How to make ghee at home

Ghee has gained wide popularity in ancient Russia. In those days, peasants toilers stood by the stove from morning to night, wanting to get the product of the correct consistency. Heating was carried out in accordance with all the rules, taking into account a certain technology, so the process lasted a long time. Today, you can prepare high-quality ghee at home. It is enough to have an oven, gas stove or microwave.

The benefits of ghee

1. Valuable product qualities have a favorable effect on the entire functioning of the body. This includes the nervous and vegetovascular systems, the activity of the kidneys, 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 cannot be replaced; it must be obtained with food.
3. The anti-aging effect protects the body from premature aging, and the hair from early gray hair. Ghee tones the psycho-emotional background, increases physical stamina and accelerates brain activity.
4. Antioxidants release cells from free radicals, prevent atherosclerosis, and cleanse the liver of toxins. Dosed use of oil contributes to normal intestinal motility and the removal of chronic toxins.
5. The product is widely used in folk medicine for the treatment of burns, wounds and microcracks. Ghee lubricates joints to eliminate discomfort in arthritis. Girls during menstruation are recommended to rub the lower back with oil to relieve pain.
6. Useful composition for colds and flu. It increases the protective functions of the body, relieves fever. It is enough to rub the palm of your hand and foot, then lie under a warm blanket and sweat. To increase effectiveness, the oil is mixed with natural balms and ointments.
7. Retinol, or vitamin A, is responsible for the beauty of hair, skin and nails. Most often, ghee moisturizes and nourishes the skin of the face, masks for hair and fingers (in particular nails) are prepared from it. The element is also responsible for the reproductive function of men and women.
8. Ghee cures many ailments of the gastrointestinal tract. The composition accelerates metabolic processes and allows valuable enzymes to be rapidly absorbed into the blood.
9. Conventional butter includes proteins that, when heated, form harmful carcinogens. On a ghee product, you can fry food without fear, resulting in only benefits.

Ghee in the oven

1. Choose a container in which you can cook with the oven. The size of the dishes depends on the amount of butter that will be heated in the future. You can’t fill the container “with a slide”, retreat from the edges by 7-8 cm.
2. Chop the entire volume of oil into pieces of relatively equal size. Each serving should not exceed 100 gr. Fold the components in the dishes, it is desirable that the container had a dense wall and bottom.
3. After filling the tank, preheat the oven to 150 degrees. Send oil to it, follow the process. Throughout the longing, the oil will be cleaned of moisture and impurities. In the end, you get a lot of golden amber shade with a thin crust at the top. At the bottom there will be a light gold precipitate.
4. When you get homemade ghee of the desired color, remove the dishes from the oven. The duration of the heat treatment depends on the amount of starting oil. For example, 0.5 kg.Composition takes 1.5 hours.
5. Now arm yourself with a wooden spoon, remove the hardened top (crust). Transfer to a small glass container. In the future, you can prepare dishes from the crust.
6. Now pass the clear oil through cheesecloth or sieve without affecting the sediment. He should stay in the pan. Allow the oil to cool (room temperature), then transfer to a container suitable for storage. Cork tightly.

Ghee on the stove

1. Pick up a pot with a thick bottom with a volume of about 5 liters. This is enough for processing 2 kg. butter. Take care of the presence of a slotted spoon, a cook, a sieve with a lined gauze fabric, a container for storing oil with a lid.
2. Chop the butter into cubes of equal size. The quantity of one portion should not exceed 80 gr. Send the raw materials into the container cavity, do not ram.
3. Set the gas burner to a mark between medium and minimum. Cook the oil without letting it simmer. Heating should be carried out systematically.
4. When the oil has melted, increase the heat to the maximum level. Get the mixture to boil, wait for bubbles to form. After that, stir the composition, reduce the power to a minimum.
5. Leave the mixture to simmer, do not cover the container with a lid. Stir the contents periodically. Strain the mass until a fixed crust appears on the surface, and sediment appears 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 container for storage.

Ghee in a slow cooker

1. For the preparation of ghee, choose butter with a fat ratio of at least 80%. If possible, use a home product, you will need 1 kg.
2. Prepare the multicooker bowl, start cutting the butter into cubes of equal size. It is better if the pieces do not exceed 70 gr. Set the multicooker to 860 watts, turn on the Multi-Cook function for 5 minutes (heating temperature - 120 degrees).
3. Wait for the oil to melt and begin to boil. You should not miss the moment of boiling. Immediately lower the temperature to 105-110 degrees, cook another 2 hours 45 minutes.
4. Observe the process throughout cooking. The oil should not boil, otherwise the final product will smell unpleasant. If you notice a boil, reduce the temperature to 100 degrees.
5. Ghee is cooked in an open multi-bowl. At the top of the film will begin to accumulate, which must be disposed of. After the completion signal, drain the hot oil from the sediment, cool and keep in a glass container with a lid.

Indian ghee ghee in a slow cooker

1. For the preparation of ghee butter according to Indian technology, it is better to use a farm product that does not contain salt. The fat ratio is at least 82%.
2. Place 1-1.5 kg. cubed butter into a multi-bowl. You can load the container almost to the edges, backing 7 cm. Turn on the “Baking” function for 10 minutes. This period is allotted for the complete melting of the composition and the beginning of its boiling. Intensive drilling must not be allowed.
3. Cooking ghee is carried out without a lid. As soon as the oil boils slightly, put the device into the "Extinguishing" mode, set the duration to 1 hour 25 minutes. Watch the formation of the film, remove it from the surface.
4. Do not mix contents. During heating, the oil will release protein, which forms on the bottom of the sediment. After a specified period of time, evaluate the shade of oil. It should be transparent amber with no visible whitish film at the top. At this moment you can turn off the device.
5. Prepare a sieve, line it with gauze, filter the oil without sediment (it remains in the multi-bowl). Take a dry container for storage, move the finished product into it. Cool to 23 degrees, cover and store in the cold.
6. In India, sediment is not emitted; people use it as a dressing for salads, side dishes, first courses. The consistency product resembles sour cream and does not cause much harm to the body. As for the film, you can fry eggs or onions on it.

The benefits of ghee have been proven repeatedly. The composition positively affects the digestive tract, fights chronic constipation and stomach ailments. Wounds are lubricated with oil, face masks are prepared on it. There are 3 main ways to prepare a product, each one chooses an option for himself.

Video: how to cook ghee