Alternative names | Dahi, doi, mosaru, perugu, thayir, mee kiri |
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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 |
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]
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