Your Friday prompt for Stream of Consciousness Saturday is “the last thing you put in your fridge.” Start your post with the last thing you put in your fridge. Let your mind wander from there. Enjoy!
20-11-2020
We finish dinner by 8.30 Pm. Before closing the kitchen for the day I set curds for the next day and keep the leftovers in the fridge. But usually the last thing I keep in the fridge is the bowl of curds.
I prepare curds at home but once a month I get a packet of it from the milk shop. I find it better to change the curd culture once a month. Each morning I remove the layer of cream and keep it in a bowl. When it is full, I churn it in the mixer to remove the butter. Long back a wooden churner was used.
This is a beautiful photo of my husband’s grandmother churning curds. That was a daily ritual in most homes. Buttermilk was and is an important part of lunch or dinner. Actually, we eat curds for breakfast, lunch and dinner 😊. We use it or buttermilk in certain curries too.
When I think of curds and buttermilk and butter I remember the tales of Lord Krishna. My paternal grandfather read aloud to us from Krishnavatara, stories of Lord Krishna. I can still picture him sitting in a cane chair and reading to us.
Our town, Udupi, is home to one of the oldest temples to Lord Krishna. Writing about temples, I remember our trip to Rajasthan in 2008. We went to Nathdwara, a very important temple to Shreenathji, the infant Krishna. I still remember the atmosphere of devotion there. Devotees were immersed in Lord Krishna. Two days earlier we had been in a hotel and got a ten rupee note with a seal on it. I asked the owner about it and he told me with great excitement that the note had passed through the temple at Nathdwara. He said it was a good omen.
Then we went to Chittorgarh fort, home to Meerabai, one of the greatest devotees of Lord Krishna. The temple where she sat and sang her bhajans is beautiful.
It is fascinating how the mention of curds led to butter and to Krishna, who loved butter. Our grandchildren too love curds and butter 😊
How To Make Butter From Curd in Mixer – Step By Step Process
Shrinathji Temple Udaipur (Timings, History, Entry Fee, Images, … https://udaipurtourism.co.in/shrinathji-temple-udaipur
https://en.wikipedia.org/wiki/Chittorgarh
8 replies on “#SoCS Nov. 21/2020”
A fascinating account of a wonderful traditional daily process!
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I know nothing at all about curds beyond the nursery rhyme with the little girl “eating her curds and whey.” I am fascinated by the process and the fact that you buy the curd from the store. I am interested in learning more. I did go to the site about making butter from curds but still have no understanding of curds.
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I think you call it yogurt. My daughter was telling me it is available in different flavors in Germany. But those cannot be used as culture to make fresh curds.
https://www.vegrecipesofindia.com/how-to-make-curd-dahi-homemade-curd-dahi/
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Thanks. Now I understand. It needs to be an active yoghurt which is what we use.
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That is a stunningly beautiful building.
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Curd is my comfort food!
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I want to try n get butter from curd. Thanks for the link will try soon.
Udupi Krishna is my favourite place 🙏
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The photograph too is so beautiful. Takes me back to my childhood where I helped my grandmother with churning 😍
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