The golden colour nectar is packed with benefits for the human body. It is full of omega-3 fatty acids, which are good fats and are essential to the body. Ghee has seen it all, from being an important part of rituals and cuisine to being frowned upon as being the cause of hyperlipidaemia. From being an essential part of life to being overlooked for more glamorous fats like olive oil. Today the same ghee has won the battle, with research proving that the fat and cholesterol in the blood was healthier in the people who ate more ghee in their diets. And thus making a comeback to kitchen shelves and cuisines, it’s won back the badge of being healthy for body and heart. Ghee has received today celebrity status by now getting endorsed by celebs as part of their diet.
Benefits of ghee are so many to pen down and many clicks on Google articles cannot help compile on the importance of ghee. A few ancient comments were on the lines of taking loans to buy ghee, but keeping the flow of ghee unhindered. Such was the importance of ghee in ancient times that it was not only used in diet but also in medicinal preparations and as a route of medicine consumption based on body types.
Ghee also known as GHRTA in Sanskrit or Clarified butter in English can be easily prepared by everyone at home fresh for use. The process is as follows:
- The cream from boiled milk is collected over few days and stored. This ensures that the cream fats are broken.
- Further by adding a spoon of curd to it the breakdown is enhanced by bacteria in curd.
- The process is continued over a few days.
- In a few days all the collected cream is churned by adding water. This process of churning separates the fats from the water.
- The separated liquid is buttermilk and is also packed with benefits. It can be consumed with addition of salt and spices like cumin.
- White butter is collected is stored separately. This can be used fresh on rotis and parathas or be used to make Ghee.
- The white butter is placed in a thick bottom pan on flame and heated on a mild flame.
- Once all the milk solids have sunk to the bottom and turn to brown
- The clear golden yellow liquid on top is ghee.
- At this point turmeric leaf, cloves or pepper corns can be added to enhance the fragrance and flavour of ghee.
- The ghee is then sieved and stored for use.
- Since milk solids are removed ghee can be stored in room temperature for several weeks, it turns solid at cooler temperatures.
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Note – for lactose and casein intolerance. Ghee and butter are both dairy products and their nutritional profiles and fat content are very similar. However since ghee does not contain the same levels of dairy protein and because it has undergone various process in its making it is completely free of milk sugar lactose and milk protein casein. Hence ghee may be better tolerated by lactose and casein intolerant people.