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New Jersey
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Re: Making yogurt
Mon, October 5, 2009 - 6:39 AMCool! I've been wondering how to do this. I have a question, I'd heard that the process for making Indian yogurt was different than American yogurt. Have you heard that before and, if so, what kind of yogurt is your article for? -
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Re: Making yogurt
Mon, October 5, 2009 - 7:06 AMHmmm I would assume it is American, I got the recipe years ago from a new article.So I have no idea about the Indian yogurt.
How ever once you get your first batch done then you just use yogurt from that batch for the next.
I find depending on the temperature it can come out thinner or thicker. Cooler weather you get thinner yogurt. I wish my oven still had a pilot light because that was perfect. However if it comes out thin I just strain it over night. I have a yogurt strainer but cheese cloth and a raised colender work too.
The commercial yogurts have too much sugar in them for me.
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Re: Making yogurt
Fri, October 23, 2009 - 6:52 AMi used to be the head chef for the maharishi vedic foundation and made yogurt according to indian specifications everyday...
i dont know if its the same as the american way but with a recently steralized container and some yogurt from your last batch you add slightly heated milk at least 30 degrees F from boiling and cover with a loose lid, let stand- your right Sharon temperature has a lot to do with it but so does humidity, in india in summer the guys told me they could make yogurt in four hours!
the question for me is where does the original culture come from? have we been eating the same yogurt for 2000 years? and
