[Q&A] Ghee from Milk Cream

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Posted by Madan Gopal Das | Posted in Ayurvedic Health, Benefits of Pancha gavya - blessings of cow, Glories of Ghruta (Cow Ghee), Vedic Lifestyle | Posted on 22-12-2011

 

Question: Would like to know the reason of not using most of the cream of the milk , turning the cream into thick yogurt, then churning that yogurt into butter and heating it till it turns into ghee? Because one can sell or use the milk which still has enough cream on it to make it palatable. Otherwise one has so much buttermilk leftover. It would be better to have regular milk leftover because so many of the preparations we make are made from regular milk, and not buttermilk.

 

Answer: Once we are in Vedic system it is better to follow parampara rather than trying to figure out causes and effects. Trying to understand everything is not possible, practical and feasible. Why not to follow recommended path rather than saying what’s wrong in doing half wrong or  3/4th right or 1/4th right etc. Vedic knowledge is already researched one. An intelligent one should understand that and follow it.

 

However for your satisfaction, we will discuss. Read the rest of this entry »

COW GHEE – THE NECTAR (Part II)

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Posted by Madan Gopal Das | Posted in Ayurvedic Health, Glories of Ghruta (Cow Ghee) | Posted on 12-03-2011

This post is in continuation of following post.

http://mgdas.com/2010/10/cow-ghee-%E2%80%93-the-nectar/

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.

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Right process to accept Cow Ghruta in our life

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Posted by Madan Gopal Das | Posted in Ayurvedic Health, Glories of Ghruta (Cow Ghee) | Posted on 12-03-2011

Right process to accept cow’s ghruta in our life.

The points in this article are as important as in all other previous articles. As I have said ghruta is described as amrit (nectar) in Vedic scriptures. Amrita means it can keep death at far and give one a long and healthy life. Up till now I have told how to get and manufacture right ghruta. Here I am going to tell the right way to accept or in simple language use ghruta in our daily life.

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Comparison of Pricing of Modern vs. Vedic Ghruta (Ghee)

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Posted by Madan Gopal Das | Posted in General Health Advice, Glories of Ghruta (Cow Ghee), Vedic Lifestyle | Posted on 12-03-2011

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Comparison: pricing of ghruta (ghee) made by correct process and by modern process.

Ghee made properly will be costly compared to so call ghee available in market today. The current rates of ingredients dated 15th Jan 2011 are being used for calculation. Pure and correctly made ghee will cost at least Rs 900 per kg. This is because the cost price of this ghruta is Rs. 800 per kg. So the farmer and supplier get only Rs 100 per kg as profit.

Ghee made by other process will cost around Rs 250 – 350 per Kg. Cost of manufacturing this cream ghee is at the most Rs 50 per kg and manufacturer (mostly some big corporate) is making profit of Rs 200 – 250 per kg. We can clearly estimate the cheating by modern corporate’s and the honesty by real ghruta makers. This will be clear as you read on.

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Success of Cow Urine in Curing Diseases

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Posted by Madan Gopal Das | Posted in Ayurvedic Health, Glories of Cow Urine | Posted on 12-03-2011

SUCCESS OF COW URINE IN CURING DISEASES

In order to understand the curing process, it’s essential to know why diseases occur.

Why diseases occur?

Following are the reasons:

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