Read This before you start your journey of making yogurt at home for the first time.
Ingredients:
1. 250 gms. Milk (I have put 250 gms for u guys to try this without wasting a lot of milk ...if ur the first timers to make yogurt)
2. About 2 tablespoons of live dahi culture.
3. A heavy bottomed saucepan.
Method:
1. Pour the 250 gms. of milk into the saucepan.
2. Keep the saucepan with milk on medium fire.
3. Keep this saucepan on the stove till the milk comes to a boil.
4. Remove from the fire and place at some place to cool.
5. Say about after 15-20 mins (time varies according to the amount of milk boiled) check to see if the milk has reached about luke warm in temperature.
6. Add about half of the culture to this milk and keep this saucepan at some place at room temperature for about 5-6 hours..
7. Wallah u have yogurt.
Authors Recommendations:
1. I personally use full fat milk. I think some fat is good for health.
2. For the live culture (though i got it from a friend) I have heard the Dannon yougurt is good see the ingredients to see if it has live culture...
3. I check to see if the boiled milk has come down to luke warm temperature by slightly inserting my pinky finger in the milk and if u pull out ur finger then the milk is too hot and if ur just feeling a pinchy heat then probably its at right temperature. If ur milk has already cooled off don't worry and warm it a little to get it to luke warm temperature. AND YES I WASH MY HANDS BEFORE.... :-)
4. I personally prefer making the yougurt in the night time that ways u have the finished product in the morning to enjoy.
5. Put the saucepan with the culture and milk in a lightly warmed oven( switch off the oven if u warmed it before placing the saucepan) throughout the night that ways oven maintains the temperature and helps the formation of curd...even if it is a cold season outside...
Uses:
We south indians eat curd rice dialy..It is used to make raitas, lassi, mishti doi...and lot of other fun and tasty stuff....
To Learn more check out these link: Dahi and Yogurt
Ingredients:
1. 250 gms. Milk (I have put 250 gms for u guys to try this without wasting a lot of milk ...if ur the first timers to make yogurt)
2. About 2 tablespoons of live dahi culture.
3. A heavy bottomed saucepan.
Method:
1. Pour the 250 gms. of milk into the saucepan.
2. Keep the saucepan with milk on medium fire.
3. Keep this saucepan on the stove till the milk comes to a boil.
4. Remove from the fire and place at some place to cool.
5. Say about after 15-20 mins (time varies according to the amount of milk boiled) check to see if the milk has reached about luke warm in temperature.
6. Add about half of the culture to this milk and keep this saucepan at some place at room temperature for about 5-6 hours..
7. Wallah u have yogurt.
Authors Recommendations:
1. I personally use full fat milk. I think some fat is good for health.
2. For the live culture (though i got it from a friend) I have heard the Dannon yougurt is good see the ingredients to see if it has live culture...
3. I check to see if the boiled milk has come down to luke warm temperature by slightly inserting my pinky finger in the milk and if u pull out ur finger then the milk is too hot and if ur just feeling a pinchy heat then probably its at right temperature. If ur milk has already cooled off don't worry and warm it a little to get it to luke warm temperature. AND YES I WASH MY HANDS BEFORE.... :-)
4. I personally prefer making the yougurt in the night time that ways u have the finished product in the morning to enjoy.
5. Put the saucepan with the culture and milk in a lightly warmed oven( switch off the oven if u warmed it before placing the saucepan) throughout the night that ways oven maintains the temperature and helps the formation of curd...even if it is a cold season outside...
Uses:
We south indians eat curd rice dialy..It is used to make raitas, lassi, mishti doi...and lot of other fun and tasty stuff....
To Learn more check out these link: Dahi and Yogurt
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