Today, let’s talk about ghee, Ayurveda’s liquid gold. For me, ghee is very special. My mother always made it at home, and we enjoyed it in so many dishes. The taste, the aroma, and the nourishment of homemade ghee were a part of my childhood.
I’d like to share with you what are the benefits of ghee, and how you can easily make it at home.
What is Ghee Made From?
Ghee is made from butter, and butter is made from cream. Traditionally, we would collect fresh milk at home, and every morning there would be a thick layer of cream floating on top. My mother would carefully store that cream in a container for several days. Later, she would churn the cream into butter, and from that butter, she created golden ghee.
It’s a long process, but today I’ll show you how to make it more quickly in your own kitchen.
Why is Ghee So Special in Ayurveda?
🌿 Ghee is considered one of the most nourishing foods in Ayurveda. It has a unique quality of penetrating deep into all the tissues of the body, making it a vital source of nourishment.
✨ Key Benefits of Ghee:
Strengthens digestion (agni) and helps absorb nutrients
Nourishes every tissue and builds ojas (vital energy)
Cooling and balancing for the body
Rich in vitamins like A, D, E, and K, plus unique nutrients not found in other fats
Has a high smoke point, so it retains its benefits when used for cooking
For vegetarians especially, ghee becomes one of the best sources of healthy fat.
My Childhood Memory of Ghee
When my mom made ghee, the whole house would fill with a beautiful aroma. I remember running into the kitchen, asking what she was making. The butter would bubble, turning into golden liquid, and I’d beg for a taste.
She would always say, “Wait until I pour it over khichdi or lentil soup.” That spoonful of ghee on top made every dish rich, aromatic, and deeply satisfying. Even today, I carry that memory with me and serve ghee to my own family, my daughter loves it as much as I do!
How to Make Ghee at Home
Ingredients:
Unsalted, organic butter (the better the butter, the better the ghee)
Steps:
Cut butter into medium-sized pieces.
Place in a heavy-bottomed pan on medium heat.
As it melts, it will bubble and foam. Stir every 30–40 seconds to prevent sticking.
After 10–15 minutes, the milk solids will separate and sink, and you’ll see clear golden liquid on top.
Switch off the heat when it turns golden and aromatic (not brown).
Strain into a clean glass or steel container (never plastic).
Storage:
Homemade ghee can be stored for up to a year at room temperature. Keep it in a dry, airtight container and it will stay fresh in all seasons.
Ghee: Nourishment for Body and Soul
Whether drizzled over warm rice, khichdi, soup, or fresh roti, ghee brings taste, aroma, and nourishment that feels like a hug from the inside out.
For me, ghee is more than food. It’s a tradition, a memory of my mother’s love, and a gift of Ayurveda that I now share with my family.
✨ Truly, ghee is Ayurveda’s liquid gold — for vitality, nourishment, and a long, healthy life.
Full video – https://www.youtube.com/watch?v=J63gaPAdaiw&t=1s
With love,
Sugandha
