Melted butter is added to. Well-forgotten old: ghee - the benefits and nuances of use

Calorie content, composition and useful properties of ghee. To whom this product is contraindicated. Use in cooking: cooking, interesting recipes.

The content of the article:

Melted butter is a product made from butter by removing water, milk protein and sugar (lactose) from its composition. In fact, it is refined milk fat. Since the product contains less water than in butter, it can be stored much longer than the latter. Shelf life of properly prepared ghee: 9 months at room temperature, 15 months in the refrigerator. The practice of extending a product's shelf life by heating it is especially popular in South Asia. In Indian and Pakistani cuisine, ghee is an important edible fat, although it is called ghee in these countries and is prepared somewhat differently. Kyrgyzstan also has its own unique name (“sary mai” - “yellow oil”) and a unique technology for making ghee from kaimak.

The composition and calorie content of ghee

Like any other oil, ghee has a high calorie content, so you should try to use it as little as possible, especially for those who follow the figure.

Calorie content of ghee - 829 kcal per 100 grams, of which:

• Proteins - 0.2 g;
• Fats - 99 g;
• Carbohydrates - 0 g;
• Water - 0.7 g;
• Ash - 0.1 g.

And, nevertheless, high calorie content does not make ghee uniquely harmful product because it contains many useful components.

Minerals per 100 g:

• Potassium - 5 mg;
• Calcium - 6 mg;
• Sodium - 4 mg;
• Magnesium - 0.4 mg
• Phosphorus - 20 mg;
• Iron - 0.2 mg;
• Manganese - 0.002 mg;
• Copper - 2.5 mcg;
• Zinc - 0.1 mg.

Vitamins per 100 g:

• Vitamin A - 633 mcg;
• Beta carotene - 400 mcg
• Vitamin E - 1.5 mg;
• Vitamin D - 1.8 mcg
• Vitamin B2 - 0.1 mg;
• Vitamin B3 - 0.05 mg;
• Vitamin B5 - 0.05 mg;
• Vitamin PP, NE - 0.1 mg;
• Niacin - 2 mg.

Fatty acids per 100 g:

• Saturated - 60.19 g;
• Monounsaturated - 28.85 g;
• Polyunsaturated - 3.05 g.

It is important to note the presence of sterols in the form of cholesterol in the composition of ghee, it contains 220 mg per 100 grams of product.

Useful properties of ghee

The benefits of ghee lie not only in domestic convenience in the form of a long shelf life, but also in providing a beneficial effect on the body, in view of the content of the above useful biologically active substances in it.

Let's look at the main useful properties of this product:

1. Acceleration metabolic processes . Despite the fact that ghee is a fatty product, in the right dosage it can help in losing weight, as it stimulates metabolic processes and promotes more efficient digestion. As a result, useful elements present in food are absorbed more easily and faster, while harmful elements are more easily and quickly excreted from the body.
2. Anti-inflammatory effect. The fatty acids contained in the oil have an anti-inflammatory effect, thanks to which the product can not only prevent the development of certain inflammations, but also treat sluggish inflammatory processes.
3. Prevention of diabetes. The product plays an important role in maintaining normal blood sugar levels, so people with a predisposition to diabetes should definitely eat it.
4. Antioxidant effect. Vitamins A and E contained in the product are powerful antioxidants that fight excess free radicals, thereby preventing the start of tumor processes and early aging. In addition, these vitamins prevent lipid oxidation, which leads to the development of atherosclerosis and coronary disease hearts.
5. strengthening bone tissue . Thanks to vitamin D, ghee is an excellent prevention of osteoporosis in the elderly and rickets in children. It should be noted that the product is hypoallergenic. Ordinary butter contains milk sugar - lactose, intolerance to which, to one degree or another, many children suffer today. Ghee is devoid of lactose, and therefore his child can eat without unpleasant consequences for the gastrointestinal tract.
6. Increasing the body's resistance to infections. The product also plays a role in maintaining good immunity, giving the body important vitamins and minerals.
7. Beneficial effect on the nervous system. Finally, it is noted that the oil has a good effect on the central nervous system, stimulates brain activity, and helps concentration.

