- Curd or Yogurt is a lactic fermentation of milk. It is esteemed for its smoothness, its pleasant and refreshing taste. It is highly versatile and one of the most valuable therapeutic foods.
- The best and purest milk should always be used for preparing the curd. Before it is curdled, the milk should be boiled for about 10 minutes and the temperature of the milk brought down to lukewarm state.
- Freshly cultured starter should then be added to it and mixed thoroughly with the milk. Generally one teaspoonful of starter is sufficient for every 500 ml. of milk. The quality of curd depends to a great extent on the starter used.
SRI GIRIRAJ JI GOSHALA SEVA SANSTHAN ( REGD. )
NGO REGISTRATION NO - 162 - IV ( 05 ) & 58 / 2009 - BK IV
U/S 80G ( 5 ) VI & 12AA REGD NO. CIT - 1 / TECH / S - 685 / AGRA
U/S 80G ( 5 ) VI & 12AA REGD NO. CIT - 1 / TECH / S - 685 / AGRA
Yogurt:
The better the seed the sweeter will be the
aroma and firmer, will be texture of the curd. In hot season the milk curdles easily.
But in cold season, it is necessary to cover it with a blanket and keep it in a
warm place. It generally takes about six to eight hours for the milk to coagulate
in the hot season. In cold weather it takes 12 to 16 hours for it forms a firm mass. Curd
is a very nourishing food. It is a valuable source of protein, essential vitamins
and minerals.
It is also a rich source of calcium and riboflavin, The proteins in curd is more readily digested than the protein in milk. It has been estimated that regular milk is only 32 per cent digested after an hour in the digestive tract, whereas 91 percent of curd id digested within the same period of time, It is therefore, an ideal diet for those with sensitive digestive systems, particularly young children and elderly persons.
(*Food value Minerals and Vitamins Moisture-89.1 % Calcuim-149 mg Protein-3.1% Phosphorus-93 mg Fat-4.0% Iron-0.2 mg Minerals -0.8% Vitamin A -102 1.U Carbohydrates-3.0% Vitamin C small amounts of Vitamin B Complex I mg Calorific Value-60 *Values per 100 gms edible portion)
It is also a rich source of calcium and riboflavin, The proteins in curd is more readily digested than the protein in milk. It has been estimated that regular milk is only 32 per cent digested after an hour in the digestive tract, whereas 91 percent of curd id digested within the same period of time, It is therefore, an ideal diet for those with sensitive digestive systems, particularly young children and elderly persons.
(*Food value Minerals and Vitamins Moisture-89.1 % Calcuim-149 mg Protein-3.1% Phosphorus-93 mg Fat-4.0% Iron-0.2 mg Minerals -0.8% Vitamin A -102 1.U Carbohydrates-3.0% Vitamin C small amounts of Vitamin B Complex I mg Calorific Value-60 *Values per 100 gms edible portion)
Dung Cakes:
- Cow Dung Cake is prepared from Cow Dung and it burning purify the whole enviornment. It is also useful for biogas plants. It is insect repellant & thermal insulator in cold places.
- Its smoke is a powerful disinfectant and anti-pollutant. Through many experiments on cow dung, the famous Italian scientist, Prof. G.E.Bea, has proven that fresh cow dung kills the germs of Malaria and tuberculosis.
- These cow dung cakes are very useful for fire sacrifices and in various ceremonial activities. They create a pure and holy atmosphere when burnt. The reaction of cow dung and ghee when mixed releases oxygen into the air.
