How to make ghee at home. Delicious and simple dishes with the addition of ghee

It has melted butter amazing property - can stay fresh for several months if kept cool. After proper processing, this fat became much more useful than butter, they treat colds, coughs, sore throats, wounds and burns, gastrointestinal diseases are saved from sciatica and migraines.

Melted butter - what is it?

Researchers have determined where these miraculous properties come from, and what ghee is in terms of its composition. It was used for treatment, used in cooking, not only in Russian, but also in Indian cuisine. After heat treatment, ordinary butter changes its properties, less useful milk fat, water, part of the components of milk, and various impurities come out of it.

High-quality ghee retains the composition:

• vitamins PP, D, E, B5;
• sodium, phosphorus;
• zinc, copper, iron;
• potassium, calcium;
• provitamin A.

What is the difference between ghee and butter?

As you know, the quality of melted butter depends on the melted butter, you can buy it in the store, but it’s much better to make it yourself, it’s not at all difficult at home. In fact, butter is a combination of protein, water and fat, if it is stratified, then the remaining fat will be the desired product.

The researchers determined how ghee differs from regular butter:

1. Can be heated up to almost 200°C.
2. Does not produce foam and smoke when frying.
3. Does not form carcinogens, does not go rancid.
4. It is stored much longer, because there are no proteins in the composition.

What is the difference between clarified butter and ghee?

It has been proven that ghee was well known and used many centuries ago by Indian healers, and now Indians continue to use it. beneficial features this product in medicine, cosmetology and cooking. They call it in this country "ghee" or liquid gold for a very valuable properties. Despite the fact that the product is the same, the cooking technologies in Russia and India are completely different.

Cooking butter according to an Indian recipe is also simple, but first you need to figure out what ghee is. They heat it in small portions, on a small fire, on wood, this is also done on small farms.

Cooking features:

1. Before melting insist in heat for 2 hours.
2. Add Indian spices for spice.
3. Remove from heat when the mixture becomes clear and starts to crackle.
4. Boil for at least an hour to remove milk residues, such oil acquires a nutty taste.
5. For treatment, mixtures are used that are still infused.

What is ghee, the benefits and harms of this product are also known to physicians. In fact, it is creamy, from which milk proteins, water and lactose have been removed, so it can be consumed by people who do not digest lactose. It contains more vitamins, but at the same time more high-calorie, the main component is unsaturated fatty acids, their share is 35%, while in cream it is only 24%.

In traditional medicine, this fat is not used, but doctors recognize its effectiveness in:

• inflammation of the mucosa;
• dystrophy;
• loss of strength.

High-quality ghee is a source of antioxidants, neutralizes free radicals, its beneficial properties:

• improves digestion;
• strengthens the immune system;
• relieves headache;
• strengthens bones and joints;
• improves the work of the heart and blood vessels;
• helps metabolism;
• prevents atherosclerosis, diabetes;
• helps to overcome colds, sore throats;
• treats radiculitis, rickets, osteoporosis;
• fights against anemia and anemia;
• restores the skin;
• helps with bruises:
• prevents varicose veins;
• improves memory and the state of the nervous system.

Ghee - benefits

Separately, it is worth considering how useful ghee is during pregnancy. Doctors advise to be sure to use it, especially in the first 2-6 months, since the mixture contains a lot of calcium, which is necessary for the formation of the baby's skeleton. The only problem - excess weight for mom, so, since the product is very high-calorie, they should not get carried away.

A separate question - is it possible to give ghee to children? Doctors respond positively because:

• vitamin A - responsible for color perception;
• vitamin B2 - for hair growth, good skin and healthy nails;
• vitamin D - protects against rickets.

You need to start giving babies with portions at the tip of a teaspoon, age depends on the condition:

• with normal weight - from 5-6 months;
• with a small body weight - from 4-5 months;
• overweight - from 7-9 months.

