Home made thick Curd / Yogurt / Dahi - Step by step

    Making thick curd , is a very difficult thing in cold Countries. Because we will not have much heat, for the bacteria to culture the milk. Hence we try to create a warmth inside our oven by turning on the light. Even some people will pre heat the oven for few minutes and turn it off. Then they will place the milk to get cultured. Whole milk will yield thick curd. Her I have given step by step for preparing thick curd. Also I have used the cultured curd ,which is from India. Yes you read it right, one of my friend got it from India. She just prepared curd in India, freeze it. Trasferred it to a container and put it into multiple ziplocs. She sneaked in here :) The taste wise it differs from the curd ,we prepare it here. Because ,we have different bacteria in our homeland. So I always take care not to spoil the curd. Then I will not have curd for culturing again.It is always best to use home made curd.

 



 Ingredients  :

1.Whole milk        -     1 litre / 4 cups

2.Cultured curd     -     1 tbsp



 Method:

 



* Take a microwave safe bowl. Pour the milk into the bowl. The bowl should be big enough, so that it doesn't overflow . I have used whole milk, but you can use 2% or 1% milk. Tastewise they are same, except ,they will have lot of whey. That's it.



* Heat the milk in the microwave for atleast 10 - 15 minutes , or till it boils well.Try to heat the milk on a plate. This will hold the milk, which overflows ,while heating.

* Let the milk get cooled well. If we try to add the cultured milk, now then the milk will curdle immediately. So cool the milk for atleast 15- 20 minutes . Now add the cultured milk and mix it well.

 * Now turn on the oven light. This will create a warmth in the oven .This will help the milk to get cultured well. But this is not necessary in tropical countries, where the milk is cultured on the counter itself ,because of the heat.

 * Milk will be cultured to curd within 5 to 6 hours or overnight. If we culture them longer, then the curd will become sour.Once the milk is cultured into curd, then store it in the fridge . Use it whenever needed.



Notes :
* Similarly, we can heat the milk on the stove and cool it.
* Always reserve some of the curd in a separate container for culturing again.
* Here in U.S, we have milk which has been pasturized already. So I have just heated. But If you don't get pasturised milk, then heat it properly for the bacteria to get killed.

 

 

Ghee - Clarified Butter -A pictorial guide for making Ghee

Ghee plays an essential part of life in Indian families.We used to prepare n number of dishes using ghee.The flavour has addicted everybody from kids to adults.Ghee has comparitively less fat than butter.We used to buy ghee from indian stores.But after my vacation to India,I had lot of  ghee packets bought from there.But it got over after a year.After a year,when I went to buy ghee in grocery store, I was totally shocked to see the prices.Usually it will be $10.99 per pound.The prices of ghee has gone upto 4 dollars more per 1000 ml.These things made me to think.

 From then ,I started buying butter and clarifying them.The cost of 450 gm (1 pound) butter is just $ 2.98.From this 450 gm butter,I am able to get around 400 gm of ghee.This has cost me 2 times less than the store bought ghee.Home made ghee has more flavour than the store bought.My mom used to put drumstick leaves at last to add flavour.Since we dont get here,I have substitued with curry leaves.This ghee can be prepared in lots and refrigerated.It has more shelf life.So my buddy home makers,start preparing ghee at home and reduce ur cost of budget.

Ingredients:

1.Butter                 -            1 pound

2.Curry leaves      -             few

Method:

* Bring the butter to room temperature.
* Take a heavy bottomed pan and add the butter sticks to it.
* Place the pan in medium low and stir it in equal intervals.
* At first there will be heavy froth on the top.
* Let it boil well.
* The butter will change colours at every stage.
* Initially it will be light yellow,then dark yellow and at last light brown.

* Stir the butter in between.
* Watch carefully,as there are chances for the butter to get dark soon.
* Once it comes to the light brown colour stage,then turn off the stove and add curry leaves.
* Let it cool completely.Filter the ghee and transfer it to another container.
* Store it in a dry place.
* Since , I have used just 1 pound butter,I didnt get much froth on top.If u r using greater quantity then there is a need to remove the excess froth .

Note:
The prepared ghee will look like sesame oil in colour immediately after turning it off.
After transferring the ghee to the bottle,the residue can be mixed with ragi flour and sugar to be more delicious edible  mix.
When refrigerated ,has a longer shelf life upto 6 months.
Heavy bottomed pan ensures ,that we get the right colour.if not it will blacken quickly.