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Homemade ghee


Ghee

Ghee or ghee is a clarified butter born in India and used in Ayurvedic medicine. How to prepare it at home and its nutritional values.

In traditional Indian cuisine it is considered an elixir of long life and is a basic element of Ayurvedic medicine : we are talking about ghee, a clarified butter made with a few simple steps that can also be easily replicated at home.

Its properties, as Indian medicine claims, are multiple and it is considered a real food supplement as well as a medicinal preparation . Consider that in a text written by the Ayurvedic doctor Vaidaya Charaka dating back to 1500 BC, its use is recommended to promote health and strengthen the body, as well as increase memory and intelligence.

A fundamental feature, however, is that it is also perfect for lactose intolerants . The particular production process in fact deprives it of both lactose and casein. Let's proceed in order, let's first see the recipe for ghee butter and then move on to its composition and properties.

Ghee

Ingredients

For the ghee

  • Organic or mountain butter – 500 g

Preparation

How to make homemade ghee

1

Cut the butter into cubes and melt it in a saucepan (make sure the heat is low so it doesn't burn).

2

As the butter melts you will notice that a white film will form on the surface, remove it with a spoon or a slotted spoon. Continue skimming off the casein that separates from the rest of the fat until the butter is clear. Basically you will have to continue skimming the liquid .

3

At a certain point you will notice that no more bubbles will form and the liquid will start to darken (with a steel pan it will be easier to understand when it is ready). Leave it on the heat for a few more minutes, then pour it into a sterilized glass jar and filter the liquid inside with gauze. Leave to cool and then close the jar

In this video you can see all the stages of preparation of ghee.

Here is your ghee (or ghee) ready which, as already mentioned, is nothing more than high quality clarified butter .

Conservation

Since it does not contain water, it is more similar to an oil than a butter, therefore there is no risk of the formation of bacterial loads. However, we advise you to keep the jar of ghee in the fridge (if you have made it at home), but if you have purchased a pre-packaged one you can also leave it outside the fridge (but we still advise you to check the instructions on the label). Consider that an Indian belief says that the older the ghee, the better it is.

Composition and properties of ghee or clarified butter

Ghee has eliminated the protein part and water in its clarification process, so it is made up of 99% fat (in fact, per 100 g of product the calories are around 900 compared to the 760 kcal of classic butter ). Although this news may not make those who care about the line rejoice, we must break a spear in its favor. It is in fact rich in saturated fatty acids , which are difficult to store but are easily transformed into energy. This is why one of the properties of ghee is its high digestibility.

This butter provides many fat-soluble vitamins such as vitamin A, D, E, K and a good percentage of antioxidants useful for fighting free radicals.

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