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Monday, December 19, 2016

Homemade yogurt/curd/ thair!

TUESDAY, MAY 29, 2007

Homemade yogurt/curd/ thair!

Homemade yogurt/curd/thair!

Making yogurt/curd at home is very easy but the only thing is you have to get hold of some indian curd to use as starter culture! Dont even attempt to make curd with the store bought yogurt, for all that you will end up is with some slimy stringy curd! By making your own yogurt, you can also decide how sour you want your curd to be. For if the yogurt is to be made into thair sadam( curd rice) for dinner, then i just add the starter to the the milk in the morning & by mid afternoon it would have turned into mildly acidic yogurt . But if i need really sour curd,say to prepare rawa idlis then i let it set overnight.


See the bubbles? it shows that my curd culture is very active!!

Just heat( do not boil, the milk must just be warm) a cup of milk in the microwave & add 1 tbsp of starter to it & stir till everything is well combined .Allow it to sit undisturbed till set. If you keep moving the container after the starter has been added,the curd will separate into whey. I use the milton hot pack(casserole) to set my yogurt. Pour the yogurt culture combined milk into the hot pack & allow it to sit undisturbed till set. The hot pack retains the milk temperature at the same level for a few hours,thereby allowing the yogurt culture to do its job! For if the milk cools down quickly, the starter will be killed!Once the curd is set ,put in the refrigerator until needed.

This batch was allowed to set at around 9.45 am in the morning & by mid afternoon, it had already formed into a mildly tangy yogurt ,perfect for the curd rice for dinner!:)

Ayurveda Health Benefits of Freshly Made Yogurt
Freshly made yogurt is filled with countless numbers of beneficial bacteria that help digestion and kill harmful viruses. The key here is fresh yogurt as compared to commercial store bought yogurt. According to The Council of Maharishi Ayurveda Physicians yogurt that has been sitting on the shelves at the grocery store does not have the fresh active bacteria that homemade yogurt does.
Store bought yogurt is cold, heavy, difficult to digest and can cause the finer channels or shrotas of the physiology to become clogged. Also, once the yogurt has been refrigerated then the quantity of friendly bacteria decreases and thus the health producing benefits are less. Also, from the ayurvedic perspective, it may contribute to weight gain due to the cold and heavy qualities it has.
To gain the benefits of yogurt bacteria choose products that contain live active cultures. If the yogurt has been pasteurized or heated at home, the bacteria are dead and will not provide benefits. Fresh yogurt is especially beneficial for individuals following a vegetarian diet since yogurt adds about 13 grams of protein (1 cup yogurt) as well as B complex, calcium (450 milligrams), potassium, phosphorus, and folic acid. People taking antibiotics (which can destroy lactic flora) are often advised to eat yogurt to replace the healthy bacteria. Fresh yogurt is digested in about one hour as compared to the three hours it can take to digest milk. Individuals who have trouble digesting milk may find that fresh yogurt is much easier to digest and actually aids in their digestion as well.
Homemade curd /yogurt/thair!!
Other health benefits from fresh yogurt include decreased bloating, relief of both constipation and diarrhea and other stomach disorders. Ayurveda recommends taking yogurt in the form of a drink known as lassi. This makes the yogurt even more light and digestible and helps in intestinal comfort after eating a meal. Ayurveda recommends making a batch of fresh yogurt to be consumed each day. According to ayurveda, yogurt should not be combined with milk or cream. Yogurt is the only "fermented" food recognized as saatvic by ayurveda. Yogurt, as a sour taste, is good for balancing Vata, but should be reduced by people on a Pitta or Kapha balancing diet.
(From the maharishi ayurveda site)


Blogger Kay said...
Paati, do you know about yogourmet? freeze dried yogurt culture that you can use to start your yogurt at home. I read about it first on Jugalbandi that it makes awesome Indians tyle ketti thayir.. Check it out..

I will try mine today and let you know how it goes once the thayir comes out.
10/21/2008 08:56:00 PM  
Blogger paati said...
yes kay, i have the yogurt maker & i have made the yogurt & keffir at home with the starter( powder) quite a few times at home. Personally i found the keffir made with the starter to be more close in taste to namma ooru thayir. If can get hold of turkish yogurt , do get it & use it to make curd, you will get perfectly well set sour indian curd every time. The turkish yogurt will be very thick almost like our amul dahi, but tangy like our local curd, ask for it in turkish grocery stores , & you will never miss our indian curd:) works out cheaper too than the starter kits!
10/21/2008 11:22:00 PM  
Blogger Kay said...
Great, thanks Paati, will check it out!
10/21/2008 11:35:00 PM  
Blogger paati said...
you are welcome kay:)
10/21/2008 11:37:00 PM  


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