Namaste dear readers, and welcome to Ayurmantra – your trusted guide in the world of authentic Ayurveda and mindful living.
Today, let’s talk about something golden, sacred, and immensely nourishing – Ghee. Known as ghritam in Ayurveda, ghee is more than just a cooking fat. It’s revered as a powerful rasayana – a rejuvenator – that supports digestion, strengthens immunity, sharpens the mind, and nurtures the soul. In Indian kitchens, it’s a daily staple; in Ayurvedic texts, it’s a healer that transcends culinary use and enters the realm of medicine.
But with the growing popularity of ghee across the globe, the market is flooded with countless varieties – some authentic, many adulterated, and others just glorified clarified butter. How do you tell the difference? How do you ensure you’re getting the real, pure ghee that Ayurveda recommends?
In this post, I’ll share with you:
- What ghee truly is and how it’s traditionally prepared
- How ghee differs from butter or clarified butter
- My own experience living in Australia and choosing grass-fed butter from New Zealand to make ghee
- Practical, easy tests to check the purity of your ghee at home
- What to look for when buying or making ghee
- Answers to common questions – from refrigeration and vegan suitability to ghee for kids and the wonders of medicated ghee (ghritam)
Whether you’re new to ghee or a seasoned Ayurvedic practitioner, this guide will help you deepen your understanding and make more informed choices for your health and family.
Let’s begin this golden journey together.
What Is Ghee?
Ghee is not just a fat—it is considered liquid gold in Ayurveda. Sacred, nourishing, and medicinal, ghee has been revered for millennia in India, both as food and as medicine. While it is often loosely compared to clarified butter in the West, true Ayurvedic ghee is far more refined, both in its preparation and in its effect on the body, mind, and spirit.
Traditional Ayurvedic Definition
In Ayurveda, ghee is known as Ghritam. It is made by slowly simmering cultured butter, allowing the water to evaporate and milk solids to separate. What remains is the essence of the butter—pure, golden, unctuous fat that carries with it therapeutic potency.
According to the Charaka Samhita, one of the foundational Ayurvedic texts:
“Among all the unctuous substances, ghee is the best. It enhances memory, intellect, digestion, semen, Ojas, Kapha and fat. It is beneficial for the eyes, stimulates Agni (digestive fire), and pacifies Vata and Pitta.”
— Charaka Samhita, Sutrasthana 27
Ghee vs Clarified Butter: Are They the Same?
Many people use the terms interchangeably, but they’re not always the same—especially from an Ayurvedic point of view:
| Feature | Clarified Butter | Traditional Ghee (Ghritam) |
|---|---|---|
| Made from | Butter | Cultured butter (from yogurt) |
| Process | Quick heating to remove water | Slow-cooked over low flame to allow full transformation |
| Milk solids | Mostly removed | Fully removed |
| Energetics | Neutral | Sattvic, therapeutic |
| Shelf life | Shorter | Longer due to complete moisture removal |
So while clarified butter may look similar, true Ayurvedic ghee has undergone a transformational process that imbues it with special qualities—both physical and energetic.
Historical Significance in Indian Households
Growing up in an Indian household, ghee was everywhere. My grandmother always had a pot of home-made ghee sitting in the kitchen—golden, aromatic, and sacred. We used it for:
- Cooking dal and vegetables
- Pouring over rice
- Lighting lamps at the altar
- Massaging babies and postpartum mothers
- Even as the first food given to newborns (annaprashana)
It wasn’t just food—it was culture, tradition, and healing in one spoonful.
Energetics in Ayurveda: Sattvic and Ojas-Producing
In Ayurvedic philosophy, foods are classified by their subtle energies—Sattva (purity), Rajas (activity), and Tamas (inertia). Ghee is considered Sattvic, which means it promotes clarity, calmness, compassion, and spiritual growth. It is believed to nourish Ojas, the essence of vitality and immunity.
Moreover, ghee is:
- Tridoshic: Balances Vata, Pitta, and in moderation, Kapha
- Agnideepana: Stimulates the digestive fire (Agni) without aggravation
- Medhya: Supports intellect and memory
- Snehan: Lubricates internal tissues, promoting flexibility and softness
This makes ghee not just suitable for daily use, but deeply beneficial in preventative and restorative health.
Ghee and Milk Intolerance: Can Lactose-Intolerant People Take Ghee?
