Ghee: Difference between revisions
Created page with "{{Short description|Type of clarified butter from India}} {{Other uses}} {{Use dmy dates|date=August 2020}} {{Use Indian English|date=August 2020}} {{nutritionalvalue | name = Ghee | image = Home_made_Ghee.jpg | kJ = 3660 | fat = 99.5 g | satfat = 61.9 g | potassium_mg = 5 | protein = 0.3 g | carbs = 0 g | calcium_mg = 4 | monofat = 28.7 g | polyfat = 3.69 g | cholesterol = 256 mg | water = 0.24 g | phosphorus_mg = 3 | sodium_mg = 2 | iron_mg = 0 }} '''Ghee''' is a type..." |
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{{Short description|Type of clarified butter from India}} | {{Short description|Type of clarified butter from India}} | ||
{{Other uses}} | {{Other uses}} | ||
{{nutritionalvalue | {{nutritionalvalue | ||
| name = Ghee | | name = Ghee | ||
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'''Ghee''' is a type of [[clarified butter]], originating from the [[Indian subcontinent]]. | '''Ghee''' is a type of [[clarified butter]], originating from the [[Indian subcontinent]]. It is commonly used for cooking, as a [[Traditional medicine of India|traditional medicine]], and for [[Hinduism|Hindu]] religious rituals. | ||
== Description == | == Description == | ||
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== Etymology == | == Etymology == | ||
The word ''ghee'' is borrowed from the Hindi word {{lang|hi|घी}} (''ghī''), which comes from {{langx|sa|घृत}} (''{{IAST|ghṛta-}}'', {{IPA|sa|ɡʱr̩tɐ|IPA}}) 'clarified butter', from the root {{lang|sa|घृ}}, {{lang|sa-Latn|ghṛ-}}, 'to sprinkle';<ref>as contrasted with {{lang|sa|नवनीत}}, {{lang|sa-Latn|navanīta}} 'fresh butter': Carl Darling Buck, ''A Dictionary of Selected Synonyms in the Principal Indo-European Languages'', 1949, reprinted 1992 {{isbn|0226079376}}, p. 399, §5.89 'Butter'</ref> it is [[cognate]] with the [[Ancient Greek]] word {{lang|grc|χριστός}} ({{lang|grc-Latn|khristós}}, 'rubbed, anointed'), from which the English word ''[[Christ]]'' is derived. | The word ''ghee'' is borrowed from the Hindi word {{lang|hi|घी}} (''ghī''), which comes from {{langx|sa|घृत}} (''{{IAST|ghṛta-}}'', {{IPA|sa|ɡʱr̩tɐ|IPA}}) 'clarified butter', from the root {{lang|sa|घृ}}, {{lang|sa-Latn|ghṛ-}}, 'to sprinkle';<ref>as contrasted with {{lang|sa|नवनीत}}, {{lang|sa-Latn|navanīta}} 'fresh butter': Carl Darling Buck, ''A Dictionary of Selected Synonyms in the Principal Indo-European Languages'', 1949, reprinted 1992 {{isbn|0226079376}}, p. 399, §5.89 'Butter'</ref> it is [[cognate]] with the [[Ancient Greek]] word {{lang|grc|χριστός}} ({{lang|grc-Latn|khristós}}, 'rubbed, anointed'), from which the English word ''[[Christ]]'' is derived. | ||
== In Hinduism == | == In Hinduism == | ||
Traditionally, ghee is made from [[bovine]] milk, either [[Cattle|cow]] or [[water buffalo]], and has been used in rituals since the [[Vedic period]]. It is a sacred requirement in [[Vedic]] ''[[Yagna|yajña]]'' and ''[[homa (ritual)|homa]]'' (fire rituals), through the medium of [[Agni]] (fire) to offer oblations to various deities (See: [[Yajurveda]]). | Traditionally, ghee is made from [[bovine]] milk, either [[Cattle|cow]] or [[water buffalo]], and has been used in rituals since the [[Vedic period]]. It is a sacred requirement in [[Vedic]] ''[[Yagna|yajña]]'' and ''[[homa (ritual)|homa]]'' (fire rituals), through the medium of [[Agni]] (fire) to offer oblations to various deities (See: [[Yajurveda]]). | ||
