I made this lovely raita tonight. But my first attempt did not go well. What happened? Well, first I burnt some rice. Then I ruined some vegetables by overcooking them. And what did I learn from this?
Hmm? Homemade yogurt tends to be a bit thinner than store bought, but two percent is plenty fatty substrate to give a good texture. Sure, you can use skim, but I find that it gives a soupy texture. I prefer whole milk. The starter shouldn't be a problem, so maybe it was your incubation period.
I usually will let it incubate for at least 8 hours at 100-110º, it gets thicker the longer you let it incubate, but I've never gone past 18 hours (it gets too sour for my liking). After that I will refrigerate it. If it is still too soupy, refrigeration allows the whey to rise to the top so that you can pour some of it off.
Also, when I heat and incubate the yogurt I always do it in Mason jars partially submerged in water (this is especially important when sterilizing the milk so that you don't burn it). I have a slow-cooker that goes down to 100º, so this is what I use to incubate (I used to use a heating pad before I got the slow-cooker).
I personally prefer Greek yogurt, because it is thicker and creamier. The only difference in process is that you strain ALL of the whey out of the yogurt. It's awesome, though.
I am currently reading The Master and His Emissary , which appears to be an excellent book. ("Appears" because I don't know the neuroscience literature well enough to say for sure, yet.) But then on page 186 I find: "Asking cognition, however, to give a perspective on the relationship between cognition and affect is like asking astronomer in the pre-Galilean geocentric world, whether, in his opinion, the sun moves round the earth of the earth around the sun. To ask a question alone would be enough to label one as mad." OK, this is garbage. First of all, it should be pre-Copernican, not pre-Galilean. But much worse is that people have seriously been considering heliocentrism for many centuries before Copernicus. Aristarchus had proposed a heliocentric model in the 4th-century BC. It had generally been considered wrong, but not "mad." (And wrong for scientific reasons: Why, for instance, did we not observe stellar parallax?) And when Copernicus propose...
Ancaps often declare, "All rights are property rights." I was thinking about this the other day, in the context of running into libertarians online who insisted that libertarianism supports "the freedom of movement," and realized that this principle actually entails that people without property have no rights at all, let alone any right to "freedom of movement." Of course, immediately, any ancap readers still left here are going to say, "Wait a second! Everyone owns his own body! And so everyone at least has the right to not have his body interfered with." Well, that is true... except that in ancapistan, one has no right to any place to put that body, except if one owns property, or has the permission of at least one property owner to place that body on her land. So, if one is landless and penniless, one had sure better hope that there are kindly disposed property owners aligned in a corridor from wherever one happens to be to wherever the...
Two questions:
ReplyDelete1. You looked up a raita recipe and deliberately screwed it up so you could use that one, didn't you?
2. What the hell is raita?
1) Actually, I simply fabricated a story to go with the joke.
ReplyDelete2) Mine above is yogurt (that I also made myself!), cucumbers, one jalapeno, mint, and salt.
Looks a little too soupy. How was the texture?
ReplyDeleteAnd, yes. I do get the joke.
ReplyDeleteYes, Joseph, you are right. The homemade yogurt was already thin, and then when I blended in the mint it frothed up a bit.
ReplyDeleteBut we had it on rice, so no big deal.
Whoa, you made the yogurt, too? Let me guess, you used reduced fat milk?
ReplyDeleteTwo percent, Joseph.
ReplyDeleteHmm? Homemade yogurt tends to be a bit thinner than store bought, but two percent is plenty fatty substrate to give a good texture. Sure, you can use skim, but I find that it gives a soupy texture. I prefer whole milk. The starter shouldn't be a problem, so maybe it was your incubation period.
ReplyDeleteI usually will let it incubate for at least 8 hours at 100-110º, it gets thicker the longer you let it incubate, but I've never gone past 18 hours (it gets too sour for my liking). After that I will refrigerate it. If it is still too soupy, refrigeration allows the whey to rise to the top so that you can pour some of it off.
Also, when I heat and incubate the yogurt I always do it in Mason jars partially submerged in water (this is especially important when sterilizing the milk so that you don't burn it). I have a slow-cooker that goes down to 100º, so this is what I use to incubate (I used to use a heating pad before I got the slow-cooker).
I personally prefer Greek yogurt, because it is thicker and creamier. The only difference in process is that you strain ALL of the whey out of the yogurt. It's awesome, though.