An amazing food product, ghee: benefits and harm. Huge benefits of ghee

How to make ghee at home

Ghee butter is considered a very useful product: Hindus consider it almost liquid gold - in the sense that it has a surprisingly beneficial effect on human health. Of course, ghee was also used in Russian cuisine, but today it has almost been forgotten, and not many recipes for its preparation can be found.

But 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 at all the attitude of Indians towards this product, but many of our compatriots think that they exaggerate its healing properties too much - if everything is so simple, then why don’t they know about it here? After all, 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 does have healing properties, but due to sharply different dietary habits, these properties in our country could not manifest themselves as in India and other countries of the East. Russians are accustomed to traditionally consuming a lot of different protein foods - meat, fish, poultry, generously flavoring them with fats; Indians are more committed to plant foods, which goes well with ghee - they call it ghee or ghee.

Ghee production

Few people know exactly how to prepare ghee. Most people buy it in a store, believing that if the package says “ghee”, then this is the same natural useful product. IN best case scenario you can buy butter prepared in the correct industrial way: first it is melted at a temperature of 40-50°C, the water is separated using a centrifuge, milk sugar And milk protein. The remaining butter fat is quickly heated to 100°C in special vacuum boilers - during which all 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 - really, what kind of butter should be melted? They even manage to use a completely spoiled product as a raw material: when reheating, they add hot water– about 15%, not large number soda and other additives that eliminate bad smell and taste.

How to make ghee at home

It’s still better to prepare ghee at home, on your own, but you don’t always have the time and energy for this; then you should be more careful and choose the most famous and trusted brands, both foreign and Russian.

High-quality ghee does not have any special tastes or smells - it should have the smell and taste of melted butter. milk fat. The consistency of the butter is soft but grainy; if you melt it, it will be transparent, uniform in color, yellow or light yellow - there should be no sediment either.

Recipes for making ghee vary greatly. There are many recipes where it is recommended to simply melt it in a saucepan, collecting the foam with a slotted spoon and removing solid particles until the water has completely evaporated from it, and then strain. You can do it this way - it will still be healthier than butter with milk proteins and liquid; it will turn out to be a clear oil golden yellow color, and food cooked on it will be much tastier than usual.

For example, if you fry in this oil fresh mushrooms, and then pour it on top and put it in the refrigerator, they can be stored for several months, and remain fresh, as if they had just been collected and cooked. Ghee is great for frying - it doesn't smoke or foam, and becomes even healthier over time.

However, such 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, which are completely simple and do not require special conditions.

Preparation of ghee

It is better to prepare ghee from homemade butter, but if you don’t have it, 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, you need to boil water in a large saucepan and place 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 top pan - it can cook for several hours; first it will melt, and then foam will appear on it - it must be removed; A sediment forms at the bottom - there is no need to touch it.

If you put 1 kg of high-quality butter in a pan, then after 4-5 hours it will turn out to be real ghee - transparent, golden or amber-yellow - this depends on the degree of its fat content. When the sediment at the bottom becomes clearly visible through the melted butter, you can remove the pan from the water bath and carefully drain the oil so that this sediment does not get into the finished product. You can also strain the ghee through cheesecloth - then there will certainly be no impurities left; Thickened ghee may have a whitish-yellow color.

When the butter is melted in this way, it is cleared of everything unnecessary - milk proteins, water, etc., and it cannot burn, even if you are distracted and “overlooked” at the cooking process. You can use enamel or glass pan- There is no need to take aluminum.

Properly prepared ghee can actually be stored for years - this only makes it longer. medicinal properties. Of course, we are unlikely to store it - we will quickly run out of it, but even if we replace regular butter in our diet, our health will definitely improve in many respects.

According to Ayurveda, ghee is much easier to digest by the body than regular butter; it does not raise blood cholesterol levels, improves digestion and strengthens the immune system; improves the condition of tissues, has a beneficial effect on perception, mental activity and the human reproductive system.

