Arpanbhai Kalotra, a pastoral Maldhari (herdsmen) from Gujarat’s Rabadi community drinks sheep and goat’s milk every day. “Though Gujarat produces large quantities of this milk, it is less in demand so there is a daily surplus,” he says, adding that the Maldharis consume it in multiple ways to minimise wastage. “We make tea, set curd and even make khoa with it,” he says, adding “ we mix the remaining with cow milk and sell to locals.”
Arpanbhai and Bhimsibhai Ghanghal, who live in Surendranagar, Gujarat, have now found another way to make use of this surplus: artisanal cheese.
