Ghee is not Butteroil and Butteroil is not Ghee!

Difference between Ghee and Butteroil!

 

Generally, in hurry, we count Ghee and Butteroil as same products. We must explore in details about these products before deciding if they actually are same. They can be different from their raw material or with their preparation technique.

Before knowing about Butteroil and Ghee, let us first discover the raw material which is used to prepare them.

  • Butter and Makkhana: Sounds same? Not exactly! Though both of them are prepared by reversing emulsion of cream, from oil-in-water to water-in-oil, they are not same. While butter is prepared from fresh cold cream by churning it, till water oozes out and butter is formed, Makkhana has to take different journey altogether. To prepare Makkhana, milk is first turned into curd (Dahi). Dahi is then subjected to a traditional churner. Foam, which comes up is fat, collected and preserved. This is Makkhana.

 

  • Butter is used to prepare Butteroil while Makkhana is used to prepare Ghee.

 

  • Butteroil is prepared by clarification as well as centrifugation process:

 

 

  • Clarification: In this process, Butter is heated over a flame. During the heating process, water evaporates and milk solids settle down. The fat which is on the top layer is removed. It is called Butteroil.
  • Centrifugation: In this process, butter is subjected to the high-speed This process removes water from butter and oil is separated without application of heat. Oil is collected and we know it as butteroil.

 

  • Ghee is prepared by clarification of Makkhana: The process of preparing pure Indian Ghee is also known as Bilona process in Northern part of India. Ghee is prepared by clarifying Makkhana in a big iron pan. The difference between Butteroil clarification and Ghee clarification is that it is carried out very slowly. Sometimes, clarification process goes as long as 12 to 16 hours. During this time, milk solids are caramelized and settle down at the bottom. These milk solids also have a distinct flavor and they are also utilized in sweets preparation. This Ghee has a yellow color and grainy texture, which is usually not found in Buttermilk. Ghee is prepared by cow’s milk and also with Buffalo’s milk. Cow Ghee is yellow in color with more flavors and nutrients in it while buffalo ghee is whiter in color.

 

  • Flavor and nutrient content: Both are sources of Vitamin A, E, D and K. They also contain Omega-3 fatty acids and linoleic acids. But, Ghee has more flavor and nutrients as compared to Butteroil because of the culturing process of milk during ghee making. In Ayurveda, Ghee has been praised for its medicinal properties. Many Ayurvedic medicines are prepared using Ghee and especially Indian Cow Ghee, which is now known as A-2 milk Ghee. It is highly used throughout India since ancient time. It is easily digestible and helps in digesting food, provide lubrication, good heart and used as a skin moisturizer as well. Cow’s ghee contains various anti-oxidants and riboflavin. Ghee is lighter than Butteroil and does not deposit in the body if used in a limited

 

In shopapni http://www.shopapni.in/, you can find Cow Ghee  as well as Buffalo Ghee . The other Ghee available in the market is actually Butteroil. You can purchase both of them and compare. Definitely, Ghee from shopapni http://www.shopapni.in/ghee will have no comparison because it is prepared from traditional method and it really is Ghee!

Paneer and Cheese

Most of the time I have been asked if Paneer and Cheese are same?

My reply is, “NO”!

However, dairy industry consider them same but I have significant reasons to say that they are different.

Cheese is a product of European origin. Rather, I should say, ‘they are’ products of European origin. There are more than 500 listed varieties of cheese. To prepare them, first, milk is cultured by some specific bacteria to raise acidity of milk with production of lactic acid. After this, rennet enzyme (an enzyme extracted from fourth stomach of calf) is added to it to give curd a thicker and particular consistency. After these steps, further steps may vary. Some cheese are further salted, waxed, sprinkled with spores or ripened. ‘Ripening’ is the key factor for specific flavour and texture of cheese. Some cheese are not ripened and they are called Fresh Cheese.

Paneer is generally called a fresh verities of cheese. But, there is huge difference that nor any culture addition takes place while preparing neither any rennet addition. It is also not slated and cured. The taste of Paneer is also largely different from most of the cheeses. Paneer is consumed fresh and any delay in its consumption reduces its flavour. The Paneer available in Shopapni  http://www.shopapni.in is a fresh product prepared from milk. You can check the flavour, test and texture. In India most verities of cheese are not available. The reason being, Indian climate is not suitable for cheese ripening. Here you must know that most cheese manufacturers still prepare cheese in traditional ways. They, in no way, try to build atmosphere to ripen cheese. We at shopapni http://www.shopapni.in also prepare Paneer fresh and in natural atmosphere. It is a genuine example of Paneer of Indian origin.

 

Lactose intolerant! Consume Dahi!

