Vershkova oil is already close to repeating a thousand fates. To extract 1 kg of this product, you need to distill 25 liters of cow's milk. Many doctors respect that oil is necessary for the human body, because, of course, it can be absorbed peacefully. And it’s not surprising, even though there are no ingredients: proteins, fatty acids, carbohydrates, vitamins, zinc, iron, potassium, magnesium.
It’s a pity that today’s vigor producers often produce a lot of artificial flavorings and flavorings during the preparation of vikory oil. Such a product cannot be called brown. What if there is no possibility of getting the right natural oil from the village? There are two options: it is important to read the information on the packaging before making a purchase; Vikoristovate melted olive oil (you can easily make it at home).
In order for the melted butter to turn out perfectly brown and juicy, it is necessary to correctly select the clear output material - unsalted butter with a fat content of 2.5%, prepared according to GOST 37-91. Know that the fattier the product is, the better it is, and even your goal is to get the most natural milk possible without any artificial additives. Look for packages with the “TU” symbol to indicate that the product has a large number of containers.
What is the original oil of melted butter?
Top oil has a lot of additives: 18% water and 2% proteins. Everything else is milk fat, which is so bad for the human body. This natural product itself can be removed as a result of overheating.
It is not recommended to lubricate and extinguish at the very top, as the whites begin to burn and dim when the dishes are heated to a temperature of 120 degrees. The burnt oil can be easily rusted to lubricate and extinguish the herbs; it can easily heat up to a temperature of 190 degrees.
During the hour of overheating, the milk crust melts, as a result of which the oil develops a pleasantly sweet taste, and all the loose houses fall to the bottom, seemingly siege.
Where does the bark of melted olive lie?
In many countries, this product is valued for its rare gold, not only for its rich yellow color, but for its wide range of effects on the human body:
- Heated oil improves immunity;
- increases appetite;
- removes toxins;
- does not increase blood cholesterol levels;
- avenge antioxidants;
- take vitamins A and E;
- protects cells from the influx of strong radicals.
There are a number of ways to melt top oil:
- Cut the product into cubes, place in a saucepan with thick sides and place on low heat. While the butter is completely melting, periodically skim off the foam with a spoon. When the mass becomes clear, and there is a sediment at the bottom of the pan, remove the pot from the heat and let it cool. Then carefully pour the melted butter|butter| into a clean saucepan.
- Place butter|butter|cut into cubes. in enamel dishes and place in a water bath. If the oil is melted, the heat is changed, and the oil is added again, the oil will not become clear. Remove the foam thoroughly.
- Place the cut oil|butter| in a metal saucepan with thick sides, place the dishes in the oven, heat up to 150 degrees. Do not cover the container with a lid. If you need to melt 500 g of butter, it will take approximately 1.5 years, and for a kilogram - approximately 2 years. If there is a hint of salt on the surface and there is sediment on the bottom of the dish, remove the pan from the oven. Let the rice cool, carefully remove the melt and strain everything through cheesecloth.
To ensure that the oil has been purified from water and unnecessary additives, turn up the heat for an hour. As long as the masa does not boil and does not foam - everything is fine. Always avoid stirring the pan over high heat for more than 10 seconds, otherwise all your efforts will be in vain. If melted butter produces a rich yellow color, a sweet aroma with pea notes, and does not foam when fried, you have done everything correctly.
In order to get the most brown product possible, you need to follow the following rules:
- Read the label carefully when you buy vershkova oil at the store. Choose a product with a fat content of at least 82%. Ideally, if you can get enough oil from the village.
- Dishes for overheating must be made with thick walls, perfectly clean and dry, without scale.
- If the sediment burns, pour the oil into another container.
- Remove the foam and stitch it together so that the oil does not fray.
How to make ghee, or ghee (gі), is pure milk fat with a light pea aroma and a pleasant caramel flavor. This oil is good for health, has a number of advantages over other cooking fats and is preserved for a long time, so it can be prepared immediately at high speed. The recipe for making melted olive oil is very simple, so you can try it yourself.