Indians consider ghee one of the main medicinal products in folk medicine. They are confident in its healing power and even call it "liquid gold". In Ayurveda, the ancient Indian science of proper nutrition and lifestyle - the product plays a huge role. For our culture, this attitude towards oil is paradoxical, and for many it will certainly cause skepticism. However, the catch here is in a different way of eating. To benefit from each product, it must be eaten correctly. In Russian culture, it is perfectly normal to combine ghee with protein animal foods - meat, poultry, fish, while Indians mainly eat plant foods, in combination with which the maximum benefit of the product is revealed.

Note! When choosing between frying with butter or ghee, you should choose the latter, as it has a higher smoke point. This is important, because the higher this indicator, the less likely it is that fats will oxidize when the product is heated, and oxidized fats are extremely harmful to the body.

Contraindications and harm of ghee

As you already understood, there is a fine line between the benefits and harms of ghee. The way it is used plays the most important role. The product perfectly complements a vegetarian dish, but in combination with animal products, one should not expect a beneficial effect on the body.

To avoid harm, follow the correct dosage, which is 8 grams per day (this is about 1 teaspoon). Excessive consumption of ghee can threaten to exacerbate diseases of the digestive system, especially the liver, gallbladder, pancreas.

Also, special care should be taken by people with diseases that are characterized by metabolic disorders - diabetes, gout.

Healthy	harmful	Special risk factor
Combined with plant foods	Combined with animal food	Diseases of the digestive tract
In moderation	When abused	Diseases of the cardiovascular system
		Violation of metabolic processes

Melted butter can also cause harm to people with diseases of the cardiovascular system, for this category of people it is most important to observe the daily dosage, since the oil contains cholesterol. If the product is abused, cholesterol will not be able to be fully absorbed and will accumulate, which in the future can lead to blockage of blood vessels and acute cardiac conditions.

Note! If you have certain diseases, especially of the digestive system, before introducing ghee into the diet, be sure to check with your doctor if the diet prescribed for you allows this. Be sure to also find out the maximum allowable dosage of the product.

How to make ghee at home

Ghee is sold today in many supermarkets, but you can also make it yourself at home.

Modern technology preparation is as follows:

• Melt butter high fat content (at least 80%) on minimum heat (it should never boil!).
• Simmer it on fire for about 30-50 minutes, while constantly removing foam from the surface with a special spoon.
• When the oil becomes completely transparent, it is ready.

But our ancestors used a different technology for making ghee, it is given in the old culinary work of Elena Molokhovets:

1. Put 500 grams of butter in a large saucepan, pour 1 liter of water.
2. Put the pan on the stove and, stirring constantly, achieve uniformity.
3. Remove the saucepan from the heat and place in a cool place.
4. The oil should separate into a hardened "bar" and water, drain the latter.
5. Repeat all the above steps until the drained water is crystal clear.

This cooking technology was used in Russia until late XIX centuries, when ready, the oil was laid out in clay pots, covered with damp gauze, folded in several layers, and put into the cellar. It could be stored up to 4 years!

If you want to prepare a product according to Indian technology and get ghee, then the first recipe should be used, but you need to simmer the oil not for 30-50 minutes, but for 4-5 hours. During this time, a protein precipitate forms at the bottom, which will slowly caramelize, as a result of which the oil will turn out to be amber, very aromatic, and its flavor will be slightly nutty.

However, please note that true experts in Hindu cuisine assure that it will not work to cook ghee at home correctly, no matter how hard you try. It is argued that only enlightened Tibetan monks own the secrets of its manufacture. In addition, they cook oil in the mountains at an altitude of more than 7000 meters above sea level - at this altitude, the boiling point is much lower, which allows you to get rid of unnecessary impurities, but not kill useful substances. Of course, such ghee is impossible to make at home.