Ghee - harm

For many years, doctors have been discussing the harmfulness of fatty foods, but at the same time they agree that it is impossible to completely abandon them. The harm of ghee, like butter, is explained by the content of cholesterol, which increases the risk of heart and vascular diseases. Norm per day for healthy person is 10 g.

But since ghee is a high-fat product, it is forbidden to use it with diseases such as:

• diabetes;
• atherosclerosis;
• obesity of internal organs.

Eat with extreme caution when:

• pancreatitis;
• cholecystitis;
• kidney disease;
• problems with the immune system;
• hypertension;
• ischemia;
• arthritis;
• gout.

How to cook ghee at home?

For those who decide to make ghee on their own, the recipe is very simple - in the oven. Any fresh cream is suitable, you can also salted. The reaction occurs as follows: milk protein foam forms on top, water with impurities falls down, and the desired fat remains between them, in the middle.

1. Heat up the oven to 150°C.
2. Put 1 kg of butter in a saucepan.
3. Melt without stirring for 1.5-2 hours.
4. Remove the film with a slotted spoon, strain the mixture through cheesecloth to remove the sediment.

Melted butter at home on the stove

The method by which ghee was made at home survived until the 20th century. Mixed 1 kg of oil with 10 glasses of water, kept on low heat until the mixture becomes homogeneous. Then they cleaned it in the cold, when the oil solidified, water was poured through the hole. The procedure was repeated until clear water began to flow. Then the fat was laid out in pots, covered with a wet cloth and poured with brine. Such a stock was easily stored in cellars for up to 4 years.

But there is a third way, simpler, how to make ghee from butter on the stove:

1. Cut 0.5 kg of butter into pieces.
2. Put in a saucepan with a thick bottom.
3. Melt for 20 minutes, removing the foam, should not boil.
4. When it turns amber, pour into another bowl without touching the sediment.
5. Heat without boiling for another 15 minutes, until it becomes amber and transparent.

Melted butter at home in a slow cooker

The sediment that remains after rendering is poured out by many housewives, but it can be used for cooking. According to the same principle of rendering, it is realistic to prepare reserves of healthy fat using kitchen appliances. In practice, cooks have determined how to cook ghee in a slow cooker.

1. Take 0.5 kg of butter, cut into pieces.
2. Put on "baking" for 5 minutes.
3. Switch to "quenching" for 1.5 hours.
4. Without closing the lid, the first 10 minutes. remove foam.
5. Strain the prepared mixture through cheesecloth.

How to use ghee?

If many housewives add this fat to dishes, then how to use ghee in medicinal purposes, not everyone knows. In India, even today, many ailments are treated with ghee oil, but in Russia this practice has hardly taken root. But the recipes are very simple. If you lubricate the nasal mucosa in the cold, you can protect yourself from flu or colds.

How to use ghee medicated oil:

1. Angina. 1 st. spoon every 2-3 hours, you can sprinkle with turmeric.
2. Flu. Mix 1 to 30 with ground black pepper, dissolve 1 teaspoon of the mixture three times a day, after meals.
3. Hypothermia. Rub your back and feet.
4. Inflammation of the intestine. Dissolve 1 teaspoon half an hour before meals.
5. Constipation. Make a compress of the melted mixture on the lower abdomen.
6. Radiculitis. Heat, apply on the lower back, hold for 40 minutes.
7. Fractures. Mix 1 to 1 with cottage cheese, use once a day.
8. Bruises, sprains. Lubricate sore spots.
9. Migraine. Rub before going to bed temples, palms and feet until completely absorbed.

Melted butter for cough

With weak immunity, butter can be mixed with melted butter with nuts, dried fruits and honey, cardamom, saffron and fennel are also added. Eat a few spoons instead of breakfast. This fat heals perfectly and, the easiest way is to dissolve 1 tbsp. a spoonful of oil on an empty stomach. If it comes to bronchitis, it is recommended to prepare a therapeutic mixture.

Recipe mixture for bronchitis

Ingredients:

• melted butter - 1 tbsp. a spoon;
• aloe juice - 1 tbsp. a spoon;
• cocoa powder - 1 tbsp. a spoon.

