Yesterday's full cream, warmed, cultured at ten at night and left to set in the clay pot it arrives in. The clay draws out a little water, so the curd stands on a spoon and tastes clean, never sour.
- Cultured
- 22:00, 9 h set
- From
- yesterday's full cream
- Texture
- spoon-standing
- Batch
- 0710-C, passed
- Keeps
- 4 days, 4°C
1
₹198a morning
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This batch's morning
- 21:40WarmedYesterday's full cream, brought up gently, never boiled hard.
- 22:00CulturedA spoon of last night's curd into every pot.
- 07:00SetNine hours in a warm room, then straight into the cold room.
- 05:20CheckedEvery pot is tipped. If the curd slides, the pot stays.
- 06:40At your doorLid tied with string. Return the pot and we wash and fire it again.
Keeping it
Keep at 4 °C for up to 4 days. It firms and sharpens a little each day.
Good with
Lassi with a malai crown, raita, a bowl with jaggery after lunch.
The proof
Every batch is tested before it is bottled. Read today's report or look up the code on your cap.