The Golden Nectar-Ghee

Ghee

Pure Ghee, Yachna Yoga

According to the Charaka Samhita: 

“Ghee promotes memory, intelligence, agni, semen, ojas, kapha and medas (fat tissue).  It alleviates vata, pitta, poison, insanity, phthisis (atrophy), inauspiciousness and fever.

It is the best of all fats, is cold, madhura (sweet) rasa, madhura vipaka, has 1000 potentialities and so, if used properly according to prescribed methods, exerts 1000 types of action.

Old (cow) ghee alleviates intoxication [alcoholic/ other], epilepsy, fainting, phthisis, insanity, poison, fever and pain in female genital tract, ear and head.”

Ghee overcomes pitta (heat/inflammation) due to sweetness, coldness and dullness because pitta is non-sweet, hot and sharp.

At Amrita Veda there is a comprehensive article about the wonderful healing properties of Ghee which I highly recommend.

“Ghee is known as a substance that gives longevity. This is because it has opposite qualities (heavy, slow, oily, liquid, dense, soft), and thus pacifying effects, to the light, dry and rough qualities of Vata dosha. It is the increase of the qualities of Vata that are synonymous with aging. Ghee, in a very sure and steady way, slows the aging process by balancing the living one.  Read more

NOTE: Ghee should be avoided by people who are overweight and have heart/cholesterol issues.  Remember: too much of even a good thing can be bad.  Use your common sense and good judgment.  Follow a healthy balanced diet that suits your body type/dosha balanced with a healthy lifestyle.

How to Make Ghee at Home? 

Ghee Lamp

Ghee Lamp, Yachna Yoga

Ghee is found in pretty much every Indian kitchen. It can be purchased or made at home.  I like to make mine at home since then I know it is pure and unadulterated with other cooking oils. My mom cooks every vegetable and dal in home made ghee. It is also used to light prayer lamps at home. Wicks dipped in ghee are lit during ritual prayers and worship in Hindu homes.

  • Melt 5 pounds of unsalted butter in a heavy bottomed pan. Keep the heat on low at first to prevent the butter from burning or turning brown. Once all the sticks of butter are in the pan, increase the heat to medium high (my knob was turned to 5)
  • Stir occasionally to ensure even heating of the melting butter. Froth will appear on the surface.
  • Maintain the heat at medium high and cook stirring from time to time (The melted butter should have small bubbles of activity and not be sitting still.) Whitish colored milk solids will settle to the bottom and turn golden brown. After about 2.5 to 3 hours the milk solids in the bottom of the pan will turn a golden brown color, the froth will dissipate and the ghee will be a beautiful golden color.  Allow it to cool before straining it into a clean dry jar. I used a large stainless steel mesh strainer. If the ghee is still warm when you strain it, don’t place the lid. Allow it to cool completely to room temperature before you screw the lid on.

If the ghee is overcooked it will turn dark brown and the milk solids will look burnt brown. (Like burnt toast)

If the milk solids look creamy white, the ghee is undercooked and you need to continue to cook until they turn golden brown.  Undercooked ghee will spoil within 2 weeks.

Overcooked ghee will smell burnt and will have tiny black particles floating in it.

Ghee should be stored in a clean and dry container (no water droplets or wet spoons) in the kitchen pantry away from direct sunlight.  (Mine is in the sun just for some quick well lit photography 😛 ).  No need for refrigeration.

DSC_5939

Ghee, Yachna Yoga

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2 Comments (+add yours?)

  1. Trackback: Quick and Effective cure for Dyspepsia | Yachna Yoga
  2. Trackback: Ghee – The Golden Nectar - Natural Organic Health

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