It takes about 5 liters of milk to make one kg of cheese.
Eating too much cheese can increase cholesterol.
Apart from vegetables, cheese is used in many dishes.
India has been an agricultural country for thousands of years. For this reason, the tradition of dairy farming here is also many years old. As a result, milk and its products are part of our needs and habits. One of these substances is cheese, which is a great food for the body. Cheese is rich in calcium, protein and calories. These ingredients keep the bones of the body strong, keep the digestive system healthy, and also keep away from serious diseases like arthritis. Evidence shows that cheese was made in India, but some believe it came from outside.
Indian life is incomplete without cheese
There is a legend about India that it had a ‘golden bird’ and ‘rivers of milk and curd’ flowed here. About the golden bird, then again. You know that Lord Krishna incarnated in the Dwapara Yuga and this Yuga is considered to be the Milk and Curd Yuga. Most of the infantile accounts of Sri Krishna are associated with animal wealth, milk and its products. That is, India knew the importance of milk-curd-cheese a long time ago.
Cheese is used as a vegetable as well as in many other dishes.
Now talking about today, any festival or event of the country is incomplete without cheese. A dish is made from Paneer to Shahi Paneer, Matar Paneer, Paneer Bhujia to Paneer Pakora, Tikka and Paneer Paratha. In many desserts, cottage cheese brings flavor. For example, Indians have had milk and cheese in their DNA for thousands of years. Paneer is a great option for non-vegetarians in vegetarian India.
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Is cheese a gift from foreigners?
Some historians and food experts have tried to describe the cheese as exotic and they do not have strong evidence of the arguments and examples given in its favor. As it is said that the Portuguese taught India the art of cheese making. Some say that cheese came to India with the Arabs before them and that the Mughals made India taste for cheese. But you will see that there is no mention of paneer in ‘Akbar Nama’ written during the reign of Mughal Emperor Akbar. Well, there is no doubt that cheese is derived from the Persian word Paynir.
A couple of historians also consider the Mongols to be the origin of cheese, but there is no hard evidence for this. He also argues that milk, curd, butter, etc. are described in Sri Krishna Yuga, but there is no mention of cheese. The reason is, then spilling milk was considered inauspicious.
Description of Rigveda and Indus civilization?
Now talking about India, one of the four Vedas of India, the Rigveda has a verse that says ‘Dritriva tevrikamastu sakhyam. Acchadrasya dhivanta: Supurasya dhivanta:’ (Rigveda, 6.48.18). It describes a thick substance made from milk, from which friendship is exemplified. Excavations of the Indus Civilization have found animal figurines made of clay. Cheese is said to have been made at that time, but it was made from citrus fruits, leaves, bark, etc. Never mind, let’s move on. Food scientists claim that there is evidence of hot and acidic milk in the Kushan-Satwan period (75-300 AD). The argument is, just because the name of a thing or food is changed, it does not mean that the people of India will not know it.
Also read: Sugar originated in India, came back after hundreds of years as ‘China’, its history is very interesting
Harmful benefits of milk from dairy animals in ‘Charaksamhita’
Now you give strong evidence that cheese is being made and eaten thousands of years ago in India. Charakasamhita, an Ayurvedic treatise written in the 7th-8th century BC, analyzes the merits and demerits of all dairy animals.
About 5 kg of milk is used to make one kg of cheese.
In fact, it is believed that apart from keeping the body healthy, there will be information about the disease and its Ayurvedic treatment, which is correct. But the merits and demerits of food and drink also affect the body, which are also described in detail in this book. The ‘Dugdhavarga’ chapter of this book describes the types of milk and the substances made from it.
Paneer is ‘Takarpindak’
In this book, the merits and demerits of elephant milk are described in addition to cows, buffaloes, camels, horses, donkeys, goats. In addition, dairy foods are also mentioned. The last verse of this chapter describes ‘Takarkurchika’. It is said that adding some ‘medicine’ to milk during boiling causes it to curdle. This process is called ‘Takarkurchika’. Now after this the water separates, then the portion that remains is called ‘Takarpindaka’. It is heavy, dry, collectable but causes constipation. We believe that this substance is actually cheese.
It can be argued that takara (Sanskrit word) means buttermilk and that is the method of making butter. But in this chapter the merits and demerits of butter (navanitam), ghee (ghritam), dadhi (curd), mandak (fully coagulated curd) and butter milk (takra) are described separately. Special point in this chapter is Piyush (Colostrum)]which is also called Gheesh or fresh milk and given by the cow for about 7 days after calving, its advantages and disadvantages are also mentioned.
Cheese is rich in calories, protein and calcium
About five kg of milk is used to make one kg of cheese, so one can believe how beneficial cheese is for body and health. 100 grams of cheese averages 296 calories, 22 grams of fat, 14 grams of saturated fat, 4.5 grams of carbohydrates, 20 grams of protein, and 480 milligrams of calcium. These ingredients help strengthen the bones, bones and muscles of the body. It boosts the immunity of the body and also brings glow to the skin.
Special ingredients found in cheese protect the body from joint pain and arthritis.
Diet expert and home chef Simmi Babbar says that paneer has a lot of calories, so it gives instant energy to the body. The ingredients found in it continuously improve the digestive system, thereby keeping the body’s insulin under control. Cheese is a great source of linoleic acid which helps the body burn fat. Special ingredients found in cheese protect the body from joint pain and arthritis. With its daily regular dose, you can avoid arthritis for life.
Eating too much increases cholesterol
According to food experts, potassium is also found in cheese. Its presence regulates blood pressure fluctuations, which also reduces the risk of stroke. It also contains special fluids that help prevent muscle spasms. Only then are players given an extra amount of cheese. Moderate consumption of cheese is like elixir for the body, but excessive consumption can lead to many problems. It contains a lot of fat, if the body is active and you exercise then it is fine, otherwise the cholesterol will increase. Its excessive consumption can cause blood pressure to drop, which can lead to heart problems. People with dairy allergies may be allergic to cheese. Always remember to buy cheese from trusted stores or eat cheese from branded companies. Otherwise it will start to have the opposite effect.
Tags: food, lifestyle
First Published: August 21, 2022, 08:23 IST