Ghee: the benefit of natural

The current trend "forward to the past" did not ignore cooking. And if once margarine was considered a convenient and inexpensive alternative to butter, and at times we were trying to be assured of its usefulness, today we increasingly look at traditional products and talk about "good" fats. One of these elements of the diet is ghee. The benefits, ways of preparation and use - read all about it below.

Traditionally , baked oil was cooked at home, modern housewives are more familiar with tin cans of long-term storage. It is not only an excellent product for frying, but also a remedy if it was prepared from quality raw materials, that is, butter.

Recall that butter can only be called the product that was made from real cream, without the use of any kind of flavorings, vegetable fats and preservatives. The fat content of this oil can not be less than 71.5% in accordance with GOST, and in the best samples it reaches 82%.

However, if we consider ghee, the benefits and harms in using it for culinary purposes are determined not only by the properties of the initial product, although, of course, butter contains a huge number of vitamins that persist even after heat treatment. It regulates digestion and fat metabolism, and with prolonged storage it becomes even more useful. Ayurveda, where special attention is paid to the properties of products and their compatibility, recommends its regular use. After all, simple technology allows you to eliminate oil from casein and lactose, which means that it is well absorbed, does not harm the vessels and is suitable for allergic sufferers and small children.

How to get ghee? The benefit will be maximum if you prepare it yourself. To do this you will need 3-5 packs of butter, of which 600-800 grams of the final product will be released. For a smaller amount, it is difficult to find a suitable saucepan, and oil can burn. The dishes should have a thick bottom, and the fire should be so weak that the oil could languish. The first stage takes about half an hour, your task is to stir the butter occasionally, so that it does not stick to the bottom. Then gently remove the foam, turn off the heat, strain what you have left, through the gauze. Golden thick liquid with a delicious creamy smell, pour into a pot, where it will freeze and be stored. You will get real melted butter. Its use is huge, and it can be used to prepare food for allergic people who do not tolerate the usual butter. There are cooking options in a water bath and in the oven; Even earlier, such an oil was made in an oven.

If you have already imagined what flavor has real melted butter, the benefit of which does not disappear and when using it for frying, we will tell you how it can be applied. Firstly, it can be added to ready-made porridges; It also fits well with potatoes, cooked or in the form of puree. On melted butter you can potatoes and fry, while it does not burn, gives the products a very delicate taste of cream, and for convenience of use does not differ from the vegetable. In folk medicine in many countries ghee is considered a remedy. It increases appetite well; Can also be used for making home cosmetics. Knowledgeable people treat them both coughing and migraines.

If you are sorry to spend such a valuable product on the frying pan, you can use it as a restorative. To do this, mix the butter with an equal amount of honey, and then add this healing composition with nuts and dried fruits. This mixture, together with fermented milk products, is prescribed for breakfast.

Those who are frightened by cholesterol can ask if honey is not harmful because of the high fat content. First of all, despite the higher percentage of fat content in comparison with margarine and spread, butter itself is a safer product, because the fats in it are "useful" in everyday language. The melted butter during the preparation is subjected to additional cleaning. So if you have a strong desire for everything natural, try your grandmother's recipes boldly - you will not be disappointed.