Ghee is an essential ingredient in Homa fires and has already been mentioned in the Rigveda, which contains oldest knowledge of mankind.
The basic product for ghee is butter. The butter is heated until all water has boiled off and the milk solids (proteins and lactose) have settled to the bottom. What remains is the pure fat of the milk – ghee.
In anglophone countries, ghee is also known as clarified butter. The name “ghee” comes from the Hindi word Ghi. Ghee must not contain any preservatives, colourings or stabilizers.
Ghee is highly appreciated in Ayurveda for its medicinal effects. It is used internally, for example for cooking in order to make food easier to digest. Externally, ghee is taken for massages and as a basis for ointments. It is balsam for the skin and helps the body to better assimilate the active medicinal substances, for example, of herbs.
Ghee is also the basis for the Ayurvedic cleansing cure Panchakarma. There it is able to remove years-old fat-soluble waste-products and heavy-metal deposits from the body.
The vedic scriptures describe a subtle vital energy, called ojas, which creates a bond between the energetic and the material body. The more of ojas you have, themore positive emotions, joy, happiness, a good charisma and heightened consciousness are possible. Compared to all food-stuffs, ghee is said to have the highest amount of ojas.
When burning ghee, its active substances are set free in the atmosphere. Delicate smells are spread which can dissolve tensions of mind and soul. The strong cleansing effect also comes to fruition.
According to the Vedas, the use of ghee is a fundamental prerequisite for the performance of Homa fires and cannot be replaced by any other substance.
How to prepare Ghee
For the Vedic fire-technique do only use ghee (clarified butter) which contains no stability substances and colourings at all. You can also prepare ghee yourself.
Take butter which contains no salt and no preservatives. It is really important to use salt-free butter only. During the heating up of butter the clarified fat (ghee), protein and water are disconnected from each other.
If you take four pieces of butter of 250 grammes each you will receive approximately 800 millilitres of ghee. Heat up the butter in a sufficiently high pot and while stirring continuously bring it to the boil. During boiling the butter frothes up. With a spoon skim off the protein-froth from the surface.
Let the substance simmer over a low heat until the milky protein-flakes separate from the clear butter and settle at the bottom of the pot. The water evaporates during the stirring. To find out if the ghee is pure respectively free from protein bits and free from water you can dip a long match - from which the firehead has been removed – into the ghee and then light the match. When the flame burns calmly without a hissing or sizzling sound the production of ghee has been a success so far.
Now fix a piece of linen with a rubber band around the neck of a preserving jar and let the hot ghee flow through. By filtering the liquid the last tiny protein residues become separated from the ghee. For filtering you can also use a heat-resistant coffee filter with filter bags made of paper. During filtering the ghee must be hot; if no more ghee flows through, you may have to change the filter bag.
In tightly shut jars ghee can be kept for years and needs no cooling.