BUTTER GHEE (or clarified)

It is the purified butter fat, where all water and solid elements of fat and lactose are removed.

It is an artisan process of slow heating and filtering, resulting in a golden, shiny, transparent oil that does not go rancid.

She has been very popular in Indian cuisine and Southeast Asia for thousands of years, considered a superfood that promotes vitality and full health, as well as symbolizing healing, prosperity and nutrition.

In Ayurvedic Medicine, it is used as a medicine, important for immunity, physical and mental health.

Yoga practitioners use it as a natural joint lubricant to improve flexibility.

What is ghee butter used for?   

In addition to strengthening the body's natural defenses, it also benefits the liver, improves digestion, strengthens lung health and improves memory.

In India it is considered a sacred food, used in rituals of worship, purification, weddings.

Adored as a massage oil, and in gastronomy, it is used in practically everything.

Butter ghee for culinary use

It is widely used in gastronomy, from stir-fries to stir-fries, as it has an excellent smoke point and, even at high temperatures, it maintains its properties, which is very good for our health.

In addition to preparing other dishes, it is also served as an accompaniment to bread and biscuits.

 Property of ghee butter

An extremely caloric food, but if used correctly, it even has indications for reducing obesity due to its anti-inflammatory activity. In addition to increasing satiety, it has an antioxidant action and therefore protects the body.

Ghee is a saturated fat, composed of short-chain fatty acids, which are easily digestible and metabolized by the human body, monounsaturated fatty acids and a low amount of polyunsaturated fatty acids. It also has butyric acid, important for good intestinal health and immunity. Contains vitamin A, with excellent antioxidant action, which prevents premature aging and protects cells against damage caused by excessive formation of free radicals. It also contains vitamins D, E and K.

PREPARATION MODE:

1) Melt the unsalted butter (cannot be margarine) in a bain marie, so the butter does not burn. Yes, it can be in the microwave too.
2) Impurities come to the surface, forming a dense foam layer.
3) Remove this foam with a spoon, until all the butter residues are eliminated, until all the water has evaporated and only the fat and lactose remain.
4) Take this biphasic liquid to the fridge to harden.
5) Remove, make holes in the butter and drain all the lactose that will be liquid underneath.
6) Optional: melt a little again, put it in the butter dish and return to the fridge!

Validity: 3 months out of the fridge and 6 months refrigerated.

See too:

• HOMEMADE KATCHUP: no dyes and no preservatives
• Delicious GLUTEN-FREE COD QUICHE
• Lactose-free: VEGAN ALMOND CHEESE