how to home made ghee very simple method with daily milk which are used our kitchen
56how to home made ghee very simple method with daily milk which are used our kitchen మన ఇంట్లోనే సులభంగా నెయ్యి తాయారు చేసుకొనుట
Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian cuisines, traditional medicine, and religious rituals.
Ghee is prepared by simmering butter, which is churned from cream, and removing the liquid residue.[1] Spices can be added for flavor.[2] The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.
Ghee is widely used in Indian cuisine. All over India, rice is sometimes traditionally prepared or served with ghee (including biryani). In Rajasthan, ghee is eaten with baati. All over north India, people sometimes dab roti with ghee. In Bengal (both West Bengal and Bangladesh) and Gujarat, ghee is served with kichdi, which is an evening meal (or dinner) of rice with lentils cooked in curry made from yogurt, cumin seeds, curry leaves, ghee, cornflour, turmeric, garlic, and salt. Ghee is also used to prepare kadhi and used in Indian sweets such as Mysore pak, and different varieties of halva and laddu. Punjabi cuisine prepared in restaurants uses large amounts of ghee. Naan and roti are sometimes brushed with ghee, either during preparation or while serving. Ghee is an important part of Punjabi cuisine and traditionally, the parathas, daals, and curries in Punjab often use ghee instead of oil, to make them rich in taste. Different types of ghees are used in different types of cooking recipes; for example, ghee made from cow's milk (Bengali: গাওয়া ঘী gaoa ghi) is traditionally served with rice or roti or just a generous sprinkle over the top of a curry or daal (lentils), but for cooking purposes, ghee made from buffalo's milk is used generally.
Ghee, although a type of clarified butter, differs slightly in its production. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter along with the milk solids so that they caramelize, which makes it nutty-tasting and aromatic.[1][6][7][8]
According to Ayurveda, ghee is traditionally made in a way rather different than clarified butter. To make real ghee, one must obtain raw milk, then boil it, let it cool to 110 °F (43 °C), and add curd (Indian yogurt) cultures. After letting it set, covered at room temperature for around 12 hours, the curd is then churned using ancient methods to obtain this specific type of cultured butter. This butter is finally used to simmer into ghee.
Like any clarified butter, ghee is composed almost entirely of fat, 62% of which consists of saturated fats; the nutrition facts label found on bottled cow's ghee produced in the United States indicates 8 mg of cholesterol per teaspoon.
Indian restaurants and some households may use partially hydrogenated vegetable oil (also known as vanaspati, dalda, or "vegetable ghee") in place of ghee because of its lower cost. This "vegetable ghee" may contain trans fat. Trans fats have been shown to increase the risk of coronary heart disease even more so than saturated fats.[11][12] The term shuddh ghee, however, is not used in many regions as partially hydrogenated oils are marketed as pure ghee in some areas. In India, the sale of fake ghee is stopped by law enforcement agencies whenever a complaint is made.[13] Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from "vegetable ghee".
A 15-year-old boy pulled from ruins 5 days after the powerful April 2015 Nepal earthquake survived on nothing but two cans of ghee.