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Fermented milk from Myanmar
Dein chin is the Burmese name for dahi, the set curd of South Asia. Milk is boiled, cooled to body warmth, seeded with a little of the previous day's curd and left overnight to sour and set. A new line without old curd is started in Myanmar with fresh lime juice, which takes about 20 hours to coagulate the milk.
A short entry: the sources we found record only what is said here about Dein chin itself.
| Cow or buffalo milk | [fao-tmp] |
| Dahi or buttermilk from the previous day0.5 to 1 % of the milk | The starter for dahi in general[fao-tmp] |
| Fresh lime juice | Used in Myanmar to start a new batch when there is no starter[fao-tmp] |
| Starter | backslop: 0.5–1 % of the previous day's curd; lime juice for a fresh start |
What changes: The milk is boiled and cooled until it is about as warm as the body
Output: boiled milk at body temperature.
Microbes at work in this step
heat kills the milk's own bacteria
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
Dein chin is the Burmese name for dahi, the set curd of South Asia. Milk is boiled, cooled to body warmth, seeded with a little of the previous day's curd and left overnight to sour and set. A new line without old curd is started in Myanmar with fresh lime juice, which takes about 20 hours to coagulate the milk.
Dein chin is made the same way as dahi; the one Myanmar-specific step recorded is starting a new batch with fresh lime juice, which takes about 20 hours to set the milk.
The milk is boiled before seeding.
Every number is labelled with how it is known. How this atlas is made
