Post by Leimana on Aug 13, 2010 16:36:06 GMT -5
!. first you make the butter
2. make sure you press out as much water as you can from the rinsing process
3. place the butter in a heavy bottom stainless steel pot, size depending how much butter is going into the pot.
4. heat the butter up on a medium low flame
5. the butter will begin to froth and foam, this is O.K., at this point turn the flame as low as you can get it! Stir the foam back in occasionally, it has many important nutrients in it. ( also called rendering)
6.keep a watch on the pot from now on! The oil will seperate from the solids, making a first white curd material on the bottom of the pot, then moving on to golden brown. The foaming will have stopped quite a while ago.
7. when you can add 1 drop of water to the ghee and it cracks and pops and boils away quickly the ghee is done. it will have a pleasant sweet warm smell.
8.strain the ghee into jars ( be careful not to crack your jar!) best if you wait 10 minutes or so to let the oil cool a bit.
9. This will keep a long time! some ayurvedic medicine calls for 100 year old ghee!
This is my families choice of oil. My kids will eat it from a spoon! The solids can be baked into bread ( I wouldnt do this if you are using store butter to make your ghee) or put into any recipe or fed to the cats and dogs.They love it!
Ghee’s chemistry holds the secret to its health benefits. Humans need both saturated and unsaturated fats as part of a healthy diet. Ghee is made from a combination of saturated and unsaturated fats. It is about 65% saturated fat and 25% monounsaturated fat with about 5% polyunsaturated fat content. Its saturated fat is primarily (89%) made from the easy-to-digest short chain fatty acids and it contains 3% linoleic acid which has anti-oxidant properties. It also contains the fat soluble vitamins Vitamin A, D, E and K.
Because ghee has such a high ‘smoke point’ (485°F or 252°C) it is a very useful oil to cook with. The smoke point determines when an oil actually starts to burn and generate oxidisation and the potential of free radicals. As it has a very low oxidisation rate ghee stays fresh even unrefrigerated for a long time. Another benefit of using ghee is that the heating procedure removes the lactose content making it tolerable to those sensitive to lactose.
It has been suggested that ghee actually benefits the HDL:LDL ratio. One study has even shown that ghee can lower high cholesterol. As part of a lacto-vegetarian diet ghee offers important nutritive benefits. As a healthy oil ghee can help replace oxidised fats populating cell membranes and help the body in maintaining a low state of oxidation.
Traditionally, the preparation has been used to promote memory, intelligence, quantity and quality of semen, and to enhance digestion. Modern science tells us that ghee also harbors phenolic antioxidants, which bolster the immune system.
2. make sure you press out as much water as you can from the rinsing process
3. place the butter in a heavy bottom stainless steel pot, size depending how much butter is going into the pot.
4. heat the butter up on a medium low flame
5. the butter will begin to froth and foam, this is O.K., at this point turn the flame as low as you can get it! Stir the foam back in occasionally, it has many important nutrients in it. ( also called rendering)
6.keep a watch on the pot from now on! The oil will seperate from the solids, making a first white curd material on the bottom of the pot, then moving on to golden brown. The foaming will have stopped quite a while ago.
7. when you can add 1 drop of water to the ghee and it cracks and pops and boils away quickly the ghee is done. it will have a pleasant sweet warm smell.
8.strain the ghee into jars ( be careful not to crack your jar!) best if you wait 10 minutes or so to let the oil cool a bit.
9. This will keep a long time! some ayurvedic medicine calls for 100 year old ghee!
This is my families choice of oil. My kids will eat it from a spoon! The solids can be baked into bread ( I wouldnt do this if you are using store butter to make your ghee) or put into any recipe or fed to the cats and dogs.They love it!
Ghee’s chemistry holds the secret to its health benefits. Humans need both saturated and unsaturated fats as part of a healthy diet. Ghee is made from a combination of saturated and unsaturated fats. It is about 65% saturated fat and 25% monounsaturated fat with about 5% polyunsaturated fat content. Its saturated fat is primarily (89%) made from the easy-to-digest short chain fatty acids and it contains 3% linoleic acid which has anti-oxidant properties. It also contains the fat soluble vitamins Vitamin A, D, E and K.
Because ghee has such a high ‘smoke point’ (485°F or 252°C) it is a very useful oil to cook with. The smoke point determines when an oil actually starts to burn and generate oxidisation and the potential of free radicals. As it has a very low oxidisation rate ghee stays fresh even unrefrigerated for a long time. Another benefit of using ghee is that the heating procedure removes the lactose content making it tolerable to those sensitive to lactose.
It has been suggested that ghee actually benefits the HDL:LDL ratio. One study has even shown that ghee can lower high cholesterol. As part of a lacto-vegetarian diet ghee offers important nutritive benefits. As a healthy oil ghee can help replace oxidised fats populating cell membranes and help the body in maintaining a low state of oxidation.
Traditionally, the preparation has been used to promote memory, intelligence, quantity and quality of semen, and to enhance digestion. Modern science tells us that ghee also harbors phenolic antioxidants, which bolster the immune system.
this makes great cookies, if you have that much to spare 
I usually only have a jelly jar size of ghee available in my house. Maybe after my girl calves I will have plenty? I sure hope so! My kids and the rest of us like ghee on our cooked grain at our meals. Or on fresh corn, wait.... actually we like it on just about everything! In the winter I will warm some milk up with a bit of cinnamon, cloves, cardamom, nutmeg, maple syrup and a drop og ghee. It is very warm and soothing! Oh boy though who wants to think about anything warm lately!? It is hot even in Hawaii!!!
