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Fermented milk from Nabadwip, Nadia district, West Bengal
Milk is boiled down on a wood fire until about three litres become one and the milk reddens, with no colour added. It is poured into clay pots set around the fuel, covered, and left to set into a curd firm enough that a pot can be turned upside down. A knife (chakku) is used to test or cut it.
A short entry: the sources we found record only what is said here about Nabadwip lal doi itself.
| Milk, pure cow or buffalo | The inventors are said to have used buffalo milk, adding a small amount of water as it boiled[wp] |
Total time across the recorded steps: 2 h – 6 h
What changes: Boiled down over a slow fire, the milk thickens and turns red
The boiling continues until the red colour comes. The milk is said to turn red from the long burning. Output: thick red milk.
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
Milk is boiled down on a wood fire until about three litres become one and the milk reddens, with no colour added. It is poured into clay pots set around the fuel, covered, and left to set into a curd firm enough that a pot can be turned upside down. A knife (chakku) is used to test or cut it. Made in 3 steps over 2 h – 6 h. The longest step, boil the milk down until it turns red, takes 2–6 h (Wikipedia 2012).
| Main step | 2–6 hReported[wp] | Boil the milk down until it turns red |
|---|
Lal doi is red from hours of boiling the milk down, with no colour added, and is much denser than white doi because the milk is boiled to about a third.
The milk is boiled down for two to six hours on a wood fire before it is poured into the pots to set. Wikipedia says the curd can be stored up to ten days.
Every number is labelled with how it is known. How this atlas is made
The red curd is credited to Kali Ghosh of Phasitala in Nabadwip, or to Kalipada Modak, in 1930. The Ghosh brothers, Kali and Hari, mostly made curd and whey; they boiled buffalo milk gently, with a little water, for a long time, and it turned red. Their whey-making area was known as Red Ghol or Red Whey.
