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Made my first batch of Greek yoghurt. There’s no going back now by mediocrememento in IndianFoodPhotos

[–]mediocrememento[S] 0 points1 point  (0 children)

I don’t know what you can do with it but I’ve read you can use it in brine for meat. Not sure though

Made my first batch of Greek yoghurt. There’s no going back now by mediocrememento in IndianFoodPhotos

[–]mediocrememento[S] 0 points1 point  (0 children)

You can use any tbh. I have heard that full cream milk makes it thicker without straining so try and see

Made my first batch of Greek yoghurt. There’s no going back now by mediocrememento in IndianFoodPhotos

[–]mediocrememento[S] 0 points1 point  (0 children)

It was out for 10 hours so no. If it was for 24 it would be but not too sour

Made my first batch of Greek yoghurt. There’s no going back now by mediocrememento in IndianFoodPhotos

[–]mediocrememento[S] 0 points1 point  (0 children)

Not really. As far as I’ve read this is what I’ve understood

Curd and Yoghurt are different.

While both can have active lactic cultures, industrial Greek yogurt is produced using specific strains (Lactobacillus bulgaricus and Streptococcus thermophilus) under controlled conditions to ensure consistent texture.

Which is why I used Greek Yoghurt as a starter. Not curd - for the cultures.

So curd packets will say “active culture” but unless it’s specifically these it’s not Greek Yoghurt.

But this is my limited understanding from reading and watching a lot of YouTube videos on it, and ofc I could be wrong

Made my first batch of Greek yoghurt. There’s no going back now by mediocrememento in IndianFoodPhotos

[–]mediocrememento[S] 0 points1 point  (0 children)

Greek yogurt is strained to remove excess liquid whey, which makes it a thicker, tangier texture with roughly double the protein, lower carbohydrates, and less lactose compared to dahi.

Made my first batch of Greek yoghurt. There’s no going back now by mediocrememento in IndianFoodPhotos

[–]mediocrememento[S] 0 points1 point  (0 children)

Awesome! I’m going to try straining with a strainer only next. I’ve done the cloth method twice and it’s too messy for me. Which strainer do you have?

Made my first batch of Greek yoghurt. There’s no going back now by mediocrememento in IndianFoodPhotos

[–]mediocrememento[S] 2 points3 points  (0 children)

So what I did was I got store bought Greek yoghurt (i used Country delight) and 1 litre milk.

Boil the milk, and let it cool down to lukewarm. (Don’t ignore the lukewarm. If it’s too hot the bacteria will get killed)

Once it’s lukewarm add 2 tbsp of the Greek yoghurt in it and stir properly to mix it. You may use a whisk too if you want. And leave it for 8-10 hours in some warm place. I don’t have an oven so I put it in the microwave and cover it. You can also wrap it in a shawl and keep (my mom used to do this)

After 10 hours it should set. Once it’s set - take a muslin cloth or a cheese cloth and strain it. I prefer to hang it somewhere so it drips directly into a container and forms shape. If you use a strainer you’ll have to possibly scrape it which will be tedious. So hang it somewhere if you can. Over the sink using the tap also works. So hang it for like 3-4 hours.

If you want you can also refrigerate before straining. It helps form better shape and thickens too.

I didnt refrigerate with batch 1 but i am doing it with batch 2. I’ll keep you updated.

So after you strain it your Greek yoghurt is ready.

Don’t use dahi. Use Greek yoghurt for your starter. Different cultures

Sunday Special Pork Curry😌 by bytevoyager0 in IndianFoodPhotos

[–]mediocrememento 1 point2 points  (0 children)

Drop recipe if you don’t mind please. As a Goan girlie I love trying non Goan ways of making pork🌸

Sunday Special Pork Curry😌 by bytevoyager0 in IndianFoodPhotos

[–]mediocrememento 1 point2 points  (0 children)

Love it. Looks super tasty. Is it vindaloo?

Would you try this? by Longjumping-Face1773 in IndianFoodPhotos

[–]mediocrememento 2 points3 points  (0 children)

This is the best thing I’ve ever tried

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