Ghee is revered as one of the most precious oils in Ayurveda. A highly Sattvic tri-doshic food (healing for all doshas) recommended for it’s nourishing qualities and ability to bring the nutrients of food and herbs deeper into your tissues. It is known to help build ojas. Ojas is one of the three vital essences that together promote and sustain our physical vitality, mental clarity, and overall health. The three vital essences—prana, tejas, and ojas—are the positive forms of vata, pitta, and kapha doshas. When we have healthy ojas, we have a strong immune system and the ability to withstand stress and illness. If the body is feeling weak and depleted or emotional feelings of fear, fragility and sensitivity are coming up, Ayurveda recommends building ojas through the diet.

Ojas is created by the body through the proper digestion of food, it is the concentrated essence of all the dhatus (bodily tissues).  Similarly, ghee is the essence of milk; milk is churned into butter and then heated it becomes ghee, the pure essence of milk.

The Benefits of Ghee:

  • Enhances digestive fire.
  • Pacifies vata and pitta.
  • Improves the complexion of the face and body.
  • Increases physical and mental stamina.
  • Increases longevity.
  • Nurtures and cleanses blood tissue.
  • Soothes the nerves.
  • Lubricates the joints.

In today’s world, in order to receive the pure love and health benefits from ghee, we must consciously choose the highest quality, organic butter available to us. When looking for butter or ghee sources, choose local butter and remember to always look into the practices of the dairy farm making sure the cows are living their best lives. 

Making ghee: 

It is recommended to make ghee while the moon is waxing or full. The moon’s soma, or healing energy, is highest during these times and will be present in your ghee.



1 lb. organic, unsalted butter (be sure to use organic butter, as the quality of a cow’s life will greatly affect the quality of your ghee)
1 clean, dry glass pint jar with a lid
1 stainless steel or glass saucepan
1 stainless steel fine mesh strainer or cheesecloth


Place butter in a stainless steel or glass saucepan (avoid non-stick or aluminum). Melt the butter over medium-low heat and bring to a simmer. It will pop and speak to you. Turn down the heat to low and speak back with a blessing of gratitude.

Let it simmer uncovered while you stay in the area, but don’t touch or stir it. Adjust the heat so that the popping continues but is not splashing out of the pan. Lower is often better here until you get a sense of how your stove responds.

The ghee is ready when the popping stops and it turns amber with residue on the bottom of the pan (the length of time varies from 20 minutes to two hours, depending on the time of year, the quantity of butter, the food the cows ate, your pot, stove and weather conditions – let each experience be unique). Remove it from the heat immediately or it will burn.

Let it sit for 10-15 minutes before straining it through unbleached cheesecloth or a fine colander into a clean, dry canning jar. Use your ghee just like you would butter.

Do you want some ghee? I just made a large batch not long ago! Or lets make ghee together and healing add spices! email me!

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