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 melted butter - this will protect you from colds and infections.

In cosmetic terms, ghee is also miraculous - it can quickly penetrate the pores of the skin and is perfectly absorbed into it. Getting inside the skin layers, it begins to dissolve and remove salt waste and toxins accumulated in them, so that the skin after procedures with ghee - for example, after a massage - becomes soft, smooth and tender.

Treatment with ghee

As for treatment with ghee, there are some nuances. If you have a weak immune system, 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 apart from these products, you don’t need to eat anything else for breakfast.

Inflammatory processes, digestive disorders, and metabolic disorders are treated with a mixture of ghee (2/3) and medicinal herbs (1/3), smearing certain areas of the body with this mixture or simply holding it in the mouth.

Migraines, atherosclerosis and other diseases can also be treated in a similar way, but the effect of such treatment is promised only to vegetarians - this is what followers of the teachings of the Vedas say. 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 the help of ghee has never been used - our dietary traditions make such treatment impractical.

However, no one is stopping us from using ghee in cooking. Replace regular butter and other animal fats with it, and you will soon feel that it has become easier to move, and your mood always remains upbeat and cheerful.

Ghee butter is a product with many useful properties. In India, it is even called liquid gold due to its amazingly beneficial effects on health. In Russian national cuisine Ghee was also used, but nowadays, unfortunately, it has been practically forgotten... But a description of this product from the point of view of the ancient Indian health science - Ayurveda - can be found in many sources.

Healing properties ghee in our country do not manifest themselves as in eastern countries, due to significantly different nutritional characteristics. In Russia, a large amount of protein food is traditionally consumed - meat, poultry, fish, generously flavored with fats. The population of India is more committed to plant foods, which go well with ghee, which they call ghee or ghee.

It should be noted that ghee is not just heated or melted butter, but a product that has undergone processing - heating, removing milk impurities in the foam, bringing it to an amber color.

Preparation of ghee

It is best to use homemade butter for cooking, but if this is not possible, you can use store-bought butter, when choosing which you need to carefully read the composition and check it for hardness - real butter always becomes hard in the refrigerator.

To prepare ghee, you need to follow a number of steps. First, boil water in a large saucepan and place a smaller saucepan in it so that it floats inside without touching the bottom of the large saucepan. You can use glass or enamel pan, but not aluminum.

The butter should be placed in the top pan. It cooks for several hours - first it melts, later foam appears on it, which should be removed, and a sediment forms at the bottom, which does not need to be touched. When the sediment at the bottom is clearly visible through the oil, you can remove the pan from the water bath. Finished product should be drained, but very carefully, and so that sediment does not get into it. You can also strain the ghee through cheesecloth.

By putting 1 kilogram of butter in a pan, after 5 hours you will get about 800 grams of real ghee from it. In color it can be transparent, golden or amber, depending on the fat content. Thickened ghee may turn whitish-yellow.

As a result of this reheating, the oil is purified of excess water, milk proteins and other impurities. Such a product cannot burn, even if you are distracted while cooking.

Properly prepared ghee can be stored for several years, maintaining and even accumulating its medicinal properties.

Benefits of ghee

Ayurveda teaches that ghee is absorbed by the body much easier than usual, it improves digestion and the general condition of tissues, strengthens the immune system, does not increase cholesterol levels, and has a beneficial effect on mental activity, perception and reproductive function. Including ghee in the diet ensures softening and removal of toxins from the body. Melted butter has a tonic effect on the central nervous system, increases thinking abilities, improves memory.

If in windy and cold weather in the fall your nasal mucosa dries out, like many people, you just need to lubricate it with melted butter - this will not only help with dryness, but also protect against colds.

Ghee is also used in cosmetology - it quickly penetrates the skin and is easily absorbed. Getting deep into the skin, it dissolves and removes waste and toxins accumulated there. After such procedures, the skin becomes smooth, soft and tender.

