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Yogurt making is not rocket-science but it is science and very simple science. Yogurt /Curd or Greek Yogurt can be made at home very easily and at a fraction of the cost and to your taste. Follow the steps, make it at home and you’ll figure out how simple it is.
Ingredients:
Milk – 8 cups
Starter – 2 heaping tbsp
Method:
1. Boil Milk on a medium high flame, stirring occasionally to avoid burning.
2. Once the Milk comes to a boil, reduce flame to a simmer and cook for another 5-6 minutes.
3. Turn off the stove and let the Milk cool down to lukewarm.
4. Once it’s lukewarm, add in the starter and mix well.
5. Transfer into container(s) to set the yogurt.
6. Keep in a warm place and allow the yogurt to set.
7. Setting time may vary depending on the size and material of container, climate and how warm you keep it.
8. We kept it in the oven, with the oven lights on but the but switched off, for 8 hours.
9. Transfer the Yogurt to the fridge and allow it to firm up for atleast a couple of hours and then it’s ready to serve.
For Greek Yogurt:
1. Take a Paneer Cloth, wet it and squeeze the water.
2. Spread it over a jug (if you want to save the whey) and pour the Yogurt into it.
3. Make a bundle and tie the opposite ends and hang from a ladle.
4. Allow the Whey to drip out until the yogurt is reduced to half. It will take upto 2 hours.
5. Open the parcel and transfer the Yogurt to a container and store till needed.
Other Interesting Indian Odds & Ends
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We just LOVE salads and we hope you do too. Eating healthy and right is important for us but equally important is to enjoy our food. This Greek Lentil Salad takes care of our health and our palate. Serve it as a light lunch, packed lunch, for picnics or for pot-lucks. Skip the Cheese and make this wonderful vegetarian salad, vegan!
Prep Time: 10 min
Cooking Time: 20 min
Chill Time: minimum 15 min.
Serves – 2-4
Ingredients:
Brown or Green Lentils (Masur Daal) – 1 cup
Water – 8 cups
Smashed Garlic Cloves – 5 or to taste
Salt – to taste
Firm Tomatoes (Grape, Cherry or Roma) – 1 cup, cut
Kalamata Olives – 1/4 cup, chopped or sliced
Cucumber – 1/4, quartered
Basil Leaves – handful, chopped or sliced
Extra Virgin Olive Oil – 2 tbsp
Fresh Crushed Black Pepper – to taste
Red Chilli Flakes – to taste
Feta Cheese – to taste
Goat Cheese – to taste
Lime/Lemon Juice – to taste
Method:
1. Wash the Daal and rinse the water.
2. Boil 8 cups of Water and once it comes to a boil, add the washed Daal, Garlic and Salt.
3. Cook for 15-20 minutes stirring once in a while to ensure even cooking.
4. Cook till Daal is tender and cooked but not mushy.
5. Strain the Daal from the water and set aside. You may choose to keep the garlic or remove.
6. Set aside and allow the Daal to cool down completely.
7. Once cooled, add cut Tomatoes, Kalamata Olives, Cucumber, Olive Oil, Basil Leaves, Black Pepper, Chilli Flakes, Salt, Feta Cheese, Goat Cheese & Lime Juice.
8. Mix well, chill and enjoy!
Other Interesting Indian Salad & Raita
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