One of the most common questions I get from clients—especially here in Australia—is this:
“I’m lactose intolerant. Can I still take ghee?”
The short answer is: Yes, in most cases, ghee is safe and even beneficial for those with dairy intolerance. Let’s explore why.
Ghee Contains No Lactose or Casein
During the traditional preparation of ghee, unsalted butter is slowly simmered over low heat. As it melts, the water content evaporates and the milk solids—containing lactose (milk sugar) and casein (milk protein)—separate and settle. These are carefully skimmed off and discarded. What remains is pure milk fat, rich in nutrients but free from the common allergens found in milk.
In my own practice, I’ve seen clients with mild to moderate lactose intolerance tolerate homemade or high-quality gheevery well. Many of them, who previously avoided all dairy, find that ghee not only agrees with them but actually improves digestion and gut health. This is especially true when the ghee is made from cultured butter or grass-fed cow’s milk—both traditional in Ayurveda.
Scientific Explanation: Why Ghee Is Usually Tolerated
- Lactose content in ghee: < 0.1% (often undetectable)
- Casein content in ghee: negligible
- The heating process denatures and removes these components
- Ghee also contains butyrate, a short-chain fatty acid that nourishes the colon lining and may help heal leaky gut conditions often seen with dairy sensitivity
A Word of Caution
While most lactose-intolerant individuals do well with ghee, I recommend a cautious approach for those with severe dairy allergies (especially to casein). In such cases:
- Start with a tiny amount of pure, organic ghee and observe any reaction
- Avoid commercially processed ghee unless the brand is reputable and tested for purity
- Consider making your own ghee from high-quality, grass-fed unsalted butter to ensure full control over the process
From an Ayurvedic Perspective
Ayurveda doesn’t treat ghee as a dairy product in the same way as milk or yogurt. In fact, ghee is often prescribed to counter digestive issues caused by dairy or other aggravating foods. It is deepana (kindles digestive fire), pachana (helps digestion), and snehana (lubricating and calming to the tissues). It can even be used during detox therapies like Panchakarma.
What’s Inside Ghee? Nutritional Composition
Ghee may look simple, but it’s a nutritional powerhouse in disguise. Once all the milk solids and water are removed through slow cooking, what remains is a pure, golden fat that is deeply nourishing to the body and gentle on the digestive system.
Here’s what makes ghee so remarkable:
1. Healthy Fats
Ghee is rich in short-chain (like butyric acid) and medium-chain fatty acids (such as capric and caprylic acid), which:
- Are quickly absorbed and used for energy
- Support metabolic function
- Don’t contribute to fat buildup like long-chain fats do
These fats are essential for hormone production, brain health, and cellular repair.
2. Fat-Soluble Vitamins: A, D, E, and K
These vitamins:
- Support vision, bone health, and immunity
- Require fat to be absorbed—ghee provides both the vehicle and the vitamin!
- Help reduce inflammation and oxidative stress
Grass-fed ghee contains even higher levels of Vitamin K2, which supports cardiovascular and bone health.
3. Butyrate (Butyric Acid)
This is one of ghee’s most prized components:
- Anti-inflammatory: Soothes the intestinal lining
- Gut-healing: Nourishes colonocytes (cells in the colon)
- Prebiotic-like effects: Promotes healthy gut microbiota
- In Ayurveda, butyrate-rich ghee is used in Basti (medicated enemas) for detox and Vata disorders
4. Conjugated Linoleic Acid (CLA)
Found especially in grass-fed ghee, CLA:
- May reduce belly fat
- Helps fight inflammation
- Supports immunity and heart health
5. No Lactose or Casein
As mentioned earlier, ghee is free from the milk sugar and protein that commonly trigger dairy intolerances. This makes it suitable for many people who cannot tolerate milk, cheese, or butter.
Ghee vs Butter: What’s the Difference?
It’s easy to confuse ghee with butter or clarified butter, especially if you’re new to Ayurveda or Indian cooking. But make no mistake—ghee is not just fancy butter. It is an elevated, purified fat with superior qualities.
