when heated, but they will inevitably start up again. Yes, and cooking in such oil is the same as in 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 components. Lighter fat will rise to the top, while water, proteins and carbohydrates will settle down. The slower the heating was carried out, the longer the temperature was maintained in the oil at about 85 ° C, 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 or six hours, if we are talking about three or four kilograms of butter. If none of the above is present, build a water bath.
And don't mess with less! And the troubles are unjustified, and the oil turns out to be insultingly small. After all, even if the butter was sour, crumbled when trying to spread it on bread, strove to deteriorate or at least turn yellow at the edges - in a word, it behaved like the most ordinary natural product, anyway - the result is surprisingly tasty ghee.
How to separate one liquid from another? It’s very simple, if you remember that when cooling, milk fat hardens faster than water. Just put the container of butter in the cold, and then take out the solid ghee. The rest of the cream from the bottom of the piece can be washed off with a jet of cold water. After that, the oil must be heated again to 125C in order 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 article and photos are included in the book "PILOV",
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 mountains of Chomolungma (Everest) at an altitude of 7000 meters, where there are certain climatic and physical conditions. The oil is prepared at a boiling point of 12-18 degrees, at these temperatures all harmful impurities are separated and removed, and useful enzymes do not die. When cooking at home, this cannot be achieved; when boiling, the oil is purified, but the main part of useful enzymes is also killed. The monks use it both for food and as a medicinal, cosmetic, embalming agent. The oil is a rejuvenating agent, the longer it is aged, the more healing properties appear in it. 10-year-old GHI oil is a unique cosmetic and therapeutic agent, it is almost impossible to find it, unless the monks themselves, if they deem it necessary for 1000 dollars . for 100 grams. A 108-year-old oil is considered a remedy for rejuvenation and immortality. This oil is also used by the 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 was found that cellular aging is the loss of the ability of cells to divide and restore body tissues. The process of aging in cells is caused by self-accelerating damage to the genome, while DNA damage leads to the release of substances that activate new damage in the DNA code.
Over time, after a certain cell division takes place, the cells become incomplete, because after that they begin to lose their ability to divide (reproduce), which leads to human aging. If a damaged cell, for one reason or another, does not undergo apoptosis or cellular senescence, it can become malignant.
Information about what kind each new molecule should have inside a given cell, what should be their number, 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 around the world are trying to ensure DNA synthesis with as few errors as possible so that daughter cells have absolutely identical hereditary
material. If the damage to the DNA structure can be corrected, the cell cycle continues, scientists from all over the world are working on this task.
The Tibetan monks solved this problem, they bypassed this complex process, they nourish the defective cells and restore her reproductive ability with the help of the Ribosome. The ribosome is the most important non-membrane organelle of a living cell, which serves for the biosynthesis of protein from amino acids according to a given matrix based on the genetic information provided by messenger RNA (mRNA). The structural frame of the ribosome is formed by ribosomal RNA (rRNA) molecules and their 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. Getting into our body, when using 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 living for 300-400 years, who stopped the aging process. An example is 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 the last instructions: "You will visit and see my body in 30 years." Then he asked them to read for him "huga Namshi" - a special well-wishing prayer for the deceased.
The disciples did not dare to utter it in the presence of a living teacher. Then the Khambo Lama began to read this prayer himself; Gradually, the disciples picked it up. So, being 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 (in the 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 with the body of Khambo Lama Itigelov. Convinced of the invariability of his condition, the lamas performed the necessary rites, changed clothes and again placed in the bumkhan
In 1973, the 19th Pandito Khambo Lama Zhambal-Dorzho Gomboev with lamas also examined Itigelov's Khambo Lama and made sure that the body was intact.
On September 7, 2002, eighty-year-old Amgalan Dabaevich Dabaev, a resident of the Gilbira ulus, indicated to Khambo Lama Dambe Ayusheev the location of Khambo Lama Itigelov in the area of Khukhe-Zurkhen. Lama Itigelov and, having performed 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 extracting the imperishable body of Khambo Lama Itigelov from the earth, 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 in vivo characteristics. That's almost twice the diameter of the Earth! “If you choose from three possible states of the organism - living, dead or transitional state - there is reason to believe that he is alive and is in a state of deep meditation. Before going into 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 (in the lotus position) in which he was at the time of his departure.
