Pure cow ghee – Consume daily for good health

Pure cow ghee – you should consume daily

 

Desi Pure Cow Ghee?

Pure Cow Ghee is highly-clarified butter, produced from cow’s milk in a traditional process.”

It contains vitamins A, D, E, K and butyric acid. All these ingredients boost your  immunity, maintain gut health, lubricates joints and strengthens our bones, keeps your hair and skin healthy.

Daily Use:

Pure ghee  is getting popular for those people who have slight dairy sensitivities as Lactose sugar and casein proteins.

It adds a lovely flavor to recipes. Smoking point is as high as 485⁰F, which makes it good for sauteing, stir-frying and roasting foods. 

Recent research reveals that instead of harming your body, it makes you healthier.

Nutritional value of pure Ghee:

  • 100 ml of Ghee contains about 883 calories of energy
  • 100 ml of ghee contains almost 99.8 grams of saturated fat. It also contains cholesterol. 
  • Ghee is also rich in vitamin A, E K. Ghee produced from milk of grass-fed cows also contains butyric acid

Benefits of pure cow ghee:

  • Ghee contains healthy fat which produces good cholesterol to the body. Ghee has no such fat that may cause heart diseases.
  • Consuming a spoon ghee before every meal helps the digestive system. It lined the gut and reduced chances of ulcers and cancer.
  • Ghee is enriched with Butyric Acid that produces T cells which Strengthen Body Immune System that fight diseases. It also fight against cancer.
  • Source of Essential oil-soluble vitamins A and E that keeps healthy liver, balanced hormones, and fertility.
  • Antioxidants available in ghee make it anti-inflammatory.
  • Ghee is lactose-free. who suffer from dairy or casein intolerance can consume pure Ghee.
  • Treats Burns: it’s dermatological skin-friendly properties helps treat burns.
  • Ghee controls body hormones system, it is effective for thyroid dysfunction.
  • Ghee revs up the body’s metabolism, hence cause weight loss.
  • Ghee does not break into free radicals at a high temperature. Free radicals are responsible for cancer, amongst other diseases. This makes it an ideal medium and a stable fat to cook and fry food in.
  • Ghee tends to balance the hormones in the body. This makes it an ideal contender if you are looking to relieve yourself of menstrual issues like PMS and irregular periods.
  • Ghee consumption increases appetite in kids and adults alike. This is another reason to add it to your child’s food.
  • Adding Ghee elevates the taste of any dish even a bowl of dal.
  • Ghee attracts toxic elements in the body and helps in cleansing the body of harmful stuff. It is one of the most sattvic foods.
  • Our body needs fat for optimal functions of many organs and maintain the equilibrium of the body. The brain is made of fat! Eating healthy fat helps proper functions of the brain. 

Color of pure cow Ghee:

Color of pure cow ghee is yellowish, yellow or golden. May find light golden liquid on the top. The granular part of ghee that settles down is whiter than the golden liquid upper part of ghee.

Color of pure cow ghee may be changed when you buy a new jar:

Desi cow ghee is produced in a traditional process. This process controlled manually. So the end products ghee may slightly became different. Also seasonal changes affect the weather, grass grown in farms and the nature of the cows.

Traditional Ghee Manufacturing Process:

We can get best quality ghee by this method. We divide this process into six interrelated steps.

  • Procurement and boiling: Grass-fed cow milk is always better than grain feed cow milk. Thoroughly boil the milk.  This long boiling process helps to disinfect it completely and make the texture of the cow milk more concentrated.
  • Curdling: One tablespoon curd add into the milk to convert it to curd.  Instead of curd, in-home you can use lemon juice, or any natural sour ingredient. The milk stays overnight in a covered pot and gets converted to curd. 
  • Churning: Churn the curd now by a wooden churner (Bilona). Traditionally, belona rotates in two way directions for card churning, one clockwise and the other is anticlockwise. Churning takes long time. Divided the curd into butter and buttermilk.
  • Separating: Segregate butter and the buttermilk. Uss this butter to produce ghee known as ghee butter. This butter is still not free from the milky part, which means this ghee butter may contain lactose and casein.
  • Heating: Place the butter in a heavy-bottom steel pot and heat against a medium-high flame. Once the ghee butter starts boiling, allow to boil for some more time so that the water evaporates from ghee butter. In the course of the boiling process, the boiling butter gets clarified, and find a visible layer of solids at the bottom of the pot that indicates readiness of the  ghee. At this phase you will get to smell the nutty aroma of pure cow ghee and the butter will turn yellow-golden.
  • Filtration: The golden liquid ghee is filtered via a strainer and stored in jars for later use. It is extremely vital to store the pure Ghee in a dry jar away from the exposure of light, heat, and moisture.

Home made Ghee Making Process:

  • Full fat or heavy cream is used for delicious and healthy ghee. You can either buy it from the stores or collect the thick cream that settles on top of the milk
  • Take around 2 cups of heavy cream and add around 1 tablespoon of curd to it. Leave it outside for around 7 to 8 hours
  • Then refrigerate the cream for 5 to 6 hours
  • Add cold water to this cream and blend in the food processor, till butter separates leaving buttermilk behind. You can use this buttermilk for various purposes
  • Remove the butter and wash it well twice or thrice. Then keep this butter for heating
  • When the butter starts boiling, keep stirring occasionally. The liquid portion will gradually evaporate and milk solids will settle at the bottom of the pan
  • The remaining golden yellow liquid is ghee. Once it cools down, strain it to remove the milk solids
  • Store the ghee in a closed container

The advanced method of Ghee Manufacturing Process:

There are 4 processes for commercial ghee manufacturing.

Direct cream method
Creamery Butter Method
Pre-Stratification Method
Continuous method

You can test the purity of ghee easily at home:

If you are ever unsure about the quality of ghee, here are some easy tests to do at home.

  • Heat Test: Heat a teaspoon of ghee in a vessel. If it melts immediately and turns dark brownish, then it is pure ghee. If it takes time to melt and turns into yellow, then it is adulterated.
  • Palm test: Take a teaspoon of ghee at palm and if ghee melts in your palm by itself, then it is pure. Pure ghee melts on the body temperature.
  • Double-boiler method check: To check if the ghee contains traces of coconut oil, melt some amount of ghee in a glass jar. Then add some amount of coconut oil to it and boil it again and once melted, place the glass jar in the fridge. Once solidified, check to see if the coconut oil and ghee have separated. The adulterated ghee separates.
  • Check of vegetable oil: Take a teaspoon of melted ghee in a transparent bottle. Add a pinch of sugar, close the container and shake it. Let it stand for five minutes. If a red color appears at the bottom of vessels, then ghee contains vegetable oil.
  • Check of Starch in ghee: Add a few drops of iodine to teaspoons of molten ghee. If it turns into purple that means ghee contains starch (mashed potato).
  • HCI test: Heat a tablespoon of ghee in a test tube, and add an equal amount of concentrated HCI with a pinch of sugar. Shake well and wait for five minutes. The appearance of pink or red color in the lower layer shows the sample is adulterated with rancid ghee like vanaspati ghee.

 These adulterants have dangerous effects on health. So please be aware of the ghee you are consuming as it is an important for your health.

Consuming desi pure cow ghee aids in longevity, vitality, rejuvenation, maintenance of youthful appearance and replenishment of the whole body.