Ghee is vital element of the indian dietary system. Its benefits upon one’s health and quality of medico-benefit enhancer in ayurvedic medicine system make ghee exceptional. And that’s why it has been called ” amrit-alike”.
THINGS AND TIME REQUIRED
Cream collected out of heated milk of atleast last 5-7 days for better result.
INSTRUCTIONS
Collected quantity of cream might have turned yellowish.
Step 1
This yellowish matter is churned properly for atleast 15-20 mins intermittently in winter and atleat 30-40 mins in summer season.
Step 2
Now after churning, water is mixed in it and again stirred around so that all butter part floats on water.
Step 3
Extracted butter is heated on wok till the butter sit on the surface of the wok turn burnt-brown. Wok is taken off the flame.
Step 4 – How Ghee Is Made Granular
Now, for getting granular texture of the ghee, little quantity of water is sprinked upon it.
It gets cooled down and solidified in room temprature.
NUTRITIONAL VALUES (100g*)
| Energy | 897 kcal |
| Fat | 99.7g |
| Saturated Fat | 58g |
| Mono Unsaturated Fatty Acids | 25g |
| Poly Unsaturated Fatty Acids | 3.5g |
| Trans Fat | 3.8g |
| Cholestrol | 0.19g |
| Protein, Carbohydrates, Minerals, Sugar and Fibre | 0.0g |
| Vitamin A | 3400 IU |
| Vitamin D | 60 IU |
| Vitamin E | 3.2 mg |
| Vitamin K | 8.2 mcg |
FAQs
Does it matter whether cream is cow-milk-cream or buffalo-milk-cream ?
Yes. Buffalo-milk-cream produces more quantity of ghee than that of the cow.
Can cream collected of last 2-3 days be used for ghee making ?
Yes it can be. But better production of butter and the eventually ghee can only be obtained if it is of atleast last 5-7 days.
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