Melted butter: useful properties and recipes for cooking

Melted butter (golden oil), made properly according to special technologies, has a golden color and rich flavor, long retains its amazing useful qualities.

What is clarified butter

Ghee is pure milk fat that is formed as a result of prolonged heating of butter. Under the influence of heat treatment, impurities in the form of water, milk protein and sugars are evaporated from the base.

How is clarified butter different from butter?

The difference between clarified butter and butter is its ability to be stored for a long time due to the lack of proteins. Also, thanks to the high temperature of evaporation clarified butter is a clean, natural product without impurities and antibiotics, which keeps long taste and freshness.

Which butter is healthier: butter or clarified butter
Ghee is firmer, denser than butter, sometimes coarser, with a high content of monounsaturated (unsaturated) fatty acids (over 35%, in butter - about 24%) and vitamins A, D, E. Golden oil is more caloric - both a plus and a drawback (for the figure) - as well as being wonderfully absorbed by the body. Golden oil has a lot of unique health benefits. But here it should be noted that both varieties of butter are useful in their own way, if they contain no additives and are made correctly.

The difference between ghee and clarified butter

In Asian countries, namely in the Indian Republic and Pakistan, ghee is one of the main foods of the population and is called ghee. As for its taste, it is endowed with a light nutty flavor, and its shelf life is longer than that of ordinary clarified butter.

The main difference between this butter and ghee is in the process of its preparation. Unlike ordinary clarified butter, after cooking, ghee stays at low temperature for some more time, as a result of which the separated protein caramelizes and the Maillard reaction with sugar takes place, which gives ghee a unique taste, smell of nuts and amber color. In its characteristics, ghee is similar to the brown oil of French cuisine, although that is made for less time on a very high heat and is served mainly with meat dishes and vegetables.

The product of the Indian people includes PUFAs: butyric acid, which keeps the intestinal tract microflora in a healthy state, and linoleic acid, which is part of the body's cellular structure. Ghee contains a daily allowance of vitamins A and E: 60% and 15%. As for trans fats, which are considered dangerous for health to over 4 grams a day, according to available data, they are also contained in dairy products: butter, clarified butter, - and in ghee oil in an amount up to 4 grams. It turns out that this unique oil is no more harmful than butter or clarified butter. And it is much safer than refined oil, which can contain up to 25% of trans fats.

Composition and calories

By its very nature, due to its high fat content, melted butter is a high-calorie product, about 892 kcal per 100 grams. The product consists mostly of fats (35%, unsaturated). It contains important trace elements, such as phosphorus - 20 mg, potassium - 5 mg, calcium - 6 mg, magnesium - 0.4 mg, iron - 0.2 mg, manganese, zinc - 0.1 mg, beta-carotene. And vitamin groups A - 660 mcg, B - 0.16 mg, D - 1.8 mg, E - 1.5 mg, PP - 0.1 mg. Cholesterol and water are less than 1%.

What is ghee useful for

Due to the huge variety of beneficial substances for the body, as well as unsaturated fatty acids required for human existence, the usefulness of using this oil is enormous.

1. Melted butter is considered a good source of antioxidants, which neutralize free radicals that enter the human body.
2. Helps to strengthen the immune system.
3. Does not cause allergic reactions, since the composition contains lactose and casein protein.
4. Helps speed up the metabolism.
5. Normalizes the work of the nervous system.
6. Helps in the recovery and restoration of the gallbladder, improves the function of the digestive system.
7. This product is very useful for tuberculosis.
8. With the constant use of noticeable improvements in memory and brain hemispheres.
9. Helps the elderly with constant use to maintain clarity of mind and normal functioning of the joints.
10. It is recommended to rub ghee on the temples in case of migraine.
11. It is an excellent massage remedy.

Melted butter is widely used in the treatment of many diseases (rickets, osteoporosis, colds, sciatica and others), injuries, bruises, fractures, well heals wounds, is also used for cosmetic purposes (it contains nicotinic acid).

Can clarified butter for children

The child's body in the process of its development and growth is constantly in need of useful microelements and nutrients. It is obvious that such a unique product like clarified butter is doubly needed for a child during the formation and development of his body, because the substances contained in clarified butter, namely: the fat component of milk and vitamins - perfectly absorbed by the body (almost 100%). They are necessary for proper hair growth, skin health, color perception. Vitamin D contained in the composition is needed especially in winter, when there is a problem of its deficiency. During the growth and formation of the child's body, this vitamin helps to build a strong and strong skeleton, to protect against rickets.

Since the oil does not contain dangerous proteins and sugars of milk, pediatricians around the world recommend it as a must-have after the formation of a complete gastrointestinal tract, starting from the eighth month of life. It is recommended to add it to complement complementary foods, to season porridges and vegetable purees. Melted butter is considered an indispensable element of baby food during the growth of the child.

Melted butter in medicine

In medicine, melted butter treats many diseases and uses it for prevention.

For diabetes

With increased blood sugar, it is extremely necessary to follow a low-carbohydrate diet. And since golden butter is high in fat and cholesterol, it is not recommended for a person with diabetes or obesity to use this product. If there is no obesity, it is sometimes possible to add it when roasting vegetables, for example, but not to eat it as a separate product.

