Mamta's Kitchen - A Family Cookbook





Mature Natural Yohurt

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On 04/04/2015 09:04pm, StokeyPaul wrote:

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

On 04/04/2015 10:04pm, Mamta wrote:

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

On 06/04/2015 03:04pm, Kavey wrote:

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)

On 11/04/2015 02:04pm, Kev wrote:

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.

On 11/04/2015 07:04pm, Mamta wrote:

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.

On 16/04/2015 10:04am, StokeyPaul wrote:

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

On 16/04/2015 09:04pm, Mamta wrote:

Good luck with the soda bread.

I keep my home made yoghurt for up to 3 weeks in the fridge.

On 22/04/2015 08:04pm, StokeyPaul wrote:

So the yougurt is in the fridge, sell by 8th of May, so I reckon the 15th will be the time to start bread making!

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