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38

Dry powders are easier to mix if you make a slurry first with a small amount of liquid and then mix the slurry in. If you skip this step you will have clumps of dry powder floating on top of the milk and it will take a lot more effort to mix in. When you are using yoghurt as a starter for a new batch this step is not necessary and the starter can just be ...


33

The pectin from the blueberries jelled in the presence of the calcium in the milk. The texture might be unexpected, but it is perfectly safe and tasty. It is the same process that thickens blueberry jam. It shouldn't be curdled, that is the clumping of milk proteins in the presence of acid. Here, the milk proteins stay suspended in the milk as usual, it is ...


26

Making yogurt means letting lactic acid bacteria alter the texture and chemical composition of milk by digesting lactose and producing lactic acid, which in turn interacts with the proteins in the milk, causing the milk to thicken and taste sour. Unlike in cheese making you are not separating curds and whey, so you are not "losing" significant amounts of ...


24

Yogurt is a mesh of denatured milk protein that traps the whey. When yogurt is over-heated those proteins tighten and squeeze out the extra whey. When the protein matrix is cut it will also leak whey. To combat this add a little starch. A little cornstarch mixed into the yogurt will prevent the yogurt proteins from over-coagulating. All heated yogurt ...


19

I am skeptical that butter from yogurt is a thing. When yogurt is made the milk proteins denature and form a mesh that traps all the large molecules in the milk. Water, sugar, and some small molecules can come out but the fat never does- it's huge and tightly bound up in the gel. Even when yogurt is blended up the whey will separate out but the fat never ...


18

Yogurt curdles at high temperatures. If you curdle a big lump of yogurt, breaking it up well is hard, and it doesn't taste too well. You want to end up with tiny particles evenly dispersed in the dish. So when you add it a spoon at a time, you can mix it really well before it has had time to curdle. An alternative method is to do it the other way round. ...


17

You are trying to add the yoghurt at too high a temperature. Let the dish cool to around 75 deg C before adding the yoghurt, and make adding the yoghurt the last thing you do before serving.


17

There are various bacteria that can make yogurt. They ferment milk at warm temperatures and are called "thermophilic" for that reason. These bacteria were cultivated by millenia ago. I assume by having milk accidentally spoil to something that didn't kill the starving person who ate it. Tasty thermophilic lactobacilli do exist in the wild but so do plenty ...


16

I think for Indian recipes you should in general look for an unstrained, set yoghurt. There are other factors that determine the final taste and texture of the yoghurt (the bacteria, the type of milk, length of fermentation, …) but you may not have much choice w.r.t. other factors than these two: Production process: Set yoghurt is yoghurt that's made the ...


16

The statement "so that bacterias would have something to eat" is incorrect on several levels- including grammatically. Bacteria already have plenty to eat. There is a lot of sugar in milk. Cow's milk is 4-5% sugar. Additionally, giving the bacteria more to eat would allow them to create more acid and make the product more sour not less. The bacteria used ...


16

The biggest reason to heat milk to almost boiling before fermenting is that it improves the texture of the yogurt. During fermentation the bacteria consume lactose and produce lactic acid which causes the milk proteins to denature and coagulate trapping most of the fat. The proteins involved are primarily the casein proteins. When this happens, there is ...


14

I was sure that with all the questions and answers we have had about yogurt that this simple question must surely have already been asked. But I couldn't find it. Making yogurt is simplicity itself. The goal is to introduce heat-loving (thermophillic) bacteria to milk, keep them warm so that they munch on the lactose in the milk turning it into lactic acid....


14

In addition to reducing the temperature of the curry, you can also: Temper the yoghurt - combine a small amount of the warm sauce to the yoghurt before adding it to the curry. This helps when adding cream, milk, or eggs to a sauce. Whisk the yoghurt - use a fork or whisk and vigorously mix the yoghurt. As the fats and proteins are emulsified in the liquid, ...


14

There are many myths surrounding yogurt making: UHT milk is bad. This is simply not true. I have made yogurt with whole fat UHT milk for years and it comes out nice and thick. In fact for the past several months I have been using a high quality whole milk powder that makes a lovely, thick yogurt. Store bought yogurt will always be thicker because of ...


