I have a lot to talk today, so if you don’t like my rants, scroll down for pictures or recipe.
The past week was a complete mess.
One Friday, Matthew and I went for an ice-cream walk to Toscanini. While returning, he showed me a place in the neighborhood that we both fell for. Then I looked into the crime rate of the neighborhood, and surprisingly it was way high. It’s hard to believe we live ½ mile from there, and our place has the lowest crime rate. Matthew and I own a 1-bedroom beautiful condo at Cambridge, but as it has only one bedroom, neither of our parents can come and stay with us. Many tell us, why don’t you move to the suburbs? The answer is, we don’t want to, because we like the perks of living next to Harvard Square and in Cambridge. First, we thought we would sell this one and buy a bigger one. After a long discussion, we decided to keep our first apartment.
That kept us busy until Monday of last week. After that, we found two condos, and finally, we are settling for one. So it kept Matthew and I quite busy. On top of it, I had to prepare for my TOEFL exam, while dealing with 6 banking agents. It’s not a tough test, just a long and exhausting one.
This week will be busier, as we are leaving for Catskill on Friday. I have a few assignments for class, and we need to work on condo paperwork.
But before I get too busy, let me share a plain yogurt recipe.
“Who on earth posts a recipe of simple yogurt?” A few of my friends said, when I asked in Facebook. Well, it’s a simple and common process in any Indian household. But the equation changes when you live in an area where the temperature is under 34F for six months.
I never tried to make plain yogurt at home. But, before Matthew, it was not important as I only bought and used yogurt for cooking. The equation changed when I got married, and Matthew consumes gallons of yogurt every week. So every week, we spend a significant amount of $$ buying yogurt. So last summer, I tried to make homemade yogurt listening mom’s advice. Now, yogurt making is like cooking rice to my mom and many other Indians. She told me, do this and that, and your yogurt will be done. So I tried this and that, and the yogurt did not settle for a day.
When we were having our Thanksgiving dinner last year, I told a guest about this yogurt making and her first question was, “You’re making yogurt without a kit; how is that possible?” When I assured her it’s easy to make yogurt at home, she demanded a recipe.
Ever since then, I wanted to do this yogurt recipe.
So I ran few experiments for 6 months, until we agreed upon the texture and tanginess. Well, we are yogurt snobs. There are major factors in a homemade yogurt recipe, especially if you’re in the States.
- Milk: I have used Whole Milk, 2 % and 1% – Yogurt came out thick and creamy every time.
- Yogurt Culture: Out of 20 varieties I have tried, my favorite is Trader Joe’s plain Greek yogurt and Siggi’s. Any local organic (MUST) yogurt will work if it’s thick and tangy.
3. Temperature: READ THIS BEFORE YOU DO ANYTHING ELSE. Temperature is crucial in yogurt making.
- Make sure the temperature of the milk is between 48C – 50C (105F – 115F) before adding the culture. I strongly recommend using a thermometer, which costs less than $10.
2. If you live in Texas or your room temperature is over 110F, you can settle yogurt outside. If you have central Air Conditioning running, like me, or you are under snow for 6 months of the year, the oven is your best resort. I warm the oven, while preparing the yogurt (in the warm setting). I have an oven thermometer that tells me the temperature. I make sure the oven temperature is around 120 F before putting in the yogurt mixture, and I let it sit for 3-4 hours to settle. You need this warm oven (or weather) for yogurt to settle.
3. Thermometer: I strongly recommend buying a candy thermometer and an oven thermometer. You can use your judgment, but using them will help you to master the process.
4. A Pot with lid: I use a La Creuset French Oven pot with lid, but any heavy bottom pot with lid will work.
5. Refrigeration: As soon as the yogurt is settled in the oven, I transfer them to a refrigerator and let them sit for 6 hours to overnight. It produces the thick and creamy texture.
Here, I am attaching a simple homemade yogurt recipe. I am looking forward to your attempts. If you try it, don’t forget to tag me at Social Media.
Recipe for Homemade Yogurt
1/2 gallon milk (whole, 2% or 1%)
1 cup plain greek yogurt culture (Trader Joe’s / Siggis)
Equipments needed:
- Candy thermometer
- Heat resistant mug
- Oven thermometer
- Warm oven or environment
- Thick Bottom Pan with Lid
- Refrigerator to chill
- Non-stick soup pot
- In a thick bottom non-stick soup pot, over medium-low heat, heat milk. Keep stirring in between and heat the milk for 1 hour. You can see the milk has reduced in size.
- Start warming the oven.
- After that check the temperature of the milk with a candy thermometer. With a heat resistant mug cool the yogurt (check picture for reference), until it reaches 48-50C or 105-115F.
- Add the yogurt culture and and mix it thoroughly. Transfer it to a heat resistant thick bottom pan with lid.
- Open the oven and check the temperature of the oven (It should be between 100 -120F. You can keep it outside if your room temperature is around that. Transfer the pan with lid and let it sit for 3-4 hours. Transfer to the refrigerator and chill it for 6 hours to overnight. Serve thick and creamy yogurt.
None of the companies are sponsoring me to talk about their brand here. All these are results of my 6-month experiment.
I agree yogurt making is no rocket science. Specially to an Indian kitchen, but in the west it’s not a common practice to make yogurt at home. I have taught so may people how to make yogurt…may sound silly but it’s not a universal thing.
I love the simplicity of the images and the photos are beautiful, especially the light.
Beautiful !!
Thanks for the love!! It’s so true what’s simple for our moms is rocket science to many.
Ahaaa I just feel like having a bowlful sooo beautifully captured pics loved 4 and 7 the most. I love that corner.
Not rocket science but some things make sense only when yogurt turns slimy in East Coast. 6 months !!u are one determined girl.:))My best wishes on your new plans.
Thanks Meena!! Love you for your unconditional support.
An eye opener, I was under the belief that yoghurt that i buy from the shop cant be used for culture. I basically had the impression “god alone know how they make and sell this yoghurt” I have had a love hate relationship with making yoghurt. I need to restart with open mind. Thanks for this and goes without saying how much i love your images.
Beautiful post. Excellent pictures. Love them all. Making yogurt at home in cold countries is perhaps rocket science. You’ve covered all tricky aspects of the process. They are all important. Nice job.
Brilliant Post Dolphia and I am in soooo mich love with the first two photos..they are stupendous…Clap Clap Clap!!! I want to dig in it NOW!!!
Thanks Meera!! It’s like your Dosa post: )
Thanks Srividya!! How are you doing? Hope you start yogurt making soon.
Beautiful clicks Dolphi, well explained
You’ve made the simple yogurt so beautiful! 🙂 I love how you skip the processed foods and create dishes from scratch.
Thanks Sonali! <3
In India too it gets a little tough to set curd in the colder climate. So we 1. Wrap the curd bowl in an old muffler or shawl. 2. Put the curd bowl in the flour container. Both ensure sufficient warmth without using extra electricity 🙂
Prita,
That method did not work here even in summer. First, I tried that method.
Beautifully captured pictures…….! Well explained covering many tricks…. ! All the best for ur exams…. 🙂
Always look forward to your posts, and what a beautiful read it was. Hope you do well in your toefl exam and settle well in your new condo.