DAIRy PRODUCtS. Indian cooking uses dairy products that are simple and easy to digest. Yogurt is rich in vitamin B-12, which is essential for the nervous system. Since the body cannot manufacture this vitamin from vegetable sources, yogurt is an important element in vegetarian nutrition. Yogurt neutralizes acidic conditions and enriches intestinal flora. For health purposes, homemade yogurt is preferred over the store-bought kind. Panir is a simple cheese made from whole milk, which has been curdled, drained and compressed. It is lower in fat and easier to digest than cottage cheese or hard cheese. Ghee is clarified butter, that is, butter with all the milk solids and impurities removed. It is the oil of choice in traditional Indian cuisine since it is highly regarded as a nutrient and a preservative. It can be heated to a higher temperature than butter and is lower in cholesterol, yet has a deep, rich taste. Ghee will keep unrefrigerated for weeks.