If you have a weakened immune system, it is recommended to consume ghee daily for breakfast along with spices such as cardamom, fennel, saffron, as well as honey, fermented baked milk, dried fruits, cream or sour cream. Apart from these products, breakfast should not include anything else. After just two weeks of eating this breakfast, you will feel a noticeable surge of energy.

Harm of ghee

With all the benefits of melted butter, it is necessary to remember about the harm that it can cause. This product has a very high fat content, so excessive consumption may cause digestive problems in people with diseases gastrointestinal tract. Ghee puts additional stress on the liver and pancreas, and accordingly, its abuse can cause aggravation chronic diseases these organs.

Overweight people should also be aware of the dangers of this product. 100 grams of ghee contain almost 900 kcal. Ghee is best used for frying, but even then it should be consumed in moderation.

Abuse of melted butter can accelerate the development of atherosclerosis, as well as negatively affect the health of people with metabolic disorders.

Conclusion

We talked about ghee or regular ghee, looked at its benefits and harms, and provided a recipe. Ghee is the most valuable food product, the benefits of which have been proven by centuries of history. Its careful and reasonable use will not only expand your gastronomic horizons, but will also help improve your health. And using it in cooking brings exceptional pleasure - it does not burn, does not foam and does not smoke. Be healthy!

It has long been elevated to the rank of a very healthy food product, and in some countries it is even considered healing agent from many diseases. However, such a problem as the benefits and harms of ghee is still unresolved, because due to the divergence in the methods of its preparation, some disagreements may arise.

Most people buy this product in a regular store, believing the label on the package, while the product sold is not at all like that. Very difficult to restore Old Russian recipe, thanks to which melted butter was produced, and it is even more impossible to put its production on an assembly line.

Nevertheless, many not too honest manufacturers do not hesitate to add vegetable components to regular butter, passing it off as original ghee. In the best case, you will be able to purchase the harm of which will be questioned, and it will be prepared in an industrial way with a complete loss of all healing properties.

Speaking about what this product has, provided that it was manufactured according to all the rules, it is worth noting that it is often used in cosmetic and for preventive purposes. For example, the use of ghee will be especially relevant in windy weather, when drying out of the nasal mucosa is observed. Simply lubricate it with this product to prevent a cold. In principle, many of the benefits and harms of ghee have to do with skin care.

If your skin is dry and cracked, then a small amount of oil applied to it can have a magical effect. Moreover, this product removes toxins and impurities that are inside the skin, evening out its surface, making it smooth.

However, when talking about the benefits and harms of ghee, it is worth mentioning its effect on the body from the inside. This product can boost immunity if consumed in the morning along with saffron. However, if you suffer from high cholesterol, then under no circumstances should you abuse this product. Here the benefits and harms of ghee are intertwined with each other, and everything is determined by compliance with the measure. This product, if abused, can easily cause obesity and disruptions in the rhythm of work. cardiovascular system. However, if you use this product in other than pure form, but exclusively for cooking and in small quantities, you can extract only beneficial properties from it.

It is noteworthy that ghee is used to prepare various painkillers. For example, it is used to create a drug for migraines or atherosclerosis, mixed with a certain set of medicinal herbs.

Real melted butter is an excellent addition to cooking and can be used as an alternative to animal fats or butter, which have less beneficial properties.

Everyone who does not eat fast food, but cooks on their own, has oil in their kitchen. Usually sunflower, less often olive and always butter. But few people keep ghee at home, because its benefits and harms for most are a sealed secret. What are the advantages of such a product?

Useful introduction - ghee

First, let's figure out what exactly it is - ghee (ghee), and only then we will discuss its benefits and harms. This is the same creamy product, only purified from impurities, sugars, excess water, protein.

Essentially, ghee is highly concentrated animal fat. IN industrial conditions A centrifuge is used to obtain it. Housewives prepare ghee at home steam bath, periodically removing the resulting foam. It is then filtered and stored in a glass jar.

