Pour the lukewarm milk in the vessel and stir well. Now cover the vessel with a lid and place it on an open tea towel that you can flip over it to cover. You should keep it in a place where it will be undisturbed.
I keep it on a table next to a large sunny window in the house and because we run the air conditioner all the time We live in a desert! I even cover the vessel with a throw to keep it warm. For me, most batches take 4 and a half to 5 hours to set in the Dubai summers. Our room temperature is usually around degrees C.
This may vary for you depending on the your weather conditions. You could place it a slightly preheated oven to ensure it stays warm. In 5 hours, uncover the vessel and gently tap the sides to check if the contents jiggle. If they do, then maybe then need some more time. Enjoy this Perfect homemade Dahi in your meals as a side or in a nice cooling sweet or salty lassi.
I use it in this super easy Curd Rice , smoothies and it is also mandatory on the side of a loaded Aloo Paratha or Gobhi Ka Paratha in our house. Also read: The one thing that made me better at making Homemade Yogurt. Besides the mandatory watermelon overload […]. As we grew up and could handle spicier things we started devouring them with pickles, most of them homemade. This site uses Akismet to reduce spam. Learn how your comment data is processed.
Enter your email address to subscribe to this blog and receive notifications of new posts by email. Email Address. Toggle Navigation. Perfect Homemade Dahi. Gobhi Paratha with Dahi and Makhhan. Thanksgiving Holidays Main Dish. Updated 2 days ago 23 comments. November, edition Updated 4 hours ago comments. Quick Links. Get fresh food news delivered to your inbox Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Weekly Newsletter. Plain and simple, yogurt is the result of bacterial fermentation of milk. All you need is pasteurized milk and bacteria.
For some, that sour taste is anything but tasty, so many varieties of yogurt come adorned with additives ranging from honey to fruit preserves to balance out the flavor. Wrapped in a towel for 8 hrs. Then, put into containers and refrigerated. Do not use more starter than recommended. Using too much starter can crowd the bacteria, causing the bacteria to run out of food before the yogurt completely ferments the milk. The result is often a thinner, sometimes bitter, yogurt.
If there's an increased amount of liquid or any liquid in containers that don't usually have it, then it's gone bad. Of course if you see mold, that is a surefire sign to toss your yogurt out. Finally, take a whiff if there's no liquid or mold. If it smells sour, it's time to get rid of it.
The next thing to do to determine whether the yogurt is bad is to check its smell. If it has a stale, sour, or any other off odor, throw it away. If the yogurt looks and smells okay, you can taste it. A sour taste is a sign the yogurt is past its prime, and you probably want to toss it out. Add Thickeners! This is a process that is most successful with direct-set cultures, or when maintaining a separate mother culture, since the thickeners may interfere with re-culturing.
Yogurt usually will not thicken until cooled, especially non-dairy yogurt. In some cases, thickening can take up to 24 hours. The heat cracks open the protein. The two major proteins responsible here are lactoglobulin, and lactalbumen. What happens is that they crack at slightly different temps and different rates at those temps.
The lactoglobulin goes first, and then the lactalbumen follows. When the lactoglobulin denatures, the strands of it bond to the casein micelle complex, specifically, to the outer k-casein "shell". This is not so cool, because micelles cannot bond well when that happens. This is why UP milk doesn't work for cheesemaking. The lactalbumen acts as a putty With the micelles "smooth" again, the nature of the bonding changes.
When I meant putty, what I'm really talking about are chemical bonds. Anyway, with the lactalbumen in place, the stage is set for the pH change, which drops the micelles out of solution and causes them to bond into a matrix that retains water very well.
Also, wanted to comment on the stringy texture. UP procedures are different, so two UP products may be very different in their chemical and salt makeups. Also, bacteria can form long chains or have long polysaccharide complexes in the outer casing, which could contribute to a "slimy" mouthfeel. This actually does have to do with the types of sugars and other food that the bacteria consume. Also some strains are more prone to chain forming than others, leading to ropiness. But with the heat treated milk, it is not an issue because you get such a firm curd set that retains water well.
In the end, if you want to replicate commercial products, follow commercial processes. Taking an extended leave until from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.
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