Note 17 — Ahīr

Hindus nearly always boil their milk before using it, as the taste of milk fresh from the cow is considered unpalatable. After boiling, the milk is put in a pot and a little old curds added, when the whole becomes dahi or sour curds. This is a favourite food, and appears to be exactly the same substance as the Bulgarian sour milk which is now considered to have much medicinal value. Butter is also made by churning these curds or dahi. Butter is never used without being boiled first, when it becomes converted into a sort of oil; this has the advantage of keeping much better than fresh butter, and may remain fit for use for as long as a year. This boiled butter is known as ghī, and is the staple product of the dairy industry, the bulk of the surplus supply of milk being devoted to its manufacture. It is freely used by all classes who can afford it, and serves very well for cooking purposes. There is a comparatively small market for fresh milk among the Hindus, and as a rule only those drink milk who obtain it from their own animals. The acid residue after butter has been made from dahi (curds) or milk is known as matha or butter-milk, and is the only kind of milk drunk by the poorer classes. Milk boiled so long as to become solidified is known as khīr, and is used by confectioners for making sweets. When the milk is boiled and some sour milk added to it, so that it coagulates while hot, the preparation is called chhana. The whey is expressed from this by squeezing it in a cloth, and a kind of cheese is obtained.17 The liquid which oozes out at the root of a cow’s horns after death is known as gaolochan and sells for a high price, as it is considered a valuable medicine for children’s cough and lung diseases.