Oldest 'mosaru'
In India, there is a tradition of making curd at home. I was just thinking, can we determine the age of that culture? It may be that atleast one curd-culture in one of the homes could be as old as 20 years! It is always a usual task at homes everyday to put a pinch of old curd to new milk to allow for fermentation. Next day, that new milk would have been converted to new, wonderful, and delicious curd.
Why am I talking about curd? That is because, my wife doesn't like the so called 'yogurt' available in stores. She prefers to make curd at home and she has continued doing that for a month or so now by adding that process into her cooking agenda daily.
Few minutes ago, we finished our lunch with a wonderful 'seeme-badhnekai majjige huLi'. You can read recipe of 'majjige huLi' here.
Why am I talking about curd? That is because, my wife doesn't like the so called 'yogurt' available in stores. She prefers to make curd at home and she has continued doing that for a month or so now by adding that process into her cooking agenda daily.
Few minutes ago, we finished our lunch with a wonderful 'seeme-badhnekai majjige huLi'. You can read recipe of 'majjige huLi' here.
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