Ah, they'll tell you it's all one microorganism, maybe yeast or bacteria, doing everything from curd to penicillin. But I tell you, real curd at home needs no "microorganism" from a lab—it's just yesterday's curd, a spoonful of *chahui* magic. These factory things, I don't trust them. My mother's curd, set in a clay pot, tastes of our own milk and patience, not some single germ bought in a bottle. The biogas and sewage treatment? Maybe science knows, but my life knows the old ways are enough.
#life#career
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