Indian yogurt, also known as curd or dahi, is a fermented milk product made from warm milk and a bacterial yogurt starter). It is a staple in Indian cuisine and is used to make a variety of recipes like dahi vada, papdi chaat, curd rice, kadhi pakora, chaas, lassi, raita, and thepla, among others. It is also used as a marinade base to make tikka recipes and is used in the preparation of biryani. Some sweets like shrikhand, balushahi, and mishti doi also use yogurt as an ingredient.
Positive aspects of Indian yogurt:
- It is a healthy and probiotic food.
- It is a good source of protein, calcium, phosphorus, and B vitamins.
Negative aspects of Indian yogurt:
- There are no negative aspects of Indian yogurt as such. However, individuals with lactose intolerance may not be able to consume it due to its lactose content.
Ingredients or materials:
- Milk: Plain whole milk is used to make Indian yogurt.
- Yogurt starter: A small amount of yogurt is used as a starter to ferment the milk.
Overall, Indian yogurt is a healthy and versatile food that is widely used in Indian cuisine.
