Cow Protection and Krishna Consciousness

… a blog by Madan Gopal Das

   Mar 12


This post is in continuation of following post.

Even if we make ghruta (ghee) according to the proper system, following points should be kept in mind. Ghruta made in various seasons have various properties. Ghruta has two uses, one is internal and the other is external. Ghruta which is made in any season is good for the external uses. Older the ghruta is the better it is for external use. In fact, there used to be ghruta which was 100 years old. That was supposed to be very medicinal. For internal use ghruta made especially in rainy season and even in summer season to some extent should be consumed within 1 to 2 months from manufacturing, but ghruta made in winter season can be used for edible purposes for 1 year or even little more. Best ghruta is made in severe winter i.e. Dec, January in northern hemisphere.

Ghruta made from milk of red cows is best as compared to cows of other colors. Cow urine is best from black color cow.  The best milk comes from white color cow and best ghruta is made from milk of red cow. This is when we consider great details. For present day when all three are rare items all three products from all the Vedic cows are acceptable.

Churning of milk should be done early in morning before the sun gets hot. If we do in day time when the sun has become warm then proper formation or rather separation of butter and curd will not take place.

Now I will tell my experiences of accepting the ghruta which was made wrongly and then you will know why I sound so fanatic. In fact I first try on myself both right and wrong things and then tell others.

My experience with ghruta made from cow’s milk made by fast moving machine in one direction. As mentioned in – post I had three types of pain, which according to ayurveda were all vata-type. All of these three were cured by taking cow ghee just for 1-2 months. Then one person gave me a sample of ghruta and he told me that it was made properly according to the Vedic standards i.e. by making whole milk into curd etc. I asked him all the required questions but somehow there was a communication gap. After I took his sample ghruta, just for three days, all my pains which had disappeared came back in 2-3 days of consumption of this ghruta. So I asked him telling that his sample did not confirm the Vedic way of manufacturing completely and told him to narrate the whole process again. Then he told me that previously he used to hand churn the curd, but just recently he had purchased the motor for churning. The sample he had given me was from machine -churned ghruta. I told him that I cannot accept such ghruta as he has to churn by hand.

Now I could realize why the Vedic sages used to put so much stress on the point that the ghruta should be made not by machine which moves fast in one direction as it makes the nectar ghruta harmful for the body. If this is so about just churning then what to speak of modern ghee from factories which is made from cream- separator- machine.

Now I will speak about ghruta made properly from non- Vedic cows. For what is Vedic cows please look – I got a sample of ghruta which was made from non-Vedic cows. When I started taking it, in 2-3 days my stomach got upset with diarrhea-type symptoms. I had to pass stool few times a day which was quite liquid in consistency and my stomach was giving me pain. First I tried to find out every other reason for why it happened this way. I did not take any medicines and just stopped consumption of this wrong ghee from non-Vedic cows. In 2-3 days my stomach became OK. Then I again started to take this wrong ghee just to confirm my experience. I did not change my eating habits and the other daily schedule meanwhile and within 2-3 days same symptoms came back. I repeated consuming this wrong ghee from non -Vedic cows and stopping it  for few days at a time at least 4 -5 times with similar results and then I was confirmed that this wrong ghee from non-Vedic cows was the cause of sickness as I had heard that non Vedic cows and its products will lead to various diseases. Still I wanted to remove the possibility that this was a mere coincidence even though it happened 4-5 times. So I gave the sample to another devotee without telling him anything. He also showed the same symptoms of stomach disorder within 2 – 3 days.

I have not tried the ghee from factories which are made by cream-separation method, but I can say that the following results will come. This cream-separated ghee is mostly made from non-Vedic cows. Secondly, it is made not by recommended Vedic process rather by artificially separating the cream in machines. This is called cow ghee in India and in small brackets it also mentions animal fat. Factory butter and ghee made in such a way will have exactly opposite qualities as that of butter and ghruta made locally with the Vedic standards.

Also there is an another important point in this connection. There is a proper way to consume or eat ghruta. Ghruta has to be consumed always hot or with hot items. When ghruta is consumed hot then only it is nectar but not otherwise.

