Medieval Milk Products

© K. L. Kamat

Ancient Milk-folk

The  Sanskrit manuscript Lokopakara describes the preparation of buttermilk (majjige) and Manasollasa calls it a drink. People of medieval times were used to its salted and sweet (lassi) varieties, just as they are today. After churning the curds, butter was removed and the liquid seasoned with ginger, cardamom and salt, and finally was fumigated with asafoetida (hingu) and cumin (jira). The sweet drink was prepared by adding sugar, cardamom and camphor powder. After churning, the butter was collected and stored in cool earthen pots and was carried by the vendors to the market-place.

Reference

• Jyotsna Kamat, Social Life in Medieval Karnataka, Abhinav, 1980

See Also:

• List of Recipes at Kamat's Potpourri
• Vegetarian Links
• Fun with Vegetables -- Kamat's lust for life is reflected even in the vegetables he buys! Pictures of common and uncommon vegetables of India.

Kamat's Potpourri Timeless Theater Foods of India