Ghee’s a cornerstone in Ayurveda, it seems you’ve got quite the curiosity! Funny how something so simple can be so complex, right? Traditional ghee-making starts with high-quality butter, best sourced from cow’s milk. Now, the quality of the milk can indeed affect the final product. Grass-fed cows’ milk typically offers more nutrition, like higher omega-3s and CLA, which some folks argue makes the ghee healthier.
In Ayurvedic preps, sometimes specific herbs are introduced. For instance, Brahmi ghee includes Brahmi (great herb for the mind), or Shatavari ghee has Shatavari (good for nourishment and strength). These don’t just toss herbs into the ghee, but there’s finesse to it. Usually, the herbs are infused in the boiling process to extract their properties effectively.
The traditional process is sorta like a meditation. You melt the butter slowly (patience is key here), it’s boiled until the milk solids settle, separating the clear liquid—this purity makes ghee special. It’s not just about taste but eliminating impurities to optimize digestion, even boost immunity.
You’re right, homemade ghee can have slightly different energy than store-bought. Making ghee at home allows more control over the entire process - choosing quality ingredients and infusing personal energy and intention. High-quality store-bought ghee can still be effective though. If you’re thinking of going DIY, keep an eye on the heat, don’t rush it. Gently cook until the aroma’s nutty and rich. The milk solids will turn golden brown - that’s when you know you’ve hit the spot.
Herbs or no herbs, when made with love and care, ghee nourishes deeply. It’s not just about the ingredients but the entire process, giving it a meditative kind of essence. Experiment and see what sings to you in your Ayurvedic journey.