The composition of this oil is 99.8% fat. After evaporation, the product retains its supply of vitamins - A, E, D. Due to the fact that the mass of liquid and protein components decreases, their relative amount becomes even greater.

The main advantage of ghee is its unusually long shelf life. It is actively used in Indian cuisine and medical practices (Ayurveda).

Positive effects of ghee on the body:

• Improves digestion. To feel this effect, you should dissolve a piece of oil in your mouth before and after each meal.
• Increases immunity. To strengthen immune defense, just mix ghee with dried fruits and nuts and eat this “potion” 1 tbsp. l. in the morning on an empty stomach.
• Relieves joint and lumbar pain. To relieve pain, rub the oil into the affected areas before going to bed.
• Treats migraine, eliminates headache. To improve the condition, it is heated in the palms and rubbed on the temples and feet (and women should apply it to the skin in the appendage area).
• Accelerates recovery from colds and sore throats.

In moderate quantities, ghee prevents osteoporosis, rickets, improves metabolism and helps maintain sharp vision until old age. But it's not independent dish, it is best used for cooking.

This product can easily replace many cosmetic products. You can use it to make masks that will give your skin firmness and elasticity. Ghee oil is also used as a hair balm.

Without harmful impurities, but not suitable for everyone!

Although melted, it still remains butter. This is a fatty product that puts a lot of stress on the liver and pancreas. For people who have problems with these organs, it is better not to abuse it.

Obesity is another contraindication to taking ghee. There is no need to explain anything here. This is a super-calorie product (it contains 892 kcal per 100 g), which can settle on the sides and waist. Those with metabolic disorders should also limit its use.

Important! Patients with vascular atherosclerosis should completely exclude ghee from the menu, because it increases the cholesterol level in the blood.

What to fry with? Something about the smoke point and other mysteries of ghee

Experts say: it is best and safest to use ghee for frying foods. What are its benefits and harms when frying? The most important property This oil has a low smoke point. It starts to “smoke” at 232-250 degrees!

Why does this matter to a person? The point is not only that oil does not spoil the finish of the ceiling and walls, does not stain dishes and does not make you choke from smoke. The appearance of smoke indicates that carcinogenic substances (which cause cancer) have begun to form in the oil, therefore, the later it “smoke” (if this happens at all), the better.

Ghee oil does an excellent job of frying or stewing vegetables and other foods, but it will not burn if a person accidentally “overheats” the pan.

Situations when it is better to fry in ghee:

• if you need to quickly make a golden brown crust;
• when the recipe for preparing vegetables involves simmering them for a long time in a large amount of fat;
• if you want to give the dish an appetizing almond-nut smell;
• when you need to fry foods at very high temperatures.

Creamy versus melted – who will win?

According to nutrition experts, there is nothing to talk about here - the benefits of ghee over butter are undeniable. To prove this, we list its advantages.

Arguments in favor of ghee:

• It contains a large amount of polyunsaturated acids. Their content is higher than in butter. One of them is butyrate. This compound protects against cancer, relieves inflammation, improves the digestion process, keeps sugar within normal limits, helps lose weight, and has a beneficial effect on the heart and blood vessels.
• It is devoid of dairy components - lactose and casein, so this product is the only safe alternative to animal fats for those who suffer from lactose intolerance.
• There are much more vitamins A, D, E in its composition than in cream. The importance of these compounds for the body cannot be overestimated. Vitamin E is a powerful antioxidant, regulates hormonal balance, retinol is needed for eyes and skin, D strengthens bones.
• Its smoke point is much higher. For creamy it is 176˚, for melted, as already mentioned, 232˚. That is, ghee does not oxidize for a long time when heated. And oxidized fats destroy human health and provoke various diseases.
• Ghee is much more aromatic and tastier.
• A properly prepared baked product can be stored for up to 15 months in the refrigerator and at least 9 months in room temperature(and he does not lose his culinary and medicinal qualities). Creamy cannot boast of such “longevity”.

