Milk
Products
BOTH
modern textbooks and the ancient Vedas praise milk as a miracle food
because it contains all the nutrients needed for good health. The Vedic
scriptures add that milk develops the fine cerebral tissues needed for
understanding Kåñëa consciousness. In the Vedic age, many yogis lived
only on milk, which was so abundant that householders gave it away freely.
Because milk nourishes man both physically and spiritually, Vedic culture
considers it the most important of all foods, essential to a civilized society.
The
importance of milk indicates the importance of protecting cows. Like human
beings, a cow is happy when she feels protected. A cow that can suckle her calf
and trust her owner not to kill her when she runs dry is happy, and naturally
gives sweeter, more abundant milk. The Çrémad-Bhägavatam tells us that
under the protection of the saintly king Yudhisthira, the cows were so happy
that their large udders filled to overflowing and they wet the ground with
creamy milk. Another great Vedic king, Mahäraja Pariksit, astonished to find
someone trying to kill a cow in his kingdom, immediately arrested the culprit
and punished him.
Because
people drink the cow's milk, the Vedas consider the cow one of the mothers
of human society. "The blood of the cow is very nutritious," Çréla
Prabhupäda said, "but civilized men utilize it in the form of milk."
The bull, who helps produce grains by tilling the fields, is considered the
father of human society. The interdependance of man and the bull and cow is a
perfect example of the harmony of nature, as ordained by Kåñëa Himself.
Furthermore, both these animals are considered valuable because from them come panca-gavya,
five pure substances, namely milk, yogurt, ghee, cow dung and cow
urine. All these substances are required in Vedic ceremonies. Even the cows
dung and urine are antiseptic and fit for sacrificial offerings and medicine.
Thus, in Bhagavad-gétä Kåñëa personally speaks of go-raksyam, cow protection.
Unfortunately, in our "advanced" civilization, people neglect
spiritual knowledge and promote cow-killing on a massive scale. "It is to
be understood then," writes Çréla Prabhupäda, "that human society is
advancing in the wrong direction and is clearing the path to its own
condemnation."
In
the matter of protecting cows, some meat-eaters will protest, but in answer to
them we say that since Kåñëa gives stress to cow protection, those who are
inclined to eat meat, despite all reasonable arguments to the contrary, should
eat the flesh of less important animals like hogs, poultry, or fish, but they
should not kill cows. The Vedas state that anyone implicated in the
killing of a cow will have to take as many rebirths in the material world as
there are hairs on the back of the cow. And the Vedas are not the only
scriptures to condemn cow-killing. In the Bible (66:3) Isaiah declares,
"He that killeth an ox is as he that killeth a man."
On
the whole, meat-eating is not completely forbidden in Vedic culture: a
particular class of people is allowed to eat meat according to various
circumstances and injunctions. Killing cows, however, is strictly forbidden to
everyone. Çréla Prabhupäda proposed that if someone must eat beef, then he
should eat the carcasses of cows that die naturally. After an initial period of
apparent scarcity, there will be plenty of carcasses to go around.
The
most important reason for protecting cows is that Kåñëa loves them. The Vedic
scriptures tell us that in Kåñëa-loka, Lord Kåñëa's eternal abode in the spiritual
sky, there are cows called surabhi, which the Lord Himself takes care
of. Kåñëa's abode is also called Goloka, or the planet of the cows.
Five
thousand years ago, when Lord Kåñëa appeared in this world, He played as a
cowherd boy in the North Indian village of Vrindavana and showed His affection
for cows. His childhood pastimes revolved around His cows and calves, His
cowherd friends, and milk products. So Kåñëa is also called Govinda, "one
who gives pleasure to the cows," and Gopala, "the friend of the cows.
Because in play He pilfered His neighbors' stocks of butter and yogurt, He is
called Makhana-taskara, "the butter thief."
Cow's
milk is the source of three essential ingredients in Vedic cooking: ghee (clarified
butter), paneer (fresh cheese), and dahi (yogurt). Ghee has
been an esteemed cooking medium since the Vedic times, when along with grains
and cows it was counted among the riches of the household. Ghee is the
essence of butter and the very best of all cooking mediums. It is made by
heating butter very slowly until all the water is driven off and the solids
have separated, leaving a clear golden-yellow oil. It has a faintly sweet,
delicate, nutlike flavor that lends an irresistible quality to foods cooked in
it. And it won't raise the cholesterol level in your blood.
Ghee
has other
attributes besides its taste. You can heat it to high temperatures and it won't
bubble or smoke, because the water (which boils at 212°F/100°C) and the protein
solids (which burn at 250°F/125°C) have been removed. Ghee is ideal for
sauteing, braising, pan-frying, and deep-frying. It will add a new dimension to
your cooking.
Cheese
as we know it in the West is virtually unknown in India, where people prefer
their milk products fresh, rather than aged. Paneer is a fresh homemade
cheese that has many uses. Drained, it can be added directly to soups and
vegetable dishes, or eaten as is. Pressed, it can be made into sweets, or, it
can be cut into cubes and used, raw or deep-fried, in vegetable dishes.
Yogurt
finds its way into practically every Indian meal. If not served plain in a
little bowl (always unsweetened), it's used in preparing some dish. The bland
taste of yogurt complements the flavor of spicy dishes, and, mixed with rice
and vegetables, it acts as a binder to make it easy to eat with your hands. The
Ayur-veda suggests that yogurt be eaten with other foods, not alone.
Yogurt
gets its healthful qualities from the friendly bacteria in it. Avoid
commercially produced yogurt that has been heat-treated, sterilized, or treated
with artificial preservatives, sweeteners, and flavors. The processing destroys
the bacteria. We hope you will discover how easy and pleasant it is to make
your own yogurt.
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