Clarified butter

Ghee ( butter and lard, clarified, be boiled or purified butter) is obtained from butter by removing water, milk protein and milk sugar butter pure fat. It has similar properties, such as lard, is however not generated from slaughter fat, but cow's milk. Clarified butter is used for baking, roasting and cooking. It is particularly suitable for deep frying and roasting, but is also suitable for other methods of preparation as an ingredient fat. In baking, it can be used as a butter substitute.

Properties and composition

Clarified butter is due to the low water content much longer shelf life than butter - Shelf it holds about 9, at refrigerator temperatures up to 15 months. Therefore, it is also made ​​for the preservation of large quantities of fresh butter. Clarified butter can be further more heat (the smoke point is only at 205 ° C) and is therefore also suitable for frying and deep-frying. Based on 100 grams, it contains 99.5 grams of fat, including just 29 percent and 4.6 percent polyunsaturated fatty acids. The rest are cholesterol (278 mg ), water ( 100 mg), fat-soluble vitamins (A: 0.93 mg, D: 1.6 micrograms and E: 2.4 mg ) and carotene ( 0.53 mg) from.

Clarified butter is crystallized milk fat and therefore solid at room temperature, with butter on the other hand is a " solid emulsion " of water in the liquid (or semi-crystalline ) milk fat.

Production

To prepare the budget butter is gently heated and kept liquid for about 30 minutes, without browning them. Here, the coagulated protein in the foam and on the ground settles, the water evaporates. By skimming the foam, then pouring and / or filters the butter is clarified. From 1 kg of butter, you can win as about 700 g clarified butter.

The industrial production of butter is melted at 40-60 ° C and water was separated by centrifugation, the milk protein and milk sugar. To herauszudampfen last traces of water, the butter fat is heated to about 100 ° C. in a vacuum boiler again. Then the concentrated butter is whipped with air and bottled.

To be produced as a basis for fine sauces in the household clarified butter, so the butter does not need to be heated for 30 minutes. It is then sufficient to heat the butter briefly, skim off the foam formed, pour off the butter and leave the whey in the pot. As such, the terms clarified butter and ghee are not completely identical.

The manufacture of concentrated butter is subsidized by the EU to reduce the butter surplus. In order to prevent a return to butter by emulsification what subsidy fraud would be tantamount to ( by law) stigmasterol must be added to the clarified butter, which then serves as an indicator.

Special forms of clarified butter

Ghee

In Indian and Pakistani cuisine Ghee is one of the most important edible fats. The Indian ghee (clarified. Hindi, m, घी, ghee, English: ghee, Sanskrit, n, Ghrta; debate. [G ʰ i ː ] ) is produced in different processes ( in northern India, unlike in South India ) and therefore has different qualities, flavor characteristics and durability. The methods are:

• Cream butter Method: This method is used mainly in small to medium sized dairy processing plants. With low temperature, the butter is melted, then the temperature raised to about 90 ° C. The resulting foam is skimmed off. If then returns the humidity, the temperature rises, so the temperature must be controlled at this stage (up to 110-120 ° C). The final stage can be recognized that small curd particles flocculate brown. The high temperatures and the cooking procedure to give the final product a "cooked" flavor.
• Desi-Methode/die method in Indian households: makkhan ( = butter) is collected until so much together that the Gheeherstellung worth. During this collection and storage time, the butter will sour. Then she is in an iron pot over the fire heated (fire of cow dung or wood). Milk fat flavor takes on a slightly, so the ghee obtained therefrom tastes slightly smoky. The foam is skimmed off with a ladle. In northern India, working with lower temperatures than in the south, which is why the North ghee more moisture than the rest of the South. Basically, the temperature used is not fixed, but regional differences, as this can also work out different flavors, which is also desirable. The fat content of the finished ghee is 85-88 %. The shelf life is limited.
• Direct - cream Method: This is the most cost -effective method for large quantities in industrial production. From the milk ghee cream is separated ( it will save you the process of butter production ). This cream is then heated ( processing steps similar cream - butter method). Once you have something that ghee allow to cool, it is strained through a cotton cloth. With Direct - cream method to win a ghee with a fat content of 93-95 %. With this method of preparation to reach the best durability.
• Before - layer method: If butter is kept undisturbed for 15-30 minutes at a temperature of 80-85 ° C, then creates three layers: the top layer is made of denatured quark, the average fat and the lowest layer of buttermilk. In the lowest layer ( buttermilk) so about 80 % of the moisture in the butter and 60-70 % of the solids (but not the fat ) gain. The bottom layer is then carefully vented, without interfering with the top two layers. Then the temperature of the remaining layers is increased to 110-120 ° C.

Indian manufacturing process are different ( Ausschmelz and boiling process ), however, the traditional form of the Desi method Ausschmelz a method.

In Ayurvedic medicine Ghee is also used, authentic ghee manufacture under Ayurvedic point exclusively in the boiling process. This boiling process is similar to the cream - butter method, where you digressing from the fragmentation of the butter in advance and the pieces washed ( wash off the egg whites - in this method, the protein contained in the interior of the butter pieces however, is not removed ). According to Ayurveda School of Siedeschaum is either skimmed, partially skimmed or not, as is the last step - deliberately omitted or permitted this - the brown flocculation. It is interesting that Ayurveda aware of the traditional Desi method (see above) waived (butter before make sour, melt out instead boil, skim foam in any case ).

In traditional Indian medicine of Ayurveda him health-promoting and anti-inflammatory effects are attributed, among other things, so in the Netra Tarpana said eye baths (also known as "Golden View " and eye irritation helpful ) with heated Ayurvedic ghee. In Hindu puja ghee also plays an important role. On top of that most of the Indian oil lamps are operated with liquid ghee.

Nitir qibe

Also in Ethiopian cuisine has clarified butter - Amharic Nitir qibe ( ንጥር ቅቤ, nət'ər qəbe, often niter qibe ) or called on Tigrinya tesmi - a long tradition and is one of the characteristic of the country's cuisine ingredients.

In its preparation it is the ghee comparable, but different spices (garlic and ginger, served with caraway, coriander, turmeric, cardamom, cinnamon or nutmeg ) are added during boiling. The still liquid butter oil is then filtered.

Butter / butter oil

For the food industry and large bakeries butterfat is industrially cold-formed (hence no " lard " ) and butter oil or fat butter acted as an economic world under the English name, after the Dr. Oetker food lexicon must be fat to be at least 96 %, while the residual water content 0, may not exceed 2%. Its melting point is 42 ° C. Butter fat must not contain more than 0.5 % free fatty acid, its shelf life is even at room temperature for at least one year.