Curd, paneer and ghee
India is the world's largest producer and consumer of dairy, and four products do most of the work in a home kitchen.
The four
Set at home overnight from a spoon of the previous batch. Thinner and less sour than Greek yoghurt. Eaten with almost every meal, and the cooling counterweight to heat.
Fresh cheese curdled with lemon or vinegar and pressed. Doesn't melt, so it holds its shape in curries and on skewers. Easy to make at home and much better fresh.
Butter simmered until the water evaporates and the milk solids brown, then strained. Nutty, shelf-stable, and the finish on dal, rice and sweets.
Chaas is thin salted buttermilk with cumin — the everyday summer drink. Lassi is thicker and often sweet; mango lassi is largely a restaurant creation.
Making curd at home
- Heat milk until it just comes to a boil, then cool to warm — comfortable on a finger.
- Stir in a tablespoon of existing curd.
- Cover, keep somewhere warm, and leave undisturbed 6–8 hours.
- Refrigerate once set. Save a spoon for the next batch — many families' cultures have run continuously for decades.
Rice mixed with curd, tempered with mustard seeds and curry leaves, sometimes with pomegranate. The standard end to a South Indian meal, the great travelling food (see tiffin), and what people eat when everything else feels like too much.
Last updated: 2026-08-11
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