Make Your Own Yogurt "Clay Pot Curd"

Day4 of BM8: Making Yogurt at home is a time honored ritual at almost all Indian homes. I also learnt that the Turkish and Russians are equally passionate about making Yogurt at home. One of my hubby's colleagues sent me a gift -- Tibetian Milk Mushrooms/Kefir Grains to make Kefir(Fermented Milk Drink). So I got into the task of "Kefir making" rather enthusiastically. After a week I found it very difficult to care for those mushrooms. And then it was time for me to look for a new hobby. He He. But if you guys are curious about this you can check this link.

I have seen my grandma set the Yogurt in an unglazed clay pot. So when MIL came, I asked her to get me a small clay pot. Somehow the clay pot made the journey all the way from across the world without breaking. The clay will allow the yoghurt to become thicker because of its water absorbing characteristics.

Madame Tussaud's Wax Museum-Part1(Political):
Mr and Mrs. Obama. Famous Obama Quotes: **A good compromise, a good piece of legislation, is like a good sentence; or a good piece of music. Everybody can recognize it. They say, 'Huh. It works. It makes sense.'** I think when you spread the wealth around it's good for everybody.** Money is not the only answer, but it makes a difference.**

The Great Soul/"Mahatma" Gandhi: A few of his famous quotes: **We must be the change we wish to see.**Strength does not come from physical capacity. It comes from an indomitable will.** Culture of the mind must be subservient to the heart.**Live as if you were to die tomorrow. Learn as if you were to live forever.**An eye for eye only ends up making the whole world blind.**

Now onto the recipe:
Ingredients(For 4 Servings of thick Yogurt):

• 5-6 Cups Whole Milk 
• 3 Tbsp Yogurt, any brand of choice

Tool/Utensil:

• Unglazed Clay Pot
• Steel Sauce Pan
• Ladle

Procedure:

• Scald the milk in a stainless steel sauce pan.

• Keep the flame medium and occasionally stir for 12-15 minutes. The milk shouldn't boil. Switch off the stove and let it cool down until it is "warm". Too hot milk might kill the bacteria in the Yogurt.

• Dilute the Yogurt with a ladle-ful of warm milk and pour it into the clay pot. Cover it with a lid or cheese cloth and let it sit "undisturbed" in a warm spot.

• The milk ferments in 4-5 hours or overnight depending on the weather.

How to make Raita/Pachadi/Indian Tzatziki:
This is somewhat similar to the Celery Root Remoulade that I had posted ages ago.

Ingredients(4-5 Servings)

• 2 Cups of thick homemade or store-bought Yogurt (If the yogurt isn't thick, strain it)
• 1/2 Small Red Onion
• 1-2 Small Seedless Cucumber
• 2 Small Carrots
• 1/2 tsp Peppercorns
• 1/2 tsp Cumin seeds
• Salt for taste

Procedure:

• Strain the Yogurt for a couple of hours or simply use thick greek yogurt.

• Shred the onion, carrot and cucumber.Mix it and set it aside.

• Dry roast the peppercorns and cumin seeds.

• Pound the toasted peppercorns and cumin seeds in a mortar-pestle.

• Transfer the strained Yogurt, shredded Veggies to a large shallow bowl.

• Add the coarsely ground peppercorns, cumin seeds along with salt.

• Mix gently and serve it with Herbed Vegan Fried Rice or Mutton Biryani Or Minty Mixed Vegetable Pilaf.

Enjoy!