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News: Kaladi is in the news as the Union Minister directed scientific upscaling to improve shelf life and expand markets under the ODOP initiative.
About Kaladi
- Kaladi is a traditional dairy product of Jammu and Kashmir, known for its milky flavour and stretchable texture.
- It has received the Geographical Indication tag (GI).
- Location: Kaladi belongs to the Udhampur district of Jammu and Kashmir.
- Preparation process
- Kaladi is prepared from raw full-fat milk using whey water as a natural coagulant.
- The milk is churned in an iron pot with a wooden tool, after which sour milk or curd called mathar is added to separate the milk solids.
- The stretched cheese is then cooled, allowed to solidify, and finally sun dried to remove excess moisture.
- Key features
- It has a distinct milky flavour, soft mouthfeel, and stretchable texture.
- It is often referred to as the “mozzarella of Jammu”.
- It has a very short shelf life of only a few days without refrigeration.
- Scientific support: CSIR-CFTRI, Mysuru and CSIR-IIIM, Jammu will jointly work on nutrient profiling, characterisation, value addition, and shelf-life enhancement.
- Significance : The initiative aims to strengthen local livelihoods, expand national and international markets, and promote Dogra cuisine globally.
