Ayurvedic Ghee

“out of all the oils fit for human consumption, ghee is the best to eat.”

-Charak Samhita, ancient Ayurvedic text


To order please go to our new website: http://www.blissalchemy.net/shop-apothecary/ghee

 ***Please email us for wholesale pricing***


*picture is of freshly poured ghee

 Meet your Ayurvedic Ghee Maker:

Aaron Schwaller


Ghee is a special type of clarified butter.  It is created when butter is heated at low temperatures to remove all of its water content and milk solids.  What’s left is a healthy mix of fatty molecules and what is considered the ‘essence’ of milk.

Real Ayurvedic Ghee is an ancient food and medicine.  It has its origins in India; a place with a rich history.  Ghee is mentioned in many ancient texts, and the qualities and health benefits were particularly praised amongst the Ayurvedic Shastras; ancient texts that give guidelines and remedies for Ayurvedic healers and doctors.

The Charak Samhita, the leading Ayurvedic text, states in sutra 27; verse 232;

“out of all the oils fit for human consumption, ghee is the best to eat.” 

It is acclaimed for its many health benefits and because it does not loose its good qualities when mixed with other substances such as food or herbs.


What is so special about our Ayurvedic Ghee?

The ghee that I have found on the market is made from butter, meaning the processors of the ghee bought butter from some source and cooked it into ghee.  I start making our ghee from certified organic cream that was given by cows that are raised on open pasture eating a variety of plants and living a happy life.  That way I know our ghee is made with integrity from the very beginning.

First, I bring the cream to a boil.  This helps the cream become more suitable for human consumption.

Next, I culture the cream with live yogurt cultures…we use L. Acidophilus, Bifidobacterium Lactis, S. Thermophilus and L. Bulgaricus. Culturing the cream is recommended in the Shastras (ancient texts) because it adds a higher level of pranic value, and digestibility to the butter and eventually the ghee.

I use special mantras during the different parts of the ghee making process to help with digestibility and to help create a highly sattvic final product.


Next, I gently churn the cultured cream into butter.  We are very careful to take our time with this process because too much harsh treatment to the cream can disturb the natural subtle intelligence of the ghee.

Too much mechanical processing of any food will destroy the intelligence, which is often the case in the processing of butter.  This is where the real difference comes in.  If you compare our Ayurvedic Ghee with the other brands of ghee that are out there on the market you will notice our ghee looks different; it does not appear the same, ours looks separated compared to the other brands of ghee.  That is because we are very careful to keep the molecules intact during the processing, and because we do not have to reduce the water content of the butter to the extreme that most butter companies do.  Most large dairies across the country use one of two processes to make their butter through what is known as a “continuous butter making” process.  Both of these processes appear to break up the fat molecules enough so they loose their natural intelligence and they end up emulsifying in the final ghee instead of separating.  We feel this is a detriment to the medicinal quality of ghee, and does not compare to the ghee that was used during the ancient times and may even negate some of the health benefits that are normally associated with using ghee.

After the butter churning process, we separate the butter from the ‘takra’ or buttermilk.  Then slowly cook the butter until it turns into ghee.

We filter the ghee four times before we fill the jars so even the smallest particles of milk solids are filtered out.

Most ghee, ours included, contain about 62-65% saturated fat, 27-29% monounsaturated fat, and 2-4% polyunsaturated fat.  Saturated fats naturally group together at room temperature and in our ghee, they naturally form tiny globules floating in a sea of golden unsaturated fats; they actually separate.  This shows that the fat molecules have retained not only their natural molecular integrity, but also their pranic intelligence.  This helps the body’s ability to distinguish the different fats and utilize them at their optimum value.

There seems to be an endless list to the health benefits of ghee.  The most common ones I have found listed are:  It nourishes all seven tissues of the body, it builds the immune system by creating ojas, it has the ability to retain its good qualities when mixed with other foods or medicine, it is a great yogavahi (carrier of medicine), it is a great medhya (improves the qualities of the mind), it helps to nourish the brain and nervous system, it helps to lubricate the channels and balance excess vata, it is great for inflammation and dryness, it builds shukra (reproductive tissue), it gives a nice lustrous appearance to the skin, and helps to increase flexibility.  Although it has great benefits, it should be used sparingly in the case of obesity, and it should be used with spices any time there is excess kapha in the body.

Overall it is a long process to make this Ayurvedic Ghee, but I enjoy it every step of the way because I know I am delivering the highest quality, medicinal-grade ghee that is available.


This products and statements have not been evaluated by the FDA (Food and Drug Administration) and are not intended to be used to diagnose, treat or cure any disease. All of the information above is intended for educational purposes only and may not be used to replace or compliment medical advice.

One Response to “Ayurvedic Ghee”

Join My Tribe