Unfortunately, Tibetan monks cook not for sale, but purely for personal use. However, there are cases of sale, but they are rare and we are talking about truly cosmic amounts - about a thousand dollars per 100 grams.

Melted butter recipes

Today, the use of ghee in the kitchen in our country is not such a popular practice, but earlier in Russian villages they saved themselves from the lack of refrigerators in this way. In those days, it was used literally everywhere, supplemented with porridge, cooked vegetable stew on it, added to baked goods, in general, used as often as today we use creamy and vegetable oils, taken together.

So, if you have purchased or prepared the "liquid gold" of the Indians, you will find it easy to use, but just in case, we will analyze a few proven uses in ghee recipes:

• Vegetable stew. Peel and dice potatoes (2 pieces) and pumpkin (400 grams), the latter must also be freed from seeds. Take a baking dish and generously coat it with melted butter (1-2 tablespoons). Remove the frozen vegetable mixture (400 grams) from the freezer - any will do here, but the mixture for lecho is best. Please note that it does not need to be thawed first - the ice will turn into water during the baking process and make the dish more juicy. Lay out the ingredients in layers - potatoes, pumpkin, frozen vegetables, then repeat all the layers again. Flavor each layer with your favorite spices (fennel, coriander, basil, celery are great here) and a few pieces of melted butter. Preheat the oven to 180 degrees and bake until the vegetables are soft, depending on the oven, the procedure can take from 30 to 50 minutes.
• Lenten manti. Pour milk (2 tablespoons), lemon juice (1/2 teaspoon), water (1 cup), soda (1/2 teaspoon) and salt to taste into a bowl, mix thoroughly. Now start gradually introducing flour (600 grams), the dough should turn out cool, like dumplings. Cover the finished dough with a cloth or napkin and leave for half an hour. In the meantime, prepare the filling: cut the pumpkin (500 grams) into small cubes and stew it in ghee (2 tablespoons) in a pan. When it becomes soft, add salt and your favorite spices to taste, close the lid and let the filling brew for a bit. Divide the dough into small pieces, roll each one out, put the filling and wrap - you determine the shape and size of the manti yourself. Ready-made manti can be frozen, or you can immediately cook them - in general, they are steamed, but you can just boil them. Serve with herbs and sour cream.
• Beef with prunes. Rinse the meat, cut into large cubes. Heat melted butter (3 tablespoons) in a pan, put meat (500 grams), fry on strong fire until it is "sealed" on all sides. Add tomato paste (2 tablespoons), salt and pepper to taste, reduce heat, close the lid and simmer for about an hour. Add prunes (150 grams), cut into two parts, grated carrots (2 pieces), finely chopped onion (2 pieces), simmer for another 15-20 minutes. Serve the meat with fresh vegetables and fried potatoes.
• apple fritters. Bake apples (400 grams) in the oven as a whole (temperature 180 degrees, time 40-50 minutes). Pass the cooked apples through a sieve to effectively and quickly remove the skin, seeds and membranes. Add flour (200 grams), melted butter (50 grams), yeast (10 grams), salt (1/2 teaspoon), sugar (100 grams) to applesauce. Leave the dough for half an hour to let the yeast come up, and then bake in ghee. Serve warm with powdered sugar and cinnamon.
• Cake on yogurt. Beat eggs (2 pieces) with sugar (150 grams), add vanillin (a pinch), melted butter (150 grams), natural yogurt (100 ml). Mix separately flour (200 grams) with baking powder (1 teaspoon). Slowly add the dry ingredients into the whipped mass - the dough should turn out like thick sour cream. Place a tablespoon of batter into each muffin tin, then a teaspoon of any jam, and then another tablespoon of batter on top. Bake at 180 degrees for 20-30 minutes.

As you can see, the ways of using ghee are very diverse, it will be appropriate in the preparation of almost any dish, however, when choosing a recipe, remember that the most useful properties of the product will be revealed in combination with plant foods.

