In Sanskrit, ghee is known as ghrta. It is derived from the base, ghr, which means “to shine.”
Its unctuous quality makes all things soft and malleable, creating supple organs and an adjusting and harmonious mind.
Traditional Ghee making process
Heating A2 milk up to 60-650c then this milk fermented to curd, it is churned (by hand) to separate the fat that floats (Makhan). This fat is further churned to yield butter which is clarified or extracted to yield A2 ghee.
Ghee is rich in fat-soluble vitamins such as vitamin A, D, K and vitamin E. Notice how Desi ghee is deep yellow in colour. The benefits of fat-soluble vitamins are: Vitamin A helps in cellular growth, healthy teeth as well as improving bone health. Vitamin D improves calcium absorption and can help preventing body inflammation. Vitamin E enhances wound healing processes and also helps the immune system. Vitamin K helps in regulating blood-clotting activities.