Preparation, application

1. Melt melted butter, mix with cocoa and aloe.
2. Cool, transfer to glass.
3. Take, dissolved in hot milk, 1 teaspoon, 3-4 times a day.

Melted butter for gastritis

The properties of ghee are clearly manifested in the treatment, they have been used since ancient times by Indian healers. This fat not only restores immunity and improves metabolism, but also heals, softens and soothes. After all, it contains components with an enveloping and anti-inflammatory effect. Do not use during exacerbation, it helps more with increased acidity.

It is important to consider:

1. Ghee helps relieve pain, but is not a cure.
2. Take no more than 30 g per day.
3. A single dose at a time - up to 15 g.

Melted butter for joint pain

You need to store this fat in a closed jar, it can be stored in a room for 9 months, in the cold - a year. Used for healing ointments, if mixed with streptocide, you get an excellent medicine for wounds, a mixture of oil, calendula, chamomile, flowers and acacia helps with inflammation. Ghee is very useful for joints, it warms sore spots very well, you can cure it with an ointment in which this fat is diluted in half with bodyaga.

Ointment recipe for joint tumors

Ingredients:

• melted butter - 1 tbsp. a spoon;
• onion - 1 pc.;
• garlic - 5 cloves;
• aloe leaf - 1 pc.
• cocoa powder - 1 tbsp. a spoon;
• beeswax - 1 tbsp. a spoon.

Preparation, application

1. Melt melted butter and wax.
2. Grate the onion and garlic, finely chop the aloe leaf.
3. Mix the blanks, boil for 5 minutes.
4. Cool, use for compresses.

Ghee for constipation

Ghee also helps when there are problems with going to the toilet "in a big way." The body absorbs the product well, thanks to the fatty acids in the composition, which represent a balanced complex. The oil softens the feces, relieves pain when they come out, but it is important to consider that it will be possible to cope with the problem in the initial stages.

constipation mixture recipe

Ingredients:

• ghee - 1-2 teaspoons;
• milk - 1 tbsp.

Preparation, application

1. Heat milk, melt butter.
2. Drink the entire portion.
3. Take 2 hours after eating.

Melted butter for hemorrhoids

Mask recipe for puffiness of the eyelids and wrinkles around the eyes

Ingredients.

Good afternoon, dear friends and guests of the site "I am a villager"! Today we’ll talk about real homemade ghee, about its benefits and harms for our body, and we’ll also learn how to cook it at home.

Ghee is considered a product useful for the body. It is quickly absorbed by the body and splitting is excreted, does not linger. Of course you need to know the measure, it's very high-calorie product, 100 grams contains almost 900 calories. But you are not going to spread it on bread.

If you do not use such oil, then get to know it better, it is very tasty and useful product unfortunately forgotten.

Previously, grandmothers cooked mainly in ghee and lard, which turns out to be much more useful than cooking with vegetable oils. What delicious pancakes turned out, and fried potatoes, you just lick your fingers!

This oil is obtained by melting butter, by heating. As a result, liquid, milk proteins, milk sugars are separated from the butter. It begins to smoke only at 205 ° C, so it is suitable for frying. Which is much healthier than other fats.

What remains is pure milk fat. The resulting oil has a long shelf life, the longer it is stored, the more useful it becomes.

Ghee is stored in glass or earthenware, not closed with tight lids, it is better to use parchment paper or gauze. At room temperature, properly prepared butter will keep for more than 4 months, and in the refrigerator for up to two years.

You can cook ghee at home, below in the article will be given simple recipes. You can buy oil in the store.

Some manufacturers manage to make this wonderful product with artificial additives.

The most useful is oil bought from private traders, whose cows eat good food and walk all summer long on a green meadow. Of course, it will be more expensive, but by finding a permanent conscientious manufacturer, you will provide your family with healthy, clean products, and this is a great contribution to the health of loved ones.