The following seasonings enhance the benefits of ghee - ginger, turmeric, cumin and black pepper.

Melted butter has been known and used since ancient times. There is evidence that it occupied an important place in Indian cooking as early as the second century BC.

In Russia, ghee was also very respected, and our ancestors prepared it not only from butter, but also from sour cream and cream. True, in the last two cases, the shelf life of the product was significantly less.

In Asian countries, they are very fond of ghee with all sorts of spices - ginger, coriander, pepper and others.

Careless manufacturers often use rancid butter to make the product, and to improve the taste and aroma, they put unnatural additives. That's why you need to either buy it from a trusted company or cook it yourself - well, you already know how to make ghee at home.

Hindus claim that healing properties Tibetan ghee intensifies over the years. There is information about the existence of a product with 110 years of exposure, it is already surrounded by many myths and legends, including that it is said to grant immortality.

How to cook ghee - see the video:

Ghee is a product that shows its beneficial properties only with proper use. It is important to choose the right food combinations and not eat it in a very large quantities, and then you can be sure that it will have a comprehensive beneficial effect on the body.

The benefits and harms of ghee have been known for a long time. This product has been used for centuries traditional cuisines some peoples. It differs from ordinary butter in greater usefulness, improved properties and a long shelf life. Its use is not limited to cooking: this oil is used in cosmetology and medicine.

What is ghee

Ghee butter treatment

In folk medicine, ghee is used to treat and prevent various diseases:

• Angina. Take orally 1 tbsp. l. every 2-3 hours with the addition of a small amount. At the same time, it is strongly recommended to lubricate the throat from the outside once a day.
• Flu. The oil is mixed with finely ground oil in a ratio of 1 to 30. Three times a day after meals, slowly dissolve 1 tsp. mixtures.
• Hypothermia. In this situation, in order to avoid illness, when you come home, rub the back and feet with oil.
• Inflammation of the intestine. Dissolve 1 tsp. pure oil half an hour before meals.
• Constipation. Make a compress on the lower abdomen with melted butter.
• Radiculitis. Heated oil with a temperature not exceeding +45 ° C (i.e. actually melted) is applied to the back in the lumbar region, where it is kept for up to 40 minutes. To prevent the liquid from spreading, “sides” should be made on the back in the lumbar region, for example, from dough.
• With fractures. The product should be eaten mixed with cottage cheese in a ratio of 1 to 1 once a day, preferably for breakfast.
• For bruises and sprains. The product in its pure form or mixed with rye and cinnamon is applied locally to the injury site.

The use of ghee in cosmetology

In cosmetology, oil is used to create masks for hair and facial skin. Its beneficial properties can moisturize the skin, prevent its flaking, smooth wrinkles and eliminate minor imperfections. The hair treated with it has a healthy appearance, they become more durable.

Face masks

Preparation of a mask for dry and normal skin:

• in a small container, mix 1 tbsp. l. melted butter and 1 yolk;
• mix thoroughly and wait 2-3 minutes;
• apply on the skin of the face for 20-30 minutes;
• wash off with warm water.

Advice! This mask can be used no more than once a week.

A mask for oily skin is made according to the following recipe:

• 1 tbsp is steamed in water. l. with a slide oatmeal within 5 minutes;
• flakes are removed in a separate container and 1 tbsp is added to them. l. product;
• components are thoroughly mixed;
• after 1 min. half tbsp is added to the resulting mixture. l. liquid honey, and the mixture is mixed again;
• a pinch of turmeric is added to the mixture.

The mask is applied to the face, where it is kept for 30 minutes, after which it is washed off with warm water. Re-use of such a mask is allowed after 10-15 days.

Hair masks

The simplest recipe for a nourishing hair mask is to simply apply the product to the hair and cover the head with a plastic cap for half an hour. After that, the mask is washed off with shampoo. This procedure is not recommended to be done more than 1-2 times a week. If the hair is oily, you can add a few drops of eucalyptus extract to the mask.

