ayurvedic method of producing buttermilk, curd or yoghurt

May 23, 2004

What is the ayurvedic method of producing buttermilk, curd or yoghurt?

As we are discussing in international group, local variations for

different yoghurts and fermented milk products are innumerable. Here

in Finland we make yoghurt, quark (bakery cheese), "piimä"

(buttermilk) and "viili" among many others. We have at least three

different kinds of yoghurts with varying thickness, sourness and

texture. We have more than 5 different piimäs and few different

viilis. Quark is always the same.

Yoghurt is made by boiling whole milk and letting it cool down to 40C,

when the seed yoghurt is mixed in and let to stand covered in warm

place overnight. Yoghurt contains a mixture of lactobacillus

acidophilus, -bulcaricus, lactobacillus GG and bifido bacteria.

Finnish buttermilk "Piimä" is made out of fat free milk that is left

over when the cream is separated from milk. Seed "piimä" is mixed with

uncooked milk and let to stand for at least for 16 hours.

Kirnupiimä is made by collecting the creams and using them to make

butter. The leftover stuff is let to stand in room temperature until

next day. Taste is different from the 1st method mentioned.

Kefir, that contains also yeast, is also commonly used in Europe,

though not in Finland.

Quark is made by heating piimä in oven and by collecting resulting

solid glimpses.

Viili is made by letting freshly milked cow milk to stand overnight.

Result is thick and strechable, quite sour product with tasty creamy

coating on top. I love it!

In the past every housewife, family and village had their own

tradition of making different milk products and the seed culture was

valuable. Quality of piimä presented the skills of housewife. Bacteria

culture was preserved by dipping piece of cotton cloth in the culture

after which cloth was dried. Grandmothers used to send the seed

culture in letter for their daughters living distances away.

So, to be able to discuss about these milk products, we must first

define what do we mean with them. Therefore I would like to hear what

kind of sour milk products are made in India.

About lactobacillus:

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