Cultured (Desi) Ghee, Acquired Immunity & Everything In Between!

A few days ago we came upon a recipe post for a ghee crust shared by a blogger living in America. We couldn’t help but smile while also feeling amazed that Indian ghee and its benefits were being researched and understood by foodies from other countries and cultures. Desi ghee, produced from the milk of native cows, is high in protein, probiotics and is documented as being a healthy fat. 

Native cow breeds are many in number, the Gir, Sahiwal, Red Sindhi being the more popular among milch cows. When they are reared as domestic pets with care and allowed to free graze, the diet is rich in rain fed grass as well as indigenous grasses and cereals like organically grown maize, jowar, corn and

Our ancestors used the milk from these free-range cows to make ghee, which they used for cooking and as a general health remedy. Understanding the process of making Indian ghee is extremely important for appreciating its health advantages, in addition to the type of milk used to manufacture it. 

The traditional method of making ghee is called the Vedic bilona method. Curd is made by fermenting milk first. Next, the curd's cream is reserved for hand-churning butter. Because Makkhan, also known as white butter, is created from the cream of fermented curd rather than fresh cream malai, it is also easily absorbed.

Process of Ghee 

Using the lunar calendar on a full moon, melting the butter to make ghee is done at daybreak. Watch the Two Brothers Organic Farms' entire cultured ghee-making process in this video. The aroma and nutritional value of ghee are enhanced by the use of local herbs like curry or moringa leaves, or even herbs used in the preparation process.

Given this method, it makes sense that ghee produced this way is expensive and produced in small quantities. Making this cultured desi ghee takes a great deal of time, labor, and culinary knowledge. Additionally, there is a restricted quantity of A2 milk because the cows are not forced to produce more than

Ghee is frequently cited as a remedy for both internal and exterior use in Ayurvedic texts and historical medical journals written in Sanskrit.

We use the word "pollution" in our daily speech practically without exception since it has permeated every stratum of the atmosphere in which we live. The negative impacts manifest in our bodies' reactions to the air pollution. It has been demonstrated that a basic nasya offers long-term advantages for respiratory health. All we have to do is apply a generous amount of desi ghee, lubricating it with our fingers, to the interior of each nostril. This maintains the lungs healthy by preventing irritants and pollutants from entering the nasal cavity.

Should we have been raised in a large Indian family with indulgent grandparents, devoted aunts, uncles, and rowdy cousins, it's highly probable that we would have benefited from a ghee massage in the womb. Whether applied in the summer or winter, a desi ghee abhyanga is thought to be purifying and prevent skin ailments in infants. A newborn reacts to affectionate contact. Traditional Indian ghee's qualities allow it to be readily absorbed through the skin of an Indian newborn, which later facilitates the addition of additional foods to the weaning diet. Happy endorphins are released for deep sleep, and the baby stays calmer when the little limbs and trunk are gently pulled and massaged.

A ghee roast (dosa) is a prominent item on the menu when you walk into a south Indian diner. You guessed it—ghee rice—comes to the rescue on days when the lunch menu at home is "boring." Warm rice grains are drenched in aromatic ghee, mixed with salt, and combined to create a delectable combination. If there isn't a papad or another crunchy component on the side, the rice, ghee, and salt are as satisfying as if you had "died and gone to heaven" when it comes to food.

Undoubtedly, the secret to gut health, radiant skin, limb flexibility, healthy vision, lung function, and mental agility is realizing the potential of this golden elixir. The wisdom resides in realizing that the worth of genuine desi ghee is significantly higher than its cost. Consuming A2 ghee is the best weapon our immune system has at its disposal. The cry "ghee" is becoming louder and louder and won't go away.