Feb 16, 2008

Recipe - Dahi (Yogurt)


Summary


This recipe allows you to make fresh yogurt without a sour or bitter taste.

My friends have commented that yogurt at our place is very tasty and is much better than other brands, such as Stony Field (Cream on Top) and what is available at stores. Of course, we are lucky to have fresh organic milk with lots of cream available at our local organic store.

Ingredients

  • 1 quart measuring cup - 4 cups of milk
  • 1 tablespoon of yogurt for culture (Dannon yogurt (plain) or Stonyfield Farms yogurt (plain) no fruit flavors can be used for the first time)

Process

    Pour 1 quart of milk in a microwave safe bowl.

    Boil the milk in the microwave for seven minutes (I use 1000 watt microwave). If you are using less powerful microwave, you may have to boil for a few extra minutes.

    Place the boiled milk outside the microwave to cool it (approximately 30-40minutes). Transfer the milk into a container which has a proper lid. Air tight containers are desirable to avoid spills. Milk should be little warm before the culture is added. (the warmth of the milk can be felt with the palm of the hand around the container or with finger).

    The finger should not burn and the hotness of the milk should be more than room temperature.

    Mix the culture (one table spoon yogurt) to the milk.

    Wrap the container with a kitchen towel and place it in place where cold air doesn't circulate. The wrapped container can be kept in a conventional oven or microwave.


    Set the mixture of milk and yogurt for 5-6 hours if you are in a warmer climate and for 8-9 hours or over night if you are in a colder climate. After the setting time is completed, unwrap the kitchen towels and check the container if the yogurt is done.

    To know if the yogurt is done, tilt the container little bit. If you see the contents are intact, yogurt is done.

    Place it in the refrigerator immediately and take it out just before using and store it back in the refrigerator to avoid sourness.

# Servings : 4 - 6

Tip from an Anonymous reader:


  • Recommend adding 1/4 cup of organic non-fat milk powder to heated milk (when it is cooled to the appropriate temperature for adding the starter). Adding the milk powder not only thickens the yogurt, it also makes it more nutritious by increasing the friendly bacteria.


4 comments:

Monica said...

Devipriya,
What a fantastic idea - I really love and will send recipes to you that are time tested.

Monica

Anonymous said...

I recommend adding 1/2 to 1 cup of organic non-fat milk powder to about 1/2 gallon heated milk (when it is cooled to the appropriate temperature for adding the starter). Adding the milk powder not only thickens the yogurt, it also makes it more nutritious by increasing the friendly bacteria.

Devi Priya said...

Great tip. When I make Dahi today, I will definitely try this tip. Thanks.

Devi Priya said...

Thank you Anonymous reader for a great tip. Yogurt turned out very good.

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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.