Ingredients Of Ghee - #5320

I’ve recently started exploring traditional Ayurvedic practices, and one ingredient that keeps coming up in everything from recipes to remedies is ghee. While I’ve been using store-bought ghee for cooking, I’ve become curious about how it’s made authentically and what the ingredients of ghee are when prepared traditionally. From what I understand, the ingredients of ghee primarily include milk or cream, but I’ve read that the preparation process is just as important as the ingredients themselves. Does the quality of the milk (like whether it’s from grass-fed cows) affect the final product? Are there specific types of milk used in traditional Ayurvedic ghee-making, or is it the same as what we buy in stores today? I’ve also read that some Ayurvedic ghee preparations include medicinal herbs to enhance its therapeutic properties. Are there specific herbs or spices that are added during the process to make the ghee more beneficial for digestion, immunity, or skin health? For example, I’ve heard of herbal ghees like Brahmi ghee and Shatavari ghee – are these made with additional ingredients of ghee, or are they infused after the ghee is prepared? Another question I have is about the preparation process itself. Is there a specific method that must be followed to retain the purity and potency of the ingredients of ghee? For example, how does the process of boiling butter until the milk solids separate contribute to its therapeutic qualities? Lastly, I’m curious about the differences between homemade ghee and store-bought ghee. Are there benefits to making it at home using traditional methods, or is high-quality store-bought ghee just as effective for Ayurvedic purposes? If anyone here has made their own ghee, what tips would you share to ensure the best quality?