Fire rituals are utilized for ceremonies such as marriage and funerals. Ghee is required in Vedic worship of ''[[murti|mūrtis]]'' (divine deities), with ''[[aarti]]'' (offering of ghee lamp) called'' [[Diya (light)|diyā]]'' or ''dīpa'' and for ''Pañcāmṛta'' ([[Panchamruta]]) where ghee along with [[Rock candy#Misri|mishri]], [[honey]], [[milk]], and ''[[dahi (curd)|dahi]]'' (curd) is used for bathing the deities on the appearance day of [[Krishna]] on [[Janmashtami]], ''Śiva'' ([[Shiva]]) on ''Mahā-śivarātrī'' ([[Maha Shivaratri]]). There is a [[hymn]] to ghee.<ref>''Language and Style of the Vedic Rsis'', Tatyana Jakovlevna Elizarenkova (C) 1995, p. 18.</ref> In the ''[[Mahabharata]]'', the ''[[Kaurava]]'' were born from pots of ghee. | Fire rituals are utilized for ceremonies such as marriage and funerals. Ghee is required in Vedic worship of ''[[murti|mūrtis]]'' (divine deities), with ''[[aarti]]'' (offering of ghee lamp) called'' [[Diya (light)|diyā]]'' or ''dīpa'' and for ''Pañcāmṛta'' ([[Panchamruta]]) where ghee along with [[Rock candy#Misri|mishri]], [[honey]], [[milk]], and ''[[dahi (curd)|dahi]]'' (curd) is used for bathing the deities on the appearance day of [[Krishna]] on [[Janmashtami]], ''Śiva'' ([[Shiva]]) on ''Mahā-śivarātrī'' ([[Maha Shivaratri]]). There is a [[hymn]] to ghee.<ref>''Language and Style of the Vedic Rsis'', Tatyana Jakovlevna Elizarenkova (C) 1995, p. 18.</ref> In the ''[[Mahabharata]]'', the ''[[Kaurava]]'' were born from pots of ghee. | ||
Ghee is also used in ''[[bhang]]'' in order to heat the [[Cannabis (drug)|cannabis]] to cause [[decarboxylation]], making the drink [[psychoactive]]. | Ghee is also used in ''[[bhang]]'' in order to heat the [[Cannabis (drug)|cannabis]] to cause [[decarboxylation]], making the drink [[psychoactive]]. | ||
In [[Buddhism|Buddhist scripture]], stages of dairy production are used as metaphors for stages of enlightenment. The highest-stage product, [[sarpir-maṇḍa]], is theorised to be ghee or clarified butter. | In [[Buddhism|Buddhist scripture]], stages of dairy production are used as metaphors for stages of enlightenment. The highest-stage product, [[sarpir-maṇḍa]], is theorised to be ghee or clarified butter. | ||
== Culinary uses == | == Culinary uses == | ||
Ghee is common in [[South Asian cuisine|cuisines]] from the [[Indian subcontinent]], including traditional rice preparations (such as ''[[biryani]]''). In [[Maharashtra]], polis or [[Indian bread|Indian flatbreads]] are accompanied with ghee. For example, 'Puranpoli', a typical Maharashtrian dish is eaten with much ghee. In [[Rajasthan]], ghee often accompanies ''[[baati]]''. All over [[North India]], ''[[roti]]'' is served with ghee. In [[Karnataka]] and [[Tamil Nadu]], ghee is provided alongside [[Dosa (food)|dosa]], and [[kesari bhath]]. In [[Bengal]] (both [[West Bengal]] and [[Bangladesh]]) and [[Gujarat]], ''[[khichdi]]'' is a traditional evening meal of rice with [[lentil]]s, cooked in a [[curry]] made from [[dahi (curd)|dahi]] (curd), [[cumin]] seeds, [[Curry tree|curry leaves]], [[corn starch|cornflour]], [[turmeric]], [[garlic]], salt and ghee. It is also an ingredient in ''[[kadhi]]'' and [[Indian sweets]], such as ''[[Mysore pak]],'' and varieties of ''[[halva]]'' and ''[[laddu]]''. [[Indian cuisine|Indian]] restaurants typically incorporate large amounts of ghee, sometimes brushing ''[[naan]]'' and ''roti'' with it, either during preparation or just before serving. In the state of [[Odisha]] ghee is widely used in [[Cuisine of Odisha|Odia dishes]] such as ''Khechedi'' and ''Dalma''. Particularly the [[Sattvic diet|sattvic]] food prepared in most temples in Odisha has ghee as a major ingredient in its culinary tradition. Ghee is used in [[South Indian cuisine]] for tempering curries and in the preparation of rice dishes and sweets. North Indians also add ghee to rice before eating it with pickles, dal and curries. North Indians are among the biggest consumers of ghee. Vegetarian dishes of [[Andhra Pradesh]] especially use ghee for the preparation of savoury and sweet dishes alike. Ghee is important to traditional [[North Indian cuisine]], with ''[[Paratha|parathas]], [[Dal|daals]]'' and curries often using ghee instead of oil for a richer taste. The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk ({{langx|bn|গাওয়া ঘী, gaoa ghi}}) is traditional with [[rice]] or ''[[roti]]'' or as a finishing drizzle atop a curry or ''dal'' (lentils) whereas buffalo milk ghee is more typical for general cooking purposes. | Ghee is common in [[South Asian cuisine|cuisines]] from the [[Indian subcontinent]], including traditional rice preparations (such as ''[[biryani]]''). In [[Maharashtra]], polis or [[Indian bread|Indian flatbreads]] are accompanied with ghee. For example, 'Puranpoli', a typical Maharashtrian dish is eaten with much ghee. In [[Rajasthan]], ghee often accompanies ''[[baati]]''. All over [[North India]], ''[[roti]]'' is served with ghee. In [[Karnataka]] and [[Tamil Nadu]], ghee is provided alongside [[Dosa (food)|dosa]], and [[kesari bhath]]. In [[Bengal]] (both [[West Bengal]] and [[Bangladesh]]) and [[Gujarat]], ''[[khichdi]]'' is a traditional evening meal of rice with [[lentil]]s, cooked in a [[curry]] made from [[dahi (curd)|dahi]] (curd), [[cumin]] seeds, [[Curry tree|curry leaves]], [[corn starch|cornflour]], [[turmeric]], [[garlic]], salt and ghee. It is also an ingredient in ''[[kadhi]]'' and [[Indian sweets]], such as ''[[Mysore pak]],'' and varieties of ''[[halva]]'' and ''[[laddu]]''. [[Indian cuisine|Indian]] restaurants typically incorporate large amounts of ghee, sometimes brushing ''[[naan]]'' and ''roti'' with it, either during preparation or just before serving. In the state of [[Odisha]] ghee is widely used in [[Cuisine of Odisha|Odia dishes]] such as ''Khechedi'' and ''Dalma''. Particularly the [[Sattvic diet|sattvic]] food prepared in most temples in Odisha has ghee as a major ingredient in its culinary tradition. Ghee is used in [[South Indian cuisine]] for tempering curries and in the preparation of rice dishes and sweets. North Indians also add ghee to rice before eating it with pickles, dal and curries. North Indians are among the biggest consumers of ghee. Vegetarian dishes of [[Andhra Pradesh]] especially use ghee for the preparation of savoury and sweet dishes alike. Ghee is important to traditional [[North Indian cuisine]], with ''[[Paratha|parathas]], [[Dal|daals]]'' and curries often using ghee instead of oil for a richer taste. The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk ({{langx|bn|গাওয়া ঘী, gaoa ghi}}) is traditional with [[rice]] or ''[[roti]]'' or as a finishing drizzle atop a curry or ''dal'' (lentils) whereas buffalo milk ghee is more typical for general cooking purposes. | ||
Ghee is a useful [[Cooking oil|fat]] for [[deep fry]]ing because its [[smoke point]] (where its molecules begin to break down) is {{convert|250|C}}, which is well above typical cooking temperatures of around {{convert|200|C}} and above that of most vegetable oils. | Ghee is a useful [[Cooking oil|fat]] for [[deep fry]]ing because its [[smoke point]] (where its molecules begin to break down) is {{convert|250|C}}, which is well above typical cooking temperatures of around {{convert|200|C}} and above that of most vegetable oils. | ||
== Flavour == | == Flavour == | ||
The main flavour components of ghee are [[carbonyls]], [[free fatty acids]], [[lactone]]s, and [[Alcohol (chemistry)|alcohol]]s. | The main flavour components of ghee are [[carbonyls]], [[free fatty acids]], [[lactone]]s, and [[Alcohol (chemistry)|alcohol]]s. Along with the flavour of milk fat, the ripening of the [[butter]] and the temperature at which it is [[Clarified butter|clarified]] also affect the flavour. For example, ghee produced at {{convert|100|C}} or lower has a milder flavour, whereas {{convert|120|C}} results in a strong flavour. | ||
== Differences from clarified butter== | == Differences from clarified butter== | ||