The restoring hair mask is done as follows:

• ghee, olive oil and milk are mixed in equal proportions;
• 2-3 drops of castor extract are added to the mixture;
• the mask is applied to the hair, and also rubbed into the scalp;
• it is necessary to withstand the mask on the hair for 20 minutes, then rinse with shampoo.

How to make ghee at home

For cooking, you need butter 72% fat. Preferably use homemade. It should be cut into pieces and placed in a dry container.

The beginning of heating is made on fire medium intensity. As soon as the solid pieces melt, the intensity of the fire is reduced to a minimum. As the foam appears, it should be removed.

Important! The resulting liquid must not be mixed!

As sediment appears, pour the liquid into a new container and continue the process. When there is practically no sediment left, the procedure can be considered complete. Cooking time for 1 kg of product is about 1-1.5 hours.

Is it possible to fry in ghee

Ghee is perfect for frying. Its boiling point is +252 °C, while the first signs of evaporation appear only at a temperature of +205 °C. This means that any food can be fried in such oil, and they will not burn.

Which is healthier: ghee or butter

The structure of the product is significantly different from butter, and in general, from all fats of animal origin. Its main component is unsaturated fatty acids. Their share in the total mass can reach up to 35%, while in butter they are only 24%. Ghee has a higher content of vitamins A, D and E.

Otherwise, the products are similar and, one might say, identical.

However, given that the product contains only fat without impurities and water, it is more pure. And only high-fat butter and very good quality. Also, the product has a significant plus - almost an order of magnitude longer shelf life.

On the other hand, ghee is more nutritious, so if you use the same amount of both products, the weight gain from it will be greater. But this factor is subjective, because someone should gain weight, and someone should lose.

Harm of ghee and contraindications

This product has only one harm - an extremely high calorie content. With the abuse of this product, an increase in fat reserves in the body occurs, obesity and related diseases develop. First of all, these are diseases of the cardiovascular system and the gastrointestinal tract.

Contraindications to the use of ghee in their vast majority do not relate to any diseases, but to the volume of its consumption. In small quantities, it has no harm and no contraindications. Since it removes the milk components when heated, even people with lactose intolerance can use it. Cases of allergies from this product are extremely rare and are isolated.

If we approach the issue of contraindications from a formal point of view, then the use should be limited or used with caution by people with the following diseases:

• pancreatitis;
• cholecystitis;
• kidney disease;
• diseases of the immune system;
• diseases associated with obesity (hypertension, ischemia, heart attack, arthritis, etc.)

However, there are several diseases that have direct contraindications, completely prohibiting the use of ghee for food. These include:

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

How to store ghee

It is recommended to store the product in hermetically sealed containers (jars with lids, wide-mouthed bottles, etc.). At room temperature, its shelf life is about 9 months. If stored in the refrigerator - about a year. If a freezer is used for storage, then it does not lose useful properties for a year and three months.

Conclusion

The benefits and harms of ghee do not raise any questions now. This wonderful pure and natural product is used in cooking, cosmetology and medicine. Its only drawback is its high calorie content, which significantly limits both the volume of its use and its availability for certain groups of people.

Melted butter has been known for a long time. For centuries, the product has been used for cooking and in folk medicine. Indian sorcerers call ghee "liquid sun" and consider it a panacea for many diseases. The product really has healing power, but only with proper preparation. Technically, it is milk fat stripped of water, milk sugar, and proteins. The shelf life of the product can be up to two years. Oil ghee favor and harm have long been studied, and this aspect should be taken into account when using the product.

What is ghee

Ghee is a raw material that is obtained during the processing of butter. In composition, it is a homogeneous mass of bright yellow color. When lactose, water and protein are removed from the oil product, a product is obtained that is completely devoid of harmful impurities and components. Recipes for the preparation of a baked product at home and in industrial conditions are fundamentally different.

Distinctive features product:

• unusual taste qualities;
• useful for the human body;
• has a long shelf life;
• ease of preparation;
• wide therapeutic possibilities;
• natural medicine;
• prevention of many diseases;
• high content of vitamins.

