Why Ghee Matters + How to Make Your Own

The “Liquid Gold” of Ayurveda & Siddha

If you have been around Ayurveda for a while, you have probably heard quite a bit about Ghee (Ghṛta).

And for good reason. :)

In Ayurveda and Siddha, ghee is considered much more than simply a cooking fat. It has been treasured for centuries as a deeply nourishing food and is often lovingly referred to as “Liquid Gold.”

One of the things I love about Ayurveda is that we don’t simply think “fat is fat” or look at a food only through its calories or nutritional numbers. We look at its qualities: how does it affect our digestion, our tissues, our nervous system, our Doshas, and ultimately our overall vitality?

And Ghee has some pretty beautiful qualities.

Why is Ghee so special?

Traditionally, ghee is valued because it:

nourishes and strengthens the tissues
brings lubrication and unctuousness, helping to counteract dryness and roughness—especially wonderful for Vata
supports Ojas, the subtle essence of well-nourished tissues associated with vitality and resilience
supports Agni, our digestive fire, when used appropriately
nourishes the mind and nervous system and is traditionally associated with memory, intelligence and clarity
can also serve as an Anupān, a carrier for certain herbs and medicines

This last point is especially fascinating. Ghee isn't only used as food in Ayurveda and Siddha. It can become part of the medicine itself, helping to carry particular herbs and preparations into the body. This use is very individual, however, and something I recommend exploring with the guidance of a knowledgeable practitioner.

Sounds pretty amazing, correct? :)

Does that mean everyone should eat lots of Ghee?

No. :)

As with almost everything in Ayurveda, more is not necessarily better.

The appropriate amount depends upon your constitution, digestion, current imbalances, lifestyle and other factors. For one person, a little more ghee may be deeply nourishing; for another, only a small amount may be appropriate.

It is always about finding that beautiful balance.

And please...make your own!

I highly recommend making your own ghee at least once.

It is super easy, wonderfully satisfying, and you know exactly what went into your beautiful golden jar. Nowadays, I like starting with a good-quality organic, cultured, unsalted butter whenever possible.

Traditionally—well, depending on which tradition you follow :)—you may choose to make your Ghee on a Full Moon or a Sunday.

But please... ANY day is a good day. Just do it. :)

I actually recorded a little video about 14 or 15 years ago showing how I make ghee. It may be an oldie, but it is still a goodie, and the basic process certainly hasn't changed.

So here it is...