"yogurt container"

#12499889

23 June 2025

Workers bring containers filled with milk to a local dairy factory to make ''Juju Dhau'' or ''King Curd'' in Bhaktapur, Nepal, on June 23 to meet the demands for Ashar 15. Yoghurt makers in Bhaktapur are busy preparing Juju Dhau (the King Curd) for Ashar 15. People across the country mark the 15th day of the third Nepali month by eating curd and beaten rice. The day is also celebrated as National Paddy Day. The demand for curd made in the traditional way is always high in Nepal.

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#12022641

6 February 2025

EDMONTON, CANADA - FEBRUARY 04: A shelf with different yogurt products on display at a retail store, in Edmonton, AB, Canada, on February 04, 2025.

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#10473918

7 September 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10473920

7 September 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10473922

7 September 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10473924

7 September 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10473926

7 September 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10473928

7 September 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#6561320

28 March 2021

A couple covers the earthen containers fills with milk to prepare traditional JUJU DHAU A King of yogurt in Bhaktapur, Nepal on March 26, 2021.

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#6561356

28 March 2021

A couple covers the earthen containers fills with milk to prepare traditional JUJU DHAU A King of yogurt in Bhaktapur, Nepal on March 26, 2021.

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#6561282

28 March 2021

A man pours milk into the earthen containers to prepare traditional JUJU DHAU A King of yogurt in Bhaktapur, Nepal on March 26, 2021.

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#6561284

28 March 2021

A man pours milk into the earthen containers to prepare traditional JUJU DHAU A King of yogurt in Bhaktapur, Nepal on March 26, 2021.

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#6561310

28 March 2021

A man pours milk into the earthen containers to prepare traditional JUJU DHAU A King of yogurt in Bhaktapur, Nepal on March 26, 2021.

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#6561328

28 March 2021

A man pours milk into the earthen containers to prepare traditional JUJU DHAU A King of yogurt in Bhaktapur, Nepal on March 26, 2021.

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#6561346

28 March 2021

A couple pour milk into the earthen containers to prepare traditional JUJU DHAU A King of yogurt in Bhaktapur, Nepal on March 26, 2021.

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#6561348

28 March 2021

A couple pour milk into the earthen containers to prepare traditional JUJU DHAU A King of yogurt in Bhaktapur, Nepal on March 26, 2021.

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