If you identify pure ghee must know these 5 method

For pure ghee identity, you must know these 5 methods

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Pure ghee was one of the favorite ingredients of Bengali food. Ghee was eaten with hot rice.

But due to the lack of pure ghee, many people have given up that habit.

Elderly people said that the taste of ghee sung in their childhood was different.

The taste would stick in the mouth for a long time. One dish of rice could be eaten with ghee.

The bottled ghee that is available lately does not have that taste. There is no happiness in eating ghee of famous and expensive companies.

But now the traders are mixing Dalda, refined oil, and butter oil with ghee for more profit. Besides, it is difficult to get pure milk.

Adulterated ghee is being made with adulterated milk. Experts said that if you take a good look at the bottle of ghee kept at home, you can see the lining of ghee under the jar.

If you identify pure ghee must know these 5 method

The oily coating on the top this is not the case with pure ghee. It should be completely liquid.

How to identify pure ghee?

The first method –

Heat a teaspoon of ghee in a pot to see if the ghee is adulterated. If the ghee melts instantly and turns dark brown, then it is pure.

If it takes time to melt and turn light yellow, it is adulterated. When ghee is pure, it will melt in a few seconds.

If the ghee is adulterated, it will take a long time to melt.

Multiple studies have shown that if you eat a certain amount of ghee regularly, you will not gain weight, but you will lose it.

In addition, ghee has multiple benefits.

The second method –

You can also use coconut oil to know if it is adulterated. Mix some ghee and coconut oil in a bowl and keep the jar in the fridge.

If ghee and coconut oil have settled on separate layers, the ghee is adulterated.

Beneficial fats are needed to maintain brain mobility. Ghee contains a lot of essential fats which play a special role in enhancing the function of brain cells.

The omega-3 fatty acid in ghee help controls bad cholesterol in the blood. As a result, the risk of heart problems is seriously reduced.

The third method –

Heat one tablespoon of ghee in a test tube. Then add a little sugar and an equal amount of thick HCI stir well to mix all.

If pink or red color is seen on the lower layer, then ghee is not pure. It has been adulterated.

Ghee also plays a very effective role in increasing your brainmemory.

When you eat ghee on an empty stomach, the level of omega-3 fatty acids in the body starts to increase.

The fourth steps –

Take ghee in hand and rub it for a while. Then sniff to see if it smells like ghee.

If after a while the smell stops coming from the ghee, then you will understand that there is adulteration in the ghee because the smell of pure ghee does not disappear so fast.

Butter and cheese contain trans fats, but not ghee. Also, ghee stays good for a long time because pure ghee has less moisture.

It is said that the older the ghee, the tastier it becomes. Even the quality is increase.

Eating a spoonful of ghee in hot rice every day keeps the body well. That is why ghee, lemon, salt, and chili were given earlier in hot rice.

The Fifth steps –

Put a teaspoon of ghee on the palm of your hand and keep it for a while. Ghee usually begins to melt at body temperature.

Now if you see that the ghee taken in the palm of your hand starts melting automatically, then you will understand that it is pure ghee.

If adulterated is mixed in ghee, it will not melt easily. When ghee is heated and cooled, it accumulates in the same layer.

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So heat a little ghee in a glass jar, cool it, and keep it in the fridge if it has a layer then pure ghee.

If there are two layers, white clots on the bottom of the pot and oil on the top, then there is adulteration in the ghee.

This usually happens when there is a mixture of coconut oil.

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