Yak zrobiti ghee
Advantages of melted oil
Ghee allows you to enjoy the taste and aroma of olive oil, with which you are not afraid to gain swelling, remove cholesterol plaques and damage to the cardiovascular system. If you want to contain not only monounsaturated fatty acids in the oil, but also the remaining ones, as much as necessary to support the immune system, the health of the brushes and nerves, as well as the functioning of the brain . Ghee is rich in hydrogenated and trans fats, rich in vitamins A, D, E and K. In addition, it has a high melting point (251 degrees), making it an ideal oil for cooking ghee. When frozen, melted butter becomes grainy and becomes smooth and smooth. An important fact is that ghee is suitable for people with lactose intolerance, since the very particles that eliminate lactose are taken from it. Ghee is often added to the outside world, soothing dry, chafed skin.
Therefore, ghee has a rejuvenating effect, in addition, it is great for healing wounds, chronic illnesses, and soothes the bitterness of the skin and the sapiness of the mind.
Ways to remove melted oil
Palena olija is visible in many countries of the world. They worked in Russia, they know India. It was also heated in other countries, for example, Pakistan and Uganda, Ethiopia and Egypt, Brazil and Morocco. To prepare ghee, do not add too much top oil. The brown product can also be extracted from milk or milk, in which case dairy products can be extracted from goats, buffalos, and sheep. Remove the milk (tops) for fermentation, and then spit out the sire masa. This method is more typical for melted olives produced in African countries. In Morocco, various spices are added to homemade melted butter, and then the container with the finished product is buried in the ground and left for several months.
In Russia, oil was heated in clay pots, placed in the Russian stove, which cooled, and then processed. When the stoves came out of constant stagnation, they could guess the method that E used later. Molokhovets at his famous kitchen book. Accordingly, the oil was thoroughly heated with water (for 1 kilogram of oil there are 10 bottles of water), allowed to set, then the water was released, the oil was warmed up again and mixed, cooled again - and so until the water was added to the melted mixture. oliya, did not become absolutely clear .
How to earn ghee
In order to melt 1 kilogram of unsalted butter, you will need:
- wide saucepan with a thick bottom (maximum diameter 20 cm)
- metaleva virva
- clean gauze
- wooden spoon
- glass vessel with a chink lid
To taste the delicious melted olive oil, you need to buy natural unsalted licorice oil with 82% fat content as a base.
Vershkov oil|mastila| cut into cubes with a side of 4-5 centimeters and place in a dry, clean saucepan. Start heating the oil over medium heat. First 8-10 quills, until the oil is melted, do not chop it, then begin to stir with a wooden spoon and stir the skin quill for 5 quills. After about 15-18 minutes after cooking the cob, the oil comes to a boil. Boil it for about 7-10 minutes, stirring gradually.
After about 30 minutes, the cooked corn will begin to gurgle quietly and smell like ghee - peas; white hard particles, similar to milk powder, will form on its surface. Continue stirring and gradually changing the color. When the melted butter turns a rich orange color, and the solid particles are light brown and crispy bulbs appear on the surface, strain the butter for an hour. The whole process takes about 45 minutes. Fold the gauze into a bunch of balls and place them in a bowl placed on a glass container (a jam jar with a seal is ideal), pour in melted oil. In the jar you will find pure ghee, and in the gauze - milk turmeric and protein. Let the melted butter cool and cover with a lid. Ghee can be stored in the refrigerator, but it will remain solid for a long time at room temperature.
Some cooks should start removing solid particles even before processing. For your money you can earn money just like that
Recipe for melted olive oil: video master class
You can read about all these arguments in popular literature, on the Internet - and get confused: who should you believe? We’ve already gone beyond the “stuck” edges until it’s all over again. It is advisable for him to grow wild to the point of being healthy.