Melted butter composition

100 grams should contain at least 99 grams of milk fat, which contains up to 35% unsaturated fatty acids. Other components: cholesterol, water (no more than 1 g) and fat-soluble vitamins (A, carotene, D and E).

Oil benefits

The judicious use of ghee can improve your health, while improving the taste of dishes, especially vegetables.

• Contains fat-soluble vitamins A, D, E, which are powerful antioxidants, neutralize free radicals, increase immunity, and stimulate the digestive system.
• Vitamins A, E prevent the oxidation of lipids that promote development coronary disease heart, atherosclerosis, retain visual acuity.
• Vitamin D prevents osteoporosis in women menopause, fights against the appearance of rickets in children.
• Ghee contains unsaturated fats, which are involved in the growth and development of tissues, the synthesis of sex hormones.
• The absence of lactose in butter makes it an affordable product for those who cannot tolerate dairy products.
• Use has a beneficial effect on the central nervous system.

The harm of ghee

Ghee is a very fatty product, high in cholesterol, which is extremely dangerous for heart patients, diabetics and overweight obese people.
The consumption rate is 1 teaspoon 5 times a week, it can be porridge with butter, stew, potatoes.

Use in nutrition

Fried food is considered harmful, but not in ghee. If you fry on vegetable oil, when heated, it begins to burn, smoke, this indicates that the cooked food will be carcinogenic, and therefore harmful, even dangerous to health.

Melted butter does not burn, smoke or foam when heated. It can be heated up to 200 degrees. Food fried on it is healthier and very tasty.

Fry on low heat and eat healthy. Remember about the norm and contraindications.

Add some oil to vegetable dishes And, the taste is amazing!

You will find recipes using ghee.

Ghee for face

Due to its unique composition, ghee can be used for skin care.
It is remarkably absorbed and makes the skin tender, improves complexion, moisturizes and nourishes.

The simplest and most effective mask for aging skin

To warm mashed potatoes, add a little, half a teaspoon of melted butter, half a teaspoon of honey, mix and apply on the face and décolleté. Let stand for 20 minutes and rinse with warm water, rinse with cool. We repeat in 2 days, a course of 7 masks.

But even after the first application, the skin is transformed. This wonderful mask is also suitable for the skin of the hands and heels. In this case, put more oil, and hold for 40 minutes.

For health

For pain in the joints, ointments are prepared from such oil and tinctures of medicinal herbs, the ratio is one to one. Rub into sore joints.

In case of poor digestion, a mixture of spices is prepared (cinnamon, coriander, nutmeg, ground black pepper and cardamom) taken on the tip of a knife and melted butter. The mixture is thoroughly ground, taken before meals, 1/3 teaspoon, sucking.

They say that the first ghee was cooked in India, where it is called Ghee.
Among the Hindus, this oil is considered a very valuable product (like gold and grain), symbolizing the well-being of the family and having numerous healing properties.

Its main property is that it is good for our liver - it is better absorbed by the body and helps in the digestion of food, promotes the removal of toxins and toxins, and also protects against free radicals, which, of course, leads to increased immunity and preservation of youth.

Total cooking time - 1 hour 10 minutes
Active cooking time - 0 hours 15 minutes
Cost - average cost
Calories per 100 gr - 748 kcal
Number of servings - 100 servings

How to cook ghee

Ingredients:

Butter - 1 kg.

Cooking:
1. As the name implies, ghee is just melted butter ... however, with a certain technology. In the process of melting, the butter is cleared of all solid impurities (lactose, for example), protein (casein, which increases the level of bad cholesterol in the blood) and water.
And even after prolonged heat treatment, ghee is rich in antioxidants, vitamins A and E ...

Ghee can be stored for quite a long time - up to 9-15 months, when frying it does not burn, does not foam and does not smoke - important qualities! In addition, it has an excellent taste, with a subtle nutty smell.