The production of ghee differs slightly from that of [[clarified butter]]. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the [[milk solids]]. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. | The production of ghee differs slightly from that of [[clarified butter]]. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the [[milk solids]]. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. | ||
A traditional [[Ayurveda|Ayurvedic]] recipe for ghee is to boil raw milk and let it cool to {{convert|43|C}}. After leaving it covered at room temperature for around 12 hours, add a bit of [[dahi (curd)|dahi]] (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, to obtain cultured butter, which is used to simmer into ghee. | A traditional [[Ayurveda|Ayurvedic]] recipe for ghee is to boil raw milk and let it cool to {{convert|43|C}}. After leaving it covered at room temperature for around 12 hours, add a bit of [[dahi (curd)|dahi]] (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, to obtain cultured butter, which is used to simmer into ghee. | ||
== Nutrition and health == | == Nutrition and health == | ||
Like any clarified butter, ghee is composed almost entirely of [[fat]], 62% of which consists of [[saturated fat]]s. | Like any clarified butter, ghee is composed almost entirely of [[fat]], 62% of which consists of [[saturated fat]]s. Most commercial preparations in India were also found to contain significant amounts of [[Trans fat|trans fats]]. It has negligible amounts of [[lactose]] and [[casein]] and is, therefore, acceptable to most people who have a [[lactose intolerance]] or milk allergy. | ||
Ghee consumption has been associated with an increased risk of [[cardiovascular disease]]. | Ghee consumption has been associated with an increased risk of [[cardiovascular disease]]. The [[British Dietetic Association]], [[British Nutrition Foundation]], [[National Health Service]], [[Heart and Stroke Foundation of Canada]] and [[World Health Organization]] advise people to limit ghee consumption due to its high saturated fat content. | ||
== Preparation methods == | == Preparation methods == | ||
{{more citations needed|section|date=August 2024}} | {{more citations needed|section|date=August 2024}} | ||
There are five common methods through which ghee is prepared. Industrial preparation on the other hand is done by using "white butter", usually sourced from other dairies and contractors. | There are five common methods through which ghee is prepared. Industrial preparation on the other hand is done by using "white butter", usually sourced from other dairies and contractors. | ||
[[File:Cream to get clarified butter home made.Ghee.jpg|alt=In the cream butter method, cream separated from milk must be churned to produced butter. The butter then undergoes heat clarification.|thumb|In the cream butter method, cream is separated from milk and churned to produce butter. The butter then undergoes heat clarification.]] | [[File:Cream to get clarified butter home made.Ghee.jpg|alt=In the cream butter method, cream separated from milk must be churned to produced butter. The butter then undergoes heat clarification.|thumb|In the cream butter method, cream is separated from milk and churned to produce butter. The butter then undergoes heat clarification.]] | ||
| Line 73: | Line 71: | ||
=== Pre-stratification === | === Pre-stratification === | ||
This method is suitable for large quantities of butter. Butter is melted at {{convert|80|-|85|C}} for 30 minutes. Layers of protein particles, fat and [[buttermilk]] are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of {{convert|110|C}} to remove moisture and develop flavor. | This method is suitable for large quantities of butter. Butter is melted at {{convert|80|-|85|C}} for 30 minutes. Layers of protein particles, fat and [[buttermilk]] are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of {{convert|110|C}} to remove moisture and develop flavor. | ||
== Packaging == | == Packaging == | ||
