What raw material is ghee made of?
Butter is the essence of Tibetan food and an indispensable food for people in plateau areas. Butter is a kind of dairy product like unsalted butter, which is human fat extracted from milk and milk. Tibetans love to eat ghee produced by wild yak. Wild yak butter produced in summer and autumn is light yellow in color, sweet in taste and excellent in taste, but pale yellow in winter. Goat butter is milky white, its luster and nutrients are not as good as beef butter, and its taste is not as good as beef butter. Butter nourishes the gastrointestinal tract and spleen. It contains a variety of nutrients with high nutritional content. In Tibet, where the food structure is simple, it can supplement all aspects of the body's needs. The main uses and functions of ghee in Tibet are so extensive that it is hard to imagine if you don't see it with your own eyes.
Nutritional components of ghee:
1, containing copper, is an indispensable nutrient element for health. It has a key influence on the growth, development and function of blood, nerve center and human immune system, hair, skin and bone tissues, as well as their brains, livers, hearts and other internal organs.
2. It contains calcium, which is the basic raw material for bone growth. It immediately affects children, regulates the activity of enzymes, participates in nerve and muscle activities and releases transmitters, regulates the metabolism of growth hormone, regulates the heart rate, reduces the permeability of cardiovascular and cerebrovascular diseases, controls inflammation and edema, and maintains acid and alkali.
3, containing human fat, maintaining human body temperature and maintaining internal organs, presenting essential fatty acids, promoting the digestion and absorption of this fat-soluble vitamin, and improving satiety.
butter
The benefits of eating ghee:
1, Yinao: Calcium content, calcium is an indispensable key substance for brain metabolism.
2, enhance immunity: copper and other mineral pathways and immune function related fruit enzymes.
How to make ghee:
1. First, heat the milk or milk slightly, and then pour it into a wooden basin specially made of ghee. There is a long-handled piston rod in the barrel, which is called "Gallo" in Tibetan. The piston rod is slightly smaller than the inner cavity of the wooden basin and can move freely up and down.
2. After the milk is poured into the wooden basin, stir it vigorously for nearly 1000 times with "Gallo". The water and oil in milk are separated independently, the oil floats on it, forced out, poured into oval or square leather bags, and turned into small pieces of ghee after refrigeration. Butter made from milk is light yellow, and butter made from milk is milky white;
3. After this ghee is made, it can be stored, taken at any time or transported for sale. The water left after making ghee can be eaten, and it can also be made into dairy products such as "Qula" (that is, milk residue). In agricultural and pastoral areas, some people pour milk into pottery and shake it repeatedly to make ghee.