How healthy is ghee made from milk cream? Whether it's adding ghee to dal or spreading it on roti, people buy ghee from the market. Some people even extract cream from milk at home, store it for a month, and then prepare pure desi ghee from it. With everything adulterated in the market, it's difficult to determine whether ghee is pure or impure. Furthermore, the trend of extracting desi ghee from cream is also increasing in the market. People also think that consuming ghee made from cream is better than consuming packaged, adulterated ghee. However, Ayurveda states that ghee made from cream only brings disease and fat to the body. Let's find out how…

Is eating ghee made from cream harmful?
According to the Charaka Samhita, "Sarvasneheshu Shresthaam Ghritam" (Ghee is the best of all fatty substances). This means that ghee is the best in Ayurveda. Ghee is considered fat-free, containing no trans fat. Ayurveda also describes the correct method for making ghee, which has been followed in our country for centuries. However, today, people are so short on time and so influenced by modernity that everything has changed.

First, curd is set from milk, then butter is churned, and finally, ghee is prepared by cooking this butter. However, now people directly skim the cream from the milk and collect it to extract ghee. Did you know that ghee made this way is very high in fat and has little nutritional value?

The Correct Method of Making Ghee

Naturally produced ghee is traditionally cooked in a pot over low heat, which not only enhances its flavor but also makes it easier to digest and strengthens the body. Before making naturally produced ghee, the milk is curdled, which enhances its properties. The natural bacteria present in yogurt make it nutritious and easy to digest, and the butter obtained from it possesses these same properties.

Naturally produced ghee is healthy for health

Naturally produced ghee is easy to digest, balances the digestive fire, nourishes the metals, and maintains the body's vital energy. Meanwhile, ghee made directly from cream or malai (milk cream) lacks the curdling step, which reduces its quality. Extracting ghee directly from cream results in pure fat, not ghee. Consuming this can lead to obesity and can also lead to a variety of diseases.

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