Ghee can be prepared in several ways: by slow and prolonged heating (oriental), melting in a water bath, melting with some water (in Russian), as well as in the oven or with the help of modern kitchen helpers, such as a slow cooker, for example ... there are many ways - the essence is the same: to get healthy, pure oil without any impurities and water.
I will focus on the first method, the so-called ghee.

What do you need to know before you decide to make ghee?
Firstly, the original product - butter should be of high quality, with a fat content of at least 82% (preferably), not containing any additives or salt.
Secondly, the pan should be taken with a thick bottom - it will not burn in such a sediment.
Thirdly, the heating time depends on the amount of oil. It will take about 1 hour for 1 kilogram of oil.

2. So, gradually melting, the oil will almost reach the boiling point. White foam will begin to appear on the surface. Then it is necessary to reduce the fire to the lowest possible minimum (the oil should not bubble violently) and leave it to languish further without closing any lid - the water should evaporate.

3. So gradually more and more foam will appear, such a foam cap will form on the surface.

4. At first it will be airy, but at the same time quite oily. Therefore, do not rush to remove it, remove some oil along with the foam, but we need to?! ... let it boil calmly ...
Just remember - do not mix it!

5. After some time, the foam will become noticeably smaller, it will no longer be so lush.
Now remove it carefully with a slotted spoon, allowing time for the oil to drain back into the pan.

6. If desired, you can also strain through several layers of gauze into another pan, and then put it again on a minimum fire to heat further, until the desired color and smell.
I do this in order to get rid of the sediment that has formed at the bottom of the pan - after all, it can still start to burn and can spoil the taste of the oil.

Melted butter is often used in cooking. It has a sweetish taste and a delicate nutty aroma. Ghee is used not only in cooking, but also in cosmetology and medicine. And in India, Pakistan, this product, which is called ghee there, is generally a symbol of longevity and is used in many ritual events. Among the Slavs, ghee was also very popular, but later undeservedly forgotten. And it's great that over the years, its popularity has begun to increase.

Not only rural residents are returning to using this wonderful product in cooking, but city dwellers are increasingly preparing ghee at home. Butter prepared by one's own hands at home is strikingly different from that sold in supermarkets. There are absolutely no additives and preservatives in the homemade product. And it is worth noting that properly prepared ghee can be stored for up to a year even without a refrigeration unit. But few people thought about what kind of product it really is and how to cook it.

What it is?

Ghee is 100% pure milk fat. This product can be prepared in several ways, but more on that later. In the meantime, we will analyze its useful and harmful properties.

Ghee is made by melting butter over low heat for quite some time. Surprisingly, with all the fat content and calorie content, ghee is a very useful product. It contains vitamins PP and A, necessary for the human body. The microelements present in the oil improve the functioning of the heart and give elasticity to the vessels (potassium, magnesium). It also effectively rejuvenates the texture of the skin, saturates it nutrients Therefore, it is also used in cosmetology.

This oil has another feature: when eaten, it becomes an antioxidant and removes free radicals from the body that contribute to the oncological diseases.

But, unfortunately, there are contraindications. People with liver diseases, pancreatitis should not abuse oil. Those who are overweight should also refrain from excessive consumption of this product. Nevertheless, it is very high-calorie (more than 880 kcal per 100 g).

The process of cooking ghee is quite long in time, but not particularly difficult. There are several ways to prepare the product. And it turns out really wonderful, amber color, with a slight nutty aftertaste and a sweetish tint. We will tell you how to cook ghee step by step.

How to melt butter in a saucepan?

You can get a quality product by melting the oil on a gas or electric stove.

1. To begin with, choose from all the dishes the one whose walls will be the thickest (but not made of aluminum, the oil burns in it). This is necessary so that the melting occurs evenly.
2. Then take the highest-fat butter, ideally homemade (country) cow's butter. But if there are buffaloes, then it will do. Cut the butter into small pieces or pass, slightly frozen, through a meat grinder.
3. Then put everything in a saucepan and put on a slow fire.
4. When the oil begins to melt, a characteristic foam will begin to appear on the surface. It must be removed with a slotted spoon. This exfoliates all harmful impurities and unnecessary waste (buttermilk). Sediment will form at the bottom, so stir carefully so as not to shake.
5. When the oil begins to lighten and become transparent, we can assume that the work is coming to an end.

