Bushra Griffith
Kalari cheese is a traditional Indian cheese, invented by the nomadic tribal Gujjars. It is made from raw full-fat cow's, buffalo's or goat's milk, which is separated using soured milk. The cheese is then sun-dried and often salted and sautéed in its own fat. Kalari cheese is nutritious, containing iron, carbohydrates, fat, vitamins, phosphorus, zinc, magnesium, potassium and calcium. It is a popular street food in Jammu and Kashmir and is used in dishes such as the Kalari Kulcha and the Kalari sandwich.
Is Kalari Cheese Healthy?
| Characteristics | Values |
|---|---|
| Nutritional Value | Rich in iron, carbohydrates, fat, vitamins, phosphorus, zinc, magnesium, potassium, and calcium |
| Ingredients | Cow's, buffalo's, or goat's milk |
| Shelf Life | Long shelf life without refrigeration during winters |
| Taste | Mild, milky flavor when fresh, becoming tangy as it ages |
| Texture | Stretchy, dense, and soft when fresh, hardening as it ages |
| Preparation | Sautéed and salted before consumption, sometimes fried in oil, butter, or ghee |
| Usage | Used as a standalone snack or as an ingredient in dishes like Kalari Kulcha, sandwiches, and curries |
| Region | Indigenous to Ramnagar in the Udhampur District of Jammu, India |
| Culture | Invented by nomadic tribal Gujjars, it's an integral part of Kashmiri and Jammu cuisine |
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What You'll Learn
- Kalari cheese is a good source of vitamins, minerals and protein
- It is a traditional Indian cheese, made by the Gujjar and Bakarwal communities
- Kalari is made from raw full-fat cow's or goat's milk
- It is often served hot and salted, with vegetables and bread
- Kalari has a long shelf life and does not require refrigeration
Kalari cheese is a good source of vitamins, minerals and protein
Kalari cheese is a traditional Indian cheese, crafted by the nomadic tribal Gujjars, a semi-nomadic herding community in the hilly regions of Jammu and Kashmir. It is a rich source of vitamins, minerals, and protein and is known for its unique texture and taste.
This artisanal cheese is made from raw, full-fat cow's, buffalo's, or goat's milk, which is separated using soured milk or curd. The solidified part is then sun-dried in small bowls made of leaves, allowing the excess liquid to drip out and creating a dry exterior while retaining moisture inside. This unique cheese has a long shelf life and can be stored without refrigeration during winters.
Kalari cheese is a cherished snack among the locals and is often consumed as a street food. It is typically salted and sautéed in its own fat, developing a crispy golden layer on the outside while maintaining a soft, creamy, and gooey texture inside. The cheese is then flavoured with spices and served hot, sometimes topped with vegetables or rolled into a kulcha, a type of bread.
The nutritional profile of Kalari cheese makes it a healthy option when consumed in moderation. It is rich in essential vitamins, minerals such as iron, phosphorus, zinc, magnesium, and potassium, and protein, providing a nutritious addition to meals. The process of sun-drying also contributes to its nutritional value, as the cheese retains important nutrients from the milk while eliminating excess moisture.
In addition to its nutritional benefits, Kalari cheese is also versatile in its usage. It can be enjoyed as a standalone snack or used as an ingredient in various dishes, adding a burst of flavour to culinary creations. The cheese's stretchy and dense texture, along with its mild, milky flavour, makes it a popular choice for sandwiches, burgers, and curries, among other innovative preparations.
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It is a traditional Indian cheese, made by the Gujjar and Bakarwal communities
Kalari is a traditional Indian cheese, crafted by the Gujjar and Bakarwal communities. It is a cherished food among the ethnic Dogras and is indigenous to Ramnagar in the Udhampur District of Jammu, within the union territory of Jammu and Kashmir, India. The cheese is made from raw full-fat cow's or buffalo's milk, though goat's milk is also used, and has a whitish colour. The milk is separated using soured milk or curd, and the solidified part is sun-dried in small bowls made of leaves, called 'donas' or 'doonas'. This process helps the Kalari lose moisture and gives it a unique flavour, as sometimes fungus grows on it.
Kalari is a dense, stretchy cheese with a mild, milky flavour that becomes tangy over time. It is usually salted and sautéed in its own fat, developing a crisp outer layer and retaining a soft, creamy inside. It is often served with vegetables, bread, or cabbage and can be used in dishes such as the Kalari Kulcha, a popular street food in Jammu. The cheese is nutritious, rich in iron, carbohydrates, vitamins, phosphorus, zinc, magnesium, potassium, and calcium. It has an impressive shelf life and does not require refrigeration during winters.
The Gujjar community, semi-nomadic herders in the hilly regions of Jammu and Kashmir, have been producing Kalari using traditional methods for centuries. It was invented to preserve milk in a solid form during the summer months when these tribes venture into the hills with their livestock. Kalari is an integral part of the cuisine in this region and is also known as 'milk chapatti' or 'maish krej' in Kashmiri.
Kalari is a unique and delicious cheese that has become a popular delicacy beyond its place of origin, with restaurants experimenting with dishes featuring this artisanal cheese.
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Kalari is made from raw full-fat cow's or goat's milk
Kalari is a traditional ripened cheese invented by the nomadic tribal Gujjars, a semi-nomadic herding community in the hilly regions of Jammu and Kashmir. It is made from raw full-fat cow's or goat's milk. The milk is vigorously churned in an iron pot with a wooden plunger-like tool. The molten mass of milk solids is then separated by adding sour milk or curd called mathar. The solidified cheese is then sun-dried to lose the rest of its moisture. The low ambient temperature and strong sun in the Shivalik mountains ensure that the Kalari dries from the outside but remains moist inside. This unique cheese is often made into a popular street snack by salting and sautéing it in its own fat. It is sometimes also flavoured with spices and served hot with chopped vegetables and bread.
