\n\nMilk when cuddled turns into curd (yoghurt). When properly formed, curd is predominantly amla (sour), guru (heavy) and ushna (heavy). Curd has two parts. The thick, dadhi (curd) and the watery, masthu (whey). Curd consumption has many restrictions.
\nThis sour, heavy curd is churned to get navaneetha (butter). Butter is fresh and being the thick part of the curd is naturally heavy. It is also sheetha. It is predominantly sweet.
\nThe liquid that remains after removing the heavy, sweet butter is buttermilk. Buttermilk is laghu (light), predominantly kashaya (astringent) and ushna. Buttermilk and whey have the same properties.
\nThe heavy butter also has a tinge of astringent taste as it comes in contact with buttermilk. This is heated and melted to form ghee. Heating or processing converts heavy butter into laghu (light) ghee.
\nSince milk and milk products are part of our daily food, it is important to understand their individual properties and use them judiciously.
\n#ayurveda for life
\n#ayushoveda for lifestyle