Home made yogurt

[sapodila]

Dahi.........how to make it from scratch.........dhal, BRji

[brag]

Boil the milk well until it gets almost pink not brown. Then cool it to room temperature and add your joran (starter) in it, and do not disturb it until the next day. A gas oven with the pilot light on is the best place for it. The joran is the secret to the quality of the dahi. Some people use regular yogurt to make it without boiling the milk that much. I am not fond of making it because I don't like the time it takes to boil it.

My niece brings me dahi when ever she makes it. I will have to ask her for her recipie, step by step, as mine never comes out like hers. I remember my mother used to make the joran from the milk sari (curd), and she always had well-aged joran. By the way, the French perfected the art of mass producing dahi exactly as the Indians like it, after several years of research, and are now prepared to go on the Indian market in a big way with Indian dahi, not the European yougurt or yoplait.

[sapodila]

Will have too give it a try......I will use some plain store bought as my "Goran" . Let's see how that turns out.

[brag]

Sap, this is what my niece sent me about making dahi (Indian yougurt.)

Boil a gallon of milk in a slow cooker on low heat for about 1 and a half days or maybe more until it looks pink and to your liking. Then turn off the cooker and let it cool for an entire day in the cooker. Then put some yogurt in the center, and cover it for about 1 and a half days until it sets.

When you use yogurt to set it, it comes out with the same consistency of yogurt. If you have some dahi, that makes it better for setting, and it will come out more like dahi.

Some people put it in the refrigerator after it sets, and let it stand overnight; then they drain off the excess water, and it comes out thicker.

Joran/Goran is made from the milk sari which is skimmed off after the milk is boiled. They put the sari in an air tight bottle container and leave it there to ferment for using over and over for making dahi. I am not sure, but that is what I remember as a kid, watching my mother make dahi. In those days they did not have refrigerators, so the air tight bottle was needed, but now I think the refrigerator will do the trick just as well.

[sapodila]

Thank you BRji, I remember my grand mother making dahi just like your niece. Only difference is that she boiled it in the cholha for a few days............the sari she did keep it in an air tight bottle. I'm going to try this. I can't say how much I enjoy dahi. It's one of the best things ever in Indian cooking.

[brag]

Yes, I too love dahi, but only sweetened though and slightly sweetened with rice (dahi bhat). They serve the best dahi bhat at Puttarparthi.

[draja]

Somebody should start marketing it, like the Yogurts in the North American groceries.
Loved it when I was a kid with plenty of sugar in it.

[brag]

Dosn't Ramsarran supply the stores in T&T with dahi?

[brag]

A crock pot is best for boiling the milk.

[draja]

Dahi.........how to make it from scratch.........dhal, BRji

Does your mom remember the lady that used to sell this stuff down Waterloo??

[sapodila]

:?: :?: I'll find out..........from the Charanju family :)