GO WITH DAIRY (MILK PRODUCTS)

A dairy product or milk product is food produced from the milk. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory. A variety of dairy projects are indigenous to India and an important part of Indian cuisine. The majority of these products can be broadly classified into curdled products, like chhena, or non-curdled products, like khoa

We decided to maintain Goshala both in traditional and scientific way then only we can get income to meet the expenses and for the development of goshala. Now we are maintaining the goshala with its own (the income of goshala) income, and monthly contribution of founders and donations from devotees.


Curdled dairy products

Paneer is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other non-rennet food acid, and then removing the whey and pressing the result into a dry unit.
Chhena is like paneer, except some whey is left and the mixture is beaten thoroughly until it becomes soft, of smooth consistency, and malleable but firm.

Non-curdled dairy products

Khoa or Mawa is made by reducing milk in an open pan over heat.
Peda is a confection made by mixing sugar with khoa and adding flavoring, such as cardamom.
Barfi is a confection made by reducing milk and sugar until it solidifies and adding flavoring, such as pistachio.
Gulab jamun is a confection made by mixing khoa and sugar, caramelizing it by frying, and soaking it in syrup containing rosewater.

Fermented dairy products

Mishti doi is dahi (Indian yogurt) mixed with sugar
Shrikhand is strained yogurt mixed with sugar, and often flavorings such as cardamom, saffron, or fruit.
Wheyvit is an alcoholic beverage prepared by fermenting whey with yeast

Other dairy products

Kheer is made by boiling rice or broken wheat with milk and sugar, and sometimes flavored with cardamom, raisins, saffron, pistachios, or almonds.
Chhena Murki is made by frying cubes of chhena to burn the outside, then soaking them in syrup flavored with cardamom.
Pantooa is like gulab jamun, except with some chhena mixed with the usual ingredients.