Melted butter concentrate is almost 100% fat. It also contains a large amount of cholesterol, a quarter more than in butter. The special composition and concentration of fatty acids is extremely useful for adolescence.

Melted raw materials contain such vitamins:

• vitamin A;
• vitamin E;
• vitamin D;
• B vitamins;
• vitamin RR.

Minerals include the following:

• sodium;
• manganese;
• copper;
• phosphorus;
• calcium;
• iron;
• zinc;
• potassium.

Preparation of melted concentrate

In production, the production of melted oily raw materials is carried out in several stages:

• oil heating occurs at medium temperatures - up to sixty degrees;
• milk protein, milk sugar and water are removed from the semi-finished product;
• after that, the mass melts at very high temperature- above ninety degrees;
• in a special device, with the help of compressed air, the substance is whipped;
• after that the product is cut and packaged.

Ghee was widely used in ancient India. The sages claimed that such a simple product can save the human body from many ailments. Ghee is achieved by heating the composition and removing excess water, lactose and protein from it. The composition is used to prevent various diseases. Also, the product is applied to damaged areas of the body.

What is clarified butter

1. The product is obtained through a long heat treatment. As a result, highly concentrated animal fat is obtained from butter. As a result, there are no harmful impurities in the melted product.
2. Ghee is usually extracted in two in classical ways. In the first case, the product is processed on an industrial scale using a centrifuge. The second option is significantly different.
3. The product is placed on a steam bath and heated until excess moisture evaporates from the composition, excess enzymes come out. In the second case, foam is formed, which must be disposed of, it contains protein.
4. Moisture disappears through heating and further evaporation. It is easy to bring the mixture to the perfect consistency. To do this, housewives resort to using a fine sieve or gauze filter. The composition is filtered into a separate container.
5. In the process of filtering the product, an ideally pure mass of saturated yellow color is obtained at the output. In ancient India, the sages called the composition liquid sun or molten gold. In this form, the product can be stored for a long time.

Melted butter features

1. Ghee contains the highest percentage of fat, so the product carries a high nutritional value. Heat treatment of the composition at home allows you to save the necessary vitamins (E, A, D) in ghee.
2. After evaporation of the liquid and removal of the protein, the concentration of trace elements increases significantly. Enzymes contribute to the maintenance of human health and beauty. Basically, butter is processed into a ghee product for longer shelf life and usefulness.
3. If you live in a hot climate, these conditions are detrimental to products. Classic butter is not suitable for use after several days of storage at room temperature. The melted composition in the same conditions can be kept for about 1 year or more.
4. The benefits of ghee became known through Indian teachings. You also do not need to be an expert to fully appreciate the rich vitamin composition of the product. The composition contains a concentration of vital trace elements and a high energy value.
5. In ancient times, ghee did not bypass Russia. Experienced elders knew about the healing qualities of the product. Our ancestors actively fought against osteoporosis, rickets, poor eyesight and problems gastrointestinal tract with melted butter.

