by Rita Jamshed Kapadia
Homemade Yogurt / Indian 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 (optional for creamy yogurt, else use 2 pints regular milk)
3 cups milk (4%)
1 cup whole milk yogurt as a starter (organic is better)
Boil cream and milk to a full boil. Bring to full rolling boil again for 15 times.
Cool till lukewarm to a finger dipped in. This might take 4 hours to cool. Do NOT put in refrigerator to cool.
Add yogurt starter and mix with electric mixer or by hand till completely blended.
Pour into a glass (heat proof) vessel. Cover with foil loosely.
Ferment for 12 to 15 hours overnight in a warm place.
In the morning store in refrigerator to chill. Serve cold.
1. 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.
2. Instant Pot has a yogurt setting and it works well.
3. Put oven on for 100 degrees and then shut off. Place the yogurt to ferment / set overnight.
4. Make it in the hot, hot summer! High heat of 95 degrees in the summer months, makes the yogurt making process easier. Of course not in a air-conditioned room!
Your co-hosts this week are Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health.