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Dahi (curd)
&sq=PHP&lang=en&file=File:Curd_in_a_traditional_Manipuri_earthen_pot.JPG) Dahi in a traditional Manipuri earthen pot | |
| Alternative names | Curd, doi, mosaru, perugu, thayir, mee kiri |
|---|---|
| Course | Homemade yogurt |
| Place of origin | Indian subcontinent |
| Region or state | South Asia |
| Associated cuisine | Bangladesh, India, Nepal, Pakistan, Sri Lanka |
| Main ingredients | Milk, Lactobacillus culture |
| Ingredients generally used | Sugar |
| Variations | Mishti doi, Nabadwip-er lal doi, Dhau |
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Dahi or curd, also mosaru, dahi, thayir and perugu, is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk, and sometimes buffalo milk or goat milk.[1] The word curd is used in Indian English to refer to homemade yogurt,[2][3] while the term yogurt refers to the pasteurized commercial variety known as "heat-treated fermented milk".[4]
- ^ Caballero, B.; Finglas, P.; Toldra, F. (2015). Encyclopedia of Food and Health. Elsevier Science. pp. 345–351. ISBN 978-0-12-384953-3. Retrieved December 6, 2017.
- ^ The curious case of the Indian curd -Hindustan Times
- ^ Making yogurt -blog
- ^ Codex Alimentarius Yogurt rules, FAO
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