1. If you follow a number of rules for processing butter into ghee, it can be used not only for food purposes, but also in the fight against many ailments. It is known that ghee is widely used in folk medicine.
2. The product is loved for its effectiveness and safety for the body. Ghee, when properly processed, cannot actually harm a person. The composition is widely used for internal and external use.
3. Often the oil is applied as a massage agent or for rubbing various parts of the body. If you rely on the ancient beliefs of the people of India, the composition has the life-giving energy of the sun, which can warm up and cure a certain ailment.
4. Ghee is effective for frequent migraines and headaches. Enough to take 10 gr. product and begin to slowly rub the composition into the temples, shoulders, palms and calves. Girls are recommended to rub the area of ​​​​the appendages.
5. If you suffer from frequent joint pain or discomfort in the lumbar region, ghee in the form of rubbing will relieve inflammation and calm the nerve endings. Rub a small amount of the composition on the places that cause the most discomfort.
6. Ghee is especially effective during the period colds. If you have the first symptoms of the disease, it is strongly recommended to rub the composition on the area of ​​\u200b\u200bthe palms and feet. After the manipulation, lie down to rest.
7. Ghee is effective for raising the immune system and the overall tone of the body. After taking the product inside, you will soon feel better. The composition is effective against depression and malaise.
8. Consume a small amount of ghee before bed to promote health. Thus, the activity of the digestive organs, the production of enzymes and metabolic processes are normalized. Immunity will increase, weakness will disappear.
9. Also, the product can be eaten at 15 gr. after eating. Such manipulations are carried out to rid the ailments of the digestive system. Soon all diseases will disappear. Ghee in the shortest possible time gently restores the digestive tract.
10. If the emphasis is only on raising the immune system, then the product should be consumed on an empty stomach. It is advisable to combine the oil with fruits, honey, nuts or spicy spices. The composition is effective in combination with natural yogurt. The result comes in the first few days.

Harm to the body of ghee

1. Despite all the benefits of ghee and nutritional value, the product can harm the body. This is almost pure fat, so if you do not follow the daily norm of the product, you can harm the gastrointestinal tract.
2. Also, ghee will significantly harm the liver and pancreas. If you have found pathologies associated with these organs, it is strongly recommended to stop using the animal product.
3. The melted product contains a high cholesterol content, so the abuse of oil will lead to the development of a disease of metabolic processes and the occurrence of atherosclerosis.
4. It is forbidden to eat the product for people who are obese. The composition is considered very high-calorie, so the use of ghee can aggravate the situation and provoke an even greater set of adipose tissue.
5. The product is excellent for frying and has a unique taste. Individuals who do not experience such problems will enjoy dishes that are cooked in ghee. The product does not burn and does not burn.

1. To make ghee at home, you do not need to have special knowledge and skills. The only condition is that for a quality product only natural composition without additives.
2. For such purposes, it is necessary to melt butter with a fat content of at least 82%. Chop the composition into pieces, send to a saucepan of a suitable volume. Turn on the stove at medium power, wait for the oil to thaw.
3. Reduce the power of the burner to a minimum, it is forbidden to cover the pan with a lid. Otherwise, the moisture will have nowhere to go, it will remain in the composition. Watch the process carefully, do not allow the oil to boil.
4. Do not be alarmed if at the beginning of the manipulation the composition is dark in color with a cloudy base. This process is quite normal. Do not rush to get rid of the lush foam in the process of languishing the product. The hat should drop a little.
5. Use a classic slotted spoon to remove foam. After that, the oil must be simmered at the rate of 1 hour per 1 kg. product. It is strictly forbidden to stir the composition with any devices.
6. The readiness of ghee can be determined by the pleasant nutty aroma and the transparency of the mixture. To obtain a purer composition, pour the mass into glass jars through a gauze or fabric filter. Do not store oil in plastic.

Ghee is of great benefit to the human body. If you have no contraindications to the use of the product, the composition will help you improve your overall health and suppress the presence of possible ailments. The main condition remains that the product should not be abused, otherwise you can exacerbate the course of diseases and provoke obesity.

Video: treatment of bronchitis and cough with propolis in ghee

Ghee benefits and harms are of interest to many modern people, someone considers ghee to be harmful because of the high content of cholesterol in it. This is half true, because in order for a lot of it to enter the body, it is necessary to consume it in large quantities. But hardly anyone can eat so much fatty food. But gradually using, the benefits of ghee will be undeniable.

Among the Indians, this product is elevated to the rank of Liquid Gold, which has a positive effect on the entire body. In Russia, ghee has been used everywhere for a very long time, eventually fading into the background.

Now, few people own the recipe for its preparation at home.

In industry, it is prepared by centrifugation - simple butter is melted, divided into fractions, then the fat is heated in an air-free environment to remove excess liquid. The Kyrgyz, for example, prepare this product from sour cream.

