Yoghurt update from India

We are traveling in India for a few weeks, and have been blessed to be given the most wonderful accommodation with old friends in Varanasi, India for a week. Long enough to explore the non-tourist places, and live a local life. So we made yoghurt.
I decided that I needed to add this additional information to my yoghurt making post for those of you who are blessed to live in a tropical, warm climate. In Cape Town, even in summer the household temperature doesn’t seem to get warm enough to keep the new batch of ‘growing’ yoghurt at a constant temperature, that is why I transfer it to flasks etc. I am encouraged though to experiment when I go home, and find a warm spot outside or in. I will keep you posted as it would make the process so much simpler.

The procedure is still the same as in previous posts, so if need be please refer back to that as a refresher.

Preparations begin

Briefly though:-
Boil the milk, we used long-life milk.
Cool to 45 degrees.
Stir in the required amount of starter culture, 1 tablespoon per liter. We used unsweetened curd from a lovely sweet shop across the road.
Now for the easier part. Place the pot in a warm place. We placed it on top of the fridge, with a dishcloth underneath and a couple of dishcloths over to keep the temperature constant, and leave for 6-7 hours. It is autumn here now, so the weather is still warm to hot during the day. The nights are getting cooler, so use your discretion.

And voila. Beautiful thick yoghurt, that we did not bother to strain, but obviously you can still do that.

As an added thought. Some sites do say that you do not need to boil milk that has been already pasteurized. Personally I have never tried that, as I would rather be safe than sorry, and not ruin 5 liters of milk at a time, which is what I make at home.Up to you, and look forward to your feedback as to how this works for you.

Enjoy once again.

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