MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yogurt (Dahi)
Categories: Indian
Yield: 1 Batch

1 qt Milk
2 tb Plain yogurt; to be the
-starter

The yogurt used in India is made with buffalo's milk, which is richer
than cow's milk because of the full fat content. Indian yogurt is
therefore thick, sweet, and rich-tasting. Some supermarket chains
carry a special bran dof yogurt made with whole milk. This is often
unsuitable for Indian cooking because of its tanginess and tartness.
The common commercially available yogurt, on the other hand, is made
with low-fat or skimmed milk and is thin and watery. It lacks the
creamy consistency of whole-milk yogurt and, as a result, Indian
sauces made with it do not have enough body and flavor. I have come
up with a minor modification: a mixture that is 3/4 yogurt and 1/4
sour cream.

Or you may prefer to make your own full-fat yogurt as I do. This way
I have total control over its quality and freshness. Yogurt is very
simply to make--all you need is a thermometer to measure the
temperature of the milk, some whole milk, and some plain yogurt (if
you are making yogurt for the first time, you will have to buy a
small container of commercial plain yogurt) to use as a starter. Once
you have made your own yogurt, you can use a bit of your first batch
as a starter. Always save a few tablespoons to make the next batch.
The quality of the first starter is clearly crucial, since it will
eventually control the quality of all your future batches. therefore,
take particular care while buying the plain yogurt. Read the
expiration date on the container to make sure you are buying the
freshest yogurt possible. Also, when you've brought it home, taste
and smell it to make sure that it is sweet, or you may end up with an
entire batch of sour yogurt.

Yogurt can be made at home, using any commercially available yogurt
maker and following the manufacturer's directions. It is not
essential, however, to have a yogurt maker; you can make it as
described below.

Making yogurt:

Bring 1 quart of milk to a boil in a heavy bottomed 3-quart pan,
stirring constantly to prevent a skin from forming on the surface.
Let it cool to a warm temperature. (About 115 to 130 F is the ideal
temperature range for the yogurt culture to germinate. If the milk is
less warm, the yogurt will set but it will take much longer, allowing
time for the yogurt to turn sour. If, on the other hand, the milk is
too hot, it will kill the yogurt culture altogether.) If a skin forms
on the surface, carefully remove it with a spoon. [Or just stir it
back into the milk.] Add 2 tablespoons of plain yogurt; stir well
with the same spoon and transfer it to a 2-quart bowl. Cover the bowl
loosely with a piece of cheesecloth or a kitchen towel and set it in
a warm place that is at least 80 F but not more than 115 F. An oven
with a pilot light is a good place. Or wrap the bowl in a large terry
towel and put it in an insulated food cooler. (If the temperature is
too low the yogurt will not set. On the other hand, if the
temperature is too high the milk will turn sour before the yogurt is
set.) It will take anywhere from 10 to 16 hours for the milk to
thicken into yogurt, depending upon the surrounding temperature. [6
hours in my experience.] Once it thickens, transfer it to the
refrigerator. The longer you let the yogurt stand, the thicker and
more tart it will be.

Recipe FROM: Classic Indian Cooking by Sahni, Julie, 1980

Recipe by Julie Sahni

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Hi Ben,

On (09 Oct 23) Ben Collver wrote to All...

Title: Yogurt (Dahi)
Categories: Indian
Yield: 1 Batch

1 qt Milk
2 tb Plain yogurt; to be the
-starter

The yogurt used in India is made with buffalo's milk, which is
richer than cow's milk because of the full fat content. Indian
yogurt is

Or you may prefer to make your own full-fat yogurt as I do. This way
I have total control over its quality and freshness. Yogurt is very
simply to make--all you need is a thermometer to measure the
temperature of the milk, some whole milk, and some plain yogurt (if
you are making yogurt for the first time, you will have to buy a
small container of commercial plain yogurt) to use as a starter.
Once you have made your own yogurt, you can use a bit of your first batch
as a starter. Always save a few tablespoons to make the next batch.

Caveat here--make sure your commercial yogurt has active yogurt
cultures (bacteria) in it. If it doesn't, then your yogurt won't "yog".
It will be listed in the ingredients listing. IIRC, we used to buy
Dannon but it had been a long time since we made it so you may have to
go with another brand.





---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

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Re: Yogurt (Dahi)
By: Ruth Haffly to Ben Collver on Tue Oct 10 2023 11:57:04

Caveat here--make sure your commercial yogurt has active yogurt
cultures (bacteria) in it. If it doesn't, then your yogurt won't "yog".

Thanks for that tip. I normally use Nancy's yogurt (made in Springfield,
OR) as my starter. It is cheap and good and has an active culture.

I recently stumbled on a recipe for cottage cheese. It looked like a lot
of work, but the recipe says it is much better than store bought. I'd
like to try my hand at that some day.
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Ben Collver wrote to Ruth Haffly <=-

I recently stumbled on a recipe for cottage cheese. It looked like a
lot of work, but the recipe says it is much better than store bought.
I'd like to try my hand at that some day.

I'd like to give that a try myself. I have made farmers cheese but while
it's easy, it's still too much of a bother for me to do on a regular.

Shawn

... California is a fine place to live -- if you happen to be an orange.

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Hi Ben,

Re: Yogurt (Dahi)
By: Ruth Haffly to Ben Collver on Tue Oct 10 2023 11:57:04

Caveat here--make sure your commercial yogurt has active yogurt
cultures (bacteria) in it. If it doesn't, then your yogurt won't "yog".

Thanks for that tip. I normally use Nancy's yogurt (made in
Springfield, OR) as my starter. It is cheap and good and has an
active culture.

OK, the recipe you uploaded didn't say anything about using a yogurt
with active cultures so I thought I'd suggest it as a caveat so others,
using the recipe would know what kind of yogurt to use.

I recently stumbled on a recipe for cottage cheese. It looked like a
lot of work, but the recipe says it is much better than store bought.
I'd
like to try my hand at that some day.

I thought about it when I was younger and doing a lot of that kind of stuff--baking all our bread (and other baked goods), making yogurt,
"churning" butter, doing a lot of canning and freezing & so on. As I've
gotten older I've dropped a lot of it--still making bread on a sort of irregular basis, making jams and preserves as needed (will do blueberry
and peach next summer), etc. When I was younger we didn't have a
computer to take up some of my time, now I'm on it maybe about 3 hours a
day. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

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