Dahi (curd)

Curd

Curd in a traditional Manipuri earthen pot
Alternative names	Dahi, doi, mosaru, perugu, thayir, mee kiri
Course	Homemade yogurt
Place of origin	Indian subcontinent
Region or state	South Asia
Associated cuisine	Bangladesh, India, Pakistan, Nepal, Sri Lanka
Main ingredients	Milk, Lactobacillus culture
Ingredients generally used	Sugar
Variations	Mishti doi, Nabadwip-er lal doi, Dhau
Media: Curd

Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent. It is usually prepared from cow's milk, and sometimes buffalo milk or goat milk.^[1] The word curd is used in Indian English to refer to homemade yogurt,^[2][3] while the term yogurt refers to the pasteurized commercial variety known as heat-treated fermented milk.^[4]