Making of Curd without the Yoghurt Culture (Jaman)

The importance of Yoghurt/ Curd in Indian food is indispensable. People across the communities consume it in various forms & preparation– like Bongs sweet yoghurt recipe called as misti-doi , the Madarasi’s prefer a tair-sadam (curd rice) more palatable and satisfying…Punjabis have it form of Lassi etc…

Nutritional /health benefits of Yogurt commonly known as Curd in India are many, also called as Dahi in many prominent Indian languages. It’s one of the best source of Calcium for vegans which is equally rich in protein. Its made of natural fermentation of milk during which the lactose of the milk converts into lactic acid and that makes the Curd.

Traditional way of making of Curds is also called as setting of curds, must be quite an easy one.

· Boil the milk,

· Let the milk cool down for a while.

· When the milk is lukewarm, mix the curd or yoghurt culture (Jaman) in it.

· Mix the culture and milk well.

· Cover the bowl and keep it warm

In a traditional South-Indian home, the culture (Jaman) remains the same for decades…There is a myths that surrounds borrowing curds or culture, late evening or at night…… neighbours even discourage accidental inquires of it … Newly married brides often get the first bout of bitterness for misplacing the Culture…

The question, I asked my grandmother when I was a child..

How to make Curd without the Culture (Jaman)?

TIP of the TIME

· Boil the milk

· Let the milk cool down to luke warm......then

1. Pluck some stalk (peduncle) from Green Chilli

2. Immerse them in the luke warm milk

3. Stir the milk once or twice

4. Cover the bowl and keep it overnight for 9-1o hours

5. In winters wrap it to keep the content warm

6. That’s all..

Wise people say that the Calyx contains live bacterium that aids fermentation.

Santosh Sadasivan