How is ghee made?
Ghee is a traditional dairy product, widely used especially among nomadic peoples such as Tibetans and Mongolians. It is not only an important part of daily diet, but also has rich nutritional value and unique production technology. This article will detail how ghee is made, its historical background, and its modern applications.
1. Historical background of ghee
The history of ghee can be traced back thousands of years. Nomads invented the method of making ghee in order to preserve the nutrition of dairy products and extend their shelf life. Butter is particularly important in Tibetan culture and is a key raw material for making butter tea, tsampa and other traditional foods.
2. How to make ghee
Although the process of making ghee is simple, it requires certain skills and patience. Here are the traditional steps for making ghee:
| steps | Operation | Things to note |
|---|---|---|
| 1 | Prepare fresh milk or yak milk | Milk needs to be filtered to remove impurities |
| 2 | Leave milk to ferment | Fermentation time is generally 12-24 hours, and the temperature is controlled at 20-25℃ |
| 3 | Pour the fermented milk into the butter bucket | Ghee barrels are generally made of wood and have a stirring device. |
| 4 | Stir the milk vigorously | Stirring time is about 30-60 minutes until the fat separates |
| 5 | Collect the separated fat | The grease needs to be rinsed with cold water to remove residual milk residue. |
| 6 | Knead the fat into chunks and let dry | Allow to dry and store or use |
3. Nutritional value of ghee
Ghee is rich in fat, vitamins A, D, E and other nutrients and has the following health benefits:
| Nutritional information | Content (per 100g) | health benefits |
|---|---|---|
| fat | 80-90g | Provide energy and maintain body temperature |
| Vitamin A | About 5000IU | Protect eyesight and enhance immunity |
| Vitamin D | About 100IU | Promote calcium absorption and strengthen bones |
| Vitamin E | About 2mg | Antioxidant, delay aging |
4. Modern applications of ghee
As healthy eating becomes more popular, ghee is increasingly used in modern kitchens. Here are a few common uses for ghee:
1.cooking: Ghee’s high smoke point makes it ideal for high-temperature cooking such as frying, stir-frying, etc.
2.baking: Ghee can replace butter and be used to make baked goods such as bread and biscuits.
3.drinks: Butter tea is a traditional drink of the Tibetan people, which has the effects of refreshing the mind and keeping warm from the cold.
4.Skin care: Ghee is rich in vitamin E and can be used to make natural skin care products to moisturize the skin.
5. How to preserve ghee
The storage method of ghee directly affects its shelf life and quality. Here are some tips for preserving ghee:
| Save method | shelf life | Things to note |
|---|---|---|
| Store at room temperature | 1-2 months | Avoid direct sunlight and place in a cool place |
| Refrigerated storage | 6-12 months | Store in a sealed container to prevent odor transfer |
| Cryopreservation | 1-2 years | Need to be thawed in advance before use |
6. Conclusion
As an ancient dairy product, ghee not only carries rich cultural connotations, but also has extremely high nutritional value and wide range of uses. By understanding the production methods and application scenarios of ghee, we can better utilize this natural ingredient and add more possibilities to healthy eating.
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