Hi,
Just found your website (thanks to the Guardian) and drooling over lots of recipes. One question though the Kulcha Indian Soda Bread 1 calls for 'mature natural yoghurt'. Not being familiar with the mature part, I googled it and found three references - all on your website!
Would I be right in guessing this is natural yoghurt at its sell by date?
Looking forward to cooking up a feast on Monday, so many thanks for this amazing resource.
Kind regards,
Paul
Welcome Paul
Mature yoghurt is one that has gone past its best for eating fresh. It is rather strong and tart. It is often used in Indian cooking; as a ferment in dough for breads like naan, kulcha, bhatura, in various curry gravies/sauses, in marinates, some chutneys and in making a popular north Indian dish called kadhi (see recipe).
Feel free to ask questions, share experiences.
Mamta
Welcome to Mamta's Kitchen, so happy to have new visitors. Ask away if you have any questions. :-)
(I'm Mamta's daughter, and also the administrator)
Hi, the khadi is fantastic.
I've used yoghurt weeks past its use by date. I just mixed it up every few days to stop any mould forming.
It is indeed, one of my favourite dishes. I am glad to hear that you liked it. It tastes better if the yoghurt is quite mature, is creamy and it is cooked slowly. Slow cooker is good for making Kadhi.
Hello Mamta,
Thank you for your reply, I will go and buy some yoghurt with a view to making some kulcha soda bread next month!
How long can you keep the yoghurt before it becomes too mature?
Thanks
Paul
Good luck with the soda bread.
I keep my home made yoghurt for up to 3 weeks in the fridge.