Ghee
Ghee is a product made from animal milk. It is used in India, Nepal and Pakistani cookings as a form of oil or cooking fat. It is made by boiling butter until all the water has evaporated out and the milk solids have settled to the bottom. [1]
Types of Ghee
Ghee can be made out of many different kinds of milk like cow, sheep, and buffalo milk. Ghee aged 10 to 100 years, called Kumbhiighrta, is believed to have medicinal properties.[2] Ghee which is washed for 100 times is called Shata Dhauta Ghrita and considered as the oldest Ayurvedic cream.[3]
Composition
Composition of Ghee depends on the type of animal milk used. Palmitic acid and Oleic acid are the main fatty acids found in ghee prepared from cow and sheep milk.[4][5]
Ghee Media
In the cream butter method, cream is separated from milk and churned to produce butter. The butter then undergoes heat clarification.
Ghee may be packaged in airtight glass jars and stored without refrigeration.
References
- ↑ "Ghee | butterfat". Encyclopedia Britannica. Retrieved 2020-10-15.
- ↑ "Ghee, the golden ambrosia". Alandi Ayurveda. Retrieved 2020-10-15.
- ↑ Admin, Super (2020-09-07). "Shata Dhauta Ghrita- The Oldest Ayurvedic Cream". Cow Kart. Retrieved 2020-10-15.
- ↑ Al-Khalifah, Abdulrhman; Al-Kahtani, Hassan (1993-01-01). "Composition of ghee (Samn Barri's) from cow's and sheep's milk". Food Chemistry. 46 (4): 373–375. doi:10.1016/0308-8146(93)90007-3. ISSN 0308-8146.
- ↑ Landis, Denise (2003-12-17). "FOOD CHAIN (Published 2003)" (in en-US). The New York Times. . https://www.nytimes.com/2003/12/17/dining/food-chain.html. Retrieved 2020-10-15.