Start a Herbal Ghee Making Unit

                             

(188)Start a Herbal Ghee Making Unit

NDRI scouts for more industry partners to commercialise herbal ghee

National Dairy Research Institute has now commercialised this technology to Punjab-Sind Dairy, Mumbai, for the manufacture of herbal ghee, is now gearing up to offer this know-how to a larger number of potential ghee makers in the country.

Arjuna, a traditional Indian herb, is used widely for its heart related benefits: it regularises the heartbeats, strengthens heart muscles, reduces bleeding and inflammation. Development of a commercially viable technology for manufacturing Herbal Ghee incorporating active components of Arjuna was therefore developed, stated H K Phanikumar, Consultant, Business Development, National Research Development Corporation.

The developed ghee was found sensorial similar to the market ghee. It had overall acceptability score of 85.1 compared to the control (90.8). It complies to all the conditions laid down by PFA and AgMark (BR Reading 42, Moisture 0.13%, FFA 0.36%, RM value 28.2). The Arjuna ghee was found to be highly stable (8 days at 80 degrees Celsius) as compared to control ghee (2 days at 80 degrees Celsius as noted in accelerated storage studies). This is due to the fact that Arjuna extract contains several antioxidants like polyphones and terpenoids in addition to phytosterol which are also beneficial in conditions of cardio-vascular diseases (CVD) and blood pressure. Thus, Arjuna ghee can be consumed instead of normal ghee in order to reduce the risk of CVD and to boost up the immune system.

Arjuna herbs contain active constituents and on a regular basis strengthens the heart and helps in maintaining it in optimum conditions. Ghee is considered as the best among all fats due to its ability to absorb all the medicinal properties of the herbs with which it is fortified without losing its own qualities. This could therefore serve as an efficient carrier of photochemical from the herbs.

The key advantages of the product are that it decreases the level of triglycerides and cholesterol, and recovers the levels of HDL. It acts as an anti-ischemic agent.

Animal studies have proved that Arjuna relieves myocardial Necrosis in rats. It modulates platelet aggregation and is an effective antioxidant. In addition, it also contains folic acid.

So far no process has been developed whereby the active principles of the herb Arjuna can be incorporated into ghee without essentially altering the sensory status of the later. Ayurvedic herbal ghee is medicinal preparation carrying the herb extract which renders the product sensorial much different from normal ghee. The functional components of the herb Arjuna are incorporated during ghee making requiring no post-clarification treatment. Colour and flavour of the product are similar to those of conventional ghee unlike the presently marketed herbal ghee which has an unacceptable flavour and appearance. Simple, industrially adaptable process, with a fat recovery of about 96 per cent, stated Phanikumar.

Presently, the herbal ghee being marketed in the country is mostly sold as medicine for cure of certain ailments and is therefore classified as 'medicinal ghee'. These have typical flavour, bitter or pungent taste with a dark colour. Such therapeutic preparations are therefore not acceptable for routine use.

Preparations which can serve as the health promoting items of the diet would therefore have to be essentially prophylactic foods based on the same principles. There was a need for developing processes for largescale manufacture of ghee incorporating herbal properties, but without affecting sensory and physical properties. However, overcoming the adverse impact of herb incorporation on the sensory profile of the product was the major challenge. Development of Arjuna herbal ghee with appropriate technological alterations was a successful attempt in this direction, he said.

The Standardized Process for the Manufacture of Herbal Ghee adjustment of SNF standardization, pasteurization cooling, addition of lactic culture and Arjuna bark.

The total recovery of fat during the manufacture of ghee as per the standardized procedure was ~ 90%, which is comparable to the fat recovered (90- 95%) in the conventional Direct Cream method followed in many commercial industries. The ghee is priced at Rs. 400 for a litre.

Ghee is a clarified butter used predominately in Indian cooking and in Ayurvedic healing methods. Brahmi is an herbal powder that is purported to have rejuvenating properties. It is used primarily as a nerve tonic and as a memory booster. When added to ghee it can also be used as a healing salve for minor irritations and burns. Traditionally it is applied lightly to the inside of the nose as a way to deliver the herbs into the bloodstream.

                  

Making the Ghee

•  Place one pound of unsalted butter in an uncovered saucepan and turn the heat on low. Turn the heat slightly up to a slow simmer once the butter has completely melted. As the butter heats you will begin to see a slight foaming at the top; watch that it doesn't boil over the side. Do not stir the mixture. This is a process that must be watched closely, so don't leave the pan unattended for too long.
•                   
•  Watch for the butter to become transparent, leaving only some residual settling on the bottom. Once the mixture is clear, turn the heat off the stove and allow to cool for up to 30 minutes. Cooking the ghee any further after this point could cause it to burn. The ghee should be a light amber color but not much darker.
•  Place colander or mesh strainer over a bowl or pot and line the strainer with a piece of cheesecloth.
•  Pour the mixture carefully through the strainer and then transfer the clear liquid into glass canning jars. If the ghee has been prepared correctly, it will solidify into a light, yellow color.

Preparing the Brahmi Herbs

•                                                   
  
  Mix two teaspoons of Brahmi herb powder into two cups of water. Set the mixture on the stove and simmer until the liquid has been reduced by half.

