Homemade Yogurt Recipe Indian

HOMEMADE YOGURT

Steps:

• 1. Bring the milk to a boil, stirring frequently with a metal spatula in a heavy aluminum saucepan. (Do not use lightweight stainless steel or nonstick Teflon or Silverstone-coated saucepans stainless steel is not a good conductor of heat, invariably burning the milk, and, and in the coated pans a layer of brown skin forms at the bottom of the pot, ruining the entire project.)2. Alternately, put the milk in a large microwave-safe bowl and boil, uncovered, on high power until bubbles rise to the top, 9 to 10 minutes. Remove from the microwave as soon as it bubbles.3. Transfer to a yogurt pot (preferably ceramic, though any container will do), and cool until milk registers 118°F to 120°F on a meat thermometer. Stir in the yogurt starter and cover with a loose-fitting lid.4. Put a pot holder on a shelf in a kitchen cabinet. Place the yogurt pot on top of the pot holder, fold the towels in half and cover the yogurt pot snugly on every side. This insulates the pot and helps maintain the ideal temperature necessary for the multiplication of the yogurt bacteria. (You can also place the yogurt pot in a turned-off gas oven with a pilot light to achieve the same effect.)5. Allow the milk to rest undisturbed 3 to 4 hours. Then check to see if the yogurt is set. When you do this, do not pick up the pot or place a fork in the yogurt. Simply uncover the pot and see if the yogurt is firm--almost like gelatin. You may see some water liquid over the yogurt disregard it. (You may remove it after chilling the yogurt.) Once the yogurt is set, refrigerate it immediately. The longer freshly made, fully developed yogurt sits unchilled, the stronger and more sour it gets. Serve chilled.NOTE: To sweeten yogurt that has soured over time, Indians routinely drain out the whey and then mix in some milk (and type will do). The milk adds its sweetness and lends a freshly made flavor to yogurt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HOMEMADE YOGURT

Steps:

• In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.), Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars., Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.), Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks.

EASY HOMEMADE YOGURT

Steps:

• Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
• Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
• Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

HOMEMADE YOGURT

Steps:

• Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
• Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
• Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
• Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

EASY YOGURT

Steps:

• Evenly coat the bottom of a medium Dutch oven or other heavy-bottomed pot with a thin, 1/4-inch-thick layer of water. (This will prevent the milk from sticking to the bottom of the pot.) Set the pot over high heat. Add the milk and heat until it just comes to a boil, watching closely: As soon as you start to see bubbles forming, take the pot off the heat. Let the milk cool until it reaches 130 degrees, 30 to 35 minutes. If you don't have a thermometer, the milk should be warm enough that you can comfortably stick your (clean!) finger in it - it should feel hot, but not so hot as to scald your finger (think of a Jacuzzi).
• While the milk is cooling, smear the bottom of a 1-quart lidded glass, plastic or stainless steel container with 1 teaspoon of the yogurt. (A dab in the center is fine; you needn't spread the yogurt evenly to coat the bottom.)
• When the milk has cooled to the proper temperature, add the remaining yogurt to the milk and whisk until the yogurt has completely dissolved into the milk, about 3 minutes. Pour the mixture into the prepared container and loosely set the lid on top, leaving a little room for air to get out.
• Place the container inside an unheated oven. Shut the oven, turn the oven light on and let sit for 2 hours (see Note). Check the yogurt: When it is done, it will be set (not liquid) but still jiggle like Jell-O. If it's not yet set, leave it in the oven for 1 hour more. Depending on the temperature and humidity outside, the setting process can take up to 5 1/2 hours, so don't fret if the yogurt isn't done the first time you check.
• When the yogurt is done, top it with the lid to seal, and transfer the yogurt to the refrigerator to chill and fully set overnight before using. The yogurt will keep, covered, for 4 to 6 weeks. (It'll start to get pretty sour after 2 weeks, which, depending on your tastes, could be a good or bad thing. You can also freeze a few tablespoons to start a later batch.)

HOMEMADE YOGURT

Steps:

• Bring milk to just a boil and then set aside to cool.
• Cool just enough not to bite the finger to touch, (about 120°F).
• Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
• Mix well by stirring the starter in, and cover.
• Completely cover the bowl with towels top and bottom to maintain an even temperature.
• Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
• Refrigerate for 8 hours before serving.
• To store, keep in refrigerator.
• If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.

HOMEMADE THICK VANILLA YOGURT

Steps:

• Make sure all of your cooking implements are very clean before you start. You will be using a medium sized pot, a large pyrex (or other non-metal) bowl, and some measuring tools and stirrers. It also helps to have a thermometer. I usually pour boiling water over them.
• Stir the agave into the milk, and put it on the stove at medium heat.
• Slowly add the milk powder to the milk, stirring constantly so as to avoid scalding.
• Add the vanilla and stir well right before the milk reaches the boiling point.
• When the milk just begins to bubble, or alternately, when it hits 210 degrees F (just below boiling), remove it from the heat and transfer to a non-metal bowl (something with thick sides works best).
• Let the milk sit until it's just cool enough to hold your finger in for fifteen seconds (or until it hits 105 degrees F).
• Your 1/4 cup of yogurt (starter) should be at room temperature. Add enough of the milk to your starter to mix it into a thin liquid, and add this back to the milk, making sure it's stirred in very well.
• Put plastic wrap over the bowl, wrap it in a small towel, and place it somewhere warm where it won't be disturbed (I use a rice cooker on the warm setting).
• Let it sit for 6-12 hours, making sure not to peek or otherwise move the bowl. The time will vary depending on how warm it is where the yogurt is left to ferment, but as a rule, warmer spots will take less time and cooler spots will take more, but leaving the yogurt anywhere warmer than 110 degrees should be avoided, as it may kill the active cultures. For me, nine hours works best.
• When it has finished fermenting, the plastic will puff out and your yogurt will be sitting in a yellowish syrup. This is just the whey, and it is up to you whether or not you want to drain it off. Place the yogurt in the fridge and let it get cold before serving.
• Reduce the milk powder to 3 tbsp and omit the agave and vanilla for plain yogurt that can be used in recipes.