How to store at home: timing, place, container
The shelf life of ghee depends on storage conditions and the container in which it is contained.
Recommended humidity for storage is not higher than 90%. Other parameters are shown in the table:
In a refrigerator
In the refrigerator, it is recommended to store the melted meat on the bottom shelf or in the vegetable compartment. The shelf life of ghee in the refrigerator reaches 30 days. It is best to keep it in a glass container.
What are the benefits of Ghee oil?
Helps with nasal congestion
In Ayurveda, there is a method for treating colds, namely nasal congestion, called “Nyasa”. The procedure involves instilling several oils into each nostril in the morning with warm ghee. This method helps to quickly relieve congestion in the sinuses, as the ghee flows into the throat, thereby reducing the activity of the infection. Before carrying out the procedure, make sure that the Ghee oil is free of impurities and slightly heat it to a comfortable temperature.
Good source of energy
Ghee contains fatty acids including lauric acid, which has a powerful antimicrobial and antifungal agent and increases energy.
Source of good fat
You may have heard one of the most common weight loss tips is to avoid fat. In fact, this advice may do more harm than good. Fats, carbohydrates and proteins are three macronutrients that are essential for maintaining a healthy life. What you need to do is eliminate the unhealthy fats that are found in French fries, hamburgers and other similar foods. Opt for foods that contain healthy fats: ghee, avocado, etc.
The invaluable property of Ghee is that it helps draw out fat-soluble toxins from cells and triggers fat metabolism - the process by which the body begins to burn its own fat.
Helps with proper bowel function
Ghee is one of the highest quality food sources of butyric acid, making it an ideal choice for maintaining healthy intestinal walls. Colon cells use butyric acid as their preferred energy source.
If you suffer from constipation, adding Ghee (1-2 teaspoons) to a glass of warm milk before going to bed is an effective and gentle remedy that will help you solve this problem.
Good for heart health
Like all fats, ghee also increases cholesterol levels. But contrary to popular belief, ghee is actually much healthier for the heart as compared to refined oil. The fats present in Ghee cannot harm the heart because the fatty acids are used directly by the body as energy and are not stored as cholesterol plaques.
Ghee can be consumed in small quantities daily as a source of saturated fat. Children can afford to eat a little more of this oil every day. Research has shown that ghee may be beneficial in reducing bad cholesterol and increasing good cholesterol.
How to properly heat oil for storage
Ghee is available on supermarket shelves, but you can make it yourself at home. During production, water and protein structures are released from such oil products.
For reheating you will need 1 kg of high quality unsalted butter, which will yield 750-800 g of the final product. Cooking time is 2.5-3 hours depending on the recipe.
We recommend reading: Butter: expiration dates and storage conditions. How to distinguish from spread
There are 3 simple methods for melting oil.
Ghee, a product of Indian cuisine, can be stored much longer than usual due to the fact that it simmers over low heat for several hours.
Method 1. On the stove
- Place a piece of butter in a saucepan with a thick bottom, place it on the stove, and set the heat to medium.
- Wait until the product is completely dissolved, then switch the stove to low heat. Leave to cook for 40 minutes, skim off foam periodically.
- After the time has passed, remove the resulting foam again. The color of the mixture should be golden.
- Since the heavy fractions will settle to the bottom, simply drain the supernatant into a sterile glass container.
- Leave the container to cool to room temperature, then screw on the lid.
- For long-term storage, store in the refrigerator in a cool, dark place.
Do you know that…
Ghee, prepared taking into account the above rules, does not contain lactose, which is why it can be eaten by people with lactase deficiency.
Method 2. In a slow cooker
- Cut the raw materials into smaller pieces, transfer them to the slow cooker, and start the “stew” mode.
- Wait until the product is completely dissolved, then reduce the temperature to 100 °C.
- Leave to cook for 2 hours, skimming off the foam periodically.
- Decant the supernatant into a sterile glass container.
- Wait until it cools completely and store.
When cooking, do not close the multicooker lid.
Note to the hostess
A sign that the cooking process was completed correctly is the honey-yellow hue of the product.
Method 3. In the oven
- Preheat the oven to 150°C in advance.
- Cut a piece of butter into small portions.
- Fill a thick-bottomed pan or ceramic pot with oil, not reaching 3 cm to the edge, and place in the oven. The container does not need to be covered with a lid.
- Once the solution turns a golden amber color and becomes clear, remove the pan from the oven. The top of the mixture should be covered with a thin but hard crust, and a light sediment should be visible at the bottom.
- Remove the hard top layer with a spoon or slotted spoon. Transfer the supernatant into a sterile glass container.
- Leave the product to cool. Then close the lid and put it in a cool place or refrigerator.
Note to the hostess
The foam and sediment formed during the cooking process can be used as ingredients for baking and other dishes. The shelf life of these components is 3-5 days.
It is beneficial to eat ghee with vegetable foods. It is not recommended to be used with animal products
