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Fermented milk from Bangladesh
Borhani is a savoury, spiced drink made by blending sour curd (tok doi) with mint, ground spices, chilli, salt, sugar and water, then straining it over ice. It is a boundary entry, a drink mixed from a ferment with no fermentation of its own, like lassi and chaas.
| Sour milk curd1.0 kg | [bari2020] |
| Water300 mL | [bari2020] |
| Mint paste20 g | [bari2020] |
| Ground coriander, ground cumin, ground white mustard5 g each | [bari2020] |
| Ground white pepper3.5 g | [bari2020] |
| Green chilli paste, tamarind extract5 g each | [bari2020] |
| Rock salt7 g | [bari2020] |
| Salt5 g | [bari2020] |
| Sugar160 g | [bari2020] |
| Ice100 mL | Added after straining[bari2020] |
| Starter | a 1.5 % mixed starter culture the study does not describe, used to set the curd |
Total time across the recorded steps: 5 h
What changes: The milk is boiled, then cooled until it is warm
Output: boiled milk ready for starter.
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
Borhani is a savoury, spiced drink made by blending sour curd (tok doi) with mint, ground spices, chilli, salt, sugar and water, then straining it over ice. It is a boundary entry, a drink mixed from a ferment with no fermentation of its own, like lassi and chaas. Made in 4 steps over 5 h. The longest step, set the sour curd, takes 5 h (Bari A 2020) and runs at 42 °C (Bari A 2020). Salt is 0.8 % (Bari A 2020).
| Main step | 5 hReported[bari2020] | Set the sour curd |
|---|---|---|
| Temperature | 42 °CReported[bari2020] | Set the sour curd |
| Salt | 0.8 %Reported[bari2020] | Blend the curd with spices, sugar, salt and water |
| Acidity | pH 4–4.3Measured[bari2020] | Strain through muslin and add ice |
Borhani is a drink blended from sour curd, not a ferment in its own right. Unlike sweet lassi it is savoury and hot with mustard, chilli and pepper, and unlike chaas it is strained over ice.
In the lab study the finished borhani measured pH 3.95–4.25, depending on the curd, but the raw herbs, water and ice are added after the curd sets. The three lab borhani types (whole-milk, skim-milk and powdered-milk curd) had no coliforms and 3–10 cfu/mL of yeast and mould, with total viable counts of about 6–8 × 10^5 cfu/mL. A survey of 50 Dhaka dairy products, sold by street vendors and in shops, found coliforms in borhani up to the 10^9 dilution, Staphylococcus spp. in yoghurt, borhani and labang, and Salmonella in about 17 % of all the products. Use boiled milk, clean water and clean ice, and drink it fresh.
Hazards the sources name: Coliforms (found in borhani), Staphylococcus spp. (found in yoghurt, borhani and labang) and Salmonella spp. (in about 17 % of all the dairy products) in a survey of Dhaka street and shop dairy products.
Every number is labelled with how it is known. How this atlas is made
Borhani is drunk in Dhaka and Chittagong at weddings and iftar gatherings in Ramadan, usually after heavy dishes such as biryani, morog polao and tehari (Wikipedia).