We should eat ghruta with hot items. Best way to take ghruta is to mix it with a glass of hot milk. We can take a glass of hot milk and then add a spoon or two of ghruta. Then we should aerate it nicely by pouring milk from one vessel to another while keeping some distance between the vessels such that the milk falls from one vessel to another from a distance of 1- feet. In this way some foam is formed on top of the milk and ghruta is mixed thoroughly with milk as it is broken in fine droplets. If milk is not available then we can use other hot mediums like kadha, ginger tea, soup, water of dal(lentils) etc. If we eat sweets made in ghruta then they should be accompanied by hot milk or one of the above mentioned drinks or at least hot water. Ghruta can be put on hot chapaties, hot rice or hot dal. Here hot means hot in temperature but not spicy. In essence, ghruta should always consumed with hot/ warm items. If we eat ghruta with cool items or with cold drinks, ice cream,etc then it will be poisonous for us. Again I am going to tell one of my experience here In fact, I would say that one should not eat ghruta if he wants to eat items from fridge.

If we take ghruta in above-mentioned process then our bad cholesterol will decrease and good cholesterol will increase in 2-3 months. Once one MD doctor, heart specialist HG Ananda sindhu prabhu came to me telling that he is eating ghruta as per directed and still he found that his bad cholesterol (LDL) has increased a little. In fact all cholesterol has increased. I immediately asked him whether he drinks cold drinks, cold water from fridge, etc and the answer was affirmative. I told him that ghruta is not the culprit but these cold items are the culprits. They turn good cholesterol into bad in our body. Then I thought that since I never ate or drank anything from the fridge so let me check my cholesterol even though I was never high on cholesterol. I was amazed to see my results and so was this doctor HG Ananda sindhu prabhu. For your information, I am giving the exact values of my lipid profile before and after consuming the right ghruta in a right way. Anyone can come to Mumbai and verify my reports.

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  1. Sohan Hajare says:

    Dandavat Prabhu,
    From past 1 week I am been making buttermilk & loni then in turn ghee from our vedic process. The first time I tasted that butter milk and I was stunned. Such a pleasure it was. I then thought of making it for our Govind Dham(Ravet) bramhachari’s, fortunately Raghupati pr accepted my request & I took butter milk & Loni to them today(05.05.11).All of them enjoyed a lot drinking it.I along with some of the bramhachari’s thanked u from the core bottom of the heart for giving us the ultimate knowledge about this. I was also lucky to have Sudama Pr there and I was so blessed that he ate the Makhan with great liking, all glories to u & gomata. Thanks prabhu, we will be troubling u again for any further info needed.
    ur servant

    Ans –
    Thanks. I also had a similar experience in last 3-4 days. I was in one goshala in Gujarat and daily I had lot of chas, makhan, milk and ghee. Of all I remember the fresh chas and its kadhi the most. Hari bol. Its 4 days back I drank the chas but the taste is still there on my tongue. Thanks for sharing this.

  2. ghanshyam das says:

    For buying online real ghee please visit this link

  3. Indulekha gopi d.d says:

    Hare Krishna Prabhu,

    Can you please guide us on how to store gee, i mean which container is good glass jar, stainless steel etc.
    And how to heat the gee when using for medical purpose such as nasal drops. Is it good if i heat it in a small glass bottle/steel vessel on top of hot water?
    please guide..

    Thank you very much.

    ANS – Thanks for the question. Basically we can store in all non reactive containers. From Vedic ancient practices point of view we can say following in order of preference. Gold, silver, glass, steel. I would say avoid plastics and other metals like Aluminium etc. But plastic can be ok if there is nothing else available to store it. Yes Mud pot is also very much recommended but as it is not metal I have not included in first list.

    We should avoid heating ghee repeatedly. But ghee has to be used when it is warm i.e. heated. So the process is to heat only which is to be used immediately in small quantities. Similarly for use in nasal drops you can use ghee by taking very small quantity in small pot over flame. If you are using ready made glass bottle droppers then you can heat it by immersing the bottle in hot water.

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