Homemade ghee making procedure has helped me to cut off various items from the list of shopping that I do. Buying ghee is one of them.
Making clarified butter at home is so simple that you will love to make it from the milk of grass-fed cows and have pure ghee that that does not have any contamination. Using such ghee will not only make your foods tasty but will offer you various health benefits.
THE REASONS THAT MAKING GHEE AT HOME: A BETTER CHOICE
Why homemade ghee is better? This question may be concerning you. Yes, it is wise to know the reasons for its excellence.
It is free from any contamination like vegetable oil or preservative of any nature.
Having a higher smoking point, it is ideal for frying, sautéing and baking your food as compared to other cooking oils.
Another ghee benefits is the longer shelf life. The process followed to make ghee at home makes it possible to store ghee for a more extended period without refrigeration.
Brown butter benefits: it is easier for people with lactose-sensitivity to digest it.
These are some of the reasons for using home-made ghee. It is not the end here; there are various ghee oil benefits that you can have using it daily.
As told, there are various benefits of using ghee. Let us have a look at some of those.
Enhanced physical and mental strength: If you regularly consume pure home-made ghee then you will have enhanced mental and physical strength. Not only has that another of the homemade ghee benefits is it helped to remove the impurities from your body. You will also have the best of eyesight and healthy bones and tendons.
Lower in fat as compared to other cooking oils: Ghee has lower fat content as compared to other cooking oil. So, if anyone has cholesterol problems, then this is the ideal cooking medium. As it has a lesser amount of fat, it is also easier to digest.
Why home-made ghee is better? : The question that bothers you has another answer when you read these health benefits of ghee.
The ideal way to lose weight: It is perfect to have homemade ghee if you wish to lose weight. It stimulates the digestive system leading to proper digestion and helps you to lose weight.
The best source of vitamins: Ghee is full of fat-soluble vitamins like A, D, E and K. The dietary fats present in ghee helps your body to absorb these vitamins easily.
Best way to have beneficial fats: Our body for proper functioning requires certain fats. Ghee has such helpful fats that protect the stomach wall, build and strengthen the cell membranes and nerves. The fats offer these homemade clarified butter benefits to you easily.
So, having ghee daily by introducing it as a cooking medium or having it with coffee or milk..
Ghee nutritional value is the reason behind its popularity as the modern super food.
This dairy staple is enriched with different nutrients, which stand responsible for its manifold health benefits.
It has been analyzed and observed that pure cow ghee nutritional value is superior to other ghee varieties. In Indian Ayurveda cow ghee was called magical elixir for using in making medicines, for adding in patient diet, kid’s diet, as well as for carrying mothers.
This overall reputation of ghee is related to its list of nutrients. Let’s check the ghee nutritional value at per 100g.
It contains healthy saturated fats
Ghee contains loads of fat. It has been measured that pure cow ghee contains 62% of saturated fats. This dairy staple is also rich in oxidized cholesterol: 259 μg/g, or 12.3% of total cholesterol. Because of its fat content, ghee acts as a filler food and keeps heart health good if taken in moderation.
Unlike vegetable ghee, pure ghee contains lesser amount of Tran’s fat and that is the reason ghee hardly increases harmful LDL cholesterol if coupled with exercise, planned diet, and healthy life style.
Ghee contains multiple vitamins and health friendly minerals
As pure desi ghee nutritional value is decided after the milk solids are completely removed, it contains only a minimal amount of calcium, which is almost 1 milligram per tablespoon. Ghee also contains 108 micrograms of vitamin A, which is a substantial amount for a small serving size. One tablespoon of ghee offers 12 and 15% of the recommended daily intakes of vitamin A for men and women, respectively.
Potential Protectant against Carcinogens
According to a study published in “The Indian Journal of Medical Research” when ghee is compared to the soybean oil, it declines enzyme activity accountable for activating carcinogens in the liver. The study also showed that ghee helped in increasing carcinogen detoxification — the exclusion of carcinogens from the body. Ghee also contains CLA (Conjugated Linoleic Acid), which is identified as an ingredients helps in natural weight loss.
Ghee contains butyrate
If we count on pure desi ghee nutritional value, we must count on its butyrate content. Butyrate, or butyric acid, is a short-chain fatty acid that acts as a natural detoxifier, its anti-inflammatory property improves colon health.
It’s been shown to support healthy insulin levels and may be helpful for individuals suffering from IBS, Crohn’s disease, and ulcerative colitis. Basically ghee is absolutely gut friendly and heals constipation and!
Clarified butter, regardless cultured or spiced, mostly contains one ingredient: 100% Cows milk fat.
If it is cultured, bacterial cultures may be included, and if it is a spiced variety, whole spices will be used.
Darker versions of ghee signify higher vitamin A content, and usually this quality is procured from 100% grass-fed cows. Concerning Ghee nutritional value, brown butter it is a nutritious form of milk fat, and is a reliable source of vitamin A, E, and K.
