Ghee Making - #5440
I’ve been really interested in cooking and Ayurveda lately, and I came across the concept of ghee making. I know ghee is a staple in Ayurveda, but I’ve only ever bought it from the store. Recently, I started wondering if making it at home might be better. I heard that ghee making at home lets you control the quality, but I’m not sure where to start. Is there a specific type of butter that’s best for ghee making, or does it not really matter? I want to make sure it has all the health benefits Ayurveda talks about, like helping digestion and boosting immunity. I also read that homemade ghee is used in a ton of Ayurvedic remedies. Does the process of ghee making change depending on whether you’re using it for cooking or for therapeutic purposes? Like, do you add herbs or spices during the process for specific health benefits? Another thing – I’ve heard that the smell and color of ghee can tell you if it’s good quality. How do you know if your homemade ghee is actually good? And what’s the best way to store it to keep it fresh for longer?
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