Making Ghee

[Guest guest]

Hi mandv m!

Well, the way I make it is:

w/o access to raw milk, I buy 2 larger cartons of oraganic whipping cream.

In evening, I bring it to a boil in saucepan, then cool to yogurt making

temp - 108 to 115 degrees. Add a large dollop of good plain yogurt like

Stonyfield (I use a kitchen spoonful). Let sit overnight in a warm place.

Classical is inside the oven with light on. I boil a couple inches water in

a bigger pot, turn a cereal bowl upside down in it, and place my pot of

cream in that, cover, wrap with big towel.

 

In the AM you have lucious yogurt cream. I stick it in the fridge to get

cold. Later at my convenience, I whip the yogurt cream into butter. I use my

Kitchen Aid with wire whisk. Use a collar (out of foil is fine), when the

butter splits off from buttermilk, it will splatter. Other people use

blender, food processor. This is true buttermilk left over, very healthy.

 

Then I make ghee as usual from this cultured butter. Others may have a other

or better methods. It's really so good made this way.

 

Nancy

[Guest guest]

Isn't it true that the Indian cow produces milk of a slightly different

quality to that of the Jersey strain and cows without the hump? Somewhere in

the files here there may be an article about this - so the ghee from such

cows would be different and have different qualities - so as we are

generally unable to find such milk in Western countries we are still not

able to replicate the true ghee? Here we are able to purchase raw milk in a

few HFS as sold for " bath milk " - whether we bathe the inside or the outside

of our bodies with this is of course an individual choice.

 

Best,

 

Jane

 

w/o access to raw milk, I buy 2 larger cartons of oraganic whipping cream.

[Guest guest]

i have not seen organic whipping cream

any brand you could tell me

does this take lon

do you just use a manual whisk or a machine to whip the cream?

[Guest guest]

It depends on where you live. Here in the midwest, I buy local-ish Organic

Valley from the healthfood store. All the equipment I listed to whip the

cultured cream into butter are electical.

 

nancy

_____________________

> i have not seen organic whipping cream

> any brand you could tell me

[Guest guest]

ayurveda , " Nancy Phillips "

<ayurbalance wrote:

> All the equipment I listed to whip the

> cultured cream into butter are electical.

 

 

The science of making ghee should be learnt in Indian villages or

Gaushalas.

 

1. The curd(yogurt) should be fermented in earthen pots. The pots

should be raw, not burnt in furnace. These pots have many friendly

bacteria pores, which are normally not found in milk.

 

When children play barefoot on ground, they may pick up eggs of intestinal

parasites; hence chances of

parasites are higher in cities, where open grounds are almost rare.

but village children pick up these bacteria pores also. Hence

Tribals who walk barefoot most of the time, never get parasites, and

may digest anything living under the sky.

 

 

2. The equipment should be wooden whip and not metallic. The churning

(whipping) should be done slowly in rhythmic oscillating fashion.

Compare this with kitchen blender where oscillating direction

rotation is generally not found. In ayurveda, all processes of

boiling, fermenting, etc are done at slowest practical rates. Speed

destroys the affection bonds between particles of the

medicine/buttermilk etc. Hence even grinding of floors was being

carried out in hand milling using stone mills. This way whole grain

was available. The wheat allergies and widespread candidiasis is due

to eating incomplete grain.

 

Other than wooden whips, even spoons and other tools are made wooden in some

parts of India.

 

In local languages, there are many songs which may be recited while churning the

yogurt, wherein Lord Krishna, Gopis appear. This excites vibrations of the mind

of the person making buttermilk and they are absorbed by butter and buttermilk.

 

When ayurveda offers mantras to be recited while taking plant parts for

medicine, how buttermilk, ghee can be exceptions? Machines do only mechanical

job. But we as well as every thing in this world contains spiritual vibrations,

which science may capture one day on computer screens.

[Guest guest]

Interesting observations! I have several questions

though:

 

So, does this mean that the bacteria pores that the

village children pick up along with the parasite eggs

destroy those eggs or stop them from producing

parasites? Are these friendly bacteria pores?

 

How does the oscillating motion during churning affect

the ghee?

 

Isn't GMO also a factor in wheat allergies/problems?

If a GMO wheat was stone milled slowly the most

traditional way, still, would it not cause the same

problems that the GMO wheat produced any other way

does? Does this mean that if you were to use " organic "

non-GMO stone-milled wheat flour, that would be okay

for consumption and not have any problems at all?

 

Thanks,

Matt

 

 

 

> 2. The equipment should be wooden whip and not

> metallic. The churning

> (whipping) should be done slowly in rhythmic

> oscillating fashion.

[Guest guest]

So, does this mean that the bacteria pores that the

village children pick up along with the parasite eggs

destroy those eggs or stop them from producing

parasites? Are these friendly bacteria pores?

