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Cheese from India, Jammu and Kashmir
Kradi, or maish krej, is the Kashmiri name for kalari, a semi-soft fresh cheese that Kashmir studies describe as made from buttermilk and sold in markets. In one news account of the cheese (there called kaladi, or Moshkrej), a maker in Shopian stirs buffalo milk with a dash of buttermilk over a clay stove, drains off the whey and shapes a soft round disc. Market samples from Shopian, Pahalgam, Rajouri and Poonch ran from 45 to 59 % moisture at pH 5.04–5.41, with no standard method between makers, and the cheese spoils within 5–7 days at room temperature.
| Buffalo milk | The maker in the news account stirred buffalo milk with a dash of buttermilk[kaladi101] |
| Buttermilka dash | The papers describe kradi as made from buttermilk; the news account adds a dash of it to the milk[joseph2022][kaladi101] |
| Starter | the maker in the news account stirs a dash of buttermilk into buffalo milk |
What changes: A dash of buttermilk goes into the buffalo milk
In the news account the maker works beside a clay stove (chulha) in the hills of Sukudo, Shopian.
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
Kradi, or maish krej, is the Kashmiri name for kalari, a semi-soft fresh cheese that Kashmir studies describe as made from buttermilk and sold in markets. In one news account of the cheese (there called kaladi, or Moshkrej), a maker in Shopian stirs buffalo milk with a dash of buttermilk over a clay stove, drains off the whey and shapes a soft round disc. Market samples from Shopian, Pahalgam, Rajouri and Poonch ran from 45 to 59 % moisture at pH 5.04–5.41, with no standard method between makers, and the cheese spoils within 5–7 days at room temperature. Lactic acid bacteria; Lactobacillus curvatus, L. sakei, L. plantarum, Pediococcus pentosaceus and Enterococcus faecium were the five dominant isolates from kradi does most of the fermenting.
| Acidity | pH 5–5.4Measured[punoo2018] | Drain the whey and shape a soft disc |
|---|
Kradi is the same cheese as Jammu's kalari, under its Kashmiri names. The Kashmir studies describe it as a fresh, semi-soft cheese made from buttermilk, and market samples varied widely in fat and moisture.
Market kradi carried 3.92–4.38 log cfu/g of coliforms, and fresh kradi spoils within 5–7 days at room temperature. In a storage trial, lactic bacteria grew at ambient temperature but fell in the fridge and freezer, and freezing kept most quality measures steady (Mushtaq 2015).
Hazards the sources name: Coliforms, 3.92–4.38 log cfu/g in market samples.
Every number is labelled with how it is known. How this atlas is made
A 2025 news feature quotes a Shopian resident who says the Gujjar community still made kaladi until the late 1990s, and that people then abandoned it because of social bias and class perceptions. A trader there says that after the Covid-19 pandemic people began to value organic and handmade food, which helped bring kaladi back.
