Ghee is more useful than the same product in the usual solid form. It is much better absorbed by the body and even contributes to its purification from toxins, toxins. Several options on how to make ghee with your own hands without using special equipment are published below.

Ghee: benefits and harms

The product under discussion is truly unique. Due to the enormous benefits of such oil for the body, it is called "liquid gold" in the kitchen.

  • The product should be included in your mandatory diet for anyone who has encountered the problem of anemia and / or anemia. Useful substances from the composition of this oil will improve the patient's condition, and in unreleased cases will help completely eliminate the existing troubles.
  • Mandatory discussed option butter is in the diet of expectant mothers. It contributes to the proper healthy formation and development of the baby. For example, the product contains a lot of calcium.
  • This oil is allowed even to children with lactose intolerance, because it does not contain aggressive milk proteins. Regular use of the product contributes to the formation of a strong healthy skeleton, provides the baby with a sufficient amount of vitamin D, and many B vitamins. It is especially useful to eat it for both children and adults in the winter.
  • The use of ghee home oil has a beneficial effect on the digestive tract. It increases the elasticity of blood vessels, strengthens the immune system, and prevents the development of varicose veins.Substances from the composition of the product have a positive effect on human intelligence, improve their memory, support the central nervous system in tone.

We must not forget that the product in question has a high calorie content. Therefore, the use of it in large portions can lead to the appearance of excess weight.

For this reason, it is prohibited for people with metabolic problems. For example, diabetics or patients with any form of gout.

How to make butter ghee on a stove

Ingredients:

  • fatty oil - 1 kg.

Cooking:

  1. Cut the fat into pieces. Send to the pan.
  2. Leave the product on medium heat until a thick white foam begins to appear on its surface.
  3. Immediately after this, reduce the heating of the stove to a minimum. Leave the oil in the pan to languish without a lid. However, it should not actively bubble.
  4. In the process of languishing, the mass does not mix.
  5. First, a large foamy “cap” appears on top of the liquid. You need to wait until it begins to decrease, and at this moment the foam should be carefully removed, allowing clean oil to drain back.
  6. Wait until the product becomes appetizing golden and transparent.

Pour still warm ghee into any convenient container made of glass (you can also use ceramics) and leave to cool without covering it with a lid. Such a product is stored in the cold.

Cooking in a slow cooker

We prepare a bar of butter weighing up to a kilogram.

If there is such an opportunity, it is worth buying a farm product.

The process of languishing in the bowl of such a technique almost does not require any intervention from the hostess:

  1. Send the whole piece in a clean bowl.
  2. Activate the "Multipovar" program. Optimum parameters - 7 - 10 minutes at 120 degrees. It is necessary to wait until the product becomes completely liquid and begins to approach boiling.
  3. Next, lower the temperature by 20 degrees. Strain butter for 2.5 - 3 hours without a lid. It is important to remove crusts from the surface from time to time and control the readiness so that the mass does not burn.
  4. Filter the resulting product in a slow cooker through the smallest sieve. Pour into a clay pot. Put in the cold.

About 800 g of ghee is obtained from a kilo of solid oil.

With the addition of black pepper

Ingredients:

  • unsalted butter - 1.5 pounds;
  • black pepper peas - 2 dessert spoons.

Cooking:

  1. Spicy peas wrapped in clean gauze.
  2. Dip the cloth in a pan with already melted butter.
  3. Leave the container on the stove with minimal heating for about 2.5 hours.
  4. During this time, it is necessary to remove the plentiful foam that has appeared from the oil.
  5. At the very end of the preparation, remove the gauze with pepper.

When the product becomes bright, with an attractive mouth-watering color, it can be filtered and transferred to glass / ceramic ware for storage.

Ghee in the oven

Ingredients:

  • unsalted butter - 2 pounds.

