Is ghee safe
Ghee - the queen of all fats
Fats are vital for us humans. If you take a closer look at the Ayurvedic point of view, the queen of fats is immediately recognizable: Ghee (pronounced “Gie”). In India and Pakistan, ghee is standard equipment in every kitchen and is considered indispensable, but it is not yet so widespread in the kitchens of the western world. However, a strong upward trend can be seen.
What is ghee
Ghee is butterfat, which is related to clarified butter. It is specially produced and therefore no longer contains milk protein and very little water.
According to Ayurvedic teaching, ghee has many positive properties.
Which properties are attributed to ghee?
In contrast to classic butter, the “cleaned” butter fat is very well tolerated. It makes many dishes easier to digest and can also be safely consumed by people with lactose intolerance.
In Ayurvedic teaching, ghee is ascribed all kinds of positive effects that make it appear as a miracle cure. It is used there for medicinal purposes both internally and externally. Ghee is said to be among other things
- promote concentration
- have detoxifying effects
- help against anemia
- act tissue-preserving
- be anti-inflammatory
Depending on the herbs added, chilli, sage, cinnamon or rosemary are used, both taste and effect change a little.
What can ghee be used for?
Ghee can be used in many ways in the kitchen. It is suitable for roasting, frying and even deep-frying because it can be heated to a very high temperature.
How to make ghee yourself?
Yes, everyone can make ghee themselves. It's actually relatively easy to do. You need six to eight pieces of butter (preferably organic), which you slowly dissolve in a saucepan and then simmer. This creates a whitish sauce that begins to foam. This foam on the surface is now repeatedly skimmed off.
The ghee is ready when all the water has evaporated and the precipitated, now brownish protein has sunk to the bottom of the pot. As soon as that's ready, take the pot off the stove. Then you pour the now golden liquid through a fine sieve and then you can pour it into a mason jar.
What is the difference between ghee and conventional concentrated butter?
In contrast to conventional pure butter fat, ghee is heated a lot longer. The precipitated protein turns brown and gives the ghee a slightly nutty taste.
How much ghee can you make from one kilo of butter?
If you boil a kilo of butter, you get a little less than 700 grams of ghee (maximum). Pure ghee can even be kept for several months without refrigeration after opening. Nevertheless, it should be protected from light and heat.
Click here for our range of ghee.
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