Desi Cow Ghee has a very long and rich history. It has been human used in Indian cooking for thousands of years. Traces of Desi Cow Ghee were found in pottery from 6,500 BC and is considered as best for cooking oil.
Desi Cow Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning dahi), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid relics that has settled to the bottom. Spices can be added for flavor. The texture, color and taste of ghee depends on the quality of the butter, the milk source used in the procedure and the duration of time spent boiling.
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Ghee is a class of clarified butter that is originated in ancient India and it is used usually in South Asian cuisines, traditional medicine and religious rituals. One most vital class of ghee is Indian Cow ghee. Lord Krishna was said to be very fond of Indian desi cow ghee as a young child. Desi ghee is made from freshly churned butter after the water and solid from the milk has been removed through heating. You can add spices for the flavor. The texture, color, and the taste perfectly depend on the quality of the Indian cow butter and source of the milk. It depend highly on the duration of the boiling of milk. excess we boil the milk, simmering in a slow flame, better will be the quality.
To make desi ghee obtain raw Indian Cow milk, then boil it, let it cool to about 42-43 degree Celsius and add curd. Let it settle for about 12-14 hours. Curd is then churned using ancient methods to receive clarified butter. Place one or two bars of unsalted clarified butter in a saucepan till the time it boils; then less the heat. When the white foam of milk solid accumulated at the top begins to collapse and thicken, start skimming it off from there. Do not disturb the bottom of the pan. As the butter continue to boil, carefully observe the oily portion till it becomes clear, and watch the sediment on the bottom till it becomes golden brown.
As mentioned in the history column we can see that we are using Indian desi cow ghee since ages. Indian desi cow ghee has one of the highest flash points (485 Degree Fahrenheit) which makes it the best choice for high temperature cooking. It contains Omega 3 and Omega 9 fatty acids along with vitamins A, D, E, and K2. It is one of the higher sources of Conjugated Linoleic Acid, 9 phenolic antioxidants, as well as numerous other minerals. It is a substance that gives longevity and balance to the aging characteristics by enrich the living body. The purity of Klimom Indian desi cow ghee allows it to deep penetrate and nourish the cell as it passes through the lipid membrane of the cells. For this reason, the food cooked in Indian desi cow ghee will be drawn deep into the body where they impart most benefits.
Clarified butter vs ghee
Ghee differs slightly in its production. The process of creating traditional clarified butter is thorough once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of cow ghee includes simmering the butter, which makes it nutty-tasting and aromatic.
A traditional Ayurvedic recipe for desi ghee is to boil raw milk, let it cool to 110 °F (43 °C). After letting it sit covered at room temperature for around 12 hours, add a bit of curd (yogurt) to it and let it sit overnight. This makes more yogurt. It is churned with water to get the cultured butter, which is used to grow in ghee.
Ayurveda considers pure cow ghee to be sāttvik or sattva-guṇi (in the “mode of goodness”), when used as food. It is the main ingredient in some of the Ayurvedic medicines, and is included under (the four main oils: ghṛta, taila, vasā, and majjā) along with sesame oil, muscle fat, and bone marrow. Though eight types of ghee are mention in Ayurvedic classics, ghee made of human breast milk and cow’s ghee are favored. Cow ghee is also used in Ayurvedas for constipation and ulcers.
Ghee is 100% butterfat, golden, flavorful, nutrient-rich butterfat. Butter contain primarily butterfat, but also milk proteins and water. To create ghee, butter is simmered to separated the oil from the other components, which are strained off.
|Fats & fatty acids||Amounts per 100 g of ghee|
|Total fat||99.5 g|
|Saturated fat||61.9 g|
|Monounsaturated fat||28.7 g|
|Polyunsaturated fat||3.7 g|
|Trans fats||4 g|
|Omega-3 fatty acids||1.447 mg|
|Omega-6 fatty acids||2.247 mg|
|Omega-9 fatty acids||25.026 mg|
|Other non-fat nutrients||Amounts per 100 g of ghee|
|Cholesterol||256 mg (85%DV)|
|Vitamin A||3069 IU (61% DV)|
|Vitamin B, C, D||0|
|Vitamin E||2.8 mg (14% DV)|
|Vitamin K||8.6 µg (11% DV)|
Like any clarified butter, Desi ghee is composed almost entirely of fat, 62% of which consists of saturated fats. Ghee is also occasionally called desi (country-made) ghee or asli (genuine) ghee to distinguish it from the modern “vegetable ghee”.
Read our Blog : Why the desi cow ghee is costlier than normal ghee?
Desi Ghee is generally found to be packaged in airtight glass jars. They should be kept away from direct sunlight as sunlight can cause moisture to making inside the jar. Moisture can cause deterioration to the ghee’s quality as well as reduced its shelf life. To prevent the acceleration of the oxidation process, they should be conserved from anything that causes it, such as UV rays from the sunlight and fluorescent lights. If the jar is unopened, it does not need to be refrigerated as long as the already mentioned conditions are met. Once opened, they can be stored in a kitchen cabinet for up to lifetime. later, it may be left in the refrigerator for up to a year. The refrigerator causes desi ghee to harden but if it is left at room temperature for a while, it will soften up again.
Pure Desi Ghee Price Online: 1 kg Ghee Price is Rs 2400/-
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