Paarunud

Paarunud is a term that refers to a specific type of fermented dairy product originating from the Himalayan region, particularly popular in Nepal and parts of India. It is traditionally made from yak or cow milk, though other milk sources can also be used. The fermentation process involves the action of lactic acid bacteria, which convert lactose into lactic acid, giving the product its characteristic tangy flavor and semi-solid texture.

The preparation of paarunud typically begins with heating milk to a specific temperature, followed by the introduction of a starter culture, often a small amount of previously made paarunud or a culture from a specific plant. The milk is then left to ferment at a controlled temperature for a period of time, usually several hours or overnight. The resulting product can vary in consistency, from a thick yogurt-like substance to a firmer, cheese-like consistency.

Paarunud is a staple in the diet of many communities in its region of origin, valued for its nutritional content, including protein and calcium. It is often consumed on its own, used as an ingredient in cooking, or served as a base for other dishes. The taste is typically sour and refreshing. Its consumption is deeply embedded in the cultural practices and culinary traditions of the Himalayas.