At room temperature Ghee is of light yellow colour, whereas it is golden when in liquid state. (The quality of cooked butters is measured also in colour.) Depending on the temperature of its environment, the viscosity of Ghee can be compared to that of honey (Ghee also behaves similarly). It can thus be easily spread and eaten with a spoon. At low temperatures, Ghee naturally crystallizes (like honey, it changes the colour all the way to shades of white).At temperatures above 22 yet below 24˚C, it starts liquefying at the top of the jar. At 35˚C it is as liquid as the olive oil itself.
When taking Ghee out of the jar it is vital that only one tool per meal is used. Due to filth and other crumbsinput, as well as slow usage, it can spoil (vapour, moisture, unclean spoons, dust, substantialthermal fluctuation, etc. affect the shelf life of Ghee outside the fridge). A jar of correctly prepared and originally packed Ghee is, when stored in darkness and at the right temperature, almost life-lasting.
If we want to preserve ‘the essence of nature’, as we like to call Golden Ghee, it should be kept away from electrical appliances. Thus the added vibrations and energy of our careful preparation are conserved. When stored in refrigerator, Ghee solidifies similarly to butter. The easiest way to store it is in a cupboard or a drawer, while the safest is in a fridge. Once in the refrigerator, it is almost imperishable even when used constantly and less carefully (word of advice: when used daily or at least every three days, it can easily be kept at room temperature).
When stored correctly, Ghee does not need to be kept in refrigerator. At room temperature it lasts for months if not more as it does not contain substances that turn rancid. Ghee is a natural preservative and can therefore be spread onto cheese and other foods that otherwise easily react with mould.
Over years Ghee changes its taste, colour and smell.
Ghee is culinary gold – excellent for preparing and cooking all kinds of dishes.
Ghee is an excellent substitute for raw butter andmany oils, as it is extremely refreshing and can be used in a hundred and one ways.
- Excellent for baking and frying (up to 240˚C), roasting, etc. as it deepens and intensifies the taste of the dish.
- Add Ghee to side-dishes such as ‘mlinci’ (pasta tatters made from thin dried dough), rice, mashed potatoes, pasta, etc.
- Use it to roast spices and herbs. Vegetables of plain taste such as zucchini, button mushrooms and the likes, stir-fry in Ghee, put on a plate and add salt. You will be surprised.
- Spread it on bread, with or without marmalade, other spreads, honey or make your own delicious spread. Try and you’ll see that a better and more useful ingredient for spread making could hardly be found.
- At room temperature does not spoil when stored correctly.
- Has higher smoking point than many other oils (up to 250˚C).
- It can be reused when used for cooking. It is confirmed that after roasting button mushrooms, zucchini and such, all that needs to be done is strain it and save it for the next time. We do it up to four times!
- Ghi can be added to already made dishes, side-dishes, soups and sauces.
- As the essence of milk it can substitute all other dairy products. We do, however, encourage that you use different quality oils, thus consuming the needed elements and strengthening the body on different levels.
- It is great as a cream production basis as it efficiently absorbs and transmits herb and flower traits. It is a medium that transfers the essence and physical properties of flowers into skin and all the way to the small intestinal mucosa when consumed orally.It then transforms the above mentioned for the most efficient transmission by blood all over the body.
- Mixed with warm milk and herbs it is an excellent beverage for nerve soothing and digestion. Before sleep drink any tea (balm, for example), add two tea-spoons of Ghee, two tea-spoons of honey and mix it.
- Delicious sweets can be made with it, and it can be added into any dough instead of raw butter (30 to 40% less is the ration and the dough is more delicate and soft longer)
- A drop of Ghee should be put into eyes once a week. Melt is so that it is liquid, then put it in like you would a contact lens; put it on your finger pad, widen your eye with your other hand and wait for the drop to fall in. Close the eye and rotate it in all directions. The Ghee eye exercise is especially appropriate two hours before sleep.
- It is particularly appropriate for oil lamps as it cleans and balances space when in form of a flame, just the same as it cleans the body through the eyes. Read more under Ghee Lampa tab.
- When stored properly Ghee is imperishable. Although it loses some of its delicious taste over years, it also gains a lot of medicinal quality.
Ghee is definitely the most universally used oil on the planet.
Just a little bit of Ghee can enrich a plain lunch. If looking to reduce fats, try adding ghee to roasted or cooked vegetables or roast them in ghee. A few drops of ghee and freshly chopped herbs give excellent taste and can be added to simple, undressed vegetable soups, rice, pasta or legume.
Your imagination is the only one that can limit the wide applicability of Ghee.
Like all oils, Ghee is high in calories and thus used moderately (when used daily 5-6 tea-spoons per day).