Running the Ashram Kitchen

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Now I am running the kitchen here at the Ashram. We have about 25 people though sometimes this fluctuates. I’m learning about some different vegetables, lots of new Hindi vocabulary and some Indian cooking. Also how to use an abundance of milk that we get from the Ashram cows. During the day we churn the yoghurt to make butter which is then heated to get the ghee. When the milk separates we keep the other part for drinking (charge). It is a refreshing drink on hot days. The Indians add some jeera to it. We also often make cheese, lassi and sometimes shrikhand. Some of the milk is bought to the kitchen in the morning and evening so we can boil it and later when it cools, make yoghurt. Lots of the milk is also sold to the guards and the Indian families who work in the Ashram (it sells for 14 rupees a liter within the Ashram). Lots more of it is sold in Pali, the city that is about half an hour dive away.

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