How to make ghee at home

Ghee has gained wide popularity in ancient Russia. In those days, the peasants were standing by the stove from morning to night, wanting to get the product of the right consistency. Heating was performed according to all the rules, taking into account a certain technology, so the process lasted a long time. Today, you can make high-quality melted butter at home. Enough to have an oven, gas stove or microwave.

The benefits of ghee

1. Valuable qualities of the product favorably affect the entire functioning of the body. This includes the nervous and vascular systems, kidney, liver, pancreas, digestive tract.
2. Linoleic acid, which is included in the oil, promotes the natural regeneration of tissues at the cellular level.The element is responsible for the purification of blood vessels, the production of new blood cells, water-salt metabolism. Acid can not be replaced, it must be obtained with food.
3. Rejuvenating effect protects the body from premature aging, and hair - from early gray hair. Ghee tones the psycho-emotional background, increases physical endurance and accelerates brain activity.
4. Antioxidants release cells from free radicals, prevent atherosclerosis, cleanse the liver of toxins. Dosed consumption of oil contributes to the normal intestinal motility and the conclusion of chronic slags.
5. The product is widely used in folk medicine for the treatment of burns, wounds and microcracks. Melted butter lubricates the joints to eliminate discomfort during arthritis. Girls during menstruation are recommended to rub oil on the lower back to relieve pain.
6. Useful for colds and flu. It enhances the protective functions of the body, relieves fever. It is enough to rub with the help of your hands and feet, then lie under a warm blanket and sweat. To increase the efficiency of the oil is mixed with natural balms and ointments.
7. Retinol, or vitamin A, is responsible for the beauty of the hair, skin and nails. Most often, the ghee is moistened and nourished with the skin of the face; masks are prepared for it for the hair and fingers (nails in particular). The element is also responsible for the reproductive function of men and women.
8. Ghee is cured many diseases of the gastrointestinal tract. The composition accelerates metabolic processes and allows valuable enzymes to be quickly absorbed into the blood.
9. Normal butter includes proteins that form harmful carcinogens as a result of heating. On the melted product, you can fry food without fear, resulting in only benefits.

Ghee in the oven

1. Choose a container in which you can cook food through the oven. The size of the dishes depends on the amount of butter, which will continue to be heated. You can not fill the container "with a hill", retreat from the edges of 7-8 cm.
2. Chop the entire amount of butter into pieces of relatively equal size. Each portion should not exceed 100 gr. Fold the ingredients in the dish, it is desirable that the container had a dense wall and bottom.
3. After filling the tank, heat the oven to 150 degrees. Send oil to it, watch the process. Throughout the course of soiling, the oil will be cleaned of moisture and impurities. In the end, you get a lot of golden-amber shade with a thin crust above. At the bottom there will be a bright golden precipitate.
4. When you get the homemade butter to the desired color, remove the dishes from the oven. The duration of heat treatment depends on the amount of the original oil. For example, 0.5 kg. composition takes 1.5 hours.
5. Now equip with a wooden spoon, remove the hardened upper part (crust). Move to a small glass container. In the future, you can cook dishes from the crust.
6. Now pass the clear oil through gauze or a sieve, without affecting the sediment. He should stay in the pan. Let the oil cool (room temperature), then pour into a container suitable for storage. Cork tightly.

Ghee on the stove

1. Choose a pot with a thick bottom of about 5 liters. This is enough for you to process 2 kg. butter. Take care of the presence of a skimmer, a cook, a sieve with lined gauze cloth, a container for storing oil with a lid.
2. Chop the butter into cubes of equal size. The amount of one serving should not exceed 80 gr.Send the raw material into the cavity of the container, do not ram.
3. Set the gas burner between the middle and minimum. Cook the oil, not letting it seethe. Heating should be carried out systematically.
4. When the butter has melted, increase the heat to maximum. Blend a mixture of boiling, wait for bubbles to form. After that, stir the composition, reduce the power to a minimum.
5. Leave the mixture to boil, do not close the container with a lid. Stir the contents periodically. Soak up the mass until a stationary crust appears on the surface, and a sediment is on the bottom.
6. Remove the dry crust with a slotted spoon, you can use it to fry various dishes. Pass the oil through a sieve, lined with gauze. Cool at room temperature and transfer to a container for safety.

Ghee in a slow cooker

1. For the preparation of melted composition, choose butter with a fat content ratio of at least 80%. If possible, use a homemade product, you will need 1 kg.
2. Prepare a bowl of multicooker, start to cut the butter into cubes of equal size. It is better if the pieces do not exceed 70 grams.Set the multicooker to 860 watts, turn on the "Multipovar" function for 5 minutes (heating temperature - 120 degrees).
3. Wait for the moment when the oil melts and starts to boil. You can not miss the moment of boiling. Immediately reduce the temperature to 105-110 degrees, cook another 2 hours and 45 minutes.
4. During the cooking, watch the process. Oil should not be seething, otherwise the final product will smell unpleasant. If you notice a boil, reduce the temperature to 100 degrees.
5. Cooking ghee is carried out in an open multichashe. Upstairs there will begin to accumulate a film, from which it is necessary to get rid of. After the completion signal, pour off the hot oil from the sediment, cool it and keep it in a glass container with a lid.

Indian ghee ghee in a slow cooker

1. For cooking ghee butter using Indian technology, it is better to use a farm product that does not contain salt. The ratio of fat - at least 82%.
2. Place 1–1.5 kg. butter, diced, in multi bowl. You can load the container almost to the edge, retreating 7 cm. Turn on the Baking function for 10 minutes.This period is given to the complete melting of the composition and the beginning of its boiling. It is impossible to allow intensive bubbling.
3. Cooking melted composition is carried out without a lid. As soon as the oil begins to boil slightly, switch the appliance to Quenching mode, set the duration to 1 hour 25 minutes. Observe the formation of the film, remove it from the surface.
4. Do not mix the contents. In the process of heating the oil will release the protein that forms at the bottom of the sediment. After a specified period of time, estimate the shade of the oil. It should be transparent amber with no visible whitish film on top. At this point, you can turn off the device.
5. Prepare a sieve, cover it with gauze, filter the oil without sediment (it remains in the multi-bowl). Take a dry storage container, move the finished product into it. Cool to 23 degrees, close and store in the cold.
6. In India, the sediment is not emitted, people use it as a dressing for salads, side dishes, first courses. Product consistency resembles sour cream and does not bear much harm to the body. As for the film, you can fry eggs or onions on it.

The use of ghee is proven repeatedly.The composition has a positive effect on the activity of the digestive tract, fights chronic constipation and stomach ailments. Oil grease wounds, on it prepare face masks. There are 3 basic ways to prepare a product, each choosing an option for themselves.

Video: how to make melted butter