Hangzhou Chronicles : Curd has been successfully cultivated with packaged milk

In what can only be termed as a small spoonful for a Indian, a giant stomachful for Indiankind,
Sour curd has finally been home cultured in china..
on a momentous day, the picturesque town of Hangzhou was witness to the
legendary happenings in Binjiang district Huigang office of Huawei.
The skies were cloudy, and the winds were blowing, as the heavens wept in delight..
Sour Indian curd had finally been prepared..

The root / base curd for this was from the Indian kitchen on Nanshan Lu,
and the milk was taken free of cost from the 8:30 snacks.. :)
This was left in the room for 2 days and voila...!!! Sour curd was obtained..

Many people are aware of the feeble results that presented themselves when
the yogurt experiment was carried out in Nanjing in the cold months of Dec 2008.
The author still remembers the mockery he had to face when his experiment failed
miserably resulting in a sweetish white cousin of spoilt milk.. :)
but Hangzhou proved to be the catalyst that did the trick for the fermentation process.

What is usually obtained at 20 / 15 rmb from the indian restaurant is now available literally free and without any effort..

This can have tremendous impact on the health and well being of Indians in Hangzhou..
Especially, it is a blessing in disguise for south indian kind who wishes to travel to china.. :)

It means that only pickle or chutney powder is the necessity when loading up in India
and one does not need to worry about curry etc..
Talk about health food, sour curd is known to be a wonderful tonic for upset stomachs.

Availability of sour curd now opens up vast areas for untapped frontiers for Indian kind..
Repercussions of this tremendous invention are yet to be estimated and guaged.

Anyway, this day will forever be written in golden letters on the pages of Hangzhous history..