Kalari is a dense, stretchy cheese with a unique texture and a mild, milky flavour. It is also known as the "Mozzarella of Jammu" or "Mozzarella of Dogras" due to its similarity to mozzarella cheese. It is usually white in colour. The cheese is nutritious and healthy, containing iron, carbohydrates, fat, vitamins, phosphorus, zinc, magnesium, potassium and calcium. It has an impressive shelf life and does not require refrigeration during winters.
Kalari is an intrinsic part of Kashmiri and Jammu cuisine and is often made into a popular street food item called Kalari Kulcha. It is also used in innovative dishes such as the Kalari sandwich, which consists of Kalari placed between two slices of bread and shallow-fried in a pan containing leftover fat from frying the cheese. It is also served with a Kulcha, where the Kalari is seasoned with red chilli powder and then squished between the Kulcha and shallow-fried.
The cheese is also used in a curry called कलाड़ी दा सलूना/न्योड़ा or 𑠊𑠥𑠬𑠫𑠮 𑠛𑠬 𑠩𑠥𑠰𑠝𑠬/𑠝𑠹𑠣𑠵𑠫𑠬 in the local Dogri language. Pakodas are also prepared with Kalari. It is a popular delicacy of the Duggar people and is served at weddings and other events.
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It is often served hot and salted, with vegetables and bread
Kalari cheese is a traditional Indian cheese, made by the nomadic tribal Gujjars in the hilly regions of Jammu and Kashmir. It is a dense, ripened cheese, usually made from cow's or buffalo's milk, though goat's milk is also used. The cheese is often served hot and salted, with vegetables and bread, and is a popular street snack.
Kalari is typically prepared by sautéing the cheese in its own fat, resulting in a browned, crispy exterior and a soft, creamy, molten interior. It is then seasoned with salt and sometimes spices, such as chilli powder. The cheese is commonly served with vegetables, including tomatoes, onions, and cabbage, and accompanied by bread, such as roti or kulcha, a type of Indian bread.
One popular dish featuring Kalari cheese is the Kalari Kulcha, where the cheese is topped with chopped vegetables and rolled into a kulcha, which is then served with garlic and chilli chutney. This dish is a famous street food item, found on the menus of roadside vendors and shops in Jammu and Kashmir.
In recent times, Kalari has also been incorporated into sandwiches and burgers, with the cheese acting as a patty or filling, layered with vegetables and sauces. These innovative dishes showcase the versatility of Kalari cheese and its ability to enhance both traditional and modern culinary creations.
The traditional method of making Kalari involves using raw, full-fat milk that is separated using soured milk or curd. The solidified part is then sun-dried in small bowls made of leaves, allowing the excess moisture to drip out. This process gives Kalari its unique texture and flavour, making it a cherished food item in the regions of Jammu and Kashmir.
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Kalari has a long shelf life and does not require refrigeration
Kalari cheese has a long shelf life and does not require refrigeration, making it a convenient and low-maintenance food item. This characteristic of Kalari cheese can be attributed to its unique production process and the environmental conditions in which it is made.
Kalari cheese, a traditional Indian cheese, is crafted by the nomadic tribal Gujjars, who are semi-nomadic herders in the hilly regions of Jammu and Kashmir. The cheese is made using raw, uncooked full-fat milk, which is separated using soured milk or curd. The solidified part is then packed into small bowls made of leaves, called "donas" or "doonas", and sun-dried. The ambient temperature in the mountains remains low, and the strong sun helps remove moisture from the cheese, resulting in a dry exterior while retaining moisture inside. This unique combination of low temperatures and sun exposure contributes to the extended shelf life of Kalari cheese.
The production process of Kalari cheese is designed to address the specific need for preserving milk in a solid form during the hot summer months when the Gujjars venture into the hills with their livestock. By converting milk into Kalari cheese, the Gujjars can ensure a longer duration of consumption and reduce the need for frequent refrigeration.
The long shelf life of Kalari cheese is advantageous for both the producers and consumers. For the Gujjars, it means they can produce larger batches of cheese and store them for extended periods without the need for refrigeration, which may not be readily available during their nomadic journeys. This feature also makes Kalari cheese a reliable source of nutrition during their summer migrations. Additionally, the long shelf life makes Kalari cheese a convenient option for consumers, as they can purchase and store it for extended periods without worrying about rapid deterioration or the constant need for refrigeration.
The absence of refrigeration requirements for Kalari cheese is particularly beneficial in regions with limited access to electricity or refrigeration facilities. This characteristic expands the accessibility and availability of the cheese to a broader range of consumers, including those in rural or remote areas. Furthermore, the long shelf life and lack of refrigeration needs make Kalari cheese well-suited for various applications, such as outdoor activities, camping, and travel, where refrigeration may not be readily available.
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Frequently asked questions
Kalari, also known as Kaladi, is a traditional Indian ripened cheese. It is made from raw full-fat cow's, buffalo's, or goat's milk. It is a dense, stretchy cheese with a mild, milky flavour.
Kalari cheese is nutritious and healthy when consumed in moderation. It is rich in iron, carbohydrates, fat, vitamins, phosphorus, zinc, magnesium, potassium, and calcium. It also has a long shelf life and does not require refrigeration during winters.
Kalari is traditionally prepared by separating milk solids using soured milk or curd. The solidified part is sun-dried in small bowls made of leaves (donas or doonas) to remove excess moisture. It is then salted and sautéed in its own fat, developing a crispy golden layer on the outside while retaining a soft, creamy inside. Kalari is often served hot with vegetables, bread, or cabbage, or used as an ingredient in dishes like Kalari Kulcha, a popular street food in Jammu and Kashmir.
