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Cheese from Jammu
Raw buffalo or cow milk is warmed without boiling, and boiled whey that has soured for 3–4 days is poured in, so the milk splits into curd and whey within minutes. The curd is pressed by hand into flat discs, drained in bamboo baskets and sun-dried for 3–4 days. Acid from the soured whey sets it, with no rennet in the traditional method, so kalari sits on the boundary between a fermented and an acid-set cheese.
| Raw buffalo or cow milk100 L | About 80 % of kalari is made from buffalo milk and 20 % from cow milk[gi-807] |
| Whey water12–15 L | Kept 3–4 days so it is sour; boiled before it goes into the milk[gi-807] |
| Salt | The discs are dabbed in salt before frying[gi-807] |
| Starter | soured whey (whey water kept 3–4 days), which the GI calls the traditional and proper way to curdle; the GI also names sour milk or curd ('mathar') as the souring agent in older accounts; lactic acid in lab-made versions; no rennet in the whey-water method |
Total time across the recorded steps: 6 days – 8 days
What changes: Whey stands for 3–4 days and turns sour
If the whey is not sour enough, the milk will not curdle however much is added. Output: sour whey.
Microbes at work in this step
lactic bacteria in the whey make acid
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
Raw buffalo or cow milk is warmed without boiling, and boiled whey that has soured for 3–4 days is poured in, so the milk splits into curd and whey within minutes. The curd is pressed by hand into flat discs, drained in bamboo baskets and sun-dried for 3–4 days. Acid from the soured whey sets it, with no rennet in the traditional method, so kalari sits on the boundary between a fermented and an acid-set cheese. Made in 7 steps over 6 days – 8 days. The longest step, keep whey until it sours, takes 3–4 days (Geographical Indications Registry 2023). Lactococci, mesophilic lactobacilli and thermophilic lactobacilli, counted in kalari in a storage study and Lacticaseibacillus paracasei subsp. tolerans do most of the fermenting.
| Main step | 3–4 daysReported[gi-807] | Keep whey until it sours |
|---|---|---|
| Acidity | pH 5–5.4Measured[punoo2018] | Dry in the sun |
Kalari is curdled with soured whey, not with rennet, and then dried in the sun as small discs. It is eaten fried, not fresh. Paneer is also acid-set, but it is pressed into a block and eaten moist, while kalari's sun-drying and its sour whey give it a firmer skin and a sour note.
Market kalari carried 3.92–4.38 log cfu/g of coliforms, and the authors found wide variation because there is no standard production procedure.
Hazards the sources name: Coliforms, 3.92–4.38 log cfu/g in market samples; Enterobacteriaceae.
Every number is labelled with how it is known. How this atlas is made
The GI specification says kalari began in Ramnagar, Udhampur district, under the Dogra dynasty and was taken up by Gujjar and Bakarwal herders. Women make most of it, and the skill passes from mother to daughter. "Udhampur Kaladi" was registered as a Geographical Indication in 2023 (application 807, certificate 510).