14

Rule of thumb, dairy in the north and coconut in southern recipes. ie korma wouldn't have coconut Indian yogurt is made with whole milk. As with western recipes, balancing the fat for good mouth-feel is important: yogurt can be a good choice when a larger quantity of liquid is called for. Cream works great when a finishing splash smooths out flavors without ...


13

Lactobacillus is the genus of the bacteria responsible for making yogurt. These bacteria consume sugars and excrete lactic acid. The acid denatures the proteins in the milk, causing them to coagulate into a delicious gel. Lactobacilli can consume sugars other than just lactose. https://en.m.wikipedia.org/wiki/Lactobacillus The reason they eat lactose ...


12

In India curd means plain yogurt.


11

UHT milk makes excellent yogurt. I have had it on several occasions and the texture was fantastic. Even if you don't use UHT milk it is necessary to heat the milk to denature the albumin- otherwise it stays water soluble and washes out in the whey.


11

You are correct that the milk is heated to denature the albumin so that it becomes part of the structure of the yogurt instead of washing out in the whey. When distributed through the yogurt properly this protein will not cause the clumping problems you are seeing. You shouldn't expect to make ricotta from yogurt whey- even if the milk wasn't boiled it just ...


10

Based on your edit to your question, and with some additional thought, I'm going to answer this differently. Soured milk differs from what you called "spoiled" milk in only one way- what wild bacteria reproduced faster: bacteria with tasty waste products or bacteria with disgusting waste products. With that in mind the major potential problems with using ...


10

This is not yogurt per definition, you are making a fresh cheese. You can actually use other types of milk for such a cheese, but the mouthfeel and taste will be very different and won't be as similar to yogurt. There is a large class of acid-curdled cheeses, including paneer, tvorog, quark and many others. I don't know if yours has a specific name. I know ...


9

Since you edited your question, I would like to expand my answer. What you plan is to let raw milk go sour, then add a yogurt culture. You ask what will happen. The answer is: it depends on whatever bacteria were in the raw milk in the first place. And you have no control over that. Here are all the possible outcomes if you start with milk not contaminated ...


9

Your method is wrong. Look at this site. Avoid UHT (Ultra Hight Temperature) pasteurized milk. Heat the milk without the yogurt. You want the milk to reach about 90ºC for pasteurization. Keep it at 90ºC for 20 minutes. Let the milk cool down to around 40ºC before adding the yogurt. The site has more info. The reason your method isn't working is that you ...


9

At the restaurants where I have made butter chicken, we used a very thick yogurt to make it. A Greek yogurt (or even sour cream) would work, provided it wasn't excessively sour. If you're feeling more DIY, you could strain some regular yogurt through a coffee filter to make it a bit thicker and use that.


8

Off the top of my head, I don't know of scientific studies that have tested this. But even if there were, I don't think they'd necessarily be meaningful in comparing a particular store-bought culture to a particular "heirloom" culture. The general thing to remember about store-bought cultures is that they are bred for rapid and consistent fermentation (...


8

My first suspicion would be your oven. Home ovens are notoriously inaccurate, and it may be that yours is just slow, which is to say that it doesn't quite reach the temperature to which you set it. If you don't already have one, buy a good oven thermometer (the kind you leave in the oven all the time) and use that rather than the indicator on the oven knob ...


8

Some permanent markers (sharpies for example) can take multiple passes through the dishwasher while still being legible, but a quick wipe with alcohol of any kind will take it off. For truly permanent marking on glass, engraving is the way to go. A vibrating engraver is more precise and more expensive than a rotary tool (dremel or cheap equivalent), but the ...


8

If you want less sour yogurt, you have to pick the right culture and right process. First, choose a streptococcus culture, or maybe bifida. Lactobacilicus bulgaricus gives you more sour yogurt. Second, go as low as your culture allows you. The manufacturer will have given you the range at which your culture can be incubated, choose something at the lower ...


8

To avoid clumping. It is much easier to disperse a solid into a small volume of liquid first by whisking or stirring to reach an even consistency and then pouring it into a larger volume of liquid where it will disperse readily, than it is to manage the solids being dumped directly into a larger volume of liquid.


7

You can always make your own. I like the recipe from Show Me The Curry. The key here is to use Whole Milk as opposed to Skim or 2%.


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