 

Image result for dahi

 

If you consume milk and it causes indigestion which is associated with vomiting, gas, nausea and loose motion, you are most certainly suffering from lactose intolerance. Yea… remember, if you don’t like smell or flavour of milk, then you are not lactose intolerant, you just don’t like milk!

If you are facing lactose intolerance, then instead of removing entire dairy from your meal, you should consume fermented dairy products, for example, Dahi, Curd, Sour milk, Matha etc.

What actually happens in lactose intolerance is that  a particular enzyme, Beta-galactosidase, native of colon, becomes unavailable in our small intestine. This enzyme helps in digestion of Lactose (milk sugar) by breaking it into glucose and galactose (Because our colon can not absorb Lactose as such). This glucose and galactose are further digested by other pathways in our colon and get absorbed. When galactosidase is not present or present in small numbers, lactose is not digested or improperly digested causing formation of gasses and other small compounds which cause diarrhea, vomiting, gas etc.

Beta-galactosidase enzyme develops in our colon during our infancy when we take mother’s milk. This is a natural enzyme. Same enzyme is also produced by certain fungus and bacteria.

Dahi is a production of such bacteria and yeasts only. They produce Beta-galactosidase enzyme which breaks lactose into glucose and galactose, which are further digested into lactic acid (this acid is responsible for sourness and curdling of milk, it is this acid only which gives sour taste to curd). So, when you consume Dahi, you are consuming already digested lactose, so your tummy will not have to worry for its load. Also, it is supplying Beta-galactosidase enzyme to your intestine and if you keep on consuming Dahi, someday, beta-galactosudase enzyme can be restored in the colon and you can again enjoy milk and its products!

There are plenty of tablets are available in the market carrying Beta Galactosidase enzymes and also lactose free milk (how come it is a milk if lactose is not there?), instead of taking them have Curd and Dahi in your meal. Tasty and natural way to restore your natural body.

Dahi is available in our Shop Shopapni! http://www.shopapni.in

Here http://www.shopapni.in you will get fresh and unadulterated natural Dahi to help your body function properly!

Test purity of Milk at home

You may be hearing in news that plenty of synthetic or adulterated milk is out there and may be suspecting the milk you have is pure or not.

You can check purity of milk to some extent at your home without visiting any Lab. This simple test will help you to know whether milk is real of synthetic.

Prepare curd (Dahi) from the milk. For this, take milk, warm it and add a little amount of previously prepared Dahi (you can use Dahi available in the market, but its better use the loose one instead of packed). Keep it in warm place and observe after 24 Hours. If it is milk, smooth curd will form with a pleasant smell and sightly acidic and sweet test. But, if it is Synthetic milk, curd will not form. Even if it forms, it will be of very bad texture, frothy, smelling bad or like elastic.

This test will only work to know milk is real or synthetic, if milk is adulterated, like sugar addition, water addition, starch addition, vegetable oil addition etc. then this test will not work.

In the case of checking adulteration, if curd forms, take it and prepare Ghee out of it (in traditional way) and then observe it. If you have idea how  good Ghee smells and tastes, you would know for sure presence of any dulterant,

Try this test with the milk you get from your  Shop Apni.  http://www.shopapni.in

Boiling of milk: a good Indian practice

There are millions of bugs in milk, they are so tiny that we need microscope to see them. Because of their micro size, they are called Microbes or Micro organisms (i.e., bacteria, yeasts and mold).

These microbes are diverse in everything, from their size, shape and their motility to their nutrient requirement. As milk is composed of many types of nutrients, you will find microbes eating any one of those nutrients.

Surprisingly, milk is free from bugs when it is inside Cow’s udder, provided animal is healthy. As soon as milk is out, bugs find their way to enter in it. It is very easy for them and their entry is unavoidable because our environment is full of them. When milking is done, Milk gets contaminated with these bugs from animal outer skin, from utensils, from the milker’s hand, his cloths and the surrounding of animal. This does not stop, milk travels further from milking vessel to other cans, from their to tankers, chillers, dump tanks etc. and each step adds up to the number and variety of bugs in it.

But, we need not to get scared of them until and unless, they are very high in number or some extremely bad bug has found its way to take a feast in milk.

If, somehow, BAD BUGS enter milk, you can get really sick…. you may get infections and some microbes cause really bad infection. But this will happen only if milk is being handled very poorly or it is milked from a not-so-healthy cow by sick persons. That is why, milk is heated before consumption, because heating will kill all bad bugs and also other bugs come down to safer number. But… if heating process is rigorous, precious nutrients are lost from milk.

So, if you consume milk just after milking, right at the farm, you will probably get best of it, without any loss of nutrients and least possible number of microbes.

