Hi Ben,

On (09 Oct 23) Ben Collver wrote to All...


 BC>       Title: Yogurt (Dahi)
 BC>  Categories: Indian
 BC>       Yield: 1 Batch

 BC>       1 qt Milk
 BC>       2 tb Plain yogurt; to be the
 BC>            -starter

 BC>   The yogurt used in India is made with buffalo's milk, which is
 BC> richer   than cow's milk because of the full fat content. Indian
 BC> yogurt is

 BC>   Or you may prefer to make your own full-fat yogurt as I do. This way
 BC>   I have total control over its quality and freshness. Yogurt is very
 BC>   simply to make--all you need is a thermometer to measure the
 BC>   temperature of the milk, some whole milk, and some plain yogurt (if
 BC>   you are making yogurt for the first time, you will have to buy a
 BC>   small container of commercial plain yogurt) to use as a starter.
 BC> Once   you have made your own yogurt, you can use a bit of your first
 BC> batch
 BC>   as a starter. Always save a few tablespoons to make the next batch.

Caveat here--make sure your commercial yogurt has active yogurt
cultures (bacteria) in it. If it doesn't, then your yogurt won't "yog".
It will be listed in the ingredients listing. IIRC, we used to buy
Dannon but it had been a long time since we made it so you may have to
go with another brand.





---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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