AYURVEDA
Why western scientists were not able to know these facts earlier?
The main difference lies in the manufacturing process of ghee. One can see the difference in the
following table
Item European Method Indian Method
Cream Cream is obtained from the raw milk before
making it homogenous by simple method.
Chill a bowl and the beaters for the mixer in the
freezer for about 30 minutes, or until they're very
cold
Combine 1 cup of instant milk and 1 cup of iced
water in the chilled bowl.
Beat the milk until stiff with the chilled beaters Milk is boiled and naturally cooled at a temperature of
about 30 degree Celsius and kept overnight
maintaining a pre defined temperature to turn it into
yogurt by adding a little amount of yogurt. In the
morning the condensed product is being churned by
manual or mechanical method having clockwise and
anticlockwise direction.
This process separates cream from the milk by
separating milk solids and residue is called the butter
milk. Cream is collected and rinsed with cold water
and stored.
Butter Take the cream in a bowl and let it cool at room
temperature. Whip it out with electric mixture.
Butter will be obtained after continuous whipping
of the cream.
Wash it with cold water and store in refrigerator. Thus the butter is obtained by churning the milk not
the cream alone.
Ghee Ghee is clarified butter which is obtained after
heating the butter at low flame at about 100 degree
Celsius. The water contents of the butter
evaporate. Turn off the heat and allow this to cool
overnight. The clarified butter will precipitate and
water contents will be there in the form of butter
milk. The butter is boiled slowly and there will foaming
because of separation of milk solids. Gradually one
can smell the unique smell of ghee. Let it cool which
may take longer time and this is your Ghee.
Continuous stirring is must.
In general Cow’s ghee which means ghrit in Ayurveda is one of the easily digestible and assimilable foods which provide
essential nutrients and critical anti-oxidants to the human body.
It is the best vehicle for Ayurvedic medicines for proper circulation and penetrations to the desire level.
References
1. Indian Journal of Clinical Practice (IJCP) vol 1, no.2 July 1990
2. Ayurvedic Pharmacopoeia of India, Government of India, Part-1 vol.VI
3. Charak Samhita
4. Wikipedia
5. http://www.indianexpress.com/news/desi-ghee-baseless-fears-and-
the-western-bias/11422/0
(http://nopr.niscair.res.in/bitstream/123456789/5074/1/IJTK%208(3)%
20387-391.pdftable
6. Sharma H, Zhang X, Dwivedi C. The effect of ghee (clarified butter)
on serum lipid levels and microsomal lipid peroxidation.
http://www.ayujournal.org/text.asp?2010/31/2/134/72361
80 www.yogicherald.com Dec. 2018
By Dr. Surendra Chaudhary
President, Vishwa Ayurveda
Parishad, Uttar Pradesh
National coordination, Drugs
manufacturer Prakoshth,
Vishva Ayurveda Parishad
Office Secretary-Central office,
Vishwa Ayurveda Parishad