The value of pure cow’s ghee is repeated continuously throughout the Ayurvedic texts. Cow’s milk, yogurt, butter and paneer (fresh cheese) are all hailed for their pure vibration and nourishing influence in the physiology, but probiotic ghee is said to be the best of all.
The multi-step process of refinement when making ghee yields a product which is the subtlest essence of the milk, containing all of its vibrations in concentrated form.
Not All Ghees Are Created Equal
When ghee is made according to the definition given in the shastras, it provides very deep nourishment to all of the dhatus (tissues) of the body and helps generate ojas, the most subtle material in the body. Ghee made according to the definition is also medhya, which means it is nourishing to the brain.
Without ojas there would be no life at all, and depleted or corrupted ojas gives poor immunity and imbalanced function of the neuro-hormones and neurotransmitters.
Ghee can directly enhance ojas in the body, but only if the ghee you eat is made according to the strict guidelines of the shastras. When it is made in this way, it has probiotic benefits and is therefore probiotic ghee.
When ghee is made from old butter or non-organic butter, when it is made from non-cultured butter, when it has become rancid, or does not have a deeply rich, delicious aroma, that ghee is not really ghee according to Charak Samhita, the oldest textbook of Ayurveda. Those types of ghee do not deliver the micro-nutrition and ultimately the prana which the brain and the body require to function optimally. And those types of ghee may even contain toxins which can lodge deep into the fat tissue or the brain, and can lead to disease over time.
It is good to learn how to make ghee according to the definition set forth in Charak Samhita in your own home because it will ensure the greatest freshness and will allow you to enjoy the very medicinal takra, fresh buttermilk by-product of making ghee.
How To Make Ghee At Home
The process of making ghee is similar to the sequential process of metabolism from one dhatu (tissue) to another dhatu in the physiology, which ultimately yields ojas, the most refined product of digestion – the most subtle substance in the body.
