Good Lifestyle

GHEE, or clarified butter, is the oil of choice in Indian cuisine. He has won a traditional popularity after the trends in Western well-being have begun to integrate the principles ofAyurveda in the autonomous routines.

As a culinary engine, GHEE is the optimal choice for some reasons. It is butter that has been rid of any solid milk through the cooking process, which means that it has a much higher smoke point than ordinary oils. A higher smoke point means that the oil can withstand higher temperatures before you start smoking (and create cancer byproducts that you really do not want in your body) and GHEE is right up there at the upper end of the thermal endurance spectrum.

Its flavor has been described as hazelnut, but I would simply say it like a luxurious taste, luxuriously milky and aromatic. You could seriously eat it with a spoon.

Since GHEE has been purified and rid of lactose (sugar), milk protein and grease, it is an excellent choice for those who do not tolerate lactose well. Not only is it easier for you to digest, but it also stimulates the production of enzymes.

And now, for the best part, the process of making Ghee at home is simple and flawless. You only need an ingredient, butter and cheese. Store it in a clean air pot is better, and it can last in a fresh dark place for a maximum month (it does not even need to be refrigerated). Although it is available in many grocery stores, GHEE could really be one of the few ingredients that are easier to do at home than to buy.

Does a little less than 1 lb

Ingredients

1 lb non-salty butter fed with grass

How to do it

1. Cut the butter into cubes. Place in an average saucepan and heat over medium heat until melted.
2. Bring to a soft boiling (keep an eye on because the butter can burn easily) and continue simmer until a white foam layer is formed on the top. Skim the foam with a spoon and keep simmer. A second layer of foam will be formed over a few minutes later, ecume it again. Continue cooking and skimming until there is no foam on the left, the butter is golden yellow and milk solids formed on the bottom, about 15 to 20 minutes.
3. Line a fine mesh screen with several layers of cheese and place on a clean and dry pot. Pour the GHEE into the pot, leaving the sieve and the fraternity catch the solids of milk and other impurities. Let cool and store in a cool, dark or refrigerator place if you plan to keep it over 1 month.

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