Butter: how to cook it?

What is gi?

Guy is a kind of melted butter, widely used in many countries of Asia for cooking, and as a medicine. Most classical Indian dishes mean cooking on ghee, and not on cream or any other oil.

Essentially, gi is a common oil, purified from impurities( water, protein casein and other milk residues) by boiling over low heat. The main difference between ghee and butter is that it can withstand higher temperatures, so it does not burn out when cooking.

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Is it right: gi or ghee?

The original name of this oil is ghee or ghee. Despite the fact that in Hindi the word is pronounced with a light "x", the Russian spelling in the form of "gi" is still closer to the original pronunciation than "ghee".In English, the letter "h" is not readable at all, so ghee is always pronounced "gi".

Since the history of melted ghee oil is at least 5000 years old, it is likely that it entered the Russian language many centuries ago under the distorted name "ghee", focusing solely on English spelling mistakenly read according to the rules of the Latin pronunciation.

Benefits of oil ASi

According to Ayurveda, the traditional Indian doctrine of health, ghee oil is easily absorbed by the body and does not contaminate the liver. In addition to the ancient healers believed that it enhances immunity, increases digestive fire, and also has toning and rejuvenating properties.

Ghee oil is one of the key ingredients that strengthen the healing power of herbs( primarily amalaki, ashwagandy, shatavari and bramy).This is confirmed by scientific studies, since gi in the form of a transport system, increasing the level of assimilation of active ingredients( 1).

How to cook gi: step-by-step recipe

To prepare gi at home, you will need unsalted butter, a pan with non-stick coating( also suitable aluminum or enameled) and strainer for straining. The total cooking time is about 20-30 minutes to get 200 ml of ready gi.

  1. Melt the oil over high heat .Put a bar of butter in a saucepan and melt it over high heat, without closing the lid - this will take about 2-3 minutes. After the oil has become completely liquid, reduce the heat to medium and wait until it starts to boil, crackling at the same time.
  2. Slowly boil oil. After 1-2 minutes after the beginning of the boil, white foam will form on the oil surface - do not remove it. After the amount of foam decreases( another 5-7 minutes) and you can see the oil itself, reduce the heat to a minimum. Leave the oil on low heat for another 15-20 minutes, without covering the pan with a lid.
  3. Bring the ga ges until the is ready. The main characteristic of the readiness of gi is the sweetish smell of popcorn emanating from it. To additionally make sure that the oil is cooked, add a few drops of water to it - if they start to crack violently, then gi is ready. If not - boil the oil over low heat for another 5 minutes.
  4. Cool the oil and strain it .Remove the oil from the fire and allow it to settle for about 10-15 minutes. After this, pour it into a glass jar, filtering with a strainer with an average thread weave size( the goal is to remove the casein and other milk fragments baked during boiling).

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Gy as a quality characteristic of butter

Water is about 20% by weight of butter - during cooking gi this water will evaporate, therefore the volume of the finished product will decrease. The black sediment on the bottom of the pan is impurities. The higher the quality of the original oil, the less such a deposit is formed.

Experiment with butter brands until you find one that provides a good yield of the finished gig and a minimum amount of black sediment. Note also that gi can be stored at room temperature for a long amount of time( in contrast to the "store" ghee).

How to use gi?

The main function of gi is the preparation of food on it. In this case, use the usual dosage. You can also add ghee to boiled rice( according to Ayurveda, this has a positive effect on weight gain), and also make medicinal milk with gi and herbs.

However, remember that the calorie and fat content is even higher than that of the original butter, so use ghee in adequate quantities.100 g of oil contains 98-99 g of fat( 60% of which are saturated fatty acids), which is equivalent to 900 kcal.


GI oil is one of the key products of Ayurveda. According to this teaching, gi can be used not only for cooking, but also as an "activator" of the healing powers of herbs - for this, grass powders, mixed with milk, water and ghee oil, are thoroughly cooked over low heat.

Scientific sources:

  1. Brahmi( bacopa monnieri): Scientific Review on Usage, source