  Use cheesecloth and small colander to strain the reduced herbal liquid into a bow

  Put one cup of ghee into a small saucepan and add the herbal liquid. Bring to a slow simmer and boil until all of the water has been removed and the ghee has again reached transparency. This will take approximately 20 to 30 minutes. Be careful not to allow the herbs and butter to boil over.

  Cool the Brahmi ghee on the stove top for approximately 20 minutes and pour into a glass jar.

Putting herbs in ghee is an age old way of taking herbs for everyday health. Ghee is butter 

that has been clarified. It is healthier than  butter and is completely stable at room 

temperature. It is a wonderful, nourishing food and it  is a great carrier food for herbs. 

Putting herbs in ghee is a tasty way to get herbs into your everyday diet. You can cook 

with and eat ghee in any way that you use butter. Put it on toast, bake with it and mix it in 

with your mashed potatoes! Most health food  stores carry ghee or you can make it 

yourself.  

Making Ghee 


         

Take one pound of organic unsalted butter. Put it in a sauce pan on low heat without a lid.  

Let it cook for about twenty minutes.  Make sure to keep the heat on low and do not burn 

any of the solids that drop to the bottom of the pan. When all the bubbles disappear from 

the simmering melted butter and it has turned to a clear, light amber colored liquid, take it 

off the stove. Then strain the golden liquid by pouring it through a piece of cotton linen in to 

 a jar. Discard anything that is left in the cloth and let the liquid ghee in the jar solidify.  

You can use your plain ghee or you can add herbs to it. Ghee is a good medicine in itself. 

It helps to calm the nervous  system and soothe anxiety. Ghee is nourishing to all the 

tissues of the body and when herbs are added  to it, ghee helps carry the medicinal 

qualities of herbs into the body.  

Add powdered cinnamon and cardamom to  ghee for spreading on morning toast. Add 

powdered oregano, thyme and black pepper to put on top of fish or pasta. Add powdered 

carob and vanilla extract to ghee for baking cookies and desserts. Have a jar of digestive 

ghee on the table and add just a little bit to almost any dinner dish to help with digestion. 

Put cinnamon ghee in your warm cereals. Put sleeping herbs  in your ghee and take ½ 

teaspoon before bed or let the medicinal qualities of the herbs enter your skin by rubbing 

the ghee on your feet. Using herbal ghees is a simple way to have herbs easily accessible 

as part of your daily nutrition.  

When you add herbs to your ghee, make sure the herbs are powdered well. Many herbs 

are sold powdered in herb and health food stores and many herbs you can powder 

yourself by grinding them  in your blender. The best time  to add the medicinal herbs is 

when the ghee has just been strained into the jar and is still liquid. Add the powdered 

herbs and stir them well into the liquid. You now have an herbal ghee that is stable for a 

couple of years.  

Most people like the taste of ghee, and again you can use it in any way that you normally 

use butter. I hope you enjoy these recipes  and bring the healing power of herbal gheesinto your life! 

Italian Ghee 
1 cup ghee

1 tablespoon  powdered oregano
1 tablespoon  powdered thyme
1 tablespoon  powdered rosemary
Spread on warm French bread or pasta noodles


French Ghee 
1 cup ghee
1 tablespoon powdered rosemary
1 tablespoon  powdered lavender
1 tablespoon powdered peppermint
1 teaspoon powdered thyme
Put in marinades, casseroles and potato dishes


Love Your Heart Ghee 
1 cup ghee
¼ cup molasses
2 tablespoons honey
2 tablespoons powdered hawthorn berry
2 tablespoons powdered rose hips
Put the hawthorn and rose hips in the ghee as it is solidifying. Once it is hard, add the
molasses and honey.  Spread on toast, muffins, bagels, pancakes and add to any cake or
cookie baking mix in place of plain butter.


Digestion Ghee 
1 cup ghee
2 tablespoon powdered fennel seeds
1 tablespoon powdered black pepper
Digestive Ghee #2
1 cup ghee
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon ginger
Add to your morning oatmeal

Flax Ghee 
1 cup ghee
½ cup flax oil
Mix together and use instead of butter on bread
Sleeping Ghee
1 cup ghee
½ cup powdered skullcap
½ cup powdered chamomile
Rub this medicinal ghee on the bottom of your feet before bed to invoke a deep sleep


Energy Ghee 
1 cup ghee
2 tablespoons powdered astragalus
2 tablespoons powdered codonopsis
1 tablespoon powdered ginseng
1 teaspoon powdered ginger
After ghee and herbs have solidified, add ½ cup of honey
Take one or two teaspoons a day

National Dairy Research Institute

The National Dairy Research Institute as country's premier Dairy Research institution has developed considerable expertise over the last five decades in different areas of Dairy Production, Processing, Management and Human Resource Development. Information generated at the Institute and the services offered have contributed to the growth of Dairy Industry as a whole and well-being of millions of milk producers and consumers of milk and milk products. Realizing the challenging need of global Dairy Trade, the Institute is continuously working to develop its R&D and HRD programmes to better serve the nation in terms of food security, employment generation, poverty alleviation and economic prosperity.

Dr. A.K.Srivastava, Director,
E-mail: dir@ndri.res.in 
Ph:             +91-184-2252800       / 2259002 (O)    
            +91-184-2271612       (R)
http://www.ndri.res.in