Cooking:

  1. Preheat the oven to 150 degrees.
  2. Cut the butter into large pieces (approximately 100 g each).
  3. Transfer them to heat-resistant dishes with a thick bottom and walls. It is very important that after adding fat there is free space in the tank, approximately 8 - 9 cm to the top. Otherwise, oil will splatter the oven heavily while drilling.
  4. The product must be left in a preheated oven until it acquires an amber-golden hue and becomes transparent. It will take about 4 hours.
  5. A large amount of sediment will end up at the bottom of the tank, and a firm foam will cover the surface of the oil. Be sure to remove the last with a metal spoon.
  6. Drain the oil without residue into a glass container through clean gauze.

When the product has cooled, you need to tightly close the dishes with a lid and send to cool for storage. Sludge from oil can also be used, for example, for sandwiches, pastes. But it is allowed to store it no longer than 3 days.

Sour cream recipe

Ingredients:

  • fat homemade sour cream - 1 l.

Cooking:

  1. Put all the sour cream in a two-liter glass jar at once. It should reach exactly half the capacity.
  2. Close it tightly with a lid.
  3. Forcefully tap the can on a soft surface. This allows you to easily shake the dairy product, even without additional kitchen appliances.
  4. After about 10 to 14 minutes of such manipulations, oil and liquid form in the jar, which must be drained.
  5. The remaining product should be cut, transferred to a saucepan and sent to a slow fire. It is advisable to use the grill for the oven to further raise the can and make the fire more sparing for it.
  6. Drain the oil for about three hours. In the process, carefully monitor so that it does not burn. Permanently remove the resulting foam on top.
  7. By the end of this period, the oil should be at the top of the can, and a translucent liquid will accumulate at the bottom. The thick part must be transferred to a separate container for storage in the cold.

If you have a mixer at home, you can use it to whisk oil and it. They will have to work much less, but you need to choose the minimum speed.

How to do with caraway seeds

Ingredients:

  • oil - 1 kilo;
  • cumin - 3 dessert spoons;
  • curry.

Cooking:

  1. If desired, prepare ghee with caraway seeds will turn out very quickly. To do this, first of all you need to cut the fat and transfer it to a suitable pan in size.
  2. Next, melt the dairy product and bring to a boil. When the liquid oil begins to bubble, you need to mix it and reduce the heating of the plate.
  3. Wrap prepared spices in clean gauze. It is better to take 2 to 3 layers of fabric immediately.
  4. Dip gauze with all contents in oil. Bring the mixture to a boil again.
  5. Stew the contents of the pan with spices for about an hour. In the process, mix the oil and remove the foam from it.
  6. Remove tissue from pan. Strain the resulting product thoroughly.

Put the finished oil in the cold in a ceramic bowl. If it is planned for long-term storage, the container must be tightly closed.

Ghee ghee

The option described below allows you to cook not classic but flavored ghee oil. It has an amazing taste and smell, improves any cooked dish.

Ingredients:

  • jira - 1.5 tbsp. l .;
  • oil - 730 - 750 g;
  • curry.

Cooking:

  1. Cut the butter into slices and send into a deep thick-walled container.
  2. Leave the product for a couple of hours at room temperature until softened.
  3. Send the container to medium heat. Melt the product, stirring occasionally for uniformity.
  4. After boiling fat, reduce heat to a minimum. Stew the product with a slight boil.
  5. When the foam begins to collect on the surface, you need to lower the bag with the other ingredients wrapped in oil. It is best to make it from gauze.
  6. Leave the mass alone for a couple of hours on the stove.
  7. Remove the foam. In the future, it can be used, for example, for cooking pilaf. Strain the oil by removing the gauze bag.

Store in the cold. For this, the lower shelf of the refrigerator, the cellar, the freezer and even the winter balcony are suitable.

How to store ghee at home

For long-term storage of such a product, glass or ceramic containers are best suited. The capacity must be chosen with a lid.

It is allowed to store oil both in the refrigerator and in the freezer. In cool it can stand up to 2 years.

It is allowed to store ghee even at room temperature in a dark place. In this case, the shelf life will be reduced to 6 - 8 months. It is better to immediately lay it in small containers. On average, a half-liter can of product lasts for 1.5 - 2 months for a family of 4 people.

Regardless of which recipe is chosen for the independent preparation of ghee, you need to take a very high-quality source product. It should be without various impurities, without adding salt and, preferably, with a fat content of more than 82%.

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