The whole process will take an hour or an hour and a half. Do not forget to constantly remove the foam. When it stops forming and the melted butter turns amber, you can put the saucepan off the heat. Allow the oil to cool slightly and carefully, being careful not to stir up the sediment, pour finished product into a clean storage container.

On the stove, you can also melt the butter in a water bath

How to cook in a slow cooker?

Of course, with the advent of technological progress in our kitchens, the multicooker has become the main assistant to the hostess. This wonderful aggregate and creamy ghee can cook. It is only necessary to follow a certain sequence of actions, which we will talk about now.

1. We take a bowl from a multicooker, finely cut butter with a high percentage of fat there.
2. We put the slow cooker in the extinguishing mode and heat the oil. Do not close the lid under any circumstances.
3. After the oil melts, reduce the mode to 100 degrees. It is necessary to melt it completely, for this we languish for two to two and a half hours. Remove the foam regularly with a slotted spoon with small holes.
4. When the oil turns a honey-yellow color, this will be a signal that it is completely ready. Carefully remove the bowl, without shaking the sediment, and filter our oil through a colander covered with a layer of gauze. We do everything very carefully, not forgetting that this is boiling oil and burns can be very painful.
5. Pour into clean, dry dishes with a wide mouth, so that it is convenient to get it out when the oil hardens.

Recipe for cooking in the oven

The process of cooking ghee in the oven is not much different from other methods. But there is a significant advantage: you do not need to be around all the time, watching that the oil does not start to burn (as is the case with a saucepan). And you do not need to remove the foam all the time (as is the case with a slow cooker). However, this method also has its downside. It is very time consuming. It might take three or four hours.

• preheat the oven to 150 degrees, at this temperature we will heat the product;
• finely chop the butter into pieces, you can, after slightly freezing, grate on a coarse grater;
• we lower it into a wide dish (ware made of heat-resistant glass or clay is suitable);
• close the oven;
• it is necessary to ensure that the temperature in the oven is stable;
• waiting for three hours.

When the oil acquires a shade of burnt amber, becomes transparent, the product can be considered ready. We take it out of the oven, again carefully, as the dishes become greasy and slippery. We remove the foam, which is more like a crust. Pour the product into a dry bowl.

How to make in the microwave?

The process of cooking ghee in the microwave is different from the previous ones and takes place in two stages. First you need to decide which of the kitchen assistant modes is responsible for maintaining a 100-degree temperature. Many units name the categories of temperature conditions differently. Most likely, it will be a "defrost".

Further, everything is on a permanent basis. You need to take the product with the highest percentage of fat, cut it into pieces and put it in a microwave-safe dish of the appropriate size. Taking into account the fact that there is a margin of two to three centimeters to the upper edge. Dishes must be made of heat-resistant glass.

We select the mode of 100 degrees and turn on the microwave for five minutes. We open, we look. If the ghee starts to melt, then continue the procedure, if not, then you need to increase the temperature. When you find the right mode for cooking in this way, things will immediately go faster. We decided on the temperature - set for 30 minutes. And you will need to come up when the oven will call with a sound signal.

When the product has cooled to room temperature, place the bowl, without shaking, in the refrigerator. Then, carefully making a hole in the oil, drain the liquid from the bottom of the bowl without stirring the product. Repeat these steps several times until the liquid stops dripping from the bottom of the dish. When not a drop of sediment flows out, the ghee is ready.

Storage

Keeping ghee for a long time is not difficult. In hermetically packed dishes, properly prepared, that is, without protein foam and with well-evaporated water, without sediment, it can be stored for more than nine months at room temperature in a dark place. And it is stored in the refrigerator more than a year, or even two. In India, it is even believed that the older the ghee, the healthier it is.

