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Fermented milk from Bangladesh
Borhani is a savoury, spiced drink made by blending sour curd (tok doi) with mint, ground spices, chilli, salt, sugar and water, then straining it over ice. It is a boundary entry, a drink mixed from a ferment with no fermentation of its own, like lassi and chaas. Made in 4 steps over 5 h. The longest step, set the sour curd, takes 5 h (Bari A 2020) and runs at 42 °C (Bari A 2020). Salt is 0.8 % (Bari A 2020). Streptococcus thermophilus and Lactobacillus bulgaricus does most of the fermenting.
| Main step | 5 hReported[bari2020] | Set the sour curd |
|---|---|---|
| Temperature | 42 °CReported[bari2020] | Set the sour curd |
| Salt | 0.8 %Reported[bari2020] | Blend the curd with spices, sugar, salt and water |
| Acidity | pH 4–4.3Measured[bari2020] | Strain through muslin and add ice |
| 1.0 kg | Sour milk curd[bari2020] |
| 300 mL | Water[bari2020] |
| 20 g | Mint paste[bari2020] |
| 5 g each | Ground coriander, ground cumin, ground white mustard[bari2020] |
| 3.5 g | Ground white pepper[bari2020] |
| 5 g each | Green chilli paste, tamarind extract[bari2020] |
| 7 g | Rock salt[bari2020] |
| 5 g | Salt[bari2020] |
| 160 g | Sugar[bari2020] |
| 100 mL | Ice · Added after straining[bari2020] |
| Starter | uses finished doi; the curd is set with a mixed yoghurt starter |
Total time across the recorded steps: 5 h
What changes: The milk is boiled, then cooled until it is warm
Output: boiled milk ready for starter.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Borhani is a drink blended from sour curd, not a ferment in its own right. Unlike sweet lassi it is savoury and hot with mustard, chilli and pepper, and unlike chaas it keeps the curd thick and is strained over ice.
The curd sets at pH 3.95–4.25, which keeps most pathogens down, but the raw herbs, water and ice are added after it sets. A survey of 50 Dhaka dairy products found coliforms in borhani up to the 10^9 dilution and Salmonella in about 17 % of the products. Lab borhani made with boiled milk and clean water had no coliforms. Use boiled milk, clean water and clean ice, and drink it fresh.
Hazards the sources name: Coliforms, Salmonella spp. and Staphylococcus spp. (in Dhaka dairy products sold on the street and in shops, borhani among them).
Every number is labelled with how it is known. How this atlas is made
Borhani is drunk in Dhaka and Chittagong at weddings and iftar gatherings in Ramadan, usually after heavy dishes such as biryani, morog polao and tehari (Wikipedia). Its origin is not documented in the sources read.