Important: The glycemic index of ghee is zero!

In pancreatitis

In patients with pancreatitis, it is forbidden to consume milk-containing, fatty products, because in the breakdown of fatty components take part in the breakdown of enzymes that are produced by the pancreas. But at the same time, complete elimination of melted butter from the diet is not recommended, especially during remission. Only a strict regulation of its addition to food is required. In this case, you can not consume more than 20 grams of the product per day.

With gastritis

With gastritis and ulcers, golden oil is forbidden because of its high fat content, which can provoke inflammation of the walls of the stomach.

For the intestines

The dish is recommended for use to regulate metabolism, improve digestion: it has a qualitative effect on the functioning of the gastrointestinal tract, only with the normal operation of the stomach and intestines. During inflammation, it is recommended to suck one teaspoon of melted butter 30 minutes before a meal.

For constipation.

For constipation, a compress is often made of melted ghee on the lower abdomen, in the area of the navel. Such a procedure perfectly restores proper bowel function. Or you can take it orally with warm milk for 1-2 tablespoons in the morning, after a meal.

From coughs

When coughing, folk medicine advises the product to combine with honey and milk, especially effective such treatment at the beginning of the disease. You need to take half a liter of milk, 1 teaspoon of golden oil, 1 tablespoon of honey and one egg, stir and consume internally 4-5 times a day in warm form 50-100 ml.

To strengthen the immune system and prevent colds, especially during acute viral diseases and quarantines, you need to add melted butter to your diet. Melted butter is recommended by doctors to lubricate the nasal cavity, going outside in bad weather.

Melted butter is a widely known remedy for infections and respiratory illnesses. The methods of treating colds are known to everyone. A spoonful of melted butter in a glass of milk with honey - and the throat immediately softens. If there is pain in the ear cavity during the disease, you need to lubricate the sore spot with warm butter.

Recipes of folk medicine based on melted butter

Melted butter is present in the diet of most people and is considered a nutritious and useful product. It can also be used for other purposes, for example, for the preparation of medicines.

There are recipes of folk medicine, the main component of which is this product:

1. Melted butter can be useful for patients with angina. To do this, it should be taken 1 tbsp. every 2-3 hours, adding a small amount of turmeric. In addition, once a day to lubricate the throat from the outside.
2. When the flu oil is mixed with ground black pepper (1 to 30). Three times a day after a meal, you should consume this mixture by 1 tsp. slowly mashing.
3. In case of hypothermia, ghee will also help. In this case, in order not to get sick, rub the oil on the back and feet.
4. If the intestines are inflamed, suck on 1 tsp. butter in pure form 30 minutes before a meal.
5. In case of constipation make a compress, putting melted melted butter on the lower abdomen.
6. If you have sciatica, heat the oil to a temperature no higher than +45C, apply it to the lower back area and soak it for 40 minutes. To prevent the oil from spreading, arrange your lower back with "rims", for example, made of dough.
7. For fractures, eat the oil mixed with cottage cheese (1 to 1) at least once a day, preferably in the morning hours.
8. For bruises and sprains will help to apply the product to the injured areas in pure form or with rye and cinnamon.

Melted butter in cosmetology

The unique product has found its use in cosmetology as well. It is possible to use it as a component in the creation of masks for hair, hand, body and face cream.

For face

The fusion of ghee with aloe juice produces the best regenerating agent, nourishing and moisturizing dry skin, helping to smooth out small wrinkles, slowing down the aging process of the epidermis.

For hair

1. Quite simple and effective is such a recipe for making a mask for hair. It is necessary to apply melted milk to the hair, cover the head with polyethylene for half an hour, then wash off with shampoo. The procedure can be repeated 1-2 times a week. Sustain on the head for 20-30 minutes. If the hair is oily, it is recommended to add a couple of drops of eucalyptus. After applying the mask, the hair takes a healthy look and becomes stronger.
2. Mask for very dry hair, you need to mix one scoop of slightly warm milk, ghee and olive or coconut oil. The resulting consistency to put on the head, rub into the hair roots and comb, distributing the mask evenly to the ends. Cover with a towel on top and wash off after 20 minutes.
3. To make a therapeutic composition for hair loss you will need 30 grams of licorice and calamus. Stir in a liter of water and prepare a decoction. Mix in equal proportions with ghee, steam the excess water. The resulting mixture is applied to the roots of the hair for 20 minutes, then rinse thoroughly.
4. For people with the problem of thin hair, a mask with the addition of ghee, vegetable oil and lemon juice is ideal for strengthening hair. Just as in the previous cases, the ready mixture is applied to the head, evenly distributed over the entire length of the hair, after about 20 minutes rinse off.

Health Hazards and Contraindications

Extremely high caloric content, perhaps the only disadvantage of this product. Abusing it can lead to fat deposition and obesity, provoking some diseases. First of all, these illnesses are associated with diseases of the cardiovascular system and the gastrointestinal tract.

