Kalari, a traditional Dogra cuisine of Jammu :
Kalari is a unique artisinal cheese which holds a very special place in the landscape of especially in the region of Jammu in Union Territory of Jammu & Kashmiri, India. It is very famous and known for its rich creamy texture mild flavor. This favorite cuisine is crafted from full-fat cow, buffalo or goat milk mostly by nomadic tribes and agro pastoralist communities and Kalari in Dogri reflects it's deep rooted cultural significance and ethos.
The origins of Kalari are somewhat debated among food historians and some of it back to the heat stretched cheese of central Asia but many mostly believe that it emerged independently in Jammu region due to the need for a shelf stable form of milk for long term storage.
Kalari making Process :
The complexity arranged process of making Kalari Cheese is very good art and scentific method, rooted in tradition & local practices. The process of making cheese Kalari begins starts with selection of or full fat buffalo, cow or goats milk which is very important in its making to get a desired result. It is important to mention over here that the first step in this process is to warm the raw milk gently to a particular temperature that would help you in preparing it for the next step of cheese making process and once the milk attains the right temperature, it is thoroughly churned with a wooden spoon. The complete churning is very important because it helps to incorporates air and begins emulsification process which sets the very base for formation of curd.
The next step is that warmed milk is curdled with the addition of thin,sour whey, which in local language is called as Matha and this step is very critical because in this process whey(maths) acts as a starter culture, encouraging the milk to coagulate and make curds. Hence after allowing this milk to curdle, the curds are separated from whey i.e. Matha and this done very gently to scoop the curd by discarding the liquid Matha which is known as a bye product of cheese making process.
It is important to remember that once the curd has been separated, they are pressed by hands into small disc shapped doughs. The pressing helps to expel any remaining whey and offers the cheese it's characteristic shape and the discs are then dried in sun for several days allowing them to develop a firm texture and deep flavour. Lastly the drying process is mainly important as it influences the final taste profile of cheese Kalari.
Its rising popularity :
It has been observed that in the recent years, there has been tremendous demand of cheese Kalari in the market in entire Jammu region because of its remarkable popularity. Kalari, a traditional cheese from Jammu and Kashmir, is gaining popularity not just in its home region but across India. This artisanal cheese, made from cow, buffalo, or goat's milk, has been a staple in Jammu's culinary landscape for centuries, particularly among the Dogra community. Its unique texture and flavor, often described as a mix of mozzarella and halloumi, have captivated food enthusiasts nationwide.
The rise of online vendors and e-commerce platforms has played a significant role in Kalari's growing fame, making it accessible to a broader audience. Food bloggers and chefs are now experimenting with Kalari, incorporating it into modern recipes and fusion dishes, further boosting its appeal. As consumers increasingly seek authentic, locally sourced ingredients, Kalari's rich history and cultural significance have positioned it as a coveted item in fine dining and street food alike.
Cheese Kalari sounds like a delicious fusion dish as It's a popular local cuisine in India, especially in Punjab, where kalari (a type of cheese) is cooked with spices and herbs. Want to share the recipe or get more info on it
Conclude :
The production of cheese Kalari of Jammu region exhibits it's attractive tapestry of regional and community specific variations especially between nomadic Gujjars and the women folk of Jammu, Udhampur, Reasi, Ramnagar, Rajouri, Poonch and Ramban Districts. The production methods in these Districts surely significantly influence the texture and the taste of the cheese, making each variant distinct and representative of the community's culinary traditions.
The nomadic Gujjars who are dealing in milk production business mostly rely on fresh, full fat milk for production of a unique version of Kalari that has a darker yellow hue and has great demand in the markets. As far as the use of Kalari cheese is concerned, it is celebrated for its versatility in the kitchen and serves as a beloved street food and delightful ingredients in several dishes and with its unique texture and flavour makes it a perfect candidate for numerous culinary applications mainly in the Jammu region where it has become a staple and one of the most popular way to enjoy Kalari is in its sauted form. The dish of kaleri cheese is not only satisfying but also evokes the warmth and comfort of home cooked meals. There always remains a huge demand of cheese Kalari in entire Jammu region and people eat it with a lot of craze and enthusiasm.
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