by Rita Jamshed Kapadia
Home-made Sweet Yogurt is a traditional parsi dish for Birthday, Navjote, Wedding, Jashan and other auspicious occasions. Mitthu Dahi is served cold with Sev, Ravo or just by itself.
Dahi is very good for indigestion, heart burn and good health. For example when you are taking antibiotics for a Virus or Flu, the good bacteria in your body are wiped out by the antibiotic. Yogurt culture replaces the good bacteria and your immunity increases.
2 pints half and half cream
3 cups milk (4%)
3 cups sugar
32 oz whole milk yogurt container (organic is better)
1/4 tsp saffron (ground), (optional and to taste)
1/4 tsp cardamom powder (optional and to taste)
Boil cream and milk to a full boil. Bring to full rolling boil again for 15 times.
Next add sugar and simmer for 15 minutes. Take off heat.
Cool till lukewarm to a finger dipped in. This might take 4 hours to cool. Do NOT put in refrigerator to cool.
Add yogurt, saffron and cardamom and mix with electric mixer or by hand till completely blended.
Pour into glass or plastic (heat proof) vessel. Cover with foil loosely.
Ferment for 12 to 15 hours overnight.
In morning store in refrigerator to chill. Serve cold.
Tips: I usually start the whole process in the morning and finish at night. Then the trick is to have the yogurt to ferment overnight in a warm environment. Hot summer temperatures of 90 degrees and above are ideal for yogurt making. In winters cover with blankets, use yogurt makers, keep in warm oven of 100 degrees or whatever area of house is the warmest. Yogurt should be formed in 12 to 15 hours. Store in refrigerator for use.
Make it in the hot, hot summer!
High heat of 95 degrees in the summer months, makes the yogurt making process easier.