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Curd or plain yoghurt — Ingredient sheet

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Curd or plain yoghurt — Ingredient sheet

Curd or plain yoghurt Bio-inputs in ArgentinaBio-inputs in BurundiBio-inputs in BrazilBio-inputs in the Congo - KinshasaBio-inputs in ChileBio-inputs in ColombiaBio-inputs in Costa RicaBio-inputs in EcuadorBio-inputs in IndonesiaBio-inputs in IndiaBio-inputs in KenyaBio-inputs in South KoreaBio-inputs in MoroccoBio-inputs in PeruBio-inputs in the PhilippinesBio-inputs in RwandaBio-inputs in SomaliaBio-inputs in South SudanBio-inputs in TanzaniaBio-inputs in Uganda

Curdled milk (Indian curd) or plain yogurt, fermented by lactic acid bacteria.

Characteristics

  • Yogurt is made with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
  • Fermentation acidifies and thickens the milk.
  • A common ingredient in traditional Indian preparations such as Panchagavya.

Role in the preparation: It supplies live lactic acid bacteria that start or support the fermentation of the preparation.

Caution: Choose a plain product with no sugar or flavouring and live cultures (not pasteurised after fermentation); keep it chilled.

Sources: Yogurt - Wikipedia · Curd - Wikipedia

Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.

See the recipes with this ingredient Ingredients

See also

Recipes using it

Panchagavya Fermented rice bran (compost activator)

Ingredients often used with this one

Water Tender coconut water Hot chili pepper Garlic Brown sugar Onion Sodium chloride (salt) [NaCl] Fresh cow manure Milk Baker's yeast Clarified butter (ghee) Cow urine

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