Hi Mamta

It's me again!!! and this time I have another "glenys" question.

I want to learn how to make dahi at home. I know you have to warm milk (or boil)it and then add lemon juice and leave it overnight - but I am not sure of the quantities.

Could you help me with this - my neighbour's maid used to do it like this (I think) and it used set during the night like jello!!

Thanks

Glenys

Glenys

I know mum hasn't responded yet but your post reminded me of her home made yoghurt - a deep layer on the top would set thicker and creamier than the rest and my sister and I used to elbow each other out of the way trying to gobble it up - we both loved that creamy top layer of freshly made yoghurt!

sounds like the same process for making paneer (cheese) as well

Kavey

You'are absolutely right. We sprinkled sugar on it and it was like a dessert. I wanted to know as I think it's the healthiest form of pro-biotic yogurt with the required bacteria cultures.

I am sure your mum will know the secret!!!

Glenys

Hello Glenys

Lemon juice is used to curdle the milk, to make paneer. To make yoghurt, you have to use 'live culture' from a yoghurt that is marked 'Active Culture'.

I have just added the instructions on making yoghurt to the site. See Yohurt, How to make it

If you are going to make it regularly, it might be worth investing in a yoghurt maker, specially for a cold country like UK.

Good Luck

Mamta

dear mamta, my yoghurt making was a failure yesterday!

i did everything you said, but because it was a warm day, left it at room temperature to set. but 6 hours later it was as runny as milk!

i put enough starter to it, about 3 tbsp.

where did i go wrong?

liza

Hello Liza

I find that it hardly ever sets at room temperature in UK. Try wrapping it in a thick towel/piece of an old blanket or leaving it on top of a boiler. If you plan to make yoghurt regularly, it might be worth investing in a yoghurt maker. I used to have one with six cups for years, it always came out perfect. It was either moulinex or kenwood, i can't remember for sure. I am looking for a large, single pot one myself, it saves wrapping pots/using blankets etc!

Mamta

Gosh Mamta !!

I haven't done mine yet - but I live in Toronto - so my dahi is never going to set.

However, I have never come across a yogurt maker - I must keep a look out for it

I'll try to make some this week and let you know - tonight I'll look out for an old blanket. Ha..ha...ha!!

Glenys

Hello Glenys

Yoghurt is much cheaper and nicer when made at home. You know exactly what you are getting. These are the two basic types:

http://www.dvo.com/yogurt-maker.html?CID=gyogurtmaker&gclid=COGr6bj2tYUCFSthQgodMA6g0A

http://www.cooking.com/products/shprodde.asp?SKU=205547&Home=body.Mess2L1.values

Mamta

Hi!

I used to make jogurt in a wide-necked plastic thermos flask - it always set. I don't remember how long I kept it though - haven't made it for ages. If left too long it went too "sour" - you have to keep a lookout for that moment. You've inspired me - I must try and find that thermos flask again! Yvonne

HI Mamta

I thought I'd update you. I made the yogurt last night and strangely enough it only "half-set" - the bottom half was set and the top half was still liquiid with whey.

So I'm going to try again and again - I used skimmed milk last night but I think I'll try with 2% milk.

I'll let you know

I have a suggestion for the yogurt setting. In the US, we always leave the yogurt to sit in the oven with the light on. That ensures we get proper yogurt each time. Now that I am in the UK, I have been having trouble making yogurt - even with the light left on. The best solution I found was to warm the oven a little bit and then turn it off and put the milk in there tightly covered and still leave the light on. Now that summer is here, the oven light should be enough for everyone. Also please ensure the yogurt starter you use has live cultures.

I always make sure I buy "live" yoghurt for the starter - usually says this on the carton. When I made it with the first one I picked up without looking if it was live it wouldn't set - now I don't have any problems and make it with soya milk and skimmed milk.

I did invest in a jam thermometer and take the milk to 120f - add the live yoghurt and them put it in a wide neck flask. We always put ours in the cabinet with the digital tv box asit is warmish in there and leave it overnight.

when you make yogurt with Soya milk, do you have to boil it first, just like with ordinary milk?

Liza

Yes I treat it like any other milk but we don't use "flavoured" soya milk - ie apple or banana flavoured as we have found that this does not work.

Just take the soya milk to 120f - no higher as this kills the bacteria in the yoghurt and treat soya as any other milk. Please do not bring it boil - if you don't have a thermometer it should be about "warm" - where you stick your finger in it and say - ok - that is warm!!

My Son is vegan but when he comes to me he has to have a started that has cows milk in it but now (but never until we lived in Goa) he turns a Nelsons eye so he can have his daily soya yoghurt.

Please can anyone help me? I'm at my wits end. I have been making 2 large pots of yoghurt a week in my yoghurt maker from packet mixes. These have always come out fine for about the last four months. Two weeks ago I took the yoghurt out of the yoghurt maker and it had not set. I have tried 5 more packets and still the same result, it comes out just like I put it in. Can anyone help?

Carol

Carol, I am sorry to hear your yoghurt trouble. I have never used packets of anything for making yoghurt. It must work out quite expensive for you?

I make it all the time in my yoghurt maker. My latest one is from Lakeland. It takes 1 liter of milk at a time and it is always perfect. You can try it here; Yoghurt, How to make it. For spare pots, I use empty yoghurt pots saved from bought yoghurt or any empty, large glass jar.

Mamta

Has the yoghurt maker gone faulty?

so pleased to have found you all-- just rediscovered my yoghurt maker which is really just a wide mouthed jar which fits into a vaccum flask - made by decore many many years ago and could not find the instructons altho i know i will have them somewhere, never throw those things away,but since reading these notes / messages from you all, i am planning to give it a go again - shall start with a commercial plain yoghurt and then make it with soy as i am dairy sensitive

again, thanks for you forum, Gabrielle from oz :)

Hi, I left my dahi overnight in the oven to set, but the next morning forgot about it until it had been out for over 13-14 hours. It had set perfectly of course, but how do I know if it has spoiled or whether or not I can still use it? Thanks!

Taste it! It may be a little too mature (khatta), but will be okay.

Mamta