COW GHEE – THE NECTAR

Posted by Madan Gopal Das | Posted in Ayurvedic Health, Benefits of Pancha gavya - blessings of cow, Glories of Ghruta (Cow Ghee) | Posted on 13-10-2010

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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.


Comments (11)

Thank You Prabhuji, You told this process so that we can make it at our home at small scale.

Dandvat Pranam Prabhuji,

Good information. I like it.

YS
Mahesh Hande

Hare Krishna ! Thanks for providing such useful information. Can you please tell us if there is any place from where we can buy the vedic cow’s ghee which is made in the right way? It’ll be very helpful as we know about so many medicinal properties of this ghee.

Ans – Thanks for your interest. I am reiterating again that my main aim is not to just create few places of sale of ghee. But try to create demand in where every you stay in India and abroad. This world works on demand and supply. Question may come what about quality. Yes it is our responsibility to confirm the quality. Just like if we want to buy gold we search out right shop. We search out for right educational institution to take admission. We all should search for right ghee and you will see how in wonderful way mother cow will start providing it your own area in few months or 1-2 years time. Just like you are there who want ghee there are people in world who want to make right ghee. If you look for them you will meet them.

It happened with me and will happen with all. Still to answer your question. In Mumbai I know two places where you can get right ghee. One is temple stall of Sri radha Gopinath temple (23665580) and Sri Uttam Maheshwari (9869433439). In Jalgoan you can get from Bafna goshala. In aurangabad you can get from Bafna jwellers. You can get in ISKCON, Pune as well. In Chowpatty stall they keep ghee and other items which look like ghee and are labeled ghee. But only one variety is in range of Rs 1000/kg and that is right one. Duplicates are cheap.

We have GIR cow and we make Gau-tak-rasav regularly. But as per u mentioned we are not getting Loni from the curd after churning it by hand.What could be the reason.We are therefore taking the Sai (Malai) of the milk after boiling it and making Ghee can u please elaborate.

Ans – First we make curd from complete milk. Then we can churn in a vessel but for effeciency we should churn in a pot shaped vessel. Pot means i mean mataka in hindi. The shape of pots we wee in photos of vraja. As the pots mouth is small and belly big we can churn fast and without much of curd getting spilled out. Also before beginning churning we should add little water. Then churn, then again add some water. We will have to churn some where from 20 – 30 min.

The size and shape of churning rod also matters. I cannot explain on computer which types can be better. you can try out with few different sized and shaped rods. Also churning should be done before sunrise ideally or at least before sun gets hot. Because as we delay the proportion of butter getting separated from curd decreases and if you churn after 10 – 11 am it will be almost nil.

Very informative article. Any suggestion on availability in USA.

Thank you!

Ans – What to speak of in USA. It is extremely difficult to get in India. But as demand by activities like this is increasing slowly supply will also increase. For US at present you have to import from india. Also if you know some one who have brahmana cows in US and if some one is ready he can make it in US. You can be one to make it in US. There are brahmana cows in US. so see how you can get their milk.

Hare Krishna prabhu, I am purchasing from Jasdan (Gujarat) Goshala through gomataseva.org site. Is it pure ghee prabhu? Kindly answer.

ANs – Thanks. Till date they make one of best ghee (ghruta) in most bonafide way. you can get good one from Bafna goshala in Jalgaon as well.

hare krishna pr ji.
mughe cough ki dawa chahiye.

Ans – Thanks. I am not a doctor. You have to read blog and find out yourself the answer to your question. No spoon feeding here. I can guide you which other books you can read.

Hare Krishna prabhuji,

I am taking ghee from iskcon mayapur.It’s 370/- per kg.
Is it made by the right process?

Ans –
first of all read following post.

http://mgdas.com/2011/03/comparison-of-pricing-of-modern-vs-vedic-ghruta-ghee/

the post was posted on 12/3/11 and today it is 26/3/12. so more than one year has passed. Today pure ghee price is rs 1100 per litre.

if you still don’t understand want to get yourself cheated and you can go for the cheaper verisons of items which look like ghee and are labeled as ghee but the effect is that of poison and not nectar. If you can’t afford Rs 1100kg ghee but can afford Rs 380 kg one item which looks like ghee. Then my humble advice is buy Rs 1100 one and use 1/3rd the quantity of Rs 380 one which you are using at present. 300gm of nectar (amruta) is lacs of times better than 1 kg of poison.

If someone says that I am selling 1kg gold for Rs 1000 only then will you buy that. If some one sells gold for 1000 then for sure it is duplicate or stolen. You can find stolen gold but not stolen ghee as original ghee itself is very rare in present age.

I think it is clear and I don’t need to be more straightforwad.

YS
MGD

Hare Krsna!

Dandwat pranam, nice article. by this Vedic method, how much pure milk required for 1 Kg Ghee.

I heard, in Mumbai someone from our community developed one churning motor (wooden and rotate like typical hand churning in both direction) do you have any idea?

ur servant,
Avinash

Ans – thanks for sharing. 25 – 30 litres of milk for 1 kg Ghee.
I have no idea of some one developing churning motor as described by you. Sorry.

I want to know one thing. How much ghee can be produced from one liter fresh cow milk?

Ans – It takes around 20 – 30 litres of cow milk to make 1 Kg of ghee.

Qn) I heard, in Mumbai someone from our community developed one churning motor (wooden and rotate like typical hand churning in both direction) do you have any idea?

Ans) Churning curd using hands moves the subtle fire element from the hands through the wood to the curd. This cannot be achieved using Motor.

Secondly if one chants Krishna or any mantra during the churning, the result would be excellent. An evolved spiritual person can make out the difference.

Generally the nature of the person cooking affects the food – the reason why ISCKON members/ devotees/ spiritual people prefer to have Ashram food.

I have no idea of such instrument. If some one has please help us all here.

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