Vershkova oil is an ancient product that has been used for thousands of years. Tobto. from these hours, when products appeared and hardened in various kitchens on the basis of only “natural selection” - without theoretical considerations and discussions of even ancient nutritionists. And a long time ago, the human body made a big noise, turning on , and until recent decades, they spread it on sandwiches, cooked it on new dishes - and they weren’t afraid of feeling sick.
And lyakatisya, mozhlivos, varto. Because from numerous publications and TV shows, and most importantly - from the best knowledge, we know that the very best oil that is sold in our stores is, to put it mildly, not at all, and sometimes - not at all .
The situation is unlikely to change in the near future, so what should we do? Are you looking for your favorite sandwiches or recipes made from frozen top butter? And this time, in private, one of the well-known specialists, who was working at the laboratory at the time, was preparing food for our cosmonauts - that. The lady, who knows the subject, said unequivocally: if you spread it on a loaf of bread, then only a top of butter, not a margarine spread.
And, if we decided not to worry about the quality of unsaturated oil, then let’s not forget about ways to ensure that we have the same type of oil. The first of them is to carefully read the labels, which are labeled in a “blind” font, and trust reproducible brands – they stink, even if they are not made forever.
The other is the good old method of melting the oil, which allows you to clean it and, without turbidity, cook on a new plate. Therefore, since we are already getting down to numbers, 100 grams of olive oil has 750 kilocalories, melted butter – 885, and vegetable fats – over 900 kcal (olive cream – 824).
And, without intending to repeat the mass of evidence pro and contra, we remind you that vershkova oil contains hundreds of fatty acids, and 20 of them are essential for our body. And for that - let's melt the top of the oil and, if you like, prepare it for the new one. Because the melted butter, at the height of the highest level, can significantly increase the temperature of the burner - more than 200 degrees, in addition, there is practically no water in it, which means that it will not boil or shoot. And also – it is stored for a long time, 3-4 months.
There are countless articles on the Internet about ways to remove olia ghee (Ayurveda). We will introduce three simple methods of overheating: in fire, in a water bath and in the oven.
U first option butter | butter | We put it in a heavy-duty frying pan or saucepan, the heat is small, less than medium, and on it there is butter|butter| spitting step by step. Any pint that appears is removed with a wooden spoon. After 40-60 chills (let it sit for a few minutes), when the liquid becomes clear, and the whiteness settles at the bottom - remove from the fire, let it cool for 15-20 - and carefully pour it into a jar or container - wisely, without siege, I've settled down. .
U another option put the olive pieces in enamel dishes (bowl, saucepan) and set on. When the water is boiling and the oil is melting and it reaches a slight heat, we turn the regulator to low heat. And then the oil is deprived for 1.5-2 years, until it reaches clarity. Periodically remove the foam and solid particles that have settled. Cool, pour over.
Another way- overheating of oil in the oven. For this purpose, we choose dishes made of thick metal, most likely a chavun or aluminum cauldron, a cauldron. Cut the butter, put it in a bowl and place it in the oven, heated to 150°. The dishes do not need to be topped up, otherwise some of the oil will end up on the oven walls. We don't need the kryshka.
The melting time depends on the amount of oil: for 500 g it takes about 1.5 years, for 1 kg - about 2 years. When a thin sparkle appears on the surface of the oil, and a ball of siege appears below, we take out the pan. After cooling, carefully remove the spittle, and pour the oil through a ball of gauze.
In any case, let the melted butter rise at room temperature, cover it and put it in the refrigerator. Then add it to porridge, potatoes, pasta - and spread it on it, inhaling the pea aroma. 1 kg of top butter is approximately 700 g of melted butter.
These are the rules that need to be followed.
- Dishes for reheating oil should be made of hard metal (including dishes for heating oil in a water bath). In addition, it must be perfectly clean, free of scale, washed with dill and dry.
- The fire is small, it’s better to place a rosette on a gas blanket. Smut - the oil does not boil and bubble greatly. Both extremes are not allowed - even the small and the great fire. At the first stage, the oil will lose water and it will be slightly sealed, so it is problematic to lubricate it; at the other stage, the oil may become hot and watery.
