The modern trend “forward to the past” has not spared cooking. And if margarine was once considered a convenient and inexpensive alternative to butter, and at times they tried to assure us of its usefulness, today we are increasingly turning our attention to traditional products and talking about “good” fats. One of these dietary elements is ghee. Benefits, methods of preparation and use - read all about this below.
Traditionally, ghee was prepared at home, but to modern housewives it is more familiar with tin cans of long-term storage. This is not only an excellent product for frying, but also a remedy if it was prepared from quality raw materials, that is, butter.
Recall that butter can only be called the product that was made from real cream, without the use of any flavorings, vegetable fats and preservatives. The fat content of this oil cannot be less than 71.5% according to GOST, and in the best samples it reaches 82%.
However, if we consider ghee, the benefits and harms of using it for culinary purposes are determined not only by the properties of the original product, although, of course, butter contains a huge number of vitamins that are preserved even after heat treatment. It regulates digestion and fat metabolism, and with prolonged storage it becomes even more useful. Ayurveda, which pays special attention to the properties of products and their compatibility, recommends its regular use. After all, the simple technology allows you to eliminate casein and lactose from the oil, which means that it is well absorbed, does not harm the vessels and is suitable for allergy sufferers and small children.
How to get ghee? The maximum benefit is if you cook it yourself. For this you will need 3-5 packs of butter, of which 600-800 grams of the final product will come out. For a smaller quantity, it is difficult to find a suitable stewpan, and the oil can burn. The dishes should have a thick bottom, and the fire should be so weak that the oil could languish. The first stage takes about half an hour, your task is to occasionally stir the oil so that it does not stick to the bottom. Then carefully remove the foam, turn off the heat, strain what you have left through cheesecloth. Pour a golden thick liquid with a delicious creamy smell into a pot, where it will solidify and be stored. You will get real ghee. Its benefits are enormous, and it can be used to prepare food for allergy sufferers who cannot tolerate ordinary butter. There are cooking options in a water bath and in the oven; even earlier such oil was made in an oven.
If you have already imagined what kind of aroma a real ghee has, the benefits of which do not disappear even when used for frying, we’ll tell you how to use it. Firstly, it can be added to ready-made cereals; it goes well with potatoes, cooked or in the form of mashed potatoes. Potatoes can also be fried in ghee, while it does not burn, gives the products a very delicate taste of cream, and does not differ from vegetable in terms of ease of use. In traditional medicine of many countries, ghee is considered a therapeutic agent. It increases appetite well; It can also be used to make homemade cosmetics. Knowledgeable people treat them with cough and migraine.
If you are sorry to spend such a valuable product on frying, you can use it as a tonic. To do this, mix the oil with an equal amount of honey, and then add this healing composition with nuts and dried fruits. This mixture, along with dairy products, is prescribed for breakfast.
Those who are afraid of cholesterol may ask if ghee is harmful because of its high fat content. First of all, despite a higher percentage of fat compared to margarine and spread, butter in itself is a safer product, since fats in it, in everyday terms, are “healthy”. Ghee is in the process of preparation is subjected to additional purification. So if you have a strong desire for everything natural, feel free to try grandmother's recipes - you won’t be disappointed.