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Fermented milk from Bangladesh
Bogurar doi is the sweet set curd of Bogura in northern Bangladesh. Cow milk is held near the boil for hours until it thickens, sweetened, cooled to lukewarm and seeded with a little curd from the last batch, then set for several hours in clay pots (sora).
| Cow milk2 kg of full-cream milk per kg of curd | FAO lists cow or buffalo milk[fao-tmp][thedailystar][wp] |
| Sugar250 g per kg of curd | Added partway through the boiling[thedailystar][wp] |
| Baking soda (sodium bicarbonate)A pinch | Listed in a Wikipedia note on how to make Bogura curd[wp] |
| Curd from the previous batch (the seed)A little | [thedailystar] |
| Starter | backslop: a little curd from the previous batch |
Total time across the recorded steps: 4 h – 6 h
What changes: Fresh cow's milk is boiled in large quantities
The Daily Star account has the fresh cow's milk boiled first in large quantities, then simmered down. Output: boiled milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bogurar doi is the sweet set curd of Bogura in northern Bangladesh. Cow milk is held near the boil for hours until it thickens, sweetened, cooled to lukewarm and seeded with a little curd from the last batch, then set for several hours in clay pots (sora). Made in 4 steps over 4 h – 6 h. The longest step, simmer the milk down to about half, takes 4–6 h (FAO 1990). Streptococcus and Lactobacillus, the top genera in Bangladeshi sweet and sour yogurt and Streptococcus thermophilus and Lactobacillus bulgaricus, the possible organisms in litmus-milk tests of one Bogra dahi brand (Maharam Ali) and of a university farm dahi from Mymensingh do most of the fermenting.
| Main step | 4–6 hReported[fao-tmp] | Simmer the milk down to about half |
|---|---|---|
| Acidity | pH 3.9–4.2Measured[afrin2016] | Seed with old curd and set in clay pots |
Unlike mishti doi, which FAO describes as milk sweetened before boiling and incubated 12–15 hours at 40–45 °C, Bogurar doi starts from milk held near the boil for 4–6 hours until it thickens, which gives its firm body.
Afrin et al. (2016) tested nine dahi samples, three of them from Bogra. Coliforms were found in all nine, at 7–17.67 cfu/mL, and the authors say this points to contamination during production or handling. They report the highest total bacterial counts in the Bogra samples, and no yeast or mould in any sample. A DNA sequencing study of seven Bangladeshi yogurt brands, not specific to Bogura, did find yeasts. It also found Aeromonas and Enterobacter, mostly in one brand, and notes that Aeromonas can cause gut infection.
Hazards the sources name: Coliform bacteria (found at low counts in all dahi samples, including Bogra's).
Every number is labelled with how it is known. How this atlas is made
Wikipedia names Ghetu Ghosh of Sherpur as the inventor of the curd of Bogra and says fewer Ghosh family members are among the makers now. Bogura is often called the capital of yogurt, with about 50 tonnes a day made in around 400 factories (The Business Standard, July 2023). The Department of Patents, Designs and Trademarks issued the geographical indication certificate on 25 June, says that report; Wikipedia gives 26 June 2023, so the exact day is not settled.
