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Fermented milk from Borni union, Barlekha upazila, Moulvibazar district
Bornir dhuchnir doi is a firm curd from Borni in Moulvibazar, Bangladesh, set in a small bamboo-and-cane basket (dhuchni) whose holes are sealed with a flour paste. It is made mainly from thick buffalo milk with nothing added, and sold in its basket.
A short entry: the sources we found record only what is said here about Bornir dhuchnir doi itself.
| Buffalo milk (or cow milk) | Bought daily from local cattle and buffalo owners; nothing else is mixed in[prothomalo] |
| Sugar | Only if a customer asks for it[prothomalo] |
| Maida flour paste | Seals the basket, not part of the curd[prothomalo] |
Total time across the recorded steps: 3 h – 4 h
What changes: The buffalo milk is boiled down for hours until thick
Output: reduced 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
Bornir dhuchnir doi is a firm curd from Borni in Moulvibazar, Bangladesh, set in a small bamboo-and-cane basket (dhuchni) whose holes are sealed with a flour paste. It is made mainly from thick buffalo milk with nothing added, and sold in its basket. Made in 3 steps over 3 h – 4 h. The longest step, boil the milk down, takes 3–4 h (bn.wikipedia).
| Main step | 3–4 hReported[wp] | Boil the milk down |
|---|
The curd is set and sold in a flour-sealed bamboo basket as well as in a clay pot, and it is usually not sweetened, unlike mishti doi.
Prothom Alo says the milk is bought fresh each day from local cattle and buffalo owners, and bn.wikipedia says it is boiled down for 3–4 hours before the curd is set. The milk is poured into a basket whose holes are sealed with a flour paste. The FDA says processing grain into flour does not kill harmful bacteria and that cooking is the only way to be sure. The sources do not say whether the paste is cooked.
Every number is labelled with how it is known. How this atlas is made
The Das family of Nihari-Forhinga village in Borni union makes it; the maker told Prothom Alo (5 November 2023) that his father and grandfather made it before him. Surplus milk is turned into chhana for sweet shops.