[[File:Desi ghee.JPG|thumb|Ghee may be packaged in airtight glass jars and stored without refrigeration.]] | [[File:Desi ghee.JPG|thumb|Ghee may be packaged in airtight glass jars and stored without refrigeration.]] | ||
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 build inside the jar. Moisture can cause deterioration to the ghee's quality as well as reduce its [[shelf life]]. To prevent the acceleration of the [[Redox|oxidation process]], they should be protected from anything that causes it, such as [[Ultraviolet|UV rays]] from sunlight and fluorescent lights. If the jar is unopened, it does not need to be refrigerated as long as the previously mentioned conditions are met. Once opened, they can be stored in a kitchen cabinet for up to three months. Afterwards, it may be left in the refrigerator for up to a year. The refrigerator causes ghee to harden but if it is left at room temperature for a while, it will soften up again. | 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 build inside the jar. Moisture can cause deterioration to the ghee's quality as well as reduce its [[shelf life]]. To prevent the acceleration of the [[Redox|oxidation process]], they should be protected from anything that causes it, such as [[Ultraviolet|UV rays]] from sunlight and fluorescent lights. If the jar is unopened, it does not need to be refrigerated as long as the previously mentioned conditions are met. Once opened, they can be stored in a kitchen cabinet for up to three months. Afterwards, it may be left in the refrigerator for up to a year. The refrigerator causes ghee to harden but if it is left at room temperature for a while, it will soften up again. | ||
== Composition == | == Composition == | ||
Ghee may be made of milk from various [[Domestication of animals|domesticated]] [[ungulate]]s, such as cows, buffaloes and sheep. | Ghee may be made of milk from various [[Domestication of animals|domesticated]] [[ungulate]]s, such as cows, buffaloes and sheep. The composition of ghee varies depending on the animal whose milk has been used. The [[vitamin A]] content ranged from 315 to 375 μg per 100 grams.<ref name=fc/> [[Palmitic acid]] and [[oleic acid]] were two of the main fatty acids found in both cow and sheep ghee. The saturated fatty acid profile was 53.9 to 66.8%, the unsaturated fatty acid profile was 22.8 to 38.0% and the other fatty acids was 3.5 to 10.4%. [[Cholesterol]] amounts ranged from 252 to 284 mg/100 grams. | ||
== Market == | == Market == | ||
The market size of ghee in [[India]] is 10,000 [[crore]] rupees or US$1.5 billion as of 2016. India is the world's largest producer of buffalo and cow milk and consequently also the largest producer and consumer of ghee. | The market size of ghee in [[India]] is 10,000 [[crore]] rupees or US$1.5 billion as of 2016. India is the world's largest producer of buffalo and cow milk and consequently also the largest producer and consumer of ghee. | ||
== See also == | == See also == | ||
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* ''[[Niter kibbeh]]'' | * ''[[Niter kibbeh]]'' | ||
* ''[[Smen]]'' | * ''[[Smen]]'' | ||
{{-}} | {{-}} | ||
Revision as of 09:12, 10 May 2025
 | |||||||||||||||||||
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 3,660 kJ (870 kcal) | ||||||||||||||||||
0 g | |||||||||||||||||||
99.5 g | |||||||||||||||||||
| Saturated | 61.9 g | ||||||||||||||||||
| Monounsaturated | 28.7 g | ||||||||||||||||||
| Polyunsaturated | 3.69 g | ||||||||||||||||||
0.3 g | |||||||||||||||||||
| |||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||
| Water | 0.24 g | ||||||||||||||||||
| Cholesterol | 256 mg | ||||||||||||||||||
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||||||||||||||||
Ghee is a type of clarified butter, originating from the Indian subcontinent. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.
