The Making of Desi Ghee: A Traditional Indian Process
Introduction
Desi ghee, a staple in Indian households, is revered not just for its rich flavor but also for its
numerous health benefits. This golden elixir is traditionally prepared from milk through a
meticulous process that involves converting it into curd, churning the curd to extract white
butter, and finally heating the butter to produce ghee. Here is a detailed look at the traditional
method of making desi ghee and its benefits according to Ayurveda.
Step-by-Step Process
1. Milk to Curd
– Selection of Milk: Start with high-quality, full-fat cow's milk. Fresh, organic milk is
preferable.
– Boiling the Milk: Boil the milk to eliminate any impurities and allow it to cool to a lukewarm
temperature.
– Curdling: Add a spoonful of curd (yogurt) to the lukewarm milk and mix well. Let it sit
undisturbed in a warm place for 6-8 hours or overnight until it sets into curd.
2. Churning the Curd
– Preparation: Transfer the curd into a deep vessel.
– Churning: Use a wooden churner or blender to churn the curd. This separates the curd
into butter and buttermilk.
– Collecting Butter: Once the butter forms, collect it using a strainer or your hands. The
remaining liquid is buttermilk.
3. Making White Butter
– Washing Butter: Wash the collected butter in cold water to remove any residual
buttermilk. This helps in making the ghee purer and long-lasting.
4. Heating to Make Ghee
– Melting Butter: Transfer the white butter into a heavy-bottomed pan and heat on a low
flame.
– Clarifying: Allow it to melt and simmer. Foam will start to form on the surface. Continue
heating until the foam subsides and the butter turns clear and golden. The milk solids will settle
at the bottom.
– Filtering: Turn off the heat and let it cool slightly. Strain the ghee through a fine sieve or
muslin cloth into a clean, dry container.
Benefits of Desi Ghee According to Ayurveda for Balancing Ayurveda Doshas
1. Pacifies Vata Dosha
Ghee is unctuous properties help lubricate the body, calming Vata's dryness and roughness,
which eases joint pains and promotes smooth digestion.
2. Soothes Pitta Dosha
Cooling and anti-inflammatory, ghee balances Pitta’s heat, reducing acidity and promoting a
calm mind and clear complexion.
3. Nourishes Kapha Dosha
Though rich, ghee in moderation doesn’t aggravate Kapha. It enhances digestion and metabolic
activity, preventing sluggishness and congestion.
4. Enhances Agni (Digestive Fire)
Ghee stimulates digestive enzymes, improving nutrient absorption and maintaining balanced
Agni, essential for all doshas.
5. Supports Mental Clarity
With its calming effect, ghee nourishes the brain and nervous system, promoting mental clarity,
memory, and concentration, particularly beneficial for Vata and Pitta imbalances.
6. Boosts Immunity
Rich in butyrate, ghee supports gut health and immunity, a boon for balancing all doshas,
especially when seasonal changes strain the body's resilience.
7. Detoxifies the Body
Ghee facilitates the removal of toxins (ama) by lubricating tissues and promoting efficient
digestion and elimination, crucial for maintaining dosha balance.
8. Rejuvenates Skin and Hair
Applied externally or consumed, ghee hydrates and nourishes skin and hair, reducing Vata-
induced dryness and Pitta-induced inflammation.
9. Enhances Bone Health
Its fatty acids aid in calcium absorption, strengthening bones and joints, especially beneficial for
Vata doshas tendency towards brittleness.
10. Promotes Balanced Weight
Ghee aids metabolism and balances hormones, supporting healthy weight management, crucial
for balancing Kapha and maintaining overall dosha equilibrium.
Conclusion
Desi ghee, with its traditional preparation method and numerous health benefits, holds a special
place in Indian cuisine and Ayurveda. By understanding and appreciating this ancient process,
we not only preserve a cultural legacy but also embrace a natural, health-enhancing fat in our diets. Whether used in cooking or as a medicinal remedy, desi ghee continues to shine as a golden elixir for modern-day well-being.
