25/11/2021
Butter from milk cream vs. from curd what is the difference?
Butter can be prepared from the milk cream or from the curd.
In Ayurveda, butter prepared from the curd is called Dadhi mandottha Navaneeta or Dadhyottha Navaneeta.
Butter from milk cream – Sizeable milk cream is collected over a period of a few days, then it is blended in a mixer or shaken in a bottle continuously to obtain the butter.
There are minor difference between these two products, which is beautifully explained by an ancient Ayurvedic book – Dhanvantari Nighantu.
Butter from curd
This is obtained by blending the curd.
Milk is curdled to prepare the curd. This curd is blended in a mixer or in a bottle by continuous shaking till the butter is formed. It is then washed with water and collected.
Here, the fermentation process is involved.
Qualities:
navanītaṃ dadhibhavaṃ ghṛtahetuḥ – the butter obtained from curd is best for preparing ghee.
śiśupriyam – it is liked by infants
navanītaṃ navaṃ hṛdyaṃ – such butter from curd, freshly prepared is good for heart
grāhi – water absorbing, useful in IBS, leaky gut syndrome etc.
rocana – promotes taste
dīpanam – promotes digestion strength
useful in
kṣaya- depleted body tissues
aruci – useful in anorexia
ardita – paralysis, facial palsy (improves blood circulation, soothes and rejuvenates nerves and muscles)
plīha – spleen related disorders, splenomegaly
grahaṇi – Irritable bowel syndrome
arśovikāranut – useful in hemorrhoids, both for oral intake and local application to relieve pain, burning sensation, bleeding and itching.
cakṣuṣyaṃ – good for eyes
śiśiraṃ – coolant
snigdhaṃ – unctuous
vṛṣyaṃ – aphrodisiac
jīvana – enlivening
bṛṃhaṇam – nourishing
Butter from milk
kṣīrodbhavaṃ – butter prepared from milk and its cream,
himaṃ – coolant
grāhi – water absorbent
raktapitta – balances Pitta Dosha, useful in bleeding disorders
ākṣiroganut – useful in eye disorders
smṛti – increases memory
kṣudha – increases hunger
agni – improves digestion strength
śukra – aphrodisiac
ojaḥ – improves immunity
kapha – increases Kapha Dosha
medovivardhanam – increases fat tissue
Difference between the two
The butter obtained from curd has a prior fermentation process in curd making. Fermentation brings with it some amount of hotness. This adds a little amount of sourness and astringency to the butter. This makes the butter less Kapha promoting, less fat promoting and more absorbent and more digestion promoting.
The butter obtained from milk straight away carries the sweetness and nourishing qualities of the milk. So, it is more nourishing than the curd-butter, more Kapha promoting, more Vata – Pitta balancing and more fat promoting in nature. It is cooler.