- Olya has a fat content of at least 82%. Ideal – true to the countryside, which is difficult in great places. Read the labels carefully!
- If the dishes do not need to be heated, it is not safe for them to burn. Then pour the oil in a thin stream into another saucepan, without stirring the siege, and continue the process. If there is a need, pour it and rub it, so as not to suffer later from the siege that burns.
- Readiness. You can’t wait to rush the process. The more oil there is, the more difficult it is to overflood. Don’t forget to remove the foam and plastic every now and then. The main landmark - the oil becomes an opening, and white plastic grains settle to the bottom.
To get the oil cleaned from water and water, you can turn on a strong fire for a short hour. Lightly melted butter in which it does not boil and does not give any foam. Let us remember: on a strong fire, you can trim the oil for no more than 10-15 seconds, otherwise the oil can be washed away - and that’s what all our work will be like?
Since our melted oil has a sunny-yellow color, a pleasant pea aroma and relish, since it doesn’t burn or foam when cooked (lubricated), it means we did everything right.
The best practice is to melt the oil in a water bath.
This essential product can be widely used for the preparation of various herbs, for general purposes, and in cosmetics. For a long time people have been addicted to this yakosti. Burnt oil in household washings is preserved much longer, even less urgently. It contains minerals and microelements, such as magnesium and zinc, which are essential for the proper functioning of the body. And while many nutritionists believe that the toppings of butter are initially wasteful, then with heating it is a completely different situation. These are the kind of doctors we recommend. About those how to prepare melted olive oil at home, there is in our statistics.
Why is it developing?
In India and Pakistan, where a similar product is especially popular, it seems that according to the rules, the melted oil carries a subtle aroma of peas. What is it really? It’s nothing more than 99% top fat, which is removed from the heirloom of the primary cheese – top oil. This is a lightly calorie golden product with a chewy color, very high in calories. Don’t forget when eating that 892 kcal in 100 grams is not hot for those who are raising children!
Little bit about measles
Well, it’s not surprising for such a high fat content, this oil is immediately absorbed into the sump and helps to absorb other products that beneficially flow into the process of pickling the hedgehogs. Dietologists talk about those who have dry power: it boosts immunity and protects the gut from wasteful speech, protects the body from strong radicals.
Ghee, prepared at home, is a wonderful and incomparable source of fatty acids, the constant absorption of which into the skin has beneficial effects on the entire body as a whole (most noticeable in the hair and nails). A – “healthy” vitamin. E – antioxidant. Vitamin D is used to prevent rickets. At the Zvyaski, the oil is foiled, the distillations in the domestic fee, I can not hide the coronet with a brown product, Ale with reference lines, yaki tonsure, rejuvenes, blue Zakhist, normalize the robot of the central nervous systems.
I about Skoda
The human body cannot be harmed by using this product too much. When this cooked fat is passed on, there is a risk of damage to the heart and the vessel. Careful attention should be paid to the consumption of oils and people who are on diets and consume calories, of which 100 grams are about 900. And in other respects there are no special contraindications - well, especially when living in to the world.
How to make ghee at home
In what ways can this product be prepared? There are a number of options. Let's take a look at their skins below.
On fire
All you need is a little bit of high-fat oil (72-82%) and a heavy-bottomed, non-stick saucepan.
In the spirit
How to prepare melted olive oil at home? It’s also easy to do this, but the problem here is to adjust the temperature regime.
- Heat the oven to 150 degrees. Place a kilogram of chopped unsalted top butter in a saucepan. The dishes should be washed in such a way that the oil is thoroughly mixed, and up to 10 centimeters are removed from the edges.
- Burnt oil in the oven at home is cooked at a temperature slightly less than 150 degrees (constantly adjust the temperature - make sure not to boil or burn, but to heat yourself) repeat or two years.
