Quote:
Orginally posted by smileymbcastard
This is crazy i stood there for 45 minutes and it just did not boil over. I am using a handi with a copper bottom back home we just had a plain aluminum handi. Could this be the difference.
Gas stoves used in India are way too fast when compared to electric stoves here. Try another vessel I guess.
Which brand of milk are you using by the way, the one that does not curdle and boil?
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Quote:
Orginally posted by smileymbcastard
I am having a bit of a bother with making curds with 2% milk. I tried to make curds with 2% milk by introducing ready made curd into the milk. This normally works in india but here the milk just did not curdle.
As I said in the other thread, you are probably using UHT pasteurized milk, which is pretty much sterile milk and cannot support any culture.
Quote:When you are trying to cudle milk using a bacterial culture (like yogurt culture), you should not add lime juice.
i tired everything i could think off and read on the web to make the milk curdle like adding lemon juice etc and only after about 4 days it became the bitterest curd ever.
Lime juice is a quick way to curdle milk by altering its pH level.
Which is why you ended up with bitter "yogurt".
Quote:Again, as in the other thread, I was going to suggest you find the milk with the highest possible MF content.
Please advise me on how to make home made curd from 2% milk.
The President's Choice milk (available at Loblaws and Superstore) is 3.25%, and the Harmony brand is 3.8%.
I suggest choose either of those.
Also, both of them are pasteurized and not UHT pasteurized.
Next, there is no need to boil milk (like in India) - you just need to make it warm enough to support the culture.
Let it return to just above room temperature and add your culture.
Mix well.
Cover and leave in the oven with the pilot light on (or a place that is slightly warmer than room temperature).
Use only steel, glass or ceramic utensil - not a teflon coated pan (because you don't want to eat fermented teflon
That said, if you are trying to re-create the exact taste, flavour and texture of Indian style "dahi" with the yogurt culture, you may not be 100% satisfied ever.
This is because the primary aromatic compund in yogurt is acetaldehyde, while the primary flavour component in dahi is diacetyl.
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"Mah deah, there is much more money to be made in the destruction of civilization than in building it up."
-- Rhett Butler in "Gone with the Wind"
hi,
As I said in the other thread, you are probably using UHT pasteurized milk, which is pretty much sterile milk and cannot support any culture.
I use Beatrice milk or sealtest milk which is avialable at Costco. Is this the wrong milk. How can you tell which is not UHT milk.
Finally i think i have found the cause of my problem.
Quote:See other thread for identifying UHT milk.
Orginally posted by smileymbcastard
I use Beatrice milk or sealtest milk which is avialable at Costco. Is this the wrong milk. How can you tell which is not UHT milk.
As for brands, I have never used Sealtest or Beatrice, so can't comment.
That doesn't mean they are 'bad' in any way - I just don't know about them.
I did get Sealtest buttermilk once and it was pretty good.
I frequently use the following brands - the President's Choice 3.25%, Harmony 3.8% and Organic Meadows 3.8% (when in need organic milk).
Quote:The ambient temperature can be another problem, other than the type of milk.
Finally i think i have found the cause of my problem.
Make sure you are culturing it in slightly warmer than room temperature.
Placing it in the oven with the pilot light on usually does the trick.
Hope this helps.
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"Mah deah, there is much more money to be made in the destruction of civilization than in building it up."
-- Rhett Butler in "Gone with the Wind"
U just have to boil any kind of milk and let it cool i.e., slightly warmer than room temperature then put 2 tablespoons of curd in one litre milk stir and put at warm place or even at room temperature curd will be ready in 5-8 hours.
Thanks.
Location: British Columbia
Posted on: 13-02-06 15:45:16
I like Yoghurt storebrought.
it makes excellent raita's etc.
Even sourcream does !!
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~ Morning rain
Quote:
Orginally posted by smileymbcastard
hi,
As I said in the other thread, you are probably using UHT pasteurized milk, which is pretty much sterile milk and cannot support any culture.
I use Beatrice milk or sealtest milk which is avialable at Costco. Is this the wrong milk. How can you tell which is not UHT milk.
Finally i think i have found the cause of my problem.
We use the Milk from Costco too. Infact we use 2%. Here's what we do-
1. Boil the milk on the stove (remember to put on the stove
)2. When the milk has cooled slightly, add a spoon or 2 of curd. We keep it in plastic yogurt containers
3. We keep the container either on the Hot Water Tank, close to the furnace so that there's a continous supply of heat. It takes around 24 hrs in winter.
Hope that helps......
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SS
Reiki Grand Master
