Burro Ghee, gusto della gioia. Come fare il burro chiarificato, la ricetta.

It is also called as liquid gold or Ghee, an ancient ingredient of the Ayurvedic tradition. Ghee in Sanskrit refers to cow butter, from which water (about 20% of the content) and solid milk particles (milk proteins) have been removed by cooking over low heat. Being lactose-free, it can be safely consumed even by people with intolerance. The older the butter, the more valuable and more healing its properties are. Qualitatively prepared ghee can stay in a warm room for decades. It will not become moldy or rancid. It is a product that we can benefit from extensively. Not only as an ingredient in various recipes of the Ayurvedic tradition. But also as a substance for the prevention and treatment of diseases, useful for colds, infectious diseases of the respiratory organs and skin wounds. Ghee is an excellent remedy for diseases caused by the imbalance of pitta and vata dosha. Ghee balances pitta for its cold, sweet qualities and cotton wool for its butter. It is used to prepare the body for internal detoxification in Ayurveda. And as a base for beauty creams and oils, thanks to its antioxidant properties that help slow down the aging process of cells and strengthen musculoskeletal tissue. "Ghee is an extraordinary substance for its ability to effectively assimilate the properties of other substances ... it increases the potency a thousand times and develops a variety of qualities" (Charaka Sutrasthana 13/13). In ancient India, aged ghee was regarded as a jewel. Many families have passed a container with Ghee from one generation to the next as the greatest gift: the elixir of life. Ghee is one of the most sattvic foods, its use increases the energy of goodness, creative creation and divinity, restores the clarity of perception and gives strength to act, making the mind bright and pure. Ayurvedic doctors David Frawley and Vasant Lad say: “Ghee breeds Ojas, the subtle essence of all tissues. It improves all types of Agni, increases the energy of digestive processes and the action of enzymes in the body. Its effect extends, in particular, to jatharagni (digestive fire of the small intestine) and to bhutagni (the fiery force of the liver that controls the transformation of food). It does not clog the liver, like other oils and fats, but rather gives it strength. Ghee nourishes the maja-thata (bone marrow and nerve tissue), and the brain. By raising Ojas, it favorably affects all subtle tissues of the body, including the sukra-dhatu (reproductive tissue). Through Ojas, it feeds Tejas, the fire of the mind, and thereby enhances the medhagni - the fire of intelligence and perception. " One of the main advantages of clarified butter is that it is not oxidized either at room temperature or during frying. RECIPE Making ghee is not difficult at all. The process to prepare it is very simple and it is easy to do it at home. . The method is always the same: the butter boils slowly over low heat and in the boiling process all the water is evaporated, and the lactose sugar, which gives the refined oil a sweetish taste, melts and becomes a golden color. . 1. Cut the butter into pieces and put it in a pan. Melt it over medium heat slowly. 2. When the butter has melted, increase the heat and bring to a boil. 3. When the surface is covered with foam bubbles, stir gently and adjust the heat to a very low level. 4. Allow to simmer and without stirring until the gelatinous protein masses settle to the bottom of the pan and change their white color to golden brown. If a lot of foam appears during cooking, remove it with a slotted spoon. 5. When the ghee has cooled slightly, pour it into the storage utensil and stick the label, and when it cools to room temperature, close it with a tight-fitting lid. 6. Collect the remaining ghee together with the golden precipitates in a jar of hardened foam and use it in different dishes: soups, pastries, sandwiches. Store closed and refrigerated for no more than 3-4 days. 7. If the sediment at the bottom of the pan is not golden brown, but darker, if the oil smell is too strong or if its color is dark, it means that the oil has been cooked for too long or on too high fire. In this case, I suggest throwing the rain away, but oil can be used. However, next time you need to try to adjust the heat while cooking. Freed from impurities, the creamy fat acquires a pleasant nutty and caramel flavor. And to learn more about its users use and properties read the article: https://yogacontemporaneo.it/ghee ☘ https://yogacontemporaneo.it/ ☘ Instagram   / uma.oumyoga.it