- Olya cannot be mixed. As a result, the golden product may emerge as a thin layer on the surface and as a layer of sediment at the bottom. And those that are otherwise removed from the mass. We remove the spittle with a slotted spoon. And to reduce waste, strain the product through cheesecloth into a jar. At the bottom of the pan, you will lose two to three centimeters of sediment, which can also be used using culinary methods, for example, for whipping.
At the multivarts
How to prepare butter at home, in a vikorist or in a slow cooker? Let's just be shy. Take a drizzle of medium-fat unsalted butter, cut into pieces and place in a multicooker bowl. Once the oil has melted, turn on the “High” mode for five minutes. Then we select “Garment” from the menu and reserve the product for a repeat year. The lid is not closed and the first ten quills are gradually removed from the foam, which is set to add fluff. In this method, the oil is separated from some of the ingredients and additives. After finishing the multicooker, pour in melted butter, distilled at home, through cheesecloth into a jar so that the sediment is not lost (this can also then be distilled for culinary purposes). And the deeds are respected for the best sieges, simply vilit.
Ghee: recipe for melted butter at home
When preparing ghee (or ghee, as this product is called in Pivdeniya Asia), water, milk proteins (and milk zest) are removed from the oil, which allows it to be used by people whose bodies do not digest lactose. Traditionally in India, for the production of gi in a quantity of 1 kilogram, take 1.7 liters of fatty tops (which, in your case, are separated by separation from 30 liters of milk). Then beat the tops with olive oil. After this product is heated in small portions (1 kg) on a fire on firewood. On average, cooking ghee in a home brew takes about an hour for the skin portion. Start vibrating on small farms using this age-old method. The industrial wine is distilled with boiled olive oil, which cleanses the casein and milk solids. The result is caramelization of the product and the addition of a pea flavor to it. For medicinal purposes, the oil is used to stagnate, as it “ripens” longer in the already prepared form.
Zberigannya
And even when the oil is re-flooded, the terms of saving will significantly increase. People knew about this a long time ago - even though there were no refrigerators around. In your warehouse at room temperature, ghee can be stored for 9 months. And stored in a closed jar at the bottom of the refrigerator - 15.
Wikostannaya in cooking
In the national cuisines of Pakistan and India, ghee is traditionally one of the most common grub fats. Such dishes, like dav, roti, sabji, puri, samosa, ladoo, halva cannot be done without it. Before speaking, such an oil is non-toxic when heated, and begins to dim at just 250 degrees and does not burn.
At our latitudes they taste various kinds of porridge. Also coat different products (shards may have non-stick properties). Olya is used for baking meat and fish. And pilaf with melted butter is extremely delicious! It is also customary to add it to various types of licorice, which enhances its taste. Now, knowing how to use melted olive oil in your home, you can prepare a lot of tasty and original herbs. For example, pilaf according to the recipe below.
Pilaf with vegetables in multivartsi
You need to take a short rib, two bottles of long-cooked rice, a couple of spoons of melted olive oil, a mix of spices for pilaf, cibul, bell pepper and tomatoes (2 pieces each). The meat is first marinated in spices, and the rice is boiled until tender. Place chopped ribs, oil, vegetables and rice at the bottom of the multicooker container. Pour in a small bottle of water. Cooking in the “Grain” mode: 40 quilins under the lid. Ghee gives the herbs a unique pea aroma and bright taste.
Kurcha tyutyunu (tapaka) with melted butter
We need a small size of curch, a head of chasnik, two large spoons of olive ghee, black chameleon pepper, and sea salt.
The most important thing is that the main product is flattened. For this you need to know either an old chavunnu powder, or a small weight, or a dumbbell. Go ahead and cover it in polyethylene (so that the crunch and sand are not lost). We cut the curly stem and give it its characteristic flat shape. A large frying pan with a thick bottom is coated with melted butter and the chicken is placed there, salted and peppered. Lubricate under pressure 15 layers from the skin on both sides. At the end, it is seasoned with crushed chasnik and herbs (in the Imeretian version - ozhin mixed with cilantro and chasnik).
