Best Curd in the World

Nick-H

That sounds good!

I really am not into taking the risk of buying unpasteurised milk, even if it is going to be well-boiled for curd, but there are plenty of buffalo in my area, so if we wanted the milk, I'm sure we'd only have to ask around.

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nomad

i cant tell you the name coz these shops have no name.

best lassi i have ever had was at BHU Gate Lanka,Varanasi. if you are coming out of BHU then these lassi shops are on the left side of the road.
its very different from punjabi lassi. its very thik

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iloveindia1234

Hey nick
Do they use buffalo milk in chennai too

ba9rn

It seems from these last two quotes of yours that you think buffalo milk is unusual.

Tell that to the Italians, for instance! Ever eaten Mozzarella?
http://en.wikipedia.org/wiki/Mozzarella

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federica

Isn't boiling safer than pasteurizing? All Indians I've met don't trust the pasteurized milk, they boil it again

...one minute later:
Just confirmed: Pasteurized milk is heated only for 15-40 sec upto 90°C, so boiling (at least for the same time) is safer.

shashank.aggarwal

We also boil the milk again and then let it cool down...before consuming it...

this it also forms a layer of Malai (Cream) which we take out and collect. after few days its used to extract Ghee..

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Nick-H

As far as I know, all the shop packeted milk is from cows. It certainly tastes no different to me.

But, as I said, there are plenty of buffaloes around, so I'm sure it is available. Not everyone likes their milk out of a packet: even in the city it is possible to buy from people who milk their own cows.

Mrs N was shocked to know that I had been pouring unboiled milk on my breakfast cereal. It never occurred to her that I wouldn't boil it; I never occurred to me that I would.

I think it is a hangover from just a few years ago when milk from the cow should certainly have been boiled before consumption.

I don't eat cereal that often, but when I do, I still pour unboiled pasteurised milk on it. On the basis of my experience (what a boss of mine used to call a stroll poll --- of one) I'd say it is safe to do so. And if my foreign stomach can take it...

federica

For me it also makes sense to boil it when you see how the milk is stored in some of the tiny shops (no fridge, just in a box with ice). On the other hand: I grew up with milk directly from the farm, unpasteurized, never boilt, sometimes cow-warm... and I am still alive

Nick-H

Always try to get the milk early, or buy from a shop with a decent fridge. Currently ours is delivered, and as long as we get up early enough is still cool by the time it reaches us at around 6.00am via a bicycle trip.

The vast majority of the milk I drink is boiled, as it is part of the chai that consume lots of every day.

Amyth

Pasteurization is a scientific process; no amount of boiling at home can substitute its benefits. The milk is heated below boiling temp for half an hour and immediately cooled down to four degrees temp. On the flip side,in the process of killing the pathogens, Pasteurization makes the milk vulnerable to bad bacteria faster just like antibiotics make the immunity system weak while producing antigens in the human body. Therefore even pasteurized milk, if not stored at a certain temperature can be a bed of infecting micro-organisms. It's always safer to boil milk before consumption, unless it's stored in a refrigerator at 4 degrees C or below.

Curd: Milk's attempt to marry procreating bacteria, turning into a sour settlement!!

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iloveindia1234

Yah , i live in bangalore and people here use cows milk the most .
They use nandini milk which come in packets, The government owned nandini milk products use cows milk for all their products as far as my knowledge goes.
So it is a bit unusuall for me when i travel to other states that use buffalo milk.
They say you get lazy drinkin buffalo milk though it is not a proven fact
I just wanna make clear that i dont say it's ununual to drink buffalo milk but it is just that we here are usued to cows milk.

the opoponax

Bringing this oldie back to ask a question.

I've been experimenting with homemade yogurt. I followed my recipe to the letter, and it curdled and everything, but, well, it just doesn't have that tangy yogurt flavor. What did I do wrong? Should I have left it to set longer? It tastes kind of like mild cottage cheese. Will it get tangier in the fridge? When I make the next batch, should I use this as the starter, or get more yogurt from the store?

What can I do with my bland yogurt? I'm thinking some kind of salty/spicy lassi? Maybe cumin and a little tabasco sauce? Or should I just throw it in the blender with some fruit juice and call it a day?

Nick-H

That's what I love about our home-made curd!

It isn't sharp ('tart' is the right word?), just creamy. Back in London, only Greek Yoghurt came anywhere near.

the opoponax

I have to say, I don't like my yogurt all that 'tart', but I like it to have at least a little flavor to set it aside from just being slightly thicker milk.

I think I am a little more concerned than need be because my roommate is giving me a hard time about it because it's not like his mother makes. Bah!

Nick-H

Tell them to make their own then!