Ayurveda - Milk

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Milk

Milk, like the oils have exceptionally positive health qualities and also can create many health problems if used inappropriately. The main thing that has to be taken into consideration is that milk products are very heavy, clogging and mucous creating in many forms. Following are the three best forms of milk products

1. Boil milk, add spices like cardomon, ginger or turmeric and drink while still hot. Cold milk is very hard to digest for almost everyone. Milk needs to be boiled and drunk while still warm to help overcome its heavy and mucous forming properties. Adding spices that cut the heaviness of milk like turmeric, ginger and cardomon help even more.

2. Freshly prepared yogurt made into a lassi and drunk at lunch. Yogurt becomes increasingly heavy, clogging and acidic over time. Ayurveda recommends that ideally yogurt should be consumed within 24 hours of it being made. It is also too heavy to be eaten at breakfast or dinner when digestion is less strong. The last part of the recommendation is to dilute the yougurt with 3 to 4 parts water, add spices and turn it into a lassi.

3. Panir is the most pure, easily digested and nutritious of the cheese family. It is easily made by bringing a large pot of milk to a boil and adding enough fresh lemon juice and/or yogurt to make the milk solids curdle. When you have large, white clumps of milk solids floating in a clear yellow liquid your cooking is finishes. Pour the mixture into a sieve and take the milk solids and press them slightly until the water is mostly out. Panir still needs to be cooked before eating and is wonderful in soups and vegetable dishes. Just cut your panir into cubes and sautee it in oil and spices, then add to your dish.

Avoid or Reduce: Yogurt, cold milk, hard yellow cheeses and ice cream are some of the most clogging and hard to digest of all foods and should be avoided.