Making ghee from milk at home is indeed a delicacy.
Using this dairy staple in making tasty foods is again a unique culinary skill. Cooking with ghee is healthy enough when you use this anhydrous at its best condition, if you can store it properly.
Good quality brown butter is expensive as making clarified butter with salted butter is an extensive process as raw materials for making pure ghee butter is quite costly. It’s globally known that ghee is shelf stable, provided you know the rules to store it.
Storing ghee is not a rocket science, but it is not artless either. Follow the tips to increase the shelf life of this dairy staple in your kitchen.
Go for an airtight container
While buying ghee, you may check if the manufacturer is making butter ghee from the best raw material. Good quality ghee can be stored for 12-18 months from the date of manufacturing, provided you store it in a dry airtight container.
Besides buying carefully produced pure clarified butter, you should consider it storing in a safe sealed dry container. You don’t need to put in refrigerator unless its expiry date is almost nearby.
Keep it away from light and heat exposure
Making clarified butter at home is an easy recipe, but you may not be happy with the shelf life of your home production. In order to extend the shelf life of the clarified butter ghee you must keep it in the airtight container in the dark corner of your kitchen shelf, protected from direct light and heat exposure.
Ghee will stay at its best quality if you store the ghee container away from light and hear exposure. Making ghee with best quality product only does not ensure its long shelf life.
Don’t use moist spoon: how do I know that the ghee is spoiled?
Moisture intrusion is completely detrimental for maintaining the quality of brown butter. Do not use a spoon that is not entirely dry. Best option is to use a wooden or ceramic made spoon. It will help you to retain the best quality of this dairy product and it will prevent unnecessary moisture meddling into it.
If the clarified butter is smelling foul or offering even slightly rancid test, you can assume that the ghee has lost its virgin quality.
What color should Ghee be?
Good quality ghee is mostly yellowish in color. It is slightly granular or creamy in texture. This dairy staple emits a nutty flavor.
You will know if ghee has turned bad, because it will have visible signs of mold. If you don’t want to risk anything happening to your precious ghee, simply refrigerate it. In order to store ghee safely for long, make sure that you store ghee in an odorless and dry vessel, preferably made with dark colored glass.
Making brown butter from milk is a delicate process and the process largely decides the quality and the taste of the produced product. However once the anhydrous fat is produced from pure milk butter, the storage plays a vital role in maintaining the quality as well as its shelf life.
The sensitivity of this milk fat makes it important to learn its storage intricacy. Making clarified butter shelf stable is the best way to use ghee in your kitchen with best ghee benefits. Don’t forget to check the recommendations of the manufacturer.
Some ghee ‘s best qualities are the result of its raw materials and perfect composition—those dairy proteins provides butter much of its excellent flavor, and because butter is already a blend, it can be amalgamated into things like pan sauces with better ease.
If you have the query that how is clarified butter made in the traditional procedure, you should start by melting unsalted butter in a saucepan.
Once it’s entirely melted, allow the butter to get heated until it reaches to a gentle boiling state. The milk proteins will first generate a thin white layer over the entire surface, then increase into a thicker foam.
Finally, as the butter starts boiling, the foam coating will break apart into smaller clusters. Technically, it’s not the butterfat but the water in the butter that’s boiling—and you will get to boil the water to dry it slowly.
The foam will finally drop to the bottommost of the pot as the butter lasts bubbling away. You’ll know that it’s closely done when the bubbling activity gets low and then mostly stops, which proves that major portion of water is finally evaporated.
Now it’s time that you just pour the residual butter through cheesecloth or a coffee filter to eliminate the browned bits. This is how you can have your ghee—it’s not as flavorful as regular butter, but it is much more shelf stable and nutritious for daily use.
5 points you must keep in mind: maintain the quality of anhydrous milk Fat
Best raw material should be used for making best quality clarified butter. In New Zealand dairy, best quality grass fed cow milk is used for best quality ghee production.
Use unsalted butter. Otherwise similar to the butter flavor, the salt content will also be stronger in clarified butter.
Use a cheesecloth (or coffee filter) to get rid of the residues of milk solids that grassed in. Line a strainer with two layers of cheesecloth and pour the butter through it.
Using a thin-bottomed pot may result in the butter burning. Therefore, for making brown butter you must use a heavy bottomed pot.
How do you store ghee is a deciding factor for the quality of this dairy staple. You need to store the brown butter in an airtight jar. In order to extend the shelf life of the brown butter you have procured, store the anhydrous fat into a dark shelf away from exposure to light and moisture.
Making clarified butter or pure ghee is a pure delicacy and it is a quite sensitive process.
More you maintain the details, you will get the best quality clarified butter as the final production.
Best quality ghee or clarified butter offers 12-18 months of shelf life after it is procured. If you keep the clarified butter into fridge, it is possible to preserve the clarified butter more than 18 months post manufacturing offering all clarified butter benefits for you!