Ghee is a product of processed butter by removing water, protein components and lactose from the raw material. In other words, ghee is a concentrated fat of animal origin, with a minimal percentage of negative elements. Home cooking This product is technically different from the method used in the food industry. During cooking home product The butter is heated in a deep bowl and left for 30 minutes. low fire or water bath.

Protein, which is part of butter, forms a specific foam, which is removed with a slotted spoon or spoon, and excess water evaporates. Some even strain the finished mixture through a small sieve or thick ball of cheesecloth to remove any foamy residue that is sure to remain during cooking. The product is prepared on an industrial scale using centrifugation. Over time, butter is heated and divided into fractions, as a result of which the butter fat is heated for some time in an airless environment to remove remaining water.

Benefits of ghee

The product contains 99.8% fat. At the same time, the rich are not lost vitamin composition. Vitamins A, E and D are completely preserved during the cooking process. By reducing water and protein, the amount of vitamins in finished form getting bigger. The benefits of ghee can be divided into household and biological. According to the first point, its benefit lies in its shelf life; if you compare it with butter, it does not spoil long time. Many people store it for up to six months in the refrigerator or cellar. At a temperature of 20-25 degrees, the oil can be stored for up to a year. This knowledge is widely used in South Asian countries, where all the main benefits are preserved in ghee cow's milk. The benefits of ghee for the body can be reduced to its great energy value and wide vitamin complex. A moderate amount of the product will help prevent the occurrence of osteoporosis and rickets, has a beneficial effect on metabolic properties and maintains visual acuity, regardless of age.

IMPORTANT! The benefits and harms of ghee must be studied and taken into account before taking it.

Harm of ghee

No need to neglect possible harm ghee. This is a very fatty product, which may cause inaccuracies in operation. digestive system, especially for those who suffer from gastrointestinal problems. Ghee additionally loads the pancreas, and the liver provokes an exacerbation of chronic ailments of these organs. Ghee should be consumed in moderation by those who are obese or want to lose a few kilograms. One hundred grams of the product contains about a thousand kcal, and this is practically daily norm calorie intake of a person losing weight. It is best used for frying, but even there it is worth knowing when to stop. The harm to the product is also caused by a high percentage of cholesterol, which negatively affects the health of a person with metabolic disorders; it can also provoke atherosclerotic diseases.

Ghee is a very valuable food product that has proven its right to exist; its moderate use can expand gastronomic boundaries and improve the health of both adults and children.

How to make ghee at home?

Ghee is a product that is obtained as a result of temperature exposure to butter.

During the preparation of ghee, water, impurities and milk components are removed.

Ghee, in moderate quantities, has a beneficial effect on the liver, preserves youth and improves immunity.

So, how to prepare this miracle product?

For this purpose, purchase butter with high content fat, preferably 82.5%. Anything lower is not butter, but margarine.

Many people think that ghee is simply melted, heated classic product, but that's not true. This is oil that has been processed, i.e. heated, the milk foam is removed, the mass is brought to a golden color and almond smell.

It is very convenient if the finished product is always at hand. It is used as a classic vegetable oil. During cooking, ghee will not taste bitter or burn, since all impurities have been removed. For those who are engaged homemade cakes, oil will become an indispensable assistant.

Let's look at the cooking process itself. To do this, take butter and a vessel in which you will cook.

1) Cut the butter into small cubes. If it is difficult to cut, grate it coarse grater.

2) Place a saucepan on the stove. Heat the oil over medium heat and once it starts to melt, turn the heat to low.

3) Carefully remove the foam that will appear on the oily surface over time. Do not stir the butter with a spoon while cooking. Foam with impurities will rise to the top, and some will remain at the bottom. You will need to be careful that sediment on the bottom does not rise while you remove the foam.