 

 

 

Soil has many friendly microorganisms which help plants also and

humans also. Google search on " Soil Probiotics " will give you much

more info. Whole science of Biodynamic farming is based on usage of

these friendly organisms. Vermicelli compost is one such product much

in demand for farming.

 

Soil probiotics help destroy several pathogenic organisms and their young

generation in the GI tract. Parasites are killed by the probiotics. Babies, fed

on mothers milk have low probability of picking up worms, it is only formula

with higher sugar content that causes worms in babies.

 

Children from affluent countries living far away from village soils

develop many more diseases ( 4 times risk) caused by corrupted immune system,

the

reason could be leaky gut syndrome, disturbed intestinal flora, nowadays to be

found in children too:

 

http://www.rxpgnews.com/research/Children-in-affluent-countries-more-

likely-to-develop-allergy-related-asthma_63425.shtml

 

Asthma, allergies, ADD, Autism,,the list is endless, is believed to

be caused by affluent lifestyle and diet of soft carbs leading to

systemic candidiasis

 

http://www.health-science-spirit.com/free-candida.htm

 

Even psychosis, depression seems to be related to poor absorption,

cravings for food giving quick spikes in blood sugar, seretonin etc

http://www.womentowomen.com/symptoms/cravings.aspx

 

>

> How does the oscillating motion during churning affect

> the ghee?

 

Oscillatory motion is balancing motion. Everywhere in world balanced

state is the one leads to bliss. this motion is for making butter and

not ghee. The butter made by two processes is slightly different in

hardness, consistency and bonding force. Experiment yourself. The

principles of static electricity and molecular forces are at work

here. That is the reazon wooden whip should be used. The buttermilk

made in ideal way would become an elctrolyte, having better bio-

availability.

 

 

> Isn't GMO also a factor in wheat allergies/problems?

> If a GMO wheat was stone milled slowly the most

> traditional way, still, would it not cause the same

> problems that the GMO wheat produced any other way

> does? Does this mean that if you were to use " organic "

> non-GMO stone-milled wheat flour, that would be okay

> for consumption and not have any problems at all?

>

 

modern wheat has been modified to give more resistsnce to certain

pests, have more protein content etc.(see post on coconut tree cancer

in archives). Now protein is associated with gluten. hence modern

wheat will have more allergic potential.

[Guest guest]

ayurveda , Matthew Remley <mattremley

wrote:

> How does the oscillating motion during churning affect

> the ghee?

 

The oscillating motion produces more shearing and turbulence in the

yogurt. Many thick fluids, especially Lehyams, jams etc used in

ayurvedic medication have a property where they reduce their viscocity

when shearing stress is increased. How this property is used

scientifically in many applications is discussed here:

 

http://science.nasa.gov/headlines/y2008/25apr_cvx2.htm?list1048152

 

How much fat (from the maximum available) will separate from buttermilk

will be determined by harmonic shearing in oscillatory motion. The

problem of speddily shearing in a unidirectional whipping in electrical

equipment is the heat generated, which also kills probiotics in

buttermilk. The ayuvedic medicinal advantage of buttermilk is mainly

due to the presence of lactobasillus bacteria present in buttermilk.

[Guest guest]

Dr. Bhate

 

Why would heat be a problem? Later on one needs to heat the butter to

make ghee anyway.

 

GB

 

 

> How much fat (from the maximum available) will separate from

buttermilk

> will be determined by harmonic shearing in oscillatory motion. The

> problem of speddily shearing in a unidirectional whipping in

electrical

> equipment is the heat generated, which also kills probiotics in

> buttermilk. The ayuvedic medicinal advantage of buttermilk is mainly

> due to the presence of lactobasillus bacteria present in buttermilk.

>

[Guest guest]

> Why would heat be a problem? Later on one needs to heat the butter

to

> make ghee anyway.

 

 

Heat is OK as far as butter is concerned; what about buttermilk? We

refrigerate curd, buttermilk, so that the lactobasilus culture does'nt get over

populated turning it sour.

 

Today, the medicinal value of buttermilk is as much as ghee.

[Guest guest]

Hello.

I have already tried to use the solar cooking. And one of the first things that

I have made has been ghee (with butter). It is best ghee

that I have done. It leaves best and without needing warming up to 50 deg. C.

It doesn't have anything to do with controls in the traditional kitchen. And in

addition. it catches the energy of the sun, which improves its qualities.

 

A question, ghee done with butter, considers good ghee? or also the one that

this made with the buffalo butter.

 

Excusse my english.

Be happy.

Guadalupe.

[Guest guest]

the ghee i make is used using butter. of course there are always better ways

of making ghee as methods that were once lost should surface with great

exchange. i hoping that i can learn to prepare a better ghee. oh one more

thing ghee is the great mahathailam. it has been used in war battles as a

salve for wounds and has great curative properties. it is also cooling on

the body and so is anti-pitta in its effect.

 

namaskar,

 

 

__________

 

Raja Gursahani

(: 559.474.8576

,: rajagursahani