Dear readers, hello! In this article I will tell you how to make ghee at home. Burnt oil is also called ghee oil - this word came to us from India, and this oil is considered the most valuable healing product. In Russia, oil was often drowned in the past, but, unfortunately, this tradition was lost over the years. Today I will describe the brown power of melted butter and its recipe.
I really want to appreciate the clarity of the photographs - I cooked the oil in the evening, and the camera on my phone is not able to take clear pictures in unnatural lighting. I will try to describe the process in more detail.
First of all, about those who are now in need of cooking melted butter. On the right is that it is one of two oils on which you can cook. Another is coconut oil. It’s increasingly impossible to cook for anything. You ask, how is the oil refined? I promise.
Refined oils are extracted using additional thermal and chemical processing of plant oils. At this point, chemical retailers are using hexane, which is similar to a gasoline warehouse. During further processing, the ingredients are evaporated, and the oil is converted into trans fats. You already know why you can’t eat margarine, and even trans fats. So, why trans fats are present in the refined oil. Trans fats appeared quite recently, and our bodies have not yet learned to eliminate them. Note: If you regularly consume foods with trans fats, your body will be able to eliminate them in just 2 days. No matter how refined the oil is, it is not safe for health, and I would not recommend it to anyone.
For salad, add cold vegetable oils - olive, mustard, lantern, sesame. It is also not possible to cook with them, because when heated, the stench creates carcinogens that are harmful to the body. As I already said, only coconut oil and ghee (ghee) are suitable for cooking.
Bark of melted oil
Ghee is pure milk fat. It is easy to digest and absolutely non-toxic. In addition, you can cook with it and add it to porridge and other herbs. It’s time to speed up the exchange of speeches and help the etching. In India, it is believed that the oil of Ghee contains the energy of the Sun, which promotes the vital tone of a person.
Ghee is an antioxidant, it protects us from strong radicals, helping us to maintain youth and beauty. It also improves the immune system and improves the appearance of the eyes. It is possible to overreact for a long time on this source of power. Alright, maybe I’ll move on to the final recipe for preparing it)).
How to prepare melted olive oil
You will need unsalted butter with a fat content of at least 82%. Since the fat content is less, it means that the oil contains some additives, and the melted oil does not come out of it.
You can heat the oil in the oven or on the stove. Use enamelled cookware and cookware with non-stick coating. Aluminum oil cannot be heated! The process itself is simple, just two or three). You don’t need to get involved in the heating process, instead of heating it by itself, be careful with the firebrand so that it doesn’t burn.
Rіzhemo vershkov oil|mastilo| into pieces of 50-100 grams, put in a bowl and put on the lowest heat. The bowl may be larger for transferring the oil, because The oil may become very foamy during the process. Step by step the oil begins to melt:
After 5 minutes, the surface will melt. Now you need to turn on the heat to a minimum, with the oil at a gentle boil. I have a gas stove, and boil the oil over the lowest heat, at which point the foam begins to form:
There is no need to remove the pint; it is filtered when the oil is processed. Make sure that the oil does not lose water - when 1 drop hits it, it starts to splash heavily).
Little by little, the protein begins to thicken with fat. Let the olive oil sit for an hour before cooking. 300 grams of olive oil will be ready in about 25 minutes (and it would take 45 minutes to cook in the oven).
How do you know that the oil is ready? Olya will be ready when she becomes clear and the bottom of the saucepan is visible. In this case, a sediment is formed at the bottom (shards of fat during the cooking process are strengthened with proteins, which settle on the bottom). Palena oliya has a garish burshtin color. It's darker than that - you've retrimmed it. First I re-trimmed the oil, because... I didn’t realize it was so quick to get ready. Now I don’t leave the stove, I’m constantly checking).
When the oil is ready, you need to strain it through a sieve with 4 balls of gauze or a bandage, to remove the foam and sediment. Come, let's get a glass of the jar.
And the very oil of prosper, there is a slight pea flavor. 300 g of top butter yielded approximately 250 g of ghee.
