Know how to make ghee easily at home. Details on clarified butter or ghee nutrition, and smoke point are given.
Ghee is a form of butter. It is known as clarified butter in countries outside India. It is an esssential ingredient of cooking in India to add richness to a dish.
Clarified butter has been predominantly used in the Indian and Middle Eastern cuisine since thousands of years, while its variants are used in the authentic English and French cuisine.
Ghee has negligible amounts of lactose, therefore, it is good for those who have a lactose intolerance or milk allergy.
In many countries, ghee is not available easily. However, it can be made easily at home by using the following recipe. Homemade ghee is very fragrant.
Preparation time: 30 minute
Butter, 200 g
- Heat a thick-bottomed skillet on a medium flame and add butter. Simmer and let it cook. After a few minutes, the ghee will separate. Remove any froth on the surface of the ghee with a spoon. Cook tilclear ghee is formed.
- Strain the ghee through a seive the ghee and allow it to cool.
- Optional: Add a pinch of salt and mix well to give a grainy texture to ghee when solidified. At room temperature it is a solid that can easily be melted if required.
Put a few pieces of meetha paan leaves in step 1 (remove after ghee is formed.). It will make very flavored ghee with much longer self-life.
- Store ghee un refrigerated for 4 months or refrigerated for longer.
- Ghee can also be made by milk malai (cream). Heat the milk and let it cool. Take away the malai from the top and collect it and keep in fridge. Keep collecting the malai for 10 days. Then prepare the ghee by the above method. The ghee will separate and tasty mawa (How to make khoya) will left.
Nutrition of Ghee
Clarified butter ghee is composed almost entirely of fat. It has no carbohydrates and prote, so the calories from this butter are 100% calories from fat only. 1 tablespoon (15 g) of clarified butter ghee contains Calories: 130 kcal (cal), Total fat: 14 g, Saturated fat: 9 g, Trans fat: 0 and Cholesterol: 40 mg. It does not contain any sodium, sugar, dietary fiber, protein, calcium and iron.
Smoke Point of Clarified Butter
Regular butter has a smoke point of 163-190 oC or 325-375 oF, whereas clarified butter has a higher smoke point (252 oC or 485 oF). Clarified butter also has a much longer shelf life than fresh butter.
Substitutes of Ghee
If a recipe calls for ghee, you can use olive oil, canola oil and other vegetable oils. However, these oils cannot replace the rich aroma and delicious flavor of the ghee.
Benefits of Clarified Butter
- Ghee promotes learning, improves memory and enhances the function of brain cells.
- It is rich in antioxidants and helps in the absorption of vitamins and minerals from other foods, which results in the strengthening of the immune system.
- Clarified butter helps improve digestive health because it enhances the secretion of stomach acids.On the other hand, butter and oils slow down the digestive process.
- Ghee may prevents constipation, cure ulcers and improves eye and skin health.
- It is used for burns and blisters as it softens the skin.
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