Here’s a comparison to make things clear:
| Aspect | Butter | Ghee |
|---|---|---|
| Contents | Water, milk solids, lactose, fat | Pure milk fat |
| Lactose/Casein | Present | Removed |
| Shelf Life | Requires refrigeration, goes rancid | Stable at room temp, long shelf life |
| Smoke Point | ~150–175°C (low) | ~250°C (high) – ideal for cooking |
| Flavor | Mild, creamy | Rich, nutty, aromatic |
| Ayurvedic View | Heavy, mucus-forming | Light, digestible, medicinal |
| Energy | Tamasic if overused | Sattvic and Ojas-building |
Ayurvedic Perspective
In Ayurveda, ghee is considered amrita—the nectar of immortality. It nourishes the subtle body, enhances spiritual clarity, and supports deep healing. Butter, on the other hand, is heavy, mucus-forming, and not typically recommended in therapeutic settings.
Ghee is said to increase Ojas, the vital essence that governs immunity, vitality, and mental clarity. Butter does not.
In short: Butter is food. Ghee is medicine.
How to Check the Purity of Ghee: 7 Tests You Can Do at Home
In today’s market, not all that glitters is ghee. Adulterated or low-quality ghee often contains vegetable oils, vanaspati, or even added flavoring. Thankfully, you don’t need a lab to test your ghee—just a few simple home tests rooted in traditional knowledge and common sense.
Here are 7 easy ways to check the purity of your ghee:
1. Texture Test
What to do: Leave the ghee at room temperature (especially during cooler months).
What to observe:
- Pure cow ghee will solidify and have a grainy, crystalline texture, almost like tiny pearls.
- Adulterated or vanaspati-blended ghee often remains soft, smooth, or waxy, especially in cooler weather.
Ayurvedic Tip: The grainy texture is a good sign of proper samskara (processing) and purity.
2. Aroma Test
What to do: Open the jar and take a deep breath.
What to observe:
- Pure ghee has a rich, nutty, caramel-like aroma, often mouth-watering.
- Fake or low-quality ghee smells greasy, oily, or neutral—a tell-tale sign of additives or cheap oils.
Personal note: Whenever I melt homemade ghee, the entire kitchen fills with a comforting, sacred fragrance. Commercial ghee rarely offers that.
3. Flame Test (The Puja Lamp Test)
What to do: Light a cotton wick soaked in ghee.
What to observe:
- Pure ghee burns with a steady, bright flame—hence its sacred use in temples and rituals.
- Adulterated ghee may flicker, sputter, or even smell off when burned.
Note: This is why only pure ghee is used for diya lamps in Vedic worship.
4. Water Test
What to do: Add one teaspoon of ghee to a glass of cool water.
What to observe:
- Pure ghee sinks straight to the bottom of the glass in a thick, globular form.
- Adulterated ghee may float, spread out, or mix with water—signs of emulsifiers or added oils.
5. Iodine Test (For Starch Adulteration)
What to do: Mix a teaspoon of melted ghee with a few drops of iodine solution.
What to observe:
- If the mixture turns blue or black, starch has been added—commonly used to increase volume.
- Pure ghee will show no color change.
Caution: Use iodine carefully; this test is more advanced and optional.
6. Freezing Test
What to do: Freeze a small portion of ghee for 30–60 minutes.
What to observe:
Pure ghee will solidify uniformly, with a smooth, homogenous surface.
If it separates into layers or shows white patches, it may contain blended oils or vanaspati.
7. Taste Test
What to do: Taste a small spoonful at room temperature or warm.
What to observe:
- Pure ghee has a buttery, slightly sweet, and soothing taste.
- Adulterated ghee often has a greasy aftertaste, artificial flavor, or may leave your throat itchy.
Pro Tip: If you grew up in an Indian household, your tongue knows the truth.
These tests are simple yet powerful. I always recommend doing at least three of these when trying a new brand or batch—especially if you rely on ghee for therapeutic use in Ayurveda
Grass-Fed Butter: My Personal Experience in Australia
As someone deeply rooted in Ayurveda but living in Australia, sourcing high-quality ghee has been a fascinating journey. Over the years, I’ve experimented with many types of butter and ghee—both commercial and homemade. What I’ve come to deeply trust and prefer is grass-fed butter from New Zealand, particularly brands like Anchor and Westgold.
Why Grass-Fed Butter?
Grass-fed cows graze naturally on pasture, and their milk reflects this vitality:
- Higher in nutrients: Particularly Omega-3s, CLA, and Vitamin K2
- Rich golden color: From elevated beta-carotene levels
- Superior taste and aroma: You’ll notice it immediately when melting it down
This quality of butter makes a significant difference when preparing ghee—the result is aromatic, rich, and deeply nourishing, just like the ghee I remember from India.
