Ghee oil
| Ingredient | Qty, g | |
|---|---|---|
| Butter | ||
| Product release: | 450 g ?The product output is specified by the default number of ingredients. This recipe cannot be scaled to arbitrary ingredient proportions. | |
| Restore to default | ||
| Add a dish to the menu | ||
| 35 min | ||
| 5 min | ||
| 2 min | ||
42 min | ||
|---|---|---|
| Proteins | 0 g |
| Fats | 100 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 0 g |
| Calories | 900 kcal |
| Indexes | |
| Glycemic index ?The rate of increase in blood sugar level after consuming the product compared to pure glucose. The lower, the better. | 0 |
| Glycemic load ?The lower, the better. | 0 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 3.3 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0.33 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 0 |
| Weight loss | Detention | Set |
|---|---|---|
| 93% | 67% | 56% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 283283436283? |
| Stearic acid (Saturated) | 227283378283? |
| Arachidonic acid (AA, Omega-6) | 4413326789? |
| Oleic acid (Omega-9) | 79138? |
Ghee is a healthy and aromatic product that can be used in a keto diet.
To prepare it, you will need butter (500 grams).
Place the butter in a pot and melt it completely on the stove. Once the butter is melted, reduce the heat to the lowest simmer or even to a temperature of around 90-98 degrees. Keep it at that heat.
It is important to constantly stir the butter to prevent it from burning.
If a lot of foam appears during cooking, most of it should be carefully removed.
Continue to melt the butter until it becomes completely clear. This means you should push the foam aside and make sure the bottom of the pot is visible.
This may take about 30 minutes.
Once the butter reaches the desired clarity, turn off the heat and let it sit for a few more minutes.
Then remove all the foam from the surface of the butter.
The next step is to strain the butter through cheesecloth into a container where you plan to store it. Try to leave the foam residue in the pot until the very end to get pure ghee.
To avoid condensation, cover the container with a lid only after the butter has cooled down.
More about the product:
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
