GHI (gi) GHEE

GHI (GI) is a traditional Ayurvedic remedy and a popular staple in Indian Vedic of cookery. GHI is produced by overheating the butter fat content, separating it from other impurities. GHI-sattvičnyj product, it improves intelligence and perception, in moderate doses, its use would be beneficial. However, people suffering from obesity or high cholesterol should be careful in the use of Ki. Also it is not recommended to use the guy with a large accumulation of toxins in the body.

Ghee (GHI) can be bought in specialist shops, but you can do it yourself. This requires high-quality butter (82%) without any herbal supplements, as well as frying pan or saucepan with a thick bottom, enamel or glass. 500 g of oil you will be approximately 400 g ghee (depends on the quality of the original product).

How to cook?
1. melt the Butter over medium heat, when it is fully melted, fire reduced to the minimum. Do not close the lid. The first time the oil can sizzle, sparkle and dabble, it will  water. Further oil calms down and 15 minutes later will become a beautiful golden hue. At the bottom of the Cookware will be formed on the surface of oil residue, scum. Occasionally stir the oil and remove the foam.

2. when the cake starts to get dark, and the oil will become so transparent that you will see the bottom of the Pan, guy is ready. Foam which has been removed from the surface of butter disposed of, it also has healing properties. Use it as a normal butter, adding rice or other cereal. Let the oil cool slightly and carefully decant into a clean dry bowl through a fine sieve or cheesecloth. We cannot allow the sediment from the bottom hit the GHI. If the oil is too dark, it means you've held them for heat. It does not have to be drained, it is quite suitable for frying. But for therapeutic oils will have to repeat the procedure.

3. Store guy can be without a refrigerator at room temperature, in a tightly sealed container. It is important to prevent water from getting inside, as this will damage the oil, triggering the growth of bacteria.

4. Butter ghee can be used universally in cooking when cooking side dishes, baked goods and desserts. It is also suitable for frying. 

         ENJOY