The technical difference between Ghee and butter? #Ayurveda

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Next topic for discussion:The technical difference between Ghee and butter? #Ayurveda

Dr.maninder: Clarified butter = ghee !

Shri Minoo parabia: Butter has lots of proteins + fat in emulsified state. Water content of butter is very high. Part of globular proteins as well as, casein, the fibrous proteins are there

Ghee is pure fat.

Smell in ghee is imparted due to fermentation of Lactose by yeast and bacteria.

Cream if clarified directly, lacks characteristic aroma.

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Gary Yuen: Ghee is also supposed to be made at a certain temperature. Studies now show ghee made through high heat creates oxidized cholesterol. Cooking ghee at high temperatures seems like it would do the same.

Ayulink Ayurveda: there are many kind of medicated or "butter with added herbs" available in European market. I was wondering, can we use this medicated butter for snehan?

Dr. Madhura Phadtare: Yes  ...madhuraushadhi siddha navaneet is adviced in kikwis (strech mark  in pregnancy) treatment for internal use...

Shri Minoo parabia: Only problem with butter in tropical weather is, it will go stale very fast.Ghee has a good shelf life.

Ayulink Ayurveda: The question arose because of the misinformation given about ghee and butter. Present day clarified butter is considered ghee which is incorrect. Need to go to the basics

all western ayurveda people says the same ....Ghee is clarified butter

This is their information - achieved from the books of great western scholars of ayurveda. Its western ayurveda science.

During my travels across Europe, North America and Latin America, I come across many such topics.

UK Vipin Patel: That is exactly why Western systems consider ghee to be bad for health!!!. Ghee prepared by first fermenting milk to curd then churning the curd to get the small amount "cream" which is them heated to obtain ghee.

The only option is to practice ayurveda from basics and not translated versions which is happening in the West

Croatia Branko Markovic: And the proper way to do it from scratch?

Gary Yuen: In caraka su6.27, for summer the first thing mentioned mantha, a drink made from grilled yava, sali, and milk. How does one prepare such? Toast yava and sali for some time and then cook? I would have thought toasting such would make it more heating.

UK Vipin Patel: Ghee is prepared churning curd while butter is prepared by churning  whole milk. So "ghee" we get now days is NOT  ghee as per ayurveda texts

Dr. Ravikant Prajapati: Ghee= highly clarified butter minus milk solids removed

Dr. Deepa Kale: Milk is boiled and the cream thus got is heated to get butter....There are no sanskar on butter.

Milk cream is converted into curd which is then churned to get navneet which is heated to get ghrut.

Butter is buddhimandyakarak where as ghrut is buddhivardhak.

Ghrut= ghee

Butter is guru

Ghrut is laghu

UK Vipin Patel: The question arose because of the misinformation given about ghee and butter. Present day clarified butter is considered ghee which is incorrect. Need to go to the basics

Dr. Ravikant Prajapati: Sir fermenting Milk to curd ? Or fermenting Milk cream(Malai) to Curd then churn?

UK Vipin Patel: Fermenting milk to curd then churn

Usa Dr. Vaduvur S. Narayan: The great Ayurvedic concept of WHAT IS GHEE is not been so far been clearly explained in this blog by native and traditional scholars of Ayurveda. Could any one Please offer a clear , concise and succinct definition of butter and Ghee .This will clear up any confusion in The minds of us who have not had the privilege of training in Ayurveda

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Compiled by - Dr. Dhruti Kagrana