Dairy and Cheese

Ghee, or ghi, is a common cooking fat in Indian and Pakistani cuisine. Butter is given a long, slow simmer which gives it a deep, nutty flavor. Ghee is great for sautéing as it has a higher smoking point than butter. And because the milk solids are strained out, it can stay fresh for up to 3 months at room temperature. Read more »

Iab (sometimes spelled aiyb or ayib) is a fresh cheese similar to cottage cheese. It's cooling flavor is the perfect foil for many spicy Ethiopian dishes. Iab is often served as the finish to an Ethiopian meal. Read more »

Macaroni and cheese is an old American favorite dating back almost to the time of the American Revolution. Always a Southern favorite, its popularity really took off after Kraft® introduced a boxed version in the 1930s. Kraft's version became so popular that some people now prefer their packaged to the homemade. We still think homemade is best. Read more »

Matar paneer is a simple yet tasty vegetarian dish from the northern part of India around New Delhi and the Punjab. Pair it with a piece of naan or chapati to make a full meal. Read more »

Paneer is a fresh, unsalted cheese, often homemade, that is a primary source of protein for many India's millions of vegetarians. Easily made, it is most often cut into cubes and fried or stirred into curries. Paneer is also used in Persian and some Central Asian cuisines. Read more »

Queso fundido is as simple as it is decadently tasty. Flavorful cheese is melted together with fragrant mushrooms, roasted peppers or other garnishes and served with fresh corn tortillas. Serve this south-of-the-border version of cheese fondue as a starter to any Mexican meal. Your guests will be singing your praises. ¡Que rico! Read more »

Raitas are cooling side dishes often served as part of an Indian meal. These seasoned yogurt salads are used quench the fire of chilies found in many Indian dishes. There are endless variations. Feel free to experiment! Read more »

Yogurt is the main dairy product in the diets of peoples stretching in a wide arc from North Africa through the Mediterranean, Middle East, Eastern Europe and Caucasus on into the Indian subcontinent. It is a favored form of milk for many cultures as it is easily digested, is a good source of protein, holds well and has probiotic qualities. Read more »