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Fermented milk from West Bengal
sweet, caramel-brown set curd. Made in 4 steps over 13 h – 17 h. The longest step, cool, backslop, set in earthen pots, takes 12–15 h (FAO 1990) and runs at 40–45 °C (FAO 1990). dahi LAB does most of the fermenting.
| Main step | 12–15 hReported[fao-tmp] | Cool, backslop, set in earthen pots |
|---|---|---|
| Temperature | 40–45 °CReported[fao-tmp] | Cool, backslop, set in earthen pots |
| Acidity | pH 6.6Reported[gulfnews][bd][veggiebelly] | Reduce milk |
| full-fat cow milk reduced by ~10–20 % |
| caramelised sugar (or jaggery, nolen gur) |
| Starter: backslop |
Total time across the recorded steps: 13 h – 17 h
What changes: The milk simmers for 20–30 minutes and thickens
Output: reduced milk.
Microbes at work in this step
killed
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
Low risk.
Every number is labelled with how it is known. How this atlas is made
Bengali sweet-shop tradition (Bogura in Bangladesh is famous for it, general knowledge).
