[le-mark]

> He got my father a job at a milk plant, working 9-5.

As a person who was raised on a small family dairy farm, when I read this I thought of cow milk processing like in the US; producing pasteurized milk, cheese, etc. But I have never seen milk or cheese in my limited exposure to Indian cuisine. So, maybe someone can enlighten me; what type of milk and how is it processed?

[odux]

> I have never seen milk or cheese in my limited exposure to Indian cuisine.

Indian cuisine is diary oriented to a point that while vegetarian food is super common, it is very difficult to find vegan food (especially North Indian food which is more common in the west). As a fun exercise try finding a local Indian restaurant and see how many of the dishes are vegetarian vs vegan. If you live in an area with a large Indian population, you may find Indian vegetarian restaurants locally - check their menu for vegan items. Milk consumption both directly or in tea is extremely common. Butter and ghee (clarified butter) is omnipresent in Indian cooking. Yogurt (locally called curd) and buttermilk (watery yogurt) is also widely consumed. Paneer, which is a kind of cheese made from curdling milk (very similar to tofu) is very common in North Indian dishes.

[lotsofpulp]

That comment flabbergasted me, lol. One of the few things popularly known about Hindus is many of them consider cows sacred. Although, technically, many in India will choose to use ox milk instead of cow milk since it is much richer/fattier (and I assume cheaper too).

[profsummergig]

Family dairy farm could be involved in:

- straightforward milk harvesting.

- paneer (a type of cottage cheese, and an Indian staple, the principle source of protein for vegetarians. when vegetarian Indians [in India, not necessarily elsewhere] mention cheese, this is "ackshually" what they're talking about).

- yogurt (called "curd" or "curds" in India. a staple that's eaten raw, or added to curries while cooking). Fun fact: till a generation ago, most yogurt in India was made at home (or in the shop in the case of eating establishments) using starter that had been passed down for generations. (if one branch of the family got thicker, tastier yogurt than another branch [from their starter], the first branch would share their starter with the second branch -- if they had cordial relations.)

[lotsofpulp]

The last point even made it to NYTimes:

https://www.nytimes.com/2019/02/26/dining/homemade-yogurt-st...

[dartos]

I highly recommend trying paneer masala. It’s delicious.