64 Journal of the Asiatic Society of Bengal. [March, 1911. 
mastawa. The curd is prepared by rendering buttermilk sour 
by adding to it some karut, or the dregs of some stale butter- 
milk ; itis then placed over the fire until half the liquid is 
evaporated, and then strained or compressed by the hands, or 
placed under a weight until the whole of the whey is pressed 
out. In the Kuram Valley the curd is expressed by placing it 
between two slabs of fresh bark from Deodar trees, with a large 
stone on the top. The whey so removed is called ao-karut, and 
the compressed curd, which is afterwards exposed to the heat 
of the sun to be dried, is called karut. Dr. Aitchison adds: 
sandy consistency, covered with finger marks, the impression 
left on it in trying to squeeze out the last drops of whey; in 
consistency it is much harder than any ordinary cheese. 
milk sugar as well as the casein or insoluble portion of the milk. 
A correspondent in Jhan Punj i 
. : , Punjab, inf that krut 
1s not made in that province z ‘ eT fe 
In Kashmir we are told! that j 
/ **The Gujars and Pathans 
of the Lolab make a kind of cheese which they mall milk bread.”’ 
' Lawrence, Valley of Kashmir, 1895, 360. 
