According to Ayurveda, Cow Milk is considered to be the most vital nectar for the human body. Cow milk has a galore of incontestable properties that are important for a growing baby. It is also believed that Cow’s milk is the best substitute for breast milk. There is nothing is this world that is as pure as milk and children. The importance of milk is just proven with the fact that babies are fed with milk every single day until they grow up-to the age of 12-15 years.
Cow’s milk is very pure, organic and free from any preservatives. I must say that my family is blessed to be able to consume Cow’s milk in some form or the other, everyday.
I can feel the difference between Cow’s milk and the packaged milk through the texture and the kind of cream that is produced. It is a pleasure to watch the fat getting accumulated very promptly at the surface of the milk pan. We collect this fresh cream in a bottle and freeze it.
Cow’s milk has de trop benefits in Ayurveda. The development of bones in a human body requires the help of milk. Milk decreases Pitta and Vāta, but increases Kapha. The science of Ayurveda has beautifully proved and explained all the medicinal properties of Cow’s milk. One of the very popular medicines is the Turmeric Milk, (which I’ll be posting soon) to help ease the sore throat and for people suffering from cold and flu.
The best part of getting access to the organic Cow’s milk is, we extract cream, butter and ghee that is homemade. Let me tell you, the first time I made ghee from Cow’s milk, the fragrance just hit me hard. It was a sense of boundless serenity for me.
This recipe shows how to make cream, butter and ghee.
Note that all the three have been prepared from Cow's milk and not the packaged milk.
In my kitchen-hold, we get two liters of milk everyday. When milk is boiled and cooled, we put it into the refrigerator. This forms a thick layer of cream (malai or kene) on the surface of the milk. This cream of milk is collected in a separate container or bottle, and this has to be frozen or chilled always. We need to do this everyday and collect enough cream. The cream can be stored in the refrigerator for about a week.
* If I come up with a requirement of cream, I just scoop out fresh cream from the bottle and give it a good beat to make it smooth.
When the requirement of butter comes up, I add a teaspoon of curd to the bottle and leave it out on the counter for 12 hours. The cream gets fermented.
Next, give a brisk shake to the bottle and pour the contents onto a large vessel.
Use a churner and churn the mixture. While churning add a little amount of water.
Continue the churning process until you see the butter and buttermilk (White Liquid shown in the picture above) getting separated. Push the butter to one side of the vessel and pour the buttermilk into another vessel. You can use this buttermilk for any purpose.
Remove the butter and store it in the refrigerator. Or use it for making ghee.
Step 1: In an iron wok, put in the butter you prepared. Let the butter melt on a medium flame.
Step 2: Once the butter melts, it forms foam on the surface. Reduce the flame to low.
Step 3: Wait until the foam starts reducing.
Step 4: After about 10-15 minutes. You will be able to see a brown layer formed at the bottom of the iron wok. This means that the ghee is ready.
Step 5: Turn off the heat and pour the ghee into an airtight container through a strainer to remove the brown particles. Store in a cool dry place.
After about one or two hours the ghee turns into a pretty golden yellow color.