Ghee - product processing butter by removing water from the feedstock, and the protein components of lactose. Actually  Ghee in the bank
 melted butter - Concentrated butter fat, with a minimum of other components.

The process of homemade ghee technologically different from the methods adopted in the food industry. In the preparation of ghee butter homes heated in a deep bowl and leave for half an hour in a liquid state at low heat or water bath. Protein components of butter form a characteristic foam which is removed with a slotted spoon or a spoon, and the excess water evaporates. Scrupulous hostess also filter the finished product through a fine sieve or a thick layer of gauze to remove remnants of foam, which is inevitable when dealing with a spoon and a slotted spoon.

Preparation of ghee in an industrial environment is done by centrifugation. Butter gradually melts and is separated into fractions, after which time a creamy fat was heated in a vacuum environment to remove residual water.

In Kyrgyzstan, a specific method of preparation used melted butter from sour cream.

Use ghee

Ghee 99, consists of 8% fat. This product retains the richness of the vitamin content. Vitamins A, E and D in preparation of ghee preserved almost completely. By reducing the amount of water and protein components of the relative amount in the finished ghee increases.

Use ghee can be divided into domestic and biological. From the point of view of consumer benefits of ghee says its high shelf life. In contrast to the butter ghee for a long time does not deteriorate. Its shelf life can be up to 15 months in a refrigerator or cellar. At room temperature, clarified butter is stored up to 9 months. This feature is widely used by South Asia, which, in fact, preserved in melted butter all the basic benefits of cow's milk.

Use ghee to the body is reduced to its high energy value and is rich in vitamin composition. A small amount of melted butter helps prevent osteoporosis and rickets, has beneficial effects on metabolism and contributes to the preservation of visual acuity at any age.

Harm ghee

Do not forget about the potential harm of melted butter. It is a very fatty foods, and therefore there may be digestive problems in people suffering from diseases of the digestive tract. Ghee gives an additional burden on the pancreas and liver, and can provoke an aggravation of chronic diseases of these organs.

On the dangers of  Ghee in a package
 ghee and do not forget the people who are overweight. In 100 grams of melted butter contains 892 calories, which is a very large value. Ghee is not recommended to be used as an independent product supply. Best of all, it is suitable for frying, but there it should be used only in small quantities.

Harm ghee is also due to high cholesterol, which may adversely affect the health of people with metabolic disorders, as well as accelerate the development of atherosclerosis.

Ghee - an extremely valuable food, which proved the right to existence of its long history. His judicious and careful use of any gastronomic horizons expand and strengthen the health of both adults and children.