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Thayir Sadam song

drsundaram

Well-known member
hi

nice....my everyday life ingredient.....from my birth to death....part of life....every where in the world...
health wise is an ideal .filling and nutrionally rich & safe All ingredients ,the majot ne the thayir [ home meade] is rich in probiotics pl;us all items listed out is healthy tradionally proven .Coriander leaves to add
 

tbs

Well-known member
health wise is an ideal .filling and nutrionally rich & safe All ingredients ,the majot ne the thayir [ home meade] is rich in probiotics pl;us all items listed out is healthy tradionally proven .Coriander leaves to add
hi

just info...we get DESI DAHI in USA....i can keep in fridge for a month....never sour....pulikathu....but

home made thayir not even a week....it start sour...we buy milk/yougurt for once in 15 days....sometimes

once in a month...we are okay in home....never imagine in india...
 

drsundaram

Well-known member
pulikaraadhu is only one aspect , may be., Home made curdling are free from any preservatives or any additives which go into the curdling processse done in dairy industries . so absoltely safe, healthy and tasty . that is w r t this i meant about "home made" curd . Even in U S one can make home made provided the atmospheric temp cooperates
 

prasad1

Well-known member
pulikaraadhu is only one aspect , may be., Home made curdling are free from any preservatives or any additives which go into the curdling processse done in dairy industries . so absoltely safe, healthy and tasty . that is w r t this i meant about "home made" curd . Even in U S one can make home made provided the atmospheric temp cooperates
The atmospheric temperature can be controlled even in the USA. I do it all the time. After boiling the milk bring it to about 70 Degree Fahrenheit, add your culture, and close it and let it sit in Oven or Microwave for 6 hours and walla you have homemade Thayir.
But now you can also make it with Instapot.
 
The atmospheric temperature can be controlled even in the USA. I do it all the time. After boiling the milk bring it to about 70 Degree Fahrenheit, add your culture, and close it and let it sit in Oven or Microwave for 6 hours and walla you have homemade Thayir.
But now you can also make it with Instapot.
 

tbs

Well-known member
pulikaraadhu is only one aspect , may be., Home made curdling are free from any preservatives or any additives which go into the curdling processse done in dairy industries . so absoltely safe, healthy and tasty . that is w r t this i meant about "home made" curd . Even in U S one can make home made provided the atmospheric temp cooperates
hi

we tried in USA in home made....even in winter season...we kept it in oven....but i use buttermilk often...so i prefer DESI DAHI..

i got 2 container of dahi today....still in this pandemic time....it become scarcity now..
 

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