Taste, Aroma, and Texture
When I prepare ghee at home using Westgold or Anchor butter:
- The aroma fills the kitchen—sweet, nutty, and wholesome
- The texture is grainy and velvety, not oily or waxy
- The taste is unmistakably pure—nothing like mass-produced ghee that often feels heavy or artificial
Cost Comparison: Store-Bought Ghee vs DIY Ghee
Making ghee at home is not only about purity—it’s also economical, especially if you’re selective about quality.
Here’s a rough cost breakdown (as of recent prices in Australia):
| Item | Average Price (AUD) | Yield | Cost per 100ml |
|---|---|---|---|
| Anchor Unsalted Butter 500g | $6–$7 (Woolworths/Coles) | ~375ml ghee | ~$1.87 |
| Westgold Unsalted Butter 250g | $4.50–$5 | ~185ml ghee | ~$2.43 |
| Store-Bought Ghee (Organic India, Patanjali, etc.) | $15–$30 for 500ml | N/A | $3–$6 per 100ml |
Not only is homemade ghee from grass-fed butter more affordable, but you also have full control over the process—ensuring purity, freshness, and Ayurvedic integrity.
Where to Buy
Here’s where I typically find good options:
- Woolworths & Coles: Anchor, Westgold, Lurpak (grass-fed European style)
- Indian Grocery Stores: Amul, Patanjali, organic Indian brands (check labels carefully)
- Health Stores (e.g., Go Vita, Wholefoods): Organic ghee, A2 cow ghee, sometimes raw milk ghee
Tip: Always check if the butter or ghee is labeled “unsalted” and “grass-fed”. Salted butter cannot be used for Ayurvedic ghee preparation.
8. What to Look for in a Good Ghee
Not all ghee is created equal. In Ayurvedic tradition, the quality and origin of ghee matter immensely—because ghee is more than just fat; it is nourishment for your body, mind, and subtle energy.
Here’s what I recommend looking for when choosing or making ghee:
Cow Ghee vs. Buffalo Ghee: Why Ayurveda Prefers Cow
While both types of ghee exist in the market, Ayurveda clearly favors ghee made from cow’s milk, and here’s why:
- Cow ghee is lighter and easier to digest, especially for children, the elderly, and those with weak digestion (manda agni).
- It is considered Sattvic, meaning it promotes clarity, calmness, and spiritual purity.
- It enhances Ojas, the subtle energy of vitality, immunity, and bliss.
- Buffalo ghee, on the other hand, is heavier, Kapha-increasing, and not ideal for daily or medicinal use.
“Ghee made from the milk of a healthy, Indian breed cow is one of the best tonics (rasayana) in Ayurveda.”
— Ashtanga Hridayam
A2 Cow Ghee (If Available)
If you have access to A2 cow ghee, that’s even better. A2 ghee is made from the milk of desi (native Indian) cows, such as Gir or Sahiwal, which produce A2 beta-casein protein, considered more digestible and less inflammatory than A1.
Many Ayurvedic vaidyas (physicians) recommend A2 ghee for:
- Autism spectrum care
- Hormonal balance
- Rejuvenation therapy (Rasayana)
- Panchakarma detox procedures
While harder to find outside India, some health food stores and Indian shops in Australia now stock A2 ghee. It’s pricier—but highly potent.
Grass-Fed Label & No Preservatives
If you can’t find A2 ghee, your next best option is ghee made from grass-fed cow’s milk. Pasture-raised cows produce milk that is:
Higher in CLA, Omega-3s, and vitamins A, D, and K
Free from hormones, antibiotics, and grain-feed toxins
Look for:
- “Grass-fed”
- “Organic” (if possible)
- “No preservatives” or “No added flavors”
These labels aren’t just marketing—they indicate respect for natural dharma, both for cows and the land.
Color: Golden Yellow – Not White or Pale
The color of your ghee tells a story:
Golden yellow: Properly made from grass-fed cow’s milk, rich in beta-carotene
Pale white or dull yellow: Often made from buffalo milk, overcooked butter, or diluted with oils
Ayurvedic ghee should look like liquid sunshine—vibrant, warm, and nourishing.
Texture: Grainy, Not Greasy
A good quality ghee has a slightly grainy or crystalline texture when it cools, a sign of careful, slow cooking.
Grainy = traditionally made, no shortcuts
Smooth and waxy = overly processed, possibly blended
This texture, called “danedaar” in Hindi, is often seen as a mark of quality in Indian households.