Melted butter recipe for cooking at home

For home cooking, you need to purchase high-quality butter - real product, getting into the refrigerator, it becomes solid. First of all, water is boiled, then a smaller one is placed inside this pan. Any material other than aluminium, is suitable for this.

The prepared piece of butter is placed in the inner container, where it stays for up to several hours, determined by the stages:

1. Melting.
2. The appearance of foam - it will need to be removed.
3. The formation of a precipitate that persists.

After that, the pan is removed, the resulting mass is drained, leaving a sediment. This can be done with gauze.

From one kilogram of butter, you can get about 800 g of melted transparent, golden or amber hue. This will depend on the fat content of the original product. This method rids the oil of water, milk protein and impurities.

During cooking in such oil, it will not be able to burn, even if left unattended for a long time. At the same time, it can be stored for many years - over time it becomes even more useful.

With almost 100% fat in ghee, it retains a huge supply of vitamins that do not disappear during cooking. And due to the virtual absence of water and protein, the benefits of ghee only increase, dividing into household and biological.

Household consists in a long shelf life, reaching up to a year with a little, which is fundamentally different from the original butter. The biological positive effect is focused on the vitamin composition with a high energy value. Ghee, its benefits and harms, are:

• In the prevention of diseases such as osteoporosis with rickets;
• In improving metabolic processes in the body;
• Assistance in maintaining excellent vision until old age;
• In improving the functioning of hepatic activity;
• In providing a positive impact on the functioning of the reproductive system, helping the production of hormones;
• And in the restoration, as well as improving the functioning of the digestive tract.

It is worth remembering the breakfasts in kindergarten, army or in a sanatorium - they always gave a piece of ghee. Indeed, thanks to its morning use, the body tuned in to a working mood, receiving with it all the necessary nutrients and vitamins. The positive property of this product is also that it contributes to a better absorption of all the nutritional values ​​​​obtained from food.

Be sure to use such a product should be the following categories of citizens:

• Working or living in difficult climatic conditions - Siberia and the Far North. Oil for them is a source of vitamins and energy with its accumulation;
• For children and adolescents - this is an excellent prevention of rickets with a delay in the development of the intellect;
• Suffering peptic ulcer stomach, but only strictly on medical advice;
• Babies, adding to some dishes, but also on medical advice.

In addition to all of the above, this oil is added to various cosmetic preparations. For example, using it in the form of masks for dry and flaky skin. After several procedures, it acquires elasticity and tenderness. This product can still treat brittleness with dull hair, plus a ghee mask eliminates dandruff in a short time.

To alleviate the symptoms associated with joint diseases, you can prepare the following composition yourself - ghee is mixed with any healing tincture in a 1/1 ratio. The resulting mixture is rubbed daily into the diseased joint and the results will not keep you waiting.

You can improve digestion as follows - add cinnamon, coriander, nutmeg, ground black pepper and cardamom to ghee - just a little bit. All this is mixed and taken before meals in the third part of a teaspoon, dissolving like a lollipop.

The recipe for a miraculous cosmetic nourishing mask has long been known - add 1 tsp to slightly cooled mashed potatoes. melted butter and the same amount of honey. Mix it all up and apply a thin layer on your face. After 20 minutes, rinse with warm water and then cold. Do this procedure every 3 days 7 times. The skin acquires elasticity, tenderness and youth.

Ghee, in addition to benefits, can also harm the body. This can happen when it is consumed excessively due to its high fat content. The result will be a disorder of the gastrointestinal tract, which is especially important for people suffering from any diseases associated with this area. The liver with the pancreas also receives an additional load, which can lead to an exacerbation or development of diseases of these organs.

An overweight person should use this product with caution. It is better to use it only for cooking.

Also, the harm of ghee lies in the possible occurrence of a disease such as atherosclerosis and a negative effect on people suffering from impaired metabolism.

And, nevertheless, with its rational use and use, this product is the most valuable for the body with a long history. Its use can expand gastronomic preferences, and at the same time improve well-being and health in general.