Preparation info

    Appears in

    Recipes of all Nations

    By Countess Morphy

    Published 1935

    • About


    In India, as in so many other countries throughout the world, extensive use is made of sour milk and cream, both for cooking and for the making of sweets and various kinds of cheese.

    Sour milk which has become solidified is strained through muslin or put in a muslin bag and allowed to stand over a basin in a cool place till all the water has dripped out. The milk can also be soured artificially by being put in a saucepan on a very slow fire and, when about to boil, adding a little vinegar to it. When strained, it is mixed with a little sugar and fried in butter.