Cases of allergy to this product is extremely rare. Therefore, the main contraindication in the use is associated with the amount of consumption. It is necessary to control the use of ghee for people with diseases such as pancreatitis, cholecystitis, with kidney disease, immune system disorders. You should not eat a lot of butter to people with diseases associated with obesity (hypertension, ischemia, heart attack, arthritis).

In general, people suffering from high glucose content in the body, atherosclerosis, obesity of internal organs should refuse to use this product in their diet.

Can I fry in ghee?

As you know, when frying you can use a variety of types of oil, depending on the prepared products, as well as on the duration of their frying.

This oil with a simmering temperature of over 250 degrees is excellent for frying various ingredients, and no dish will burn during cooking. The product does not emit any smoke or foam. Dishes turn out delicious and healthy. It is also ideal for cooking foods that require long cooking times. Especially for cooking vegetables.

To sum up, it can be said that almost everyone will be fine with dishes fried in this oil, but always in moderation, because ghee has a negative effect on the maintenance of "bad" cholesterol in the blood. It should be noted that the food for the child is also better to fry all the same with the addition of ghee, rather than with sunflower oil.

How and where to store clarified butter

The duration of freshness of ghee is determined by the different conditions of its storage and the container in which it is contained. For the product to retain its useful qualities for a long time, it is necessary to ensure a humidity of 90%. The shelf life of the product in its pure form, without impurities, in polymeric, glass, ceramic or wooden containers with removable lids is:

• 30 days with a temperature regime of +1 to +5ºC;
• 60 days - it is necessary to maintain the temperature from -9 to -3ºC;
• 90 days - at a temperature of -18 to -14ºC.

When stored in hermetically sealed, plastic and tin containers shelf life, respectively, is equal to 60, 90 and 120 days at similar storage temperatures.

If you store melted butter in the refrigerator, it is desirable on the bottom shelf or next to the vegetables in a glass container, pre-packed. Golden oil has an unusual property to absorb foreign odors, so it is better to put it on a separate shelf, for example in the fridge door.

It can be frozen, and the oil will be good for consumption for a long time. However, the usefulness of its components will become much less. At normal home temperature melted butter is stored little, approximately five days.

When camping, you should be especially careful to pack melted ghee. At high temperatures, it melts quickly and, being in a leaky container, can leak into the bag. At sub-zero temperatures, ghee hardens quickly and is extremely difficult to get out of containers with narrow necks, so it is recommended in such cases to store it in a plastic container with a wide neck, so that a spoon can easily enter there. Less commonly, the product is placed in a plastic bag and carried in aluminum cans.

It is most convenient to store ghee in small (200-300 g) plastic flasks, in portions for 1-2 times. Smaller packages make it easier to control freshness. And hardened butter can be easily used.

How to Make Ghee at Home

This product can be prepared at home. To do this, you will need to meet a number of certain requirements. According to the recipe for the preparation you need butter (at least 75-80% fat) or any, even lightly salted, product containing butter. All harmful and unnecessary substances in the heat treatment will still be removed.

The butter should be cut into pieces and put in a dry container. First, set the heating temperature to medium. After the large pieces are melted, the temperature is reduced to a minimum. The foam that forms during cooking should be removed. It is excellent for flavoring many dishes, as it has a distinctive smell of milk. Under no circumstances should the resulting liquid be stirred! Each time a protein precipitate forms, you need to change the container and continue stewing until the components of the separation completely disappear. Approximately 1 kilogram of the product is cooked for 60-90 minutes.

How to check the quality of clarified butter

When checking the quality of ghee, pay attention to important points.

1. On the next day after cooking at home, the oil becomes elastic, in the form of a viscous liquid of translucent yellowish color.
2. It has a pleasant odor, does not form foam when reheated.
3. It becomes grainy and is easy to apply on bread products.

These are clear characteristics of a quality product, which can safely be used for its intended purpose - in cooking and as a cosmetic ingredient.

Interesting facts about clarified butter

1. The unusual name of ghee is sary mai, or yellow butter.
2. Kyrgyzstan has a unique technology for making the product from kaimak. In Pakistan and India, ghee, the most important fat ingredient, is called ghee. Indians widely and actively use ghee as part of medicines, consider it an extremely important product and call it liquid gold. The product has a special place in Ayurveda (health teachings). Melt was known and added to food many centuries ago. There is evidence that even in the II century BC the product was very popular.
3. In ancient Russia toplenka was very loved. Our ancestors prepared this product at home and used in their recipes, in addition to butter, cream and sour cream.
4. The peoples of Asia love to prepare dishes by mixing butter with various spices: ginger, coriander, pepper.
5. There is a popular belief among Hindus that the beneficial properties of Tibetan ghee oil increase significantly with time. It is known that the maximum ageing time of such oil is more than 100 years. Legends and myths claim that such oil gives immortality.

Melted butter is a unique product, if used thoughtfully, you can extract all the useful and necessary properties for the body. In the absence of contraindications this product is very useful and will help in strengthening health, as well as contribute to the rapid recovery of some diseases. The main rule - do not use oil in amounts above the established norms (10-30 grams per day), so as not to exacerbate the existing diseases and not to get obesity.

Photo of ghee