Ghee
Ghee, a clarified butter, holds a significant place in Indian cuisine and culture. It is widely used in various culinary preparations, religious rituals, and traditional medicine. Ghee is made by simmering unsalted butter until the milk solids separate and rise to the surface. These solids are then removed, leaving behind pure ghee.
In India, ghee has been used for centuries and is considered an essential ingredient in many dishes. It is commonly used as a cooking medium, adding a rich flavor and aroma to curries, rice preparations, and breads. Ghee is also used in the preparation of sweets and desserts, such as halwa, kheer, and ladoo.
There are different types of ghee available in India, each with its own unique flavor and aroma. Some of the most popular types of ghee include:
Cow ghee: This is the most common type of ghee and is made from cow's milk. It has a mild, sweet flavor and is often used in everyday cooking.
Buffalo ghee: This type of ghee is made from buffalo milk and has a richer, more intense flavor than cow ghee. It is often used in special dishes or for medicinal purposes.
Ghee is a rich source of several essential nutrients, including:
Monounsaturated fat: 29 g
Ghee is rich in vitamins A, D, E, and K, as well as antioxidants and essential fatty acids. It is believed to have numerous health benefits, including:
Improved digestion: Ghee is easily digestible and can help soothe the digestive tract. It is also a good source of butyric acid, a short-chain fatty acid that has been shown to improve gut health.
Reduced inflammation: Ghee contains conjugated linoleic acid (CLA), which has anti-inflammatory properties. CLA has been shown to reduce inflammation in the body, which may help lower the risk of chronic diseases such as heart disease and cancer.
Boosted immunity: Ghee is a good source of vitamins A and E, which are essential for a healthy immune system. Vitamin A helps protect the body from infections, while vitamin E acts as an antioxidant that can help reduce damage to cells.
Improved brain function: Ghee contains ketones, which are a type of fuel that the brain can use for energy. Ketones have been shown to improve cognitive function and may help protect against neurodegenerative diseases such as Alzheimer's.
Healthy skin and hair: Ghee is rich in vitamins A and E, which are essential for healthy skin and hair. Vitamin A helps maintain the skin's moisture barrier, while vitamin E protects the skin from damage caused by free radicals.
Bilona process :
We follow "bilona process" for extraction of ghee which is traditional method of making ghee, a clarified butter commonly used. It involves several steps and requires patience and attention to detail. Here's a comprehensive explanation of the bilona process:
1. Curd Formation: Fresh, full-cream milk is boiled and then cooled to a specific temperature. A small amount of yogurt or a starter culture is added to initiate the fermentation process, resulting in the formation of curd.
2. Churning: The fermented curd is churned vigorously using a traditional wooden churner called a "bilona." This process separates the butterfat from the buttermilk. The churning motion creates friction, causing the butterfat globules to clump together and form butter.
3. Washing: The butter is then washed with cold water to remove any remaining buttermilk. This step ensures that the ghee has a longer shelf life and a purer flavor.
4. Heating: The washed butter is heated over a low flame until the water content evaporates, and the butterfat separates from the milk solids. This process requires constant stirring to prevent burning.
5. Clarification: The ghee is further heated until the milk solids turn golden brown and settle at the bottom of the vessel. These solids are known as "bhoora" and are carefully removed, leaving behind pure ghee.
The bilona process is a time-consuming and labor-intensive method, but it is highly regarded for producing ghee of exceptional quality and flavor. Bilona ghee is known for its rich, nutty aroma, distinct taste, and high nutritional value.
