GHEE – BUTTER OIL
Ghee – Plain oil recipe is the healthiest purest form of butter. Although it is thought to belong to Anatolian cuisine, it belongs to old India. It came from India in Ottoman cuisine. Ayurvedic is also the crown ingredient of ayurvedic diet because it is a very healthy fat.
It’s pretty simple to do. Must be butter made from cow’s milk, the health benefits are quite high. If the milk is processed, it turns into butter, but it certainly leaves milk in it. Milk also contains water. This is the water boiling and degrease.
So what’s the harm in this milk in this oil? For example, you made baklava and cooked butter and oil on baklava. Places with high water content will be hard and crunchy as they dry during evaporation. In Gaziantep, baklava is made with plain oil.
YOU CAN USE IT FOR FOOD AND COOKING
Ghee – Plain oil is the highest degree of combustion since it is completely free of milk and water. It lasts up to 250 °C. You can fry and cook with peace of mind.
SUPPORT ING DURING THE WEAKENING PROCESS
Even if you keep it at room temperature, it doesn’t deteriorate, casein sensitivity that is allergic to milk and digestive problems can be consumed. CLA is a fatty acid found in very rare foods. Especially those who want to lose weight and those who exercise. Plain oil also contains CLA fatty acids.
Ayurvedic physicians use plain oil in their treatment. The risk of cancer is low in those who consume plain fat. It is particularly therapeutic for inflammatory digestive system diseases.
It is a forgotten oil in our country. You must be in your kitchen and make a habit of using it. When making ghee, choose a steel or enamel pot.
GHEE – HOW TO MAKE BUTTER OIL
There’s only one ingredient, unsalted genuine butter, not from the butter you buy at the grocery store, at the grocery store. Additives are negatively affected. Melt the desired amount of unsalted butter over low heat in a steel or enamel saucepan. When the oil starts to melt, there will be foams on it. Collect these foams quite a lot with a wooden spoon.
Don’t mix the oil, don’t touch the sediments from the bottom. Depending on the ratio of the oil, this period will continue for 45-50 minutes. As soon as the smell of oil starts to come in, cover the bottom of the stove.
A glass is transferred to the cavono by filtering it with a clean tulle. Another thing to note here is that do not close the lid of the cavonosis until the oil is completely frozen. If you turn it off, there will be moisture. If the water droplets come into contact with the oil, it will break.
I’ve seen some recipes. Medium to medium-high temperature stir-ready in 5 minutes. This is true in methods. If you want to do it in a short time, you can do it this way.