Ghee (cow) is a clarified butter made from cow's milk. It is a staple in Indian cuisine and is used in many dishes, including curries, desserts, and breads. Ghee is known for its nutty flavor and is high in saturated fat. It is also a source of vitamins A, D, E, and K, as well as omega-3 and omega-6 fatty acids. Ghee is also believed to have many health benefits like aiding digestion, reducing inflammation, and boosting immunity.
Proteins
Fats
Carbs
Fibre
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1 litre
1 teaspoon
1 teaspoon
1 teaspoon
Heat the milk in a heavy-bottomed pan over medium heat.
When the milk starts to boil, reduce the heat to low and add the lemon juice.
Stir the milk continuously until it starts to curdle.
Once the milk has curdled, remove the pan from the heat and strain the curdled milk through a cheesecloth.
Place the cheesecloth with the curdled milk in a bowl and add the yogurt and salt.
Mix the ingredients together until they are well combined.
Place the mixture back into the pan and heat over low heat.
Stir the mixture continuously until it starts to thicken and the fat separates from the liquid.
Once the fat has separated, remove the pan from the heat and strain the mixture through a cheesecloth.
Place the cheesecloth with the ghee in a bowl and allow it to cool.
Once cooled, transfer the ghee to a clean, airtight container and store in a cool, dry place.
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It's official: Ghee (cow) is the food of choice for 19-23 male, with people of >40 BMI also on board.
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