Re: Making Yogurt
This is the proper Pathan way Shahreen
Take six pints of milk, boil up till it boils over onto the cooker. leave the pan on the hob till its at body temp.
test some on your wrist.
put the milk in the large enough pot, a thickish plastic one is good as the heat is not lost so quickly.
add about three heaped teaspoons of "live" yoghurt, and whisk. I prefer to use the yoghurt from an asian cash and carry ...the three for a pound type.
youghurt used from places like sainsburies /tesco make the end result exactly like the texture of Emulson Paint, stringy and almost rubbery.
put tight lid on the whole thing
cover whole thing with good few layers of teatowels and put in a warm place overnight.
if you want thick and creamy
put in the fridge next day, take a spoon full out from the edge when its fully cold and every few hours use a large spoon to skim the whey and discard.
And in the meantime you can clean the cooker!
You can make this in smaller quantities.
second way
boil up your milk
leave to get to body temp add a teaspoon of yoghurt
pour into a thermos flask and leave overnight in a warm place.
in the morning put the flask in the fridge to get cold and then you will have to shake the flask to pour the yoghurt out.
If you do have any problems with the yoghurt not setting, it'll be either because the milk wasnt at the right temp when the spoonfull of yoghurt was added
or thge place you keep it overnight is too cold.
Please note
letting milk boil over onto the cooker is not a traditional Pashtun trait
its a traditional lazy daisy trait!