The positive effects of ghee 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 grain and gold. It was considered the main wealth in every home, the basis of well-being: if a family has a supply of oil, then there will be health, joy in the family, and respect for neighbors.
Regular use of Ghee oil in the diet has a beneficial effect on the human body, the proteins accumulated in rebon will supply your cells with proteins for a long time, and improve its reproductive abilities, slowing down the aging process.
Butter is already about one and a half thousand years old. In order to get 1 kg of this product, you need to use 25 liters of cow's milk. Many doctors believe that butter is necessary for the human body, if, of course, it is used in moderation. And this is not surprising, because it has a huge amount of useful substances: proteins, fatty acids, carbohydrates, vitamins, zinc, iron, potassium, magnesium.
Unfortunately, modern manufacturers often use a lot of artificial fillers and flavors during the manufacture of butter. Such a product cannot be called useful. But what if there is no way to get really natural oil from the village? There are two options: carefully read the information on the package before making a purchase; use ghee (which can be easily made at home).
In order for ghee to turn out to be really healthy and tasty, it is necessary to choose the right quality source material - unsalted butter with a fat content of 2.5%, made in accordance with GOST 37-91. Know that the fatter the product, the better, because your goal is to get the most natural raw materials as a result without any artificial additives. Avoid packages with the “TU” mark, which indicates the presence of a large amount of impurities in the product.
What is the difference between regular butter and ghee?
Butter contains many additives: 18% water and 2% proteins. Everything else is milk fat, which is so useful for the human body. It is this natural product that can be obtained as a result of overheating.
It is not recommended to fry and stew in ordinary butter, because the proteins begin to burn and smoke when the dishes are heated to a temperature of 120 degrees. Ghee can be safely used for frying and stewing dishes, it heats up to a temperature of 190 degrees without any problems.
During melting, milk sugar melts, as a result of which the oil acquires a pleasant sweetish aftertaste, and all harmful impurities precipitate to the bottom.
What are the benefits of ghee?
In many countries, this product is considered liquid gold, not only due to its rich yellow color, but also due to a wide range of beneficial effects on the human body:
- ghee strengthens the immune system;
- increases appetite;
- promotes the elimination of toxins;
- does not increase the level of cholesterol in the blood;
- contains antioxidants;
- contains vitamins A and E;
- protects cells from the action of free radicals.
There are several ways to melt butter:
- Cut the product into cubes, place them in a saucepan with thick walls and put on low heat. While the butter is slowly melting, periodically remove the foam from it with a spoon. When the mass becomes transparent, and sediment falls on the bottom of the pan, remove the container from the heat and let the liquid cool. Then carefully pour the melted butter into a clean saucepan.
- Place the butter cut into cubes in an enamel bowl and place in a water bath. When the butter is melted, reduce the heat and leave for another hour and a half, until the mass becomes transparent. Be sure to remove the foam.
- Place the chopped butter in a metal pan with thick walls, put the dishes in the oven, preheated to 150 degrees. Do not cover the container with a lid. If you need to melt 500 grams of butter, it will take about 1.5 hours, and for a kilogram - about 2 hours. When a crust appears on the oil, and sediment falls on the bottom of the dish, remove the pan from the oven. Let the liquid cool, carefully remove the film and strain everything through cheesecloth.
In order to find out if the oil has been cleared of water and unnecessary additives, increase the heat for a while. If the mass does not boil and does not foam, everything is fine. But in no case do not keep the pan on high heat for more than 10 seconds, otherwise all your efforts will go down the drain. If the melted butter has a rich yellow color, a sweetish aroma with nutty notes and does not foam when frying, you did everything right.
In order to get the most useful product, you need to follow some rules:
- Read the label carefully when you buy butter in the store. Choose a product with a fat content of at least 82%. Ideally, if you manage to get real oil from the village.
- Dishes for reheating must be thick-walled, perfectly clean and dry, without scale.
- If the sediment burns, pour the oil into another container.
- Be sure to remove the foam and make sure that the oil does not boil.
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