Description
Ghee is typically prepared by simmering butter, which is obtained by churning cream, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling.
Etymology
The word ghee is borrowed from the Hindi word घी (ghī), which comes from Sanskrit: घृत (ghṛta-, sa) 'clarified butter', from the root घृ, ghṛ-, 'to sprinkle';[1] it is cognate with the Ancient Greek word χριστός (khristós, 'rubbed, anointed'), from which the English word Christ is derived.
In Hinduism
Traditionally, ghee is made from bovine milk, either cow or water buffalo, and has been used in rituals since the Vedic period. It is a sacred requirement in Vedic yajña and homa (fire rituals), through the medium of Agni (fire) to offer oblations to various deities (See: Yajurveda).
Fire rituals are utilized for ceremonies such as marriage and funerals. Ghee is required in Vedic worship of mūrtis (divine deities), with aarti (offering of ghee lamp) called diyā or dīpa and for Pañcāmṛta (Panchamruta) where ghee along with mishri, honey, milk, and dahi (curd) is used for bathing the deities on the appearance day of Krishna on Janmashtami, Śiva (Shiva) on Mahā-śivarātrī (Maha Shivaratri). There is a hymn to ghee.[2] In the Mahabharata, the Kaurava were born from pots of ghee.
Ghee is also used in bhang in order to heat the cannabis to cause decarboxylation, making the drink psychoactive.
In Buddhist scripture, stages of dairy production are used as metaphors for stages of enlightenment. The highest-stage product, sarpir-maṇḍa, is theorised to be ghee or clarified butter.
Culinary uses
Ghee is common in cuisines from the Indian subcontinent, including traditional rice preparations (such as biryani). In Maharashtra, polis or Indian flatbreads are accompanied with ghee. For example, 'Puranpoli', a typical Maharashtrian dish is eaten with much ghee. In Rajasthan, ghee often accompanies baati. All over North India, roti is served with ghee. In Karnataka and Tamil Nadu, ghee is provided alongside dosa, and kesari bhath. In Bengal (both West Bengal and Bangladesh) and Gujarat, khichdi is a traditional evening meal of rice with lentils, cooked in a curry made from dahi (curd), cumin seeds, curry leaves, cornflour, turmeric, garlic, salt and ghee. It is also an ingredient in kadhi and Indian sweets, such as Mysore pak, and varieties of halva and laddu. Indian restaurants typically incorporate large amounts of ghee, sometimes brushing naan and roti with it, either during preparation or just before serving. In the state of Odisha ghee is widely used in Odia dishes such as Khechedi and Dalma. Particularly the sattvic food prepared in most temples in Odisha has ghee as a major ingredient in its culinary tradition. Ghee is used in South Indian cuisine for tempering curries and in the preparation of rice dishes and sweets. North Indians also add ghee to rice before eating it with pickles, dal and curries. North Indians are among the biggest consumers of ghee. Vegetarian dishes of Andhra Pradesh especially use ghee for the preparation of savoury and sweet dishes alike. Ghee is important to traditional North Indian cuisine, with parathas, daals and curries often using ghee instead of oil for a richer taste. The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk (Bengali: গাওয়া ঘী, gaoa ghi) is traditional with rice or roti or as a finishing drizzle atop a curry or dal (lentils) whereas buffalo milk ghee is more typical for general cooking purposes.
Ghee is a useful fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils.