Well, there are good bugs as well, they help us to become so strong that our body will fight any bad bug trying to make their colony in our body. These good bugs are found in Curd, Dahi etc.

Milk, that you are getting from shopapni, http://www.shopapni.in/category_listing.php/dairy has least number of bugs and there are no bad bugs, as milk is drawn from healthy animals by healthy people, with utmost sanitation and hygiene.  Still, keep carrying out Indian practice of boiling milk before consumption (even if it is processed milk).

Adulterated and Synthetic Milk

So… We all have been hearing about adulterated and synthetic milks nowadays. But… what are they actually?

Are they all same or different?

Adulterated and synthetic milk are different from each other.

Adulterated milk?

Adulterated milk is sin.

Milk is adulterated when something is added to milk or something is removed from it. Like…. if somebody mixes water to milk, or any powder or sugar or any chemical to preserve it (like hydrogen peroxide is the most common one which increases shelf life of raw milk), or Urea or any other substance which will make SNF and Fat look good, even if they are not.

Also, if someone is removing something from milk, like its fat, and replacing it with some other oil, like Vegetable oil, this is also adulteration.

What is synthetic milk?

Synthetic is pure sin. In this milk, nothing is actually milk. Its just a combination of some chemicals in water that will look white like milk and have a layer on top like cream. BUT… it is NOT milk. Its poison.

Health Concern!

Both of the milk can cause severe health concerns. Adulterated milk, if it does not have any harmful adulteration in it, it will cheat you on your money more than your health. But if there is any chemical adulteration, your health is going to get down.

Synthetic milk!! DONT consume it at any cost!!! Even if its free!! It will cause you severe health concerns.

How would you know milk is pure or not?

There are various ways. BUT most of them are actually done by technical analyst or chemist. There are kits, there are tests…. BUT… every day you detect one chemical and they are ready with the new one!! Its difficult to know the purity of milk by your own.

Shop Apni Serves… pure milk… No Adulteration and No Synthetic milk!!

Shop Apni ensures you that the milk you are buying from us..,, is PURE MILK! It is a nectar for your health… like it should be.

 

 

Is Your Dairy Toxic ?

Dairy products are one of the most common foods consumed around the world. Some cultures survive on diets consisting of up to 80% raw cow, goat, &/or sheep milk. In the western world, however, dairy has become one of the most inflammatory foods. A recent discovery shows that a genetic shift in the casein molecule has produced a powerful toxin linked to numerous disorders and diseases.

Milk contains two primary protein molecules: whey and casein. Casein makes up about 80% of the protein in the milk. Casein is made up of 209 amino acids strung together in sequence. The 2 primary forms of casein are: A1 Beta Casein and A2 Beta Casein. These 2 are nearly identical in structure except for the amino acid at position 67. A1 contains histidine while A2 contains proline.

The bond between histidine and its linked amino acids is much weaker and much more easily broken than the bonding of proline in A2. This splitting happens during the digestive process and creates a peptide called beta casomorphin 7 (BCM7). BCM7 is an opioid which gives it morphine-like qualities. This creates rampant oxidative stress in the gut and blood stream.

BCM7 is a 7 amino acid peptide that is resistant to degradation. It takes very strong immune responses to break this molecule down effectively. This immune response often takes place in the gut and causes digestive distress and leaky gut syndrome. The most susceptible individuals are those who already have digestive problems and infants who naturally have increased intestinal permeability.

When BCM7 passes into the bloodstream it is able to cross through the blood brain barrier. In the brain, it can bind to opioid receptors and causes symptoms of schizophrenia, autism, and other mood and neurodevelopmental issues. Research performed on rats has shown autistic and schizophrenic type behavioral changes after the rats were injected with BCM7.

A1 beta casein and its byproduct BCM7 have also been linked to cases of type I diabetes, digestive disorders, neurodegenerative disorders and heart disease. These issues have the most supportive evidence linking them to A1 beta casein. This does not mean that A1 beta casein isn’t associated with other health disorders as well.

It can be quite challenging to enjoy dairy products and avoid A1 Beta Casein in the western hemisphere. You certainly have to look for specific breeds of cow that will not be labeled at the grocery store. A1 beta casein is produced by cattle belonging to the Bos Taurus subspecies which is the primary breed of cattle in the western hemisphere. The Guernsey breeds produce only about 10% of their beta casein as A1 while the Jersey breed produces about 35%. The Ayrshire, Holstein and Fresian breeds tend to produce 50% or more.

To sum up, quality can be compromised for quantity. We have to be extra careful for what we consume as our food.

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Shop Apni  delivers pure A2 milk of indigenous cows to it’s customers in Chandigarh, Panchkula, Mohali, Zirakpur and Agra(UP).  

A2 Milk “As Good as Mother’s Milk”