Real Ghee, Real Qualities, Real Effects
Real Ghee – “qualities and actions”
we have scientific research showing the difference with traditionally made ghee….
Milk and qualities (gunas)
We need to start from the beginning of the process to realize the depth of why inherent properties of substances are and then why those qualities change. This is what real ayurveda is truly about.Regular butter is usually made from cow milk. Cows milk is especially sweet (earth and water elements) so it is heavy and hard to digest. After digestion it creates a little moisture in the channels (srotas), the doshas, in the formation of tissues (dhatus) and also in the waste products of excretion (malas). Its energy (virya or over all potency of hot or cold) is cold. It mitigates diseases of vata and pitta.
Cows milk is further broken down into it’s traits dependent upon other factors. The color of the cow: Black cows milk is superior in qualities and mitigates vata. Yellow cows milk is mitigates pitta and vata. White cows milk is increasing to kapha and Red and varied colors cow’s milk mitigates vata.The land a cow is raised in effects the qualities of the milk as well. A marshy land creates a cow’s milk that is harder to digest and is even more unctuous (oily and greasy). An arid and drier climate will produce a milk that is lighter and easier to digest in comparison and have less of those qualities of the marshy land raised cow’s milk.The food a cow intakes will have an effect of the milk as well, obviously. Now we are starting to see the depth of the whole picture.Other animals milk such as water buffalo, goat, deer, mare, camel, elephant and woman’s milk is all expounded upon in the ayurvedic texts, each with its own qualities then also the sub qualities like the examples used in the above paragraph and more delineation.
Other changes in qualities are the processes done to the milk ie. fresh from the utter that is warm or cold, raw milk vs cooking the milk and the varieties of cooking to the milk. Raw milk that is cold increases moisture inside the channels (srotas) and increases kapha (earth and water elements) as well as increases ama (undigested toxic morbid metabolic waste) in the system. Flash boiling the milk makes it easier to digest as well as mitigates kapha and vata whereas boiled and cooked milk mitigates pitta. When milk is over cooked or burned it is once again heavy for digestion.
Oh my, there is even more details. When the cow is milked has an effect on the milk as well. Milk drawn in the AM is heavier and harder for digestion whereas milk drawn in the PM is lighter and easier to digest.
The best milk is when it is warm straight from the utter of the cow and just incase you really wanted to know… woman’s milk is not cooked.🙂
Yogurt and action (karma)
Real ghee is made from yogurt. Yogurt is sour and the sour taste is the earth and fire elements. The taste of sour has an oily and hot quality and has a post digestive effect on the tissues that creates more excretion and facilitates processes of the system. You can see this in the fire component of the elements and how fire is a transformative element. Sour is good for digestion, the heart, increases appetite and increases moistures in the system after digestion. As per its effects on the doshas (the humours or buffers of the system that go out of balance and create disease), it reduces vata (air and ether elements), raises pitta (fire and water elements) and raises kapha (water and earth elements). (more description of the doshas in another blog.) Yogurt itself is extremely nourishing to the body but has a thick slimy quality that can easily clog the system. Remember every thing is poison and everything is medicine dependent upon the person who is consuming the substance and their unique individual balance of their system.
Yogurt that is bought in the stores is extremely sour and old. The older the yogurt the more sour it gets. Fresh yogurt has a sweet taste to it and very unctuous in comparison and doesn’t taste anything like the store bought brands. Fresh yogurt has much different qualities and is the ideal yogurt to be using. The yogurt that sits in a refrigerator after being made becomes more sour everyday. This is the qualities changing with time.
Buttermilk and action (karma)
Here is more the bigger picture concepts. By putting action into a substance you can change the traits of that substance but it will keep its base quality. We take yogurt and churn it with water. After churning for some time, the oil becomes thicker and finally clumps together in what we know as cultured butter. By the way, what we have done by churning the yogurt in water is create what is known as buttermilk or takra. (another topic for a future blog)
The action of the churning creates more lightness and heating qualities to the yogurt and adds the quality of astringent taste to the butter as well. Astringent taste has the elements of earth and air and adds a rough and dry quality. This is why takra has a constipating quality (grahi) or how it pulls the moisture out of the fecal matter and brings it together.
Now that you have the understanding, here is the process:
The bubbling will change speed and change in the song of the bubbling. This is one indicator that it is done.
Be careful!!!! At this stage because it is very easy to burn the ghee. Basically, all of the water has boiled off at this stage and the heat from the stove no longer is being used to evaporate the water (which takes a lot of energy) and maintains the temperature at 100° C or 212° F.
Mridhu Paka means “soft-cooked”. This ghee still contains some water content so that it can cook longer without burning. It is well-filtered and commonly used in festivals and celebrations for frying foods in bulk quantities. It is also used in the making of ayurvedic medicated ghee. Because the water content shortens the shelf-life of “soft-cooked” ghee, it should be used within 15 days.
This ghee is intended for day-to-day cooking. It has no water content, but it should not be eaten raw.Khar Paka
This ghee is slightly toasty but not burned. It can be eaten raw by spreading on bread or adding directly to food, which makes it great for traveling. This is also used also in basti (enema).
Bhavapraksha of Bhavamishra