If Oliya is cold, she will no longer be visible. You need to preserve it in a dark container. I save it for no more than a month, but I want to remember that melted olive oil has no boundaries.
Heated oil in the oven
Heat up the oven to 200 degrees, place a bowl with olive oil cut into pieces. We periodically check the color - we have become clear, and then it’s ready. It's even simpler, just cook the oil on the stove)).
Add oil immediately after cooking
Whenever I fry now, I fry it in olive oil. I myself almost felt like I was looking at the lubricated urchin, but the man is not yet going to work). And, in order to make the oil lubricated safely, I cook the sourdough on melted oil.
I strongly suspect that you will need this information. In the current world, it is difficult to reinforce the harmless fruit through a large number of advertisements and human favors. I wish you to stay healthy, eat cinnamon and all the best to you!)
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Melted top butter in homemade soups (Ghi butter): 82 comments
- Alexandra
dyakuyu, and in English - malai? Am I understanding correctly?
- Lisa
Hello! Thank you for such beautiful statistics! I want to be happy with you. The situation is this: my hair becomes oily and falls out. Once a week I wash my hair with borosch. Suddenly, I put on this mask for the whole day: on ricin olia root, on olive oil. Then I wash it with shampoo. And the axis of the bath has been hairy for a long time. How do you think that it is better to use oil masks, since I still don’t get the crust, just more loss? I was also trying to replace the shampoo with a very nice one, but it rinses my hair badly. I also tried to crush the butter with borosha, and washed it on my head for an hour, but nothing changed. How do you get around to grinding olive oil?
- Anna Post author
Lisa, hello! Head - not much to trim the life well on the head, because it is intensely “cute”. Try making more bean and making it thicker. Everyone can come out!
Oil masks are initially accompanied by increased hair loss, then everything returns to normal. Don't boast! The oils are even brown, and immediately you will notice a positive effect.
- Anna Post author
- Anastasia
Anna, for the article, had been wondering about GHI oil for a long time, but never got around to reading the report.
Nutrition: top oil contains a lot of cholesterol, so people who have high cholesterol levels in the blood – the oil is blocked. That’s how I survive with roslin spreads on the “Rama” kstalt.
Don’t you know whether ghee replaces or saves cholesterol? - Alexandra
Anh, yesterday I bought ready-made oil from the Indians. It's good. And then it began to fade, maybe you will develop my thoughts.
It’s amazing that what comes out is NOT real fat, but animal fat, then why is the wine better than margarine? - Alexandra
Hey, I'm too young to respect you. How about spreading it on dormouse, soy or canola?
- Alexandra
no, I'm not against it. I took it and tasted it, I just don’t know how the taste of hedgehogs changes when prepared for something new - for example, lubricant or borscht or fish.
- Anna Post author
The taste never changes) Try it!
- Anna Post author
- Alexandra
I take Chyawanprash with warm milk. It will be over soon.)) And the Bringaraj has begun. In the meantime, I’ll take it with warm milk.
And with what method did they catch you?
- Anna Post author
There was no particular purpose, it seemed that the body would require it. After this course, all problems with the exchange of speeches have gone away).
Well done, brown grass!- Anna Post author
Before speaking, how do you like chyawanprash? Have you taken it and how do you feel after taking the course?)
- Alexandra
dyakuyu)) bhrіngaraj just started. I'll sell it. I take it for my hair. relish - like motherfucker))
- Anna Post author
- Anna Post author
- Alexandra
so) what about chulli?
- Alexandra
Is there still a lot of shatavari in me, like a woman’s grass, chuli?
- Alexandra
Anechka, is it better to save oil? Why is the refrigerator just at room temperature?
- Angelina
Ahhh! I prepared something for you! Everything worked out for me :) Oh, what a aroma this one has, I’m in awe))) What a delight, Hanno, it’s just amazing! I'll try to lubricate it tomorrow.
- Angelina
It’s time for nutrition: how can you use this cosmetic method?)
