Homemade yogurt tastes delicious and is very refreshing. Yogurt is high in protein and calcium. It is easy to make, you only need milk and the right culture / starter.

Ingredients

• 3 1/2 cups of milk
• 2 tablespoons of yogurt or use the dry starter you can buy

Method

1. Boil the milk and let it cool down to 110 to 120 degree. You can use a candy thermometer to check the temperature, if the milk gets too hot it kills the bacteria in the culture.
2. After milk cools down pour the milk into a bowl that you want to make the yogurt in.
3. Add 2 tablespoons of yogurt from previously home made yogurt or use the dry yogurt starter. Package will tell you how much dry starter to use. Don’t follow the other directions from the dry starter package.
4. Mix the yogurt with milk by stirring gently.
5. Cover the bowl with a light blanket or folded sheet, and keep it in warm place for about 4 hours.
6. After yogurt is set, refrigerate for at least an hour before using.

Tips

1. If you prefer more creamy mix ¼ of half & half milk or boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.
2. I have tried using starters from many store bought yogurt including organic or Greek yogurt, and they don’t work. I think because store bought yogurt has many artificial additives.
3. Store bought yogurt is more firm because of the pectin.
4. Yogurt can be made using 1%, 2% or full milk and full milk yogurt will have more body to it.
5. There are two ways to make yoghurt creamier. 1) With 3 cups of milk use 1 cup of half & half milk OR 2) boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.

Spinach raita is a refreshing yogurt based dish, made with spiced spinach and yogurt. By adjusting it’s thickness, spinach raita can also be used as a sandwich spread or as a dip for fresh veggies. Spinach raita tastes delicious any way you serve.

This recipe will serve 4.

Ingredients:

• 2 cups chopped spinach
• 1 teaspoon oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)
• 2 whole red chili
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1 1/2 cup yogurt

Method:

1. Heat the oil in a saucepan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
2. Add the asafetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
3. Add spinach, salt and black pepper and stir-fry, making sure to press the spinach down so most of the water can evaporate, still leaving spinach moist.
4. After the spinach cools off, mix it well into the yogurt.
5. Add milk to the raita about half a cup adjust to the desire consistency.
6. For best result serve chill.

Tips:
Frozen chopped spinach can be used instead of fresh spinach.

Variations:

1. Spinach raita also can be served as a spread with bread or crackers keep the consistency thick do not need to add any milk.
2. To serve as a dip add about ¼ cup of milk but keep thicker then raita.

Serving suggestion:
Serve over plain rice or as a side dish with any meal.

Indian meals are not complete unless the meal includes a yogurt dish such as a raita. This is a colorful raita and can brighten up any meal.

Serving for 4.

Ingredients:

• 1 cup yogurt
• 1 cup finally chopped cucumber (kheera)
• 1 medium tomato seeded and finally chopped
• 1/2 yellow bell pepper finally chopped
• 1 tablespoon chopped dill
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon roasted ground cumin seed
• Pinch of paprika
• 1/2 teaspoon sugar if needed

Method:

1. Mix the yogurt well. If yogurt is thick like pudding add milk as needed to make the consistency of a yogurt drink.
2. Add salt, chopped dill, black pepper, roasted cumin seed and paprika. Add sugar if yogurt is sour.
3. Add chopped cucumber, tomatoes, and yellow bell pepper.

Variations:

1. Replace dill with chopped mint or cilantro.
2. Vegetables can be adjusted to taste.

Tips:

Dry roast the cumin seeds on medium heat until they are brown and you can smell the cumin aroma. Grind after it cools to room temperature.