Homa and Ghee >> Homa-Hof Heiligenberg

In Ayurveda Ghee does almost have the state of a wonder cure. It is said in Vedic texts that ghee is the one product which in its quality comes next to mother's milk and in its molecular structure is similiar to brain mass.

From experience it is known that during the time when babies are fed exclusively with mother's milk the digestive system works very well and the excretions smell good. Also the babies themselves have a pleasant scent and the fine immun system at this time is as strong as never again in life. According to Ayurveda this is because due to the mother's love the milk contains all substances and energies babies need to grow up well. Especially Ojas, a subtle vital energy, protects the body from diseases. This energy is abundant in healthy babies and also causes the strong attraction they have on adult people.

Milk of a happy and healthy cow contains almost the same valuable regeneration substances. To concentrate this quality, butter is produced from the milk's cream and then the butter is clarified to obtain ghee (see below). Ghee is free from protein and from waste products, and compared to all foodstuffs ghee has the highest amount of Ojas.

Each food which is prepared with a little bit of ghee thereby gets a strengthening of its own energy-substance. It is better assimilated by the human body and can be digested more easily. Ghee is the best catalyst to make food accessible and to transmit its energy-substance. While being digested ghee is once more refined in such a degree that it penetrates even to the finest cell-levels, thus nourishing and purifying them. Moreover, ghee is said to be a rejuvenator.

Used within Homa-fire techniques ghee works as a catalyst for plant growth. Nutrients are set free in subtle, energetical and material form, and toxic substances in the atmosphere are reduced.

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.

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.

Instructions
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 900 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.

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.

Ghee is also available in our shop.