Why divorce should be easy!

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Couples come together for a common purpose. They bear children and start parenting them. But at times, they may grow apart and not want to remain a couple. They may want to separate. But society and law often prevents this separation. Because they feel that children might get affected due to the separation. Hence, law has made divorce difficult and asks couples the reason for the separation. They need to show some fault in the partner in order to get legal separation. But this only opens another Pandora's box in which false accusations and blame game begins. This is unhealthy and stressful not only for the couple but also for their children. Divorce of their parents does affect children. It can lead to stress and academic struggles in them. They might suffer severe mental stress and demonstrate behaviour changes in them. They may have anxiety, depression, feeling of guilt and shame and sadness. This may affect them in school and their social circle. They could become an object of r...
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Milk in Nepal and India: the difference!

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 I have observed that whenever milk ferments when I am in India, the paneer or cottage cheese does not come out easily. Even if I boil it and add lime juice to it, the cheese formed is quite little and more powdery than cheesy. 

But when the same happens in Nepal, the cheese formation is immediate, dense and cheesy. I do not have to do more efforts to get cottage cheese out of the milk in Nepal. What is the reason?


I checked internet and found some factors that can affect the quality and amount of cheese 

1. Freedom from pathogenic bacteria - Good cheese forms of milk is free from pathogenic bacteria.

Differences between Nepali vs Indian panipuri 

2. Different milk quality with different amounts of fats and proteins 

3. Ultra-pasteurization can destroy vital enzymes and bacteria that are required for cheese formation 

4. If temperature of milk is less when it ferments, cheese formation will be less. 

5. If milk is rancid, it means it's fats are also broken into fatty acids. Hence cheese formation will be less.

6. Presence of psychotropic bacteria in the milk can reduce yield of cheese. 



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