2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In their quest to improve their lifestyles, more and more people are trusting the ancient precepts of healthy eating. According to Indian science of health and longevity, Ayurveda has a food that is extremely healthy, helps with gastrointestinal problems and cleanses the body.
It is about the refined Ghee oil. The good news is that a product with an exotic name is actually easy to prepare at home without requiring much preparation.
To prepare ghee oil, get at least one kilogram of unsalted butter. You can cut it into pieces if you wish. Place in a deep pan over low heat, on the lowest setting of the hob. When the oil starts to bubble, you need to remove the white foam that forms.
No more than 60 minutes of heat treatment are required per kilogram of oil. You will make sure that the ghee oil is ready when the liquid becomes clear and only small white balls remain at the bottom. Be careful that the animal product does not turn brown.
After removing the pan from the heat, it is necessary to strain the liquid. Pour the purified oil into a suitable glass, clay or porcelain container that closes well. If desired, you can add an amount of olive oil equal to the melted butter to the mixture.
After cooling, the oil is covered and stored in the refrigerator. The maximum shelf life of Ghee is 6 months. After hardening, the oil changes its texture, becoming small granules, which melt again when heated.
The oil is suitable for preparing a wide variety of dishes. It is also suitable for frying.
This food is highly recommended by yoga practitioners. It contains valuable vitamins E and A, as well as essential linolenic acid. It is useful for metabolism, cell nutrition and overall purification of the body.
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Preparing refined butter is not difficult, but it takes time. To get pure fat, you need to melt butter and cook it on low heat until the water evaporates and the solid protein particles are separated, settling on the bottom or rising to the surface.