Packaging: Choose Glass Over Plastic
Lastly, how your ghee is stored matters:
Glass jars are inert, non-reactive, and preserve the aroma and energetics of ghee.
Plastic containers may leach chemicals, especially in warmer climates, and diminish shelf life.
When I prepare or purchase ghee, I always transfer it to a sterilized glass jar with a tight lid, kept in a dark, cool spot in my pantry.
Common Questions About Ghee (FAQs)
Q1. Do I need to refrigerate ghee?
No. Pure ghee is naturally shelf-stable for months due to the absence of water and milk solids. Store it in a cool, dry place, away from moisture or direct sunlight.
If you live in a very hot or humid climate, you may refrigerate it, but always bring it to room temperature before use to preserve its texture and aroma.
Q2. Can vegans take ghee?
Technically, no. Ghee is an animal-derived product, made from cow or buffalo milk, and therefore not vegan.
However, some people following a plant-based diet make an exception for ghee due to its health benefits and lack of lactose/casein. This is a personal choice, and it’s always best to honor your ethical and dietary values.
Q3. Is all ghee from cow’s milk?
No. Ghee can be made from cow, buffalo, or even goat milk, though cow’s milk is the most common.
Ayurveda strongly favors cow’s ghee, especially from Indian desi (A2) cows, for its superior digestibility and sattvic nature.
Always read labels carefully—many commercial ghees, especially from South Asia, are made from buffalo milk.
Q4. Can kids take ghee?
Absolutely! In fact, ghee is one of the most nourishing foods for children:
- Boosts brain development
- Aids digestion and appetite
- Strengthens immunity
- Helps build strong bones and tissues
A small amount (½–1 tsp daily) can be added to dal, rice, khichdi, or milk for toddlers and children. In Ayurveda, ghee is even used in baby massage and weaning rituals.
Q5. What is medicinal ghee (Ghritam)?
Ghritam is medicated ghee infused with herbs, prepared according to classical Ayurvedic methods. Examples include:
- Brahmi Ghritam: Supports memory, focus, and mental clarity
- Triphala Ghritam: Improves vision, digestion, and detoxification
- Mahatikta Ghritam: Used in skin and liver conditions
These are commonly used in Panchakarma therapy, rejuvenation programs, and long-term chronic conditions. Always use under the guidance of an Ayurvedic practitioner, as proper preparation and dosage are key.
Conclusion: Ghee as Everyday Medicine
In Ayurveda, ghee is not just food—it is rasayana, a rejuvenator that nourishes every cell of your body. It calms the mind, strengthens digestion, and supports longevity. Whether you choose to make your own ghee from grass-fed butter or buy it from a trusted source, remember this:
It’s far better to use a small spoon of pure ghee than a large quantity of impure fat.
Invest in quality. Take the time to learn the signs of purity. And use ghee with intention and reverence, just as our ancestors did.
💬 Do you have a favorite ghee brand or home recipe? Have you tried any of these purity tests?
I’d love to hear your experience—share your thoughts in the comments below!
References and Resources
National Center for Biotechnology Information (NCBI) – “Ghee: Its Properties, Importance in Ayurveda and Health Benefits”
🔗 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3215354/
A peer-reviewed article discussing ghee’s nutritional content, medicinal uses in Ayurveda, and its unique health-promoting compounds.
Ayurveda College – Dr. Vasant Lad’s Ayurvedic Perspective on Ghee
🔗 https://www.ayurveda.com/resources/articles/ghee
Written by one of the most respected Ayurvedic scholars in the West, this article beautifully explains the spiritual and physiological roles of ghee in traditional medicine.
The Ayurvedic Institute – “Ghee and Its Ayurvedic Benefits”
🔗 https://www.ayurveda.org/online-course-materials/ghee-and-its-ayurvedic-benefits
This educational piece dives into the energetics of ghee, including its use in Panchakarma, diet, and as a carrier of herbal medicine.
Nice tips found how to check purity of ghee. Really Natural remedy is best treatment for any diseases. Ayurveda is really good. thank you.
Dear Sir,
How to identify pure desi cow ghee with others, such as Jersey, crossbreed etc.
Is there any method?
Thanks
Anand
Have tested this Authentic ghee https://authenticfoodz.com/product/pure-cow-ghee/ by the above two method, seems like very pure