Milk (Doodh)
Ayurveda Praises the Fluid of Life! Mother of All Sweets and Chai
Description
Milk squeezed from cows revered as sacred in Hinduism. Not just drunk raw, the absolute foundation boiled down into sweet bases (Khoya) or fermented into yogurt.
Classification: For Everyone,Dairy,Nutritional Source
Shops selling Milk (Doodh)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Milk(Unadjusted full-fat milk is basic)
Instructions
- When making Masala Chai, pour massive milk after boiling spices/tea leaves in hot water.
- Boil vigorously on high until foam nearly boils over pot edges, incorporating massive air drawing rich depth.
- When making Payasam (porridge) or Kheer, slow-boil gooey on low with rice/nuts until milk moisture halves.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Soy milk or oat milk (as vegan sub)
Pairing
Masala Chai, Kheer, Rasgulla
Trivia
[Hardcore] Called 'Doodh'. Buffalo milk is also often used; having higher fat content, it makes richer, deeper sweets and Dahi (yogurt). For Indian vegetarians, milk is the most crucial protein/fat source to sustain life.
Eating tips & etiquette
[Unique Usage] When eating spicy curry and feeling like breathing fire from the mouth, drinking a sip of 'cold milk' instead of water lets milk fat wash away spice capsaicin, extinguishing the fire instantly!
Allergen
Dairy