Cow Protection and Krishna Consciousness… a blog by Madan Gopal Das

Hare Krsna!

Cow, ghee and nectar are not just three words but have great importance attached. In Vedic scriptures ghee is termed as nectar i.e. elixir. Since ghee has no word in English, I would like to use the Sanskrit word ghruta. It increases longetivity and good health. But in modern days, scientist are calling ghee, milk etc as poison. Also we have observed ,those who consume milk and ghee are becoming sick and are also getting modern diseases like BP, heart attacks etc. Why is this happening?

It’s because cow protection and cow ghee is great science and we have either forgotten or neglected it out of laziness. As we proceed further it will be clear that we are not consuming cow ghruta and milk even though items in market claim it to be cow milk and ghruta. Milk mentioned in Vedas which is termed as amruta has to be of Vedic cows and in natural form. Similarly ghruta which is amruta should be of Vedic cow and made in Vedic way. I will explain as we proceed what it means. Till we eat ghruta and milk which is described in Vedas we will not get the effect of nectar. Before going ahead I would like to clarify what is cow according to Vedic scriptures and I would like you to read it first before reading this article. The link is www.mgdas.com/2010/04/vedic-cow/

Only ghruta made from above described Vedic cow will be nectar. The ghee has to be made as per process explained in Vedic scriptures and not by any short cuts. The right process to make cow ghee is described now. But before that I again stress the important point that, before the process the milk should be from Vedic cows only that too in natural form and not pasteurised one for the ghee to be nectar. If you want to increases diseases then you can consume ghee from any milk. All claims made in this article and following articles and blog are pertaining to Vedic cows only.

How to make ghee –

Boil the milk, once you get it. It is recommended that we use iron deep frying pot for this purpose or earthen pot. Steel vessels may be acceptable. Aluminium vessels should not be used and are absolutely not acceptable. After boiling the milk let it cool to almost room temperature i.e. An Indian climate. In western countries it means around 30-40 degree centigrade, even if the temperature around is freezing.

Then we add little yogurt in the milk. Keep the vessel undisturbed for few hours till the milk changes into curd. Then take a churning rod and start churning the milk. The churning process should be done in early morning before the sun gets hot. In western countries we can get little extra time in winter season. It will take around 20 -35 minutes for churning to be finished and butter to start floating on top. You will need to add some water while churning. Then take butter out of the pot. See to it that the Buttermilk that comes out along with the butter is minimum. Then you can stick the butter on a plate or wooden surface and tilt it so that Butter milk is drained out as much as possible. Then heat the butter in low flame till the bubbling stops and all water is evaporated. The butter will turn into golden colour and bubbling will stop. Take the ghee of stove and store in pot.

During the process of heating some brown matter might get collected at bottom which should be separated from ghruta. This is called Beri in Marathi. This Beri is not bad and can used with roti separately. Beri has to be separated from ghruta.

The churning cannot be done in mixer or other machine. Churning has to be at slow speed which is achieved by hand and rotation should be in both directions alternately as it comes when done by hand. We can use the rope to churn instead of hand directly. Both directions mean clock wise and anti clock wise.

I will be listing mistakes or short cuts which are unacceptable and their defects which people do even in India. In fact I will write separate post for shortcuts as it will be long. Also I will write separate posts for how the nectar ghruta should be consumed and how it can be used in various ways in subsequent posts.

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