Subj : Yogurt (Dahi)
To   : All
From : Ben Collver
Date : Mon Oct 09 2023 14:39:07

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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