Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheese making. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate.
Mozzarella Cheese
A moist white unsalted unripened cheese of mild flavor and a smooth rubbery texture. Mozzarella is a southern Italian cheese traditionally made from Italian buffalo’s milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal’s diet.
Labang (Fermented Milk)
Labang as a drink is traditionally prepared by letting milk ferment for around 24 hours, then churning and removing the butter. The remaining buttermilk can keep for several days at room temperature. In modern times, it is produced industrially.
Chana
Chana is curds or cheese curds, originating from the Indian subcontinent, made from water buffalo or regular cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining the whey through filtration.
Ghee
Ghee is a class of clarified butter from South Asia. It is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, traditional medicine, and religious rituals.
Ghee tastes like butter but with a slightly roasted, nutty background note. Like butter, commercial brands of ghee differ in flavor depending on the quality of the milk used to produce it. Because the milk solids have been removed, ghee does not have the creamy mouth feel of butter.
One tablespoon ghee contains almost 8 grams of saturated fat and 33mg of cholesterol. Indeed It’s a proven fact that the consumption of saturated fat and high cholesterol based foods are associated with the risk of developing cardiovascular disease and arteriosclerosis.