Ghee - butter. Ayurvedic cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Clarified butter has numerous he alth benefits. In India, it is called liquid gold because of its beneficial effect on the human body. Ghee is an oil that is made by evaporating water and removing milk solids from a real butter product. In Ayurveda, it is given a very important place. It is considered the most blissful or divine product. The ancient Hindu science of he althy living gives ghee unique properties.

General Properties

The benefits of ghee are very great. In Ayurveda, it is considered the best source of nutrition for the bone marrow and brain. It has a beneficial effect on the nervous system and delicate tissues. Ghee oil, as it is sometimes called, eliminates the effects of free radicals and saturates the body with fatty acids. This lactose-free product is ideal for those who are lactose intolerant.

Ghee has a particularly beneficial effect on the digestive system. It does not clog the liver, unlike other similar products, and even has a restorative effect. At room temperaturethe product does not oxidize or deteriorate. It does not burn during frying and does not form carcinogens, which is a very valuable property.

Oil composition

Ghee is an oil that differs in composition from other fats of animal origin. It has more unsaturated fatty acids in its structure. This explains why it is more easily absorbed by the body. The use of a ghee product does not increase the risk of cancer. About 4-5 percent of its composition is linoleic acid.

This fatty acid ensures good development of organs and tissues. The main component of the product is vitamin E, which is considered an excellent antioxidant. Ghee is the only butter that contains vitamin A. Thus, the use of this product reduces the risk of atherosclerosis and lipid oxidation.

Using oil

The miraculous properties of ghee oil are used in various fields. In cold and windy weather, it is used to lubricate the nasal mucosa and protect it from drying out. This procedure also protects against colds and infectious diseases.

Ghee oil is also used in cosmetology. Penetrating through the pores, it perfectly nourishes the skin, dissolves and removes toxins and s alt deposits. The surface of the body becomes smooth and silky. In cooking, ghee replaces any type of fat. Its use is considered the most beneficial.

Uses

Use and treatment of gheeThe product has its own subtleties. With weak immunity, it is recommended to use ghee (oil) in the morning, but it must be combined with fennel, dried fruits, cardamom, nuts, cream, sour cream, fermented baked milk, honey or saffron. Other foods should not be included in the morning diet. For the treatment of various digestive disorders, a mixture is used, which consists of one part of medicinal herbs and two parts of ghee. This mixture is used to lubricate diseased areas of the body or taken orally. The healing composition is used to treat atherosclerosis and migraine.

The greatest effect is possible only in combination with a vegetarian type of food. That is why other countries perceive the beneficial properties of ghee with some degree of distrust. The greatest effect is achieved when eating food of plant origin. According to the teachings of Ayurveda, meat, fish and eggs are not suitable for a he althy diet.

Contraindications

Gee butter is high in saturated fat. Therefore, its use can increase the risk of obesity and cause cardiovascular disease. This is the only contraindication. But it should be noted that ghee does not often cause complications in this area. The benefits of using it are much greater. According to the science of Ayurveda, ghee has a very beneficial effect on the entire body. But to get a positive result, you must stop eating meat products.

Cooking butter

If you want to know more about what ghee is,how to cook this product, then read the article to the end. The recipe is not difficult. The main thing is to approach this process with full responsibility. Take a good piece of butter of the best quality. It must be free of impurities and must be fresh. For cooking, a pot with a thick bottom and walls is best suited. We put it on fire and put oil in it. It should take up no more than half of the pan. We make the fire moderate. Gradually, the oil will begin to melt, and foam will appear, which must be removed in a separate container. At this point, we make the fire minimal.

Ghee will become clear and white flakes will rise to the top. After a while, the foam will disappear and the flakes will become denser. It is necessary to hold the pan on the fire for about 5-7 minutes. An amber color should appear, which means the ghee is ready. The recipe is simple, but requires certain conditions and care. Then the finished product must be filtered through several layers of gauze. This produces the purest ghee. Cooking takes about 15-20 minutes. The finished oil is transferred to an airtight container and stored in a dark place. Under normal conditions, it retains its qualities from several months to several years.

Signs of a good oil

What distinguishes quality ghee? You can learn how to prepare this product, but it is important to get the desired result. Good oil acquires a solid consistency at 20 degrees Celsius in a day. It must not be divided into factions. QualitativeThe product has a rich yellow color. When heated, it does not burn, does not form foam and does not emit carcinogens. Good butter goes well on bread. The taste of butter leaves no gourmet indifferent.

Second cooking method

Ghee, the recipe of which may be different, is not so difficult to prepare. For this option, you will need three pans. First, put the pieces of butter in one of them and begin to heat. In the process, foam will appear, which must be removed. A sediment of impurities forms at the bottom. At the moment when it starts to burn, it is necessary to remove the pan from the heat and carefully pour the oil into another pan, making sure that the sediment does not get into it. We put the container on the fire and again continue to heat the oil. Foam will form, but in less quantity.

Sediment will also appear. We must again catch the moment when it starts to burn, and drain the oil into the third pan. This time, a high-quality product without impurities should remain. Ghee, the recipe of which is presented here, should be amber-yellow in color with a pleasant taste and smell. This testifies to its high quality. It will harden in a day. Store the product in a closed container in a cool and dry place. An oil that is over one year old takes on healing properties.

Cooking butter in the oven

To facilitate the cooking process, you can use the oven. The butter cut into pieces is placed in a saucepan with a thick bottom and placed in an oven preheated to 150 degrees. Now it will heat upindependently for 1.5 hours (500 grams of butter). Then we take out the pan and remove the foam formed on top. Drain the clear oil into a separate container, carefully filtering. If possible, the sediment should be left in the pan.

Fragrance oil

Cumin flavored oil can be prepared and used in various dishes. We heat it in the usual way on the stove or in the oven. For one and a half kilograms of butter, you need to take three large spoons of cumin seeds and 6-8 curry leaves.

These spices are wrapped in gauze and tied. When the butter melts and becomes liquid, lower the bundle into it. We filter the finished oil in the usual way, store and use as needed. Can also be used to give the product an extraordinary flavor of peppercorns, cloves and ginger.

Ginger oil

If you add ginger, you get a very tasty he althy product with an amazing aroma. Cooking ghee in the usual way. When it melts, put about five centimeters of ginger root, which must be cut into pieces. Then we continue the cooking process according to the recipe. At the end, we filter the oil and use it for its intended purpose. You can add any spices and herbs. They will only add spice and originality to the product. Ghee is served with any dish to give it a new flavor.