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Yogurt/curd - Do you make it or store brought?

Discussion in 'Indian Diet & Nutrition' started by SupriyaDinesh, Aug 6, 2008.

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  1. Aug 21, 2008 #71
    samayal

    samayal Silver IL'ite

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    I usually make my own yogurt at home. My friend always make yogurt with organic milk and regular milk and she uses the respective cultures to the milk.

    If i'm out of time I usually buy Desi Natural Dahi from Indian stores and it tastes just like our homemade ones. Desi natural dahi has whole milk and 2% yogurt.
     
    samayal, Aug 21, 2008
    samayal, Aug 21, 2008
    #71
  2. Aug 22, 2008 #72
    Sriniketan

    Sriniketan IL Hall of Fame

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    Supriya,
    Thanks for the tips in making our faces 'glow' without going to the parlour..
    but you know I am lazy,so gulping is the one way done with cream..hehe...

    I make yogurt with skim milk too...it comes out good...by the way., i make it only in skim milk...once in 2 days..

    sriniketan
     
    Last edited: Aug 22, 2008
    Sriniketan, Aug 22, 2008
    Sriniketan, Aug 22, 2008
    #72
  3. Aug 22, 2008 #73
    SupriyaDinesh

    SupriyaDinesh Silver IL'ite

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    Dear vidhu,
    Thank you for sharing your curd making tips.Yes, Desi yogurtis very good indeed.
     
    SupriyaDinesh, Aug 22, 2008
    SupriyaDinesh, Aug 22, 2008
    #73
  4. Aug 22, 2008 #74
    SupriyaDinesh

    SupriyaDinesh Silver IL'ite

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    Dear srini,
    Hmm..ok eat your malai..and stay healthy..Is fat not required to get thick curd?How long do you boil skim milk?
     
    SupriyaDinesh, Aug 22, 2008
    SupriyaDinesh, Aug 22, 2008
    #74
  5. Aug 22, 2008 #75
    SupriyaDinesh

    SupriyaDinesh Silver IL'ite

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    Update on my curd making..

    Still not getting the thick one..But definitely not a bad one.I used Desi curd made from whole milk.It was well settled and creamy but not rock thick..

    So its 50-50..home made and store-brought..
    Will try again..
     
    SupriyaDinesh, Aug 22, 2008
    SupriyaDinesh, Aug 22, 2008
    #75
  6. Aug 22, 2008 #76
    Sriniketan

    Sriniketan IL Hall of Fame

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    Supriya,
    Thanks for the tips once again, which I can passover to someone who is weight-conscious...
    I boil the skim milk in the MW in a glass container---2 quarts capacity for 16.30 min..
    You will definitely get the malai...

    sriniketan
     
    Sriniketan, Aug 22, 2008
    Sriniketan, Aug 22, 2008
    #76
  7. Aug 26, 2008 #77
    SupriyaDinesh

    SupriyaDinesh Silver IL'ite

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    srini..few doubts

    1.Power level High or low
    2.closed or open
    3.should we keep an eye on it..
     
    SupriyaDinesh, Aug 26, 2008
    SupriyaDinesh, Aug 26, 2008
    #77
  8. Aug 26, 2008 #78
    Sriniketan

    Sriniketan IL Hall of Fame

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    Supriya,
    1.It is high..
    2. not closed
    3. Need not keep an eye, if you have a container which has a 2 liter capacity..
    I have Martha stewart's container...which would resemble like a big measuring cup...

    sriniketan
     
    Sriniketan, Aug 26, 2008
    Sriniketan, Aug 26, 2008
    #78
  9. Aug 27, 2008 #79
    Asha25

    Asha25 Senior IL'ite

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    I make curd at home it is very easy since it is not so hot in the night time here while I am making this I heat up the oven abit then turn off and then keep my curd in there all night till morning time,wrapped in a warm towel. Fresh thick better tasting then store bought in the morning then I put in refridgerator. I also make a seperate curd with methi seeds and curry leaf to have in morning time.
     
    Asha25, Aug 27, 2008
    Asha25, Aug 27, 2008
    #79
  10. Aug 27, 2008 #80
    SupriyaDinesh

    SupriyaDinesh Silver IL'ite

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    Hi Asha,
    Thanks for the tips..?WHat is that separate curd with methi seed and curry?For weight watchers?
     
    SupriyaDinesh, Aug 27, 2008
    SupriyaDinesh, Aug 27, 2008
    #80
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