Ghruta~ Ghee

#Ayurved_For_You

Ghruta

Did you know types of Ghee???
Ever since I remember, I knew only one type. Not according to the origins of milk, like Cow's ghee, Buffalo's ghee, Goat's ghee. What? goat's ghee? What sort of man on earth would be preparing that? Yea, there are men (& women also) who prepare it. Even today Shepards in Maharashtra prepare such ghee, about which we will discuss some other time.

So, there are two different types of Ghruta i.e. Ghee. And guess what, the difference is according to the method of preparation.
One is prepared from the Navaneet means Butter. And the other is prepared from Santanika means Cream of milk.

Milk is stored after heating which leads to collection of cream on the surface. This cream of milk is collected and processed by heating to get Ghruta. And the other type is made by doing same to the Butter.

So there are two Ghruta, Butter Ghruta and Cream Ghruta. Both are like Brothers from different mothers.

When made from Cream, it yields less Ghruta compared to that obtained from Butter. Because only cream is collected and rest of the milk is used. But this method is used widely, because even if Ghruta is prepared, the milk can be used. In Butter method, there remains no milk because you need to convert milk to Curds for getting Butter.

Ayurved says the Ghee made from Navaneet is better for digestion because of its property of utilising the fluid content of the food which is undergoing digestion. This property is specifically mentioned of the Ghee from Butter.

If you buy Ghee from local milkman, just enquire once about how he prepares Ghee. Because even if both are Ghee, there is difference due to difference in origin.

©Vd Amit Pal

3rd June 2016
09:06:43 am