Thursday, September 28, 2017

If this continues, I will become my mother!

Which is definitely not a bad thing, but still. Man!
So here is the new thing I am doing- Making yogurt at home: Yep bye bye to the store bought convenience and always running out of yogurt! I have started making yogurt in my Instant Pot.

Its a two step process and it is very simple(again I cant believe I am saying this, but it really is)

1. Boil the milk in IP (It has a Yogurt/ Boil Setting), After boiling, let the milk cool for 10 minutes
2. Add the yogurt starter and then set it in IP in Yogurt mode for 9 hours and next am, tada, delicious home made yogurt is ready.

Keep in fridge and enjoy! Please note, we cook a lot with yogurt and hence it really does not last more than 2-3 days, so I cannot honestly comment on home made yogurt's 'Shelf life'

A few pointers: 
1. Milk: I use full fat milk since the yogurt comes off more creamy!
2. Starter: I used an organic greek yogurt starter, got one of those smaller boxes and then for future, I just save some yogurt for the next batch!
3. Boiling milk: Yes you can use microwave to boil milk for 4-5 minutes instead of IP
4. Home made yogurt tastes great and I dont know if its better than store bought! i just like showing off: 'Oh, I make my yogurt at home now'

My older kiddo, the Chatterbox is not a sweet tooth, she will not crave any of the sweet stuff! With trial and error, the one dessert she will eat is 'Srikhand' and now every other morning, i make it for her. Why you ask, its SUPER SIMPLE!

Serves: 2 greedy kids, a bowl each!
1. In a cheese cloth, put 5 big spoons of yogurt and let it hang overnight to let the water drain out
2. Next morning, place the hung yogurt in a dish and add 5-6 tsp of sugar, 1 tsp of cardamom, some kesar, slices almonds and pistachio
3. Fold and fluff and keep in the refrigerator.
4. Enjoy the creamy 'Srikhand' with the kids after a long day at school

Now: Hanging the curd is optional, I like it since it makes my Srikhand more 'thicker', if you skip step 1, its okay, your srikhand will be a little watery, which is fine.

Also Now: Yes after step 2, you can serve immediately, but I like a 'cooler srikhand' and the kesar leaves golden streaks of richness through the day!

So yes, two recipes in one blog post and all about cooking and how simple it is and preaching you should do it...well I am turning into my mother!

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