Dairy foods 101 Indian Cuisine

Majority of India is lacto-vegetarian, they consume plant foods and milk products. Milk products provide the essential amino acids and Vitamin B12. The dairy industry remained untouched by technology till early 1960s when homogenized and pasteurized milk were introduced in larger cities like New Delhi. Click here to see Dairy FAQ.

Milk Types (Species) Used in India

In the olden days, milk from Camels, cows, goats, sheep, and water- buffalo was used. Nowadays, the most common species for milk are cows, and water buffalo. In the olden days, the dairy cattle suffered from small pox, typhoid, and tuberculosis. To avoid contacting such diseases, the milk was brought to a boil before use. The most common products made from milk are: Dahi (yogurt), Chach (skimmed butter milk), Makhan (cultured butter), Ghee (cooking fat similar to lard), Paneer (Firm cheese), Chenna (Soft fresh cheese), Malai (Clotted cream), and Khoya (Reduced milk)

Dahi Yogurt, Chach, Makhan, Ghee

Dairy Foods 102 Dahi (Yogurt)

In the evening, milk was brought to a boil. Live culture was added to make Dahi (Yogurt). In the morning during cool hours, the yogurt was churned to skim off the Makhan (Cultured Butter), leaving behind almost skim cultured milk called Chach. The Makhan was heated on low heat to remove the moisture leaving behind a shortening called Ghee. Ghee is solid at room temperature and used as a shortening. It has high melting point and used as a cooking fat similar to lard in the olden Americas.

Paneer, Chenna

Dairy Foods 102 Paneer (Indian Cheese)

The whole milk is brought to a boil. Lemon juice is added to coagulate milk separating cheese from liquid whey. The solid are used as cheese called Chenna. The Chenna is pressed and molded to make Paneer.

Khoya

Dairy Foods 102 Khoya

The whole milk is reduced by removing 85% of the moisture to make Khoya. Khoya is used to make many desserts and some curries.

Malai

What is Malai, Clotted cream, Devonshire cream?

When you heat whole raw milk to about 180 ºF, a thin skin starts to form at the top surface. This is called Malai. Longer, one heats the milk, thicker it gets. Malai is used as a cream for tea and making making curries.