- Yulia27
Anna, I read in your comments that you are trying to get a healthy hedgehog. Maybe you can share the truth about how to love everything, how to develop willpower, how to find courage in the face of cheap, tasty relishes (I’m talking about malts)? I really want to be healthy. Ale nasoloda izheyu - this is one of the most pleasant things in our life. And also - what is your reaction to the comments of other people (including the person) regarding your food and way of life? Dyakuyu
- Ganna
Anya, could you please tell me, can I save all this in the refrigerator? well, not just for greasing, but for sandwiches, for example
- Ganna
Anno, why are you fighting a siege in the form of melted butter? It’s more logical to recycle it, or write on many sites that you can vikorize it from the VIP. Is it best to get pure oil so that it can then go to waste? I can’t get over it in any way.
- Anna Post author
Hanno, I don’t even understand why I’m trying to write like that here. I throw away all the siege and kick, vikorist only oil.
- Anna Post author
- Ganna
I’m trying, and for your kindness!
- Tetyana
Ganna! How can there be sediment and foam, say, on the skin (as it is white, then, in theory, it is brown)?
- Victoria
I bought the most expensive oil (fat content 82.5 “Traditsiyne”, from our Odoev, Tula region), which I valued as the best (it’s even more delicious than other oils I’ve tried). Everything turned out wonderful... If I tried the foam, it was straight milk powder... Now I’m thinking, what exactly will it be brown, even though I don’t know what they put in there and what they made it from (even though the warehouse says 100% tops)... Perhaps this recipe is only suitable for those who have a high-powered cow, or they can buy their own oil from perverted people. Maybe I’ll have mercy, maybe that’s the case. Have you ever tried the kick? I really want to share with these people who share their Ghee with their homemade butter.
I found one comment where a girl worked with her family, she wrote:
"Good afternoon!
Hurray for me, thank you for the recipe.
I only have one food: to say, I didn’t have a possible siege,
what does it mean?
I can assume that my homemade oil is natural,
Am I right?Looking for another recipe for Olya Ghee, I posted it and copied the comment.
http://www.povarenok.ru/recipes/show/23413/
(Having written this recipe, a very bright little man, lightly in memory of you). - Carousel
I already crushed the Ghee butter, but I had so much of my homemade panchakarma that I don’t want to be surprised, I don’t want to lubricate it. I hope it will take an hour. dry skins. I didn’t smear Ale myself. And for elderly people, ghee with honey is really bad, but honey and ghee are not to blame, however. Or more ghee and less honey, or whatever. This is how Ayurveda writes.
And not just in summer, but for everyone, if the brushes are especially crunchy, because it’s buttery.
I’ve been standing here for three months now, I’m just in the closet, it’s normal, I don’t fuss. You need to get together and prepare from it. - Nina
If the oil came out a little light per burshtin, does that mean you didn’t finish trimming it? Alas, there is a clear vision... the truth is that there are a few important particles.
- Vikulya
Hello, Ganno!
After steaming carefully in a dark place, white plastics and sediments began to settle in my oil. What's wrong with it?)) I kept trying for the recipe) Dyakuyu) - Lyuba
Anya, today I worked for the first time as a Vi - so that the stumps don’t fall out... and I scoured, all through gauze (6 balls) there was a dribble siege. And at the bottom with a thin sponge... if I took the kick, it felt like tears. The acidity of the oil is guaranteed. I melted a lot of oil into ghee, I know it’s a miracle.
- Lyuba
To check the juiciness of the ghee, you need to freeze it in the refrigerator, and if it is grainy, it will contain the most juiciness.
I don’t save it in the refrigerator, it’s better to use pulp - Oksana
That's it! The best information. I just came to the point where I whip the butter myself (we have to bring homemade sour cream). I won’t say that I didn’t hear about the melt and didn’t eat for 40 years)))), but as always the article is fully explained.
Yuck! - Alex
Exceptional oil, don’t burn clean dishes, don’t leave empty houses, gives a distinct taste of the herb. Before speaking, you can arrive in Odessa on Greek Square1. TM "Zhittya"
- Yulia