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. It increases longevity 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, Cholesterol, heart attacks etc. Why is this happening?
To Understand this Knowledge of VEDIC GHEE we have to understand what are Vedic Indigenous Cows or Vedic Cows and the Milk obtained from these cows is only suitable for making Ghee Which is Nectar. To understand it first we look into below picture.
Following are the Main difference between Vedic Indian Cows and Modern Hybrid Exotic Cows.
We see prominent hump in all vedic cows. We see in all modern species the hump is practically absent. The hump in Vedic cows has a specific vein called surya ketu nadi which is absent in non Vedic ones. This nadi (vein) absorbs all the energies and radiations from sun, moon and all luminaries from universe and puts them in cow products like milk, urine, dung, ghee (clarified butter) etc. In cow products of non Vedic species this divine effect of surya ketu nadi is absent.
Dewlap is a prominent specific fold of skin below neck which is prominently present in Vedic cows as seen in photos above. This dewlap gives immunity power to cow and cow products.
Rounded back – The back of Vedic cows in nicely rounded where as those of non Vedic once in mostly sharp angular.
Prominent Forehead – The Vedic cows have prominent forehead of round shape. The non Vedic once have flat or almost flat forehead.
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.
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 winter season we get little extra time for churning. 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(Preferably Glass or Clay Pot).
During the process of heating some brown matter might get collected at bottom which should be separated from ghee. This light brown matter is also not bad and can used with roti separately. Its has to be separated from ghee.
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.
BENEFITS OF PURE DESI GHEE from Curd Of indigenous breed of cow has richest mineral content thus making it superior to ghee of other exotic breeds of cows. Ghee of Indegenous breed has curative properties and is known to cure 111 kinds of human diseases. It helps clean body toxins by lubricating colon and thus leads to tissue rejuvenation. Daily supplement of pure desi ghee of Indegenous breed cow helps to keep joint health intact and takes care of minor common ailment simultaneously such as insomnia, hair fall, eye problems etc.