How to make ghee. Why you should eat and use it.

Ghee is one of the foundational, pure foods that are the bedrock of a healing, balanced Ayurvedic diet. Kapha body types are the only constitutions that don't do well with much ghee in their diet, since they best favor no dairy. Ghee is the same as clarified butter (if you've ever had it as a dipping sauce for

lobster). If our mothers had only known it's use and benefits date back 5,000 years for beauty, healing, promoting digestive fire, and nourish life.

You can only make good quality ghee with good quality, unsalted butter.

The Ancient Vedic writers of the Charak Samhita described the first foods of the earth as "rice and barley grains, mung beans, amalaki (gooseberry) fruit, rain water, rock salt, honey, milk, and ghee." (Adapted from Maya Tiwari, Secrets of Healing, p. 344 - 348) 

Tiwari also states, "Ghee, considered to be one of the most vital of the dairy medicines, is associated with the element of love in the body. Its subtle action allows it to penetrate deep into tissues, making ghee an excellent vehicle for conveying herbal powders and medicines into the body.

"Ghee also imparts confidence and virility to the body. Sushruta regarded ghee as an intelligence building principle when used in the body, and Charaka praises its ability to promote both memory and the vital bodily essence, ojas . . . the older the ghee, the more medicinal it becomes." (p. 348)