Application and reviews

There are several national Indian ways of preparing ghee with the addition of various spices. And these additives already indicate where to apply this miracle cure. In combination with various spices, flavoring and healing properties oils change. So the presence of almonds and cardamom has a very positive effect on the nervous system. Ginger has long established itself as a powerful aphrodisiac. Peppers of various varieties give ghee its warming power.

Ghee has always had a lot of fans, although at some point it was undeservedly forgotten and replaced by newfangled imported trans fats. And it's good that everything useful comes back. Now you can find a lot of positive reviews about ghee, as everyone more people tend to use natural products. According to the reviews of people who replaced vegetable fats with ghee in their diet, their well-being improved significantly.

Many have had ghee massage sessions and have also noticed significant improvements in their health. This massage increases the elasticity of the skin, restoring its radiance, youth and brilliance. The same miracle happens with hair follicles. If at least once a month rub a little ghee with white pepper into the scalp, then the hair will become healthy and shiny.

Compresses on the joints, which are very simple to use, but effective, relieve pain and increase mobility. In order to make a compress, ghee should be slightly warmed and applied to a sore spot, covered with a layer of gauze and wrapped with cling film. The procedure is best done at night. By morning, the oil will be absorbed, and you will feel significant relief. Sessions of such procedures for a sustainable effect should be carried out for at least ten days.

This is how you can significantly improve your life with the help of ordinary ghee.

How to cook ghee at home, see the following video.

Since ancient times they have been used in Russia, since ancient times they have valued it in India, but there it is called "liquid gold" or ghee.

They are used not only in cooking, but also in cosmetology and medicine.

Ghee at home - STEP-BY-STEP RECIPE

To prepare ghee, you need to take very fresh butter with maximum fat content without the addition of vegetable ingredients, it is better if it is homemade.

It is advisable to cook the ghee in a wide, heavy-bottomed saucepan, but not in aluminum, I will use a stainless steel saucepan.

You can take the butter out of the fridge in advance or cut it into pieces, but I don’t do either.

We shift the oil into a saucepan, set it on the stove and turn on the heat below medium.

Let the butter melt slowly.

During heating, foam will appear and a white foam cap will form on the surface of the oil.

At this point, the butter can be stirred, making sure it has completely melted.

As soon as the oil boils, the heating must be switched to the smallest, but so that it continues to boil.

While the oil is heating, do not mix it.

In the process of languishing, the butter will be divided into 3 components: water, which will evaporate, milk protein, which will settle at the bottom of the pan, and pure milk fat will remain - this is ghee.

Depending on the initial amount of oil, the melting process can take from 30 minutes to several hours.

In my case, to prepare ghee from 2 kg. creamy - it took 2 hours.

The readiness of the oil can be determined as follows.

It becomes absolutely transparent of a beautiful amber-golden color, with a pleasant nutty aroma.

Ghee is ideal for frying food, it does not burn, does not foam, and in comparison with butter, it requires much less.

But keep in mind that this is a very high-calorie product and you should not abuse it.

Toward the end of cooking, all the milk protein settles to the bottom of the pan, becoming slightly golden in color, and the butter itself acquires a pleasant creamy nutty aroma.

Do not skip this moment, otherwise the protein will burn and the oil will be spoiled.

We remove the remaining foam from the oil and remove the pan from the heat.

Pour the finished oil into a clean, dry dish through a fine sieve, which can be additionally lined with gauze folded in several layers.

Be careful, the oil is very hot!

We leave the dishes with oil in the open state until it has completely cooled down so that condensation does not form, and only then cover it with a lid.

The solidified oil looks like thick candied honey, has a beautiful yellow color, a pleasant creamy-nutty aroma and a granular structure.

After complete cooling, we remove the oil in the refrigerator, where it can be stored for up to a year, but even at room temperature it does not deteriorate for several months.

As a result, from 2 kg. butter I got 1.8 kg. ghee.

Dishes cooked with ghee have a more delicate aroma and creamy taste.

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Ghee at home - VIDEO RECIPE

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