4) At first your mixture will become cloudy, but as it is ready, it will become transparent and acquire amber shade.

5) After half an hour, having removed the foam, carefully pour the product into another vessel, so that the sediment that has formed at the bottom does not rise. Continue heating the oil over low heat, but in another container. This is to ensure that your sediment does not start to burn and affect all of the oil.

6) Generally, high quality oil will not produce much sediment.

7) If you heat about a thousand grams of butter, you will spend 60 minutes cooking.

8) Special attention Make sure that the mass does not overheat, and that the sediments remaining at the bottom do not start to burn, because as a result, the ghee will have an unpleasant taste. The finished product has the smell of almonds, its structure is transparent, and the color resembles amber.

9) When the oil is ready, do not wait for it to cool, pour it through a funnel into a glass wine vessel. Seal with a stopper and turn over, allowing to cool. Without upending the jar, place it in the refrigerator to allow the butter to harden. Impurities will collect at the bottom near the neck. Take the bottle, uncork it and drain the remaining impurities. Rinse the neck warm water. To melt the butter, dip the bottle in hot water and pour the butter into another container. You should definitely take a glass bottle, because a plastic one can shrink in size and release toxic substances when exposed to high temperature.

Healing properties

According to the teachings of Ayurveda, the ancient science that studies health, ghee has extraordinary healing properties. Of all analogues, it is the most purified and beneficial, thanks to which it is useful for human body. Possessing extraordinary taste and useful features, long term storage, ease of preparation and a wide range of uses for the treatment of ailments, ghee is an indispensable food product and a natural, safe medicine for many diseases.

Ayurveda uses oil as a way to treat and prevent many diseases.

Ghee can be used for both external and internal use. For example, it is ideal for massage and also improves digestion if taken orally. One teaspoon before or after a meal is enough for the sun energy contained in the oil to enhance the action of enzymes and improve metabolic processes.

According to the teachings of Ayurveda, disruption of the digestive processes contributes to the development of many diseases, so ghee is the fastest and easiest way to prevent and treat ailments caused by poor functioning of the gastrointestinal tract. It is surprising that no other analog acts so gently and effectively.

It is also worth remembering that ghee several times enhances the beneficial and medicinal properties of seasonings, herbs, balms and ointments on a natural basis; for this, the oil is combined with medicinal products during cooking.

Is it possible to fry in ghee?? Of course yes. In addition, if during the cooking process you add a sprig of thyme or basil to the oil, then during the cooking process, the dishes will be completely different, more refined. The oil will not taste bitter or burn, but will only emphasize the natural taste of the food.

Possessing the power of the sun (and this is the power of men), ghee has a beneficial effect not only on women, but also on male body. After all, representatives of the stronger sex lack the energy of the sun, positivity and optimism.

Ghee makes it easy to treat physical weakness and improve immunity. To do this, take the oil on an empty stomach, while mixing fruits, honey, spices (you can take a pinch of cardamom, cinnamon, fennel, saffron), almonds, pine nuts or walnuts. In addition, to this delicious and healthy breakfast you can add a little fermented milk products or natural yogurt. In addition to these ingredients, it is better to avoid other foods in the morning. You will see the result in a few days.

Ghee is used to treat frequent headaches. To do this, before going to bed, you can rub it on the temples, arms and legs (and for women, also on the appendages). For this procedure you need to take a little ghee - just half a teaspoon - a thin layer will be more than enough.

Since ghee contains a lot of solar energy, it has warming characteristics and gives off beneficial heat, which is necessary for the body. Therefore, if you have pain in your joints, lower back, if you can’t get warm, if you have a cold, are in a bad mood or weak immune system- Ghee will become your faithful assistant. Simply rub your palms and feet (as well as areas of painful joints) with slightly warmed oil, using no more than a teaspoon for all areas. Do this before bed.

The fastest and easiest way to make ghee

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