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Earthomaya is producing a different type of herbal ghee that includes Aloe vera ghee, A2 Desi Cow ghee which helps people to live a healthy life. Earthomaya Ghee is a rich source of vitamins, antioxidants, and healthy fats. While fat should be consumed in moderation, studies show that eating fatty foods such as ghee can help the body absorb some essential vitamins and minerals.
A traditional Ayurvedic recipe for ghee is to boil raw milk, let it cool to 43 °C (109 °F). After leaving it covered at room temperature for around 12 hours, add a bit of dahi (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, to obtain cultured butter, which is used to simmer into ghee
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Ghee is also used by various peoples in the Horn of Africa. Tesmi (in Tigrinya language) is the clarified butter prepared in the country of Eritrea. The preparation is similar to that of ghee, but the butter is oftentimes combined with garlic and other spices found native to the area. In Ethiopia,
Ghee is generally found to be packaged in airtight glass jars. They should be kept away from direct sunlight as sunlight can cause moisture to build inside the jar. Moisture can cause deterioration to the ghee's quality as well as reduce its shelf life.
Egyptians make a product called samna baladi, meaning 'countryside ghee', identical to ghee in terms of process and result, but commonly made from water buffalo milk instead of cow's milk, and white in color. The recipe is considered to have come from South Asia during ancient times of the Pharaoh as revealed in inscriptions and could be the result of Mitanni and Hittite kingdoms, which predate the existence of Greeks. Also