Flavour
The main flavour components of ghee are carbonyls, free fatty acids, lactones, and alcohols. Along with the flavour of milk fat, the ripening of the butter and the temperature at which it is clarified also affect the flavour. For example, ghee produced at 100 °C (212 °F) or lower has a milder flavour, whereas 120 °C (248 °F) results in a strong flavour.
Differences from clarified butter
The production of ghee differs slightly from that of clarified butter. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic.
A traditional Ayurvedic recipe for ghee is to boil raw milk and let it cool to 43 °C (109 °F). After leaving it covered at room temperature for around 12 hours, add a bit of dahi (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, to obtain cultured butter, which is used to simmer into ghee.
Nutrition and health
Like any clarified butter, ghee is composed almost entirely of fat, 62% of which consists of saturated fats. Most commercial preparations in India were also found to contain significant amounts of trans fats. It has negligible amounts of lactose and casein and is, therefore, acceptable to most people who have a lactose intolerance or milk allergy.
Ghee consumption has been associated with an increased risk of cardiovascular disease. The British Dietetic Association, British Nutrition Foundation, National Health Service, Heart and Stroke Foundation of Canada and World Health Organization advise people to limit ghee consumption due to its high saturated fat content.
Preparation methods
Template:More citations needed There are five common methods through which ghee is prepared. Industrial preparation on the other hand is done by using "white butter", usually sourced from other dairies and contractors.
Milk butter
Sour raw milk is churned into butter. The butter is boiled in an open pan to allow the water to evaporate. The hot ghee is transferred and stored.
Direct cream
Fresh cream, cultured or washed cream is directly converted to ghee. This method requires a long heating time and produces a caramelized flavor.
Cream butter
Milk is separated into cream which is then churned into butter. The butter undergoes heat clarification to produce ghee.
Pre-stratification
This method is suitable for large quantities of butter. Butter is melted at 80–85 °C (176–185 °F) for 30 minutes. Layers of protein particles, fat and buttermilk are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of 110 °C (230 °F) to remove moisture and develop flavor.
Packaging
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 build inside the jar. Moisture can cause deterioration to the ghee's quality as well as reduce its shelf life. To prevent the acceleration of the oxidation process, they should be protected from anything that causes it, such as UV rays from sunlight and fluorescent lights. If the jar is unopened, it does not need to be refrigerated as long as the previously mentioned conditions are met. Once opened, they can be stored in a kitchen cabinet for up to three months. Afterwards, it may be left in the refrigerator for up to a year. The refrigerator causes ghee to harden but if it is left at room temperature for a while, it will soften up again.
Composition
Ghee may be made of milk from various domesticated ungulates, such as cows, buffaloes and sheep. The composition of ghee varies depending on the animal whose milk has been used. The vitamin A content ranged from 315 to 375 μg per 100 grams.[3] Palmitic acid and oleic acid were two of the main fatty acids found in both cow and sheep ghee. The saturated fatty acid profile was 53.9 to 66.8%, the unsaturated fatty acid profile was 22.8 to 38.0% and the other fatty acids was 3.5 to 10.4%. Cholesterol amounts ranged from 252 to 284 mg/100 grams.
Market
The market size of ghee in India is 10,000 crore rupees or US$1.5 billion as of 2016. India is the world's largest producer of buffalo and cow milk and consequently also the largest producer and consumer of ghee.
See also
| Types of butter | .JPG) | ||||||
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| Dishes featuring butter |
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| Butter in culture | |||||||
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 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Ghee(25 April 2025, at 02:20編集記事参照)を素材として二次利用しています。 Item:Q22229  |
- ↑ as contrasted with नवनीत, navanīta 'fresh butter': Carl Darling Buck, A Dictionary of Selected Synonyms in the Principal Indo-European Languages, 1949, reprinted 1992 Template:Isbn, p. 399, §5.89 'Butter'
- ↑ Language and Style of the Vedic Rsis, Tatyana Jakovlevna Elizarenkova (C) 1995, p. 18.
- ↑ Cite error: Invalid
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