Drinking milk in the right way is considered good in Ayurveda. It nourishes the body, makes tissues healthy, makes the bones stronger and provides calcium.
But when milk is taken inappropriately or as a Virudh ahar, it can also become ama-producing (toxic-forming).
Many ayurvedic scripts suggest the right way to drink milk and the right time to take it.
Here I’ll share how I drink milk to make it effective and how it can be beneficial for you too –

To make the milk more nourishing and effective, I add simply three things to it: organic turmeric, one or two black peppers, and ghee.

The method is quite simple and reasonable:
Make sure the milk is warm, not cold. Besides that, I warm one teaspoon of ghee, then I add one or two ground black pepper and a little bit of turmeric powder. This tempering is then mixed with warm milk. I feel the aroma of this tempering quite soothing. This is a wholesome food combination that I’ll recommend everyone include in their routine.

Why is ghee added to milk in Ayurveda

1. Enhances Ojas (vitality & immunity):
   Milk is soma-dominant (cooling, nourishing), while ghee is agni-dominant (digestive, lubricating). Together, they balance each other and promote ojas, which is the subtle essence of health and immunity.
2. Improves digestion & absorption:
   Ghee acts as a yogavahi (a carrier) – it helps carry the nutrients of milk deep into the tissues. This makes the nourishment of milk more effective.
3. Calms the mind & promotes good sleep:
   Warm milk with a little ghee is a classical evening or bedtime remedy for vata and pitta imbalance, restlessness, anxiety, and insomnia.
4. Lubricates tissues & supports joints:
   The oily quality of ghee with milk strengthens bones, joints, and reproductive health.
5. Rasayana (anti-aging effect):
   Ayurveda considers this combo rejuvenative for body tissues (dhatus), especially the reproductive and nervous system.

The milk itself is unctuousness then why I need to add ghee in it?

Milk itself has a little natural fat, so you might feel it’s already “oily.” But Ayurveda makes a distinction: the unctuousness (sneha) of milk and the unctuousness of ghee are not the same. Milk fat is more kapha-dominant, heavy, sometimes mucus-forming, and not always easy to digest in everyone. Ghee fat is tridosha-balancing, light to digest, improves agni (digestive fire), and actually helps prevent the heaviness that plain milk can sometimes cause.

Tempering black pepper and turmeric in ghee, any benefits?

Turmeric in ghee : Turmeric’s key compound curcumin is fat-soluble, so ghee enhances its absorption.

Benefits: anti-inflammatory, blood-purifying, liver-supporting, improves skin glow, strengthens immunity.

In milk, turmeric also calms the mind and is good for respiratory health.

Black pepper in ghee : Black pepper contains piperine, which dramatically boosts the absorption of curcumin. It also stimulates digestion, prevents heaviness from milk, and clears mucus.

Health benefits of this drink:

1. The trio supports body’s natural defense
2. Better digestion
3. Natural cleanser
4. Joint and bone support
5. Clears kapha, prevents cold
6. Mental calmness
7. Skin glow