Over the last few years, my exposure to the food industry has made me aware of the food I consume. Various food blogs have also helped to enlighten me with what is right and what is wrong (the latter unfortunately surpassing the former). You see one blog with a specific recipe and immediately a “trend” of posting the same thing follows all over without any value additions. No offense meant, but the knowledge hungry me is left dissapointed and mourn the lack of info that every family out there can contribute and enhance everyone’s repertoire.
Fortunately, every time I post something here with my limited know how’s, you, my dear readers contribute so much thereby helping me get better. This post today for pure Desi Ghee comes through years of trying to understand ancient Indian cooking practices. Ayurvedic cooking is a much sought after method meant to nourish, cleanse and purify our body. Anyone who has dabbled with it would know the importance of Ghee in Ayurveda. Unfortunately the mismatch is that, it is not talking about the Ghee you get at the stores nor what is being made in so many households today.
It talks about the ghee that comes from butter made from yogurt and not milk. I have gone the lengthy route of culturing my milk into yogurt, gathering the cream from it, beating that to make butter and then finally to ghee. This is the traditional way of doing it and this ghee is worth “pure gold” as far as nourishing your body goes. But time being the essence, I would suggest doing the next best thing – buying good quality, cultured butter (instead of sweet cream or any other type) to make this ghee. (...)
Read the rest of Desi Ghee (Indian Clarified Butter) at Chef In You
© DK for Chef In You, 2018. |
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