Introduction
You can define fermented milk products as products made by adding certain microorganisms called starter cultures to pasteurized milk at designed temperatures.
The bacteria in the starter culture convert the milk sugar lactose into lactic acid and enable coagulation or curd formation. There is an associated reduction in the PH value.
Fermented milk products are an important part of our diet. They are not only tasty but also preserve and enhance the nutritious quality of milk. Fermented milk products contain probiotic bacteria good for our gut.
There are many fermented milk products, including Dahi, Yogurt, Lassi, Cheese, Shrikhand, Set Dahi, Mishti Doi (Meetha Dahi), Buttermilk (Chhaachh in Hindi), Yakult, etc.
Dahi has a rich history. It was known to Indians for thousands of years, and the proof is it finds its mention in Rig Veda and age-old Ayurvedic books.
This article briefly explains five popular fermented milk products in India. The five popular fermented milk products in India are:
- Set Dahi (Set curd)
- Lassi
- Mishti Doi (Meetha Dahi)
- Shrikhand
- Buttermilk
Set Dahi (Set Curd)
Set Dahi is the same as regular Dahi, but with an increased amount of SNF (Solids Not Fat) to make it thicker. As in the case of regular curd making, the pasteurized milk with added SNF is warmed to the designed temperature.
And the recommended starter/live bacteria culture is added. The milk with culture is filled into cups. Further, the sealed cups are incubated for 4 to 6 hours until the PH value is 4.2 to 5.2.
The incubated cups containing set curd are moved into a cold room. They are cooled to less than 10 ⁰C (50 ⁰F) within 3 to 4 hours using direct coolers. They are then moved to cold storage maintained at under 5 ⁰C (41 ⁰F). Held there until loaded in the despatch truck.
Lassi
Lassi is a popular summer beverage in the Northern part of India. However, presently it is available in many fruit juice joints and food carts all over India, especially in hot summer days.
Lassi is stirred Dahi and is simple to make. Pour the required amount of Dahi into a food processor. Add sugar syrup, and a little rose water, and mix well. Lassi is ready.
Mango or other fruit flavour may be added instead of rose water. Dry fruits can be added. Refrigerate it before serving.
Lassi has a high demand during summer. Hence, milk dairies make it on a larger scale and sell it as packaged lassi at their outlets. Salted lassi is also available.
Mishti Doi or Meethi Dahi
This is a fermented milk delicacy popular in the eastern parts of India, especially West Bengal. It is made by fermenting sweetened milk. Mishti Doi is made by boiling full cream milk to make it thick, adding sugar or jaggery to sweeten it, and cooling it to around 42 ⁰C (108 ⁰F).
Add the recommended quantity of the previous day’s Dahi/starter culture and mix well. Fill the culture-mixed milk into earthen pots. Seal the pots, and keep them overnight in a warm place. Your Mishti Dahi is ready to serve.
You can add cardamom powder, and dry fruit pieces to the culture added milk before filling into the earthen pots.
Shrikhand
Shrikhand is a semi-solid and sweetened Indian dairy product made from fermented milk. It is a popular dessert in India, especially in Maharashtra, Gujarat, and parts of Karnataka. Shrikhand is eaten as it is, and along with chapati, poori (Indian deep-fried flat wheat bread), etc.
The traditional method of making shrikhand involves making Dahi by fermenting pasteurized milk with a starter culture. Draining the whey from it to make chakka. Blending the chakka with sugar, permissible color, flavor, fruits, dry fruits, and species to the desired composition and consistency. Serve chilled.
Due to high demand, most Indian milk dairies produce shrikhand on an industrial scale. And sell packaged shrikhand at retail shops.
Buttermilk/Chhaachh
Buttermilk (Chhaachh in Hindi) is a beverage drink popular in India, especially during summer days. Preparing buttermilk is simple.
Pour curd, drinking water as required, crushed ginger, minutely cut mint and coriander leaves, and salt into a food processor. Mix well. Buttermilk is ready. Refrigerate it and serve chilled after filtering off the solids or as it is. It has a refreshing and satisfying taste. You can add any herbs of your choice.
Many milk dairies sell packaged and chilled buttermilk at their outlets.
A compilation of nutrients in Set Dahi (Set Curd), Shrikhand, and Mishti Doi (Meetha Dahi) is given in the following image.
Conclusion
Dahi is a major staple food in India. And for many Indians, the meal is incomplete without dahi. The curd is so tasty that even people who are averse to consuming milk are happy to consume dahi. Hope this article was helpful to you.
You may read the following articles:
Difference between Dahi (curd) and Yogurt
What is Yogurt and how is it made
What is Dahi/Curd and how it is made in Dairy
Caution
- Fermented milk products contain milk. If you have a milk allergy or lactose intolerance, do not eat fermented milk products without consulting your doctor.
- Fermented milk products contain added sugar. Read the label on the packing and understand what you are eating.
References
https://niftem.ac.in/newsite/pmfme/wp-content/uploads/2022/08/PPT_dahi-processing.pdf
https://en.wikipedia.org/wiki/Dahi_(curd)
https://pmfme.mofpi.gov.in/pmfme/newsletters/enewsnovember1.html