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Dahi - homemade yogurt

Dahi - homemade yogurt


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Ingredients for making dah - homemade yogurt

  1. Milk 500 milliliters
  2. Ready-made yogurt 2 tablespoons
  3. Cold water for cooling a container with yogurt
  • Main IngredientsMilk, Yogurt
  • Serving 3 servings
  • World CuisineAsian, Oriental

Inventory:

Saucepan, Cooker, Tablespoon, Large bowl, Tall plastic cup, Kitchen sponge for washing dishes, Kettle, Nylon cover, Heating pad, Terry towel, Glasses or bowls for serving dishes

Cooking dah - homemade yogurt:

Step 1: prepare the milk.

It’s best to use homemade milk to make homemade yogurt. fat content 4%. Before preparing yogurt from homemade milk, you must surely boil the milk ingredient and cool. To do this, pour the milk into a free pan and put the container on medium heat. We bring the milk to a boil and after it boils and begins to rise in the container, make a small fire and boil the milk ingredient 2 minutes, while using a tablespoon, constantly stir the liquid so that it does not burn. Then we turn off the burner, and set the milk container aside. The component must be cooled to a temperature 45 ° -48 ° C. It is this temperature that is ideal for fermenting yogurt. If we want to cool the milk faster, then we need to put the pan in a bowl partially filled with cold water. You can determine the required temperature of milk for yogurt using a water thermometer. If we use a dairy product from the store, then we look at the expiration date on the packaging. The shorter the shelf life of milk, the less preservatives it contains and the more natural it is. Attention: milk purchased at the store also needs to be brought to a boil and boiled to destroy all the bacteria that it contains. Then cool the milk ingredient to the desired temperature. While the milk is cooling, we will prepare the dishes in which we will prepare yogurt.

Step 2: prepare the jar.

Before we prepare homemade yogurt, we need to prepare a container into which we will pour milk with sourdough, from which yogurt will subsequently be obtained. Very important, so that the container is completely clean, because if it is bad to wash the container to make a drink, then the milk can just turn sour and yogurt will not work. For the preparation of yogurt, it is better to use ceramic, enameled, or from thick plastic utensils. Since yogurt will undergo heat treatment for a long time, a glass container may not withstand long heating, and this is also not advisable in a metal dish. So, take a tall plastic glass and rinse it with baking soda using a kitchen sponge for washing dishes. Then rinse the container well several times with warm running water. After that, pour a glass of steep boiling water from the kettle. Then turn the container upside down and let it dry completely.

Step 3: prepare dahi - homemade yogurt.

Transfer the yogurt into a dry container using a tablespoon. Actually, it will be the sourdough that will make homemade yogurt. Yogurt, like milk, must be of good quality. Real yogurt should have a shelf life of not more than 3-4 days. If this ingredient has been stored for more than one week, then it has a lot of preservatives. It is better to abandon such a product for cooking homemade yogurt. Then we pour warm milk into the same container and, using a tablespoon, mix the two ingredients well with each other. Beat milk with sourdough is not necessary. Then we cover the container with a capron lid, and wrap the plastic cup with an heating pad to maintain a constant temperature, which should be 30 ° -34 ° C. Cover the container with a terry towel. Cooking yogurt 5-6 hours. After this time, we check the milk. If it curled, then yogurt is ready. If it does not curl, then leave the yogurt in the container for a while, while checking it every hour. If later 6-7 hours the milk will not clot, then perhaps the milk or yogurt was not fresh, or we poorly sterilized the milk. But, as soon as this happens, put the container with yogurt in the refrigerator, tightly closing the container with a capron lid. Ready yogurt is not very thick, but after cooling it will thicken.

Step 4: serve dahi - homemade yogurt.

Fresh homemade yogurt is thick and very pleasant to taste. And although sugar is not usually added to homemade yogurt, it tastes soft and slightly sweet. And you can talk about the benefits of yogurt for a very long time. The main thing is that one who constantly drinks yogurt will be absolutely healthy. It is especially useful for those who have a digestive problem. We take out the lactic acid drink from the refrigerator and pour it into glasses or into bowls. If desired, you can add any jam, liquid chocolate or pieces of fruits and berries to your taste. In addition to all, homemade yogurt is a versatile dish, as it can not only be drunk, but it can also be seasoned with both vegetable and fruit salads. Good appetite!

Recipe Tips:

- - If you do not have a heating pad, then you can use a central heating battery for cooking yogurt, unless of course it is hot.

- - There are many ways to cook yogurt at home. You can prepare this drink with a thermos, in the oven or in a yogurt maker.

- - Use homemade yogurt for 3-4 days. After this, the drink is considered not fresh, but it can still be used to prepare other dishes.

- - You can add vanilla sugar or other spices to the finished homemade yogurt, as well as chopped dried fruits. It can be dried apricots, raisins, prunes and even candied fruits.

- - The hotter the surrounding air in the room where our container with yogurt is, the sooner the drink will thicken.

- - The yogurt used for starter culture must be sweet and fresh. It should not have any additives. If milk is fermented with sour yogurt, then the homemade drink will turn sour.