Ghee: The Magical Fat

Ghee, a good fat, is as old as history itself. Dating back a few thousand years or so and has been found in households and temples throughout India. So highly valued that it has its own hymn, is used to light lamps to honor deities and also to bathe the deities on the appearance day of Krishna on Janmashtami. It is also used in ceremonies such as marriages.

Matter of fact Ghee is so old you can find it in original Sanskrit works and is believed the older the better, 100 year old Ghee is highly prized and very pricey. Families pass down generations old medicinal Ghee. Ayurveda Teachings hold Ghee as Traditional Medicine and is considered the essence of milk. It is also taught that Ghee will increase (Dhi) and refine (Buddhi) intellect and improve memory (Smrti).

Ingesting Ghee is said to be feeding your internal fire the best of fuels to speed up digestion. Ghee is also used to sooth the inflamed digestive system, heal stomach and intestinal linings and easing constipation.

I was once told by the sweetest Indian lady, that the best way to clear your bowels is to have a tablespoon of Ghee followed by slightly boiled water. Then proceeded to laugh. I tried it and I know why she laughed it will  clean you from the inside out. Ghee eases the way for waste to be dissolved from within the body’s tissues to be eliminated in the bathroom.

I have read and tried Ghee as an ointment, you can sooth and clear skin conditions such as rashes and eczema (worked on the eczema along my jaw recently), you can put it on burns both chemical and fire you can even use it as a massage oil on sore muscles.

Got a gaping wound? Put some Ghee on it. Got something in your eye? Lay down with a jar of Ghee in hand put nice globs of the stuff over the eye(s) and flutter them open, allowing the Ghee to slip in and clean, or just let Ghee sooth your sore/tired eye(s). I also read a few times that after doing this you’ll see things in a better light. I dunno never tried it. If I do I’ll change this post and let you know the reason and the results.

Some more benefits here

Only cow’s milk Ghee is believed to have any intellectual and vitalizing properties and is also high in heart healthy, non-manufactured CLA = Conjugated Linoleic Acid; if it is prepared by grass-fed & finished cow’s milk and in the traditional method. Starting with cultured raw whole milk, made into butter then boiled down into Ghee. CLA is also known to aid in weight loss.

Ghee is a good fat and in Ayurveda it is one of their 4 main oils for health.  It is also good for those intolerant of dairy products since most of the protein casein, is gone and minimal lactose is present. Ghee also carries fat-soluble vitamins A D E & K as well as the essential Fatty Acids Omega 3 & 9. That’s a lot of heart and brain power.

Loaded with anti-oxidants, is one hell of a immune booster, greases up stiff joints, reduces inflammation, lowers LDL (bad) and raises HDL (good) cholesterol. A very good fat indeed.

Ghee vs. Clarified Butter is defined in the way they are made. Clarified Butter is made from just any ole butter boiled down and skimmed as it boils. Where as Ghee is categorized two ways “fake” Ghee and Traditional Ghee. “Fake” Ghee is just boiled down from any old source of butter no matter where it comes from where as traditional Ghee is made from farm fresh raw milk. From there you make homemade butter then boiled down over an open flame. This is the only pure Ghee, the most prized and sought after. It’s the only one that should be used for medicine and sacrifice.

Aside from religious and medicinal uses there is the culinary applications. It’s used in A LOT of Indian fare and is most amazingly ultimate on popcorn. I use it for sautéing and roasting everything since it has one of the highest smoke points with a heat stability of about 400oF, which keeps those free-radicals down.

You should never put Ghee into the fridge, pulling it in and out of the fridge causes the outsides to warm and chill making condensation form between the wall and the Ghee which will form mold. Ghee is shelf stable, I keep mine on my workbench and I’ve had it going liquid then solidifying from ambient temperature changes and I have never had mold grow, even a week later. I also keep the lid on it when I’m not using it and only use clean spoons to dig it out.

If you’re still one of those dear people that count calories and such you can search Wikipedia, they got their tables from the USDA. I found a nutrition facts table as well as two separate listing of fats & fatty acid values as well as non-fat nutrient lists Good ole Wikipedia Or you can go to one of my favorites here.

You can also get way more information by visiting and ( for way more in-depth info.

The recipe I post here is of the “Fake” variety since in Canada we still do not have the freedom nor the right to buy raw milk. I cannot make the butter with nutrient dense milk fats, nope not bitter at all. When I find a dairy that has the optimum milk for Traditional Ghee I am going to make it traditionally by dang it. Until then I have to make do with my Ghee. Don’t get me wrong it’s all still very good but I am trying to be as traditional as possible.

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