India’s Himalayan region is biodiversity rich with vast ecosystems. Inhabitant’s of this region make utmost benefit from the locally available flora and fauna. Fermentation of the local produce adds to this knowledge and ensures availability of the food throughout the year. Various mouth-watering delicacies are locally fermented, besides adding flavor to the plate they also are a source of income. Kalari is one such locally fermented milk product available in Jammu and Kashmir, which not only is considered as a delicacy but has reported medicinal properties as well.

Keywords: Fermentation, Kalari, Characterization, benefits, processing