Cow Curd or Yogurt (Dahi) admin
Cow Curd or Yogurt (Dadhi)
Cow Curd or Yogurt (Dadhi):
Curd or yogurt is made by boiling milk and then adding yeast or a little curd when the boiled milk cools down to luke warm temperature and leaving it for a few hours undisturbed. Some of the benefits of cow yogurt are:
Nidra:janakam – sleep inducing,
Cow Curd has usna veerya or hot in potency, i.e., curd is heat-producing and has heating effect on the body and is therefore good in winter season to keepup body heat though not so good for spring, summer and autumn;
Cow Curd has binding quality (grahi) because of which it is used as a supporting medicine in diarrhea and dysentery to create a constipating effect.
Yogurt made from skimmed milk is good for intestinal disorders like sprue, indigestion, and flatulence.
Cow Curd increases blood and reproductive fluids (dha:tus) in the body,
Cow Curd decreases vata dosha (va:tahara), and increases kapha and pittadosha:s and is therefore good for people with high vata dosha;
Cow Curd produces medas (marrow/fat/lymph), zukra(brightness/light-colored), bala (stamina/power/strength), zlesma(mucus/phlegm), pitta (bile), rakta (blood), and agni (digestive fire of the stomach); helps for good taste and so ideal in aruci(dislike/aversion/lack of appetite), zi:taka (feeling of cold/sluggishness/laziness/feverishness), visamajvara (irregular fever) preceeded by rigors, pi:nasa (cold) and mutrakrchhra (painful discharge of urine); after removing its fat, it is useful in disorders of grahani, an organ between stomach and intestines.