A Cooking Lesson

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?

Two wrongs don't make a raita.


  1. Two questions:

    1. 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?

  2. 1) Actually, I simply fabricated a story to go with the joke.

    2) Mine above is yogurt (that I also made myself!), cucumbers, one jalapeno, mint, and salt.

  3. Anonymous9:09 PM

    Looks a little too soupy. How was the texture?

  4. Anonymous9:15 PM

    And, yes. I do get the joke.

  5. Yes, Joseph, you are right. The homemade yogurt was already thin, and then when I blended in the mint it frothed up a bit.

    But we had it on rice, so no big deal.

  6. Anonymous9:21 PM

    Whoa, you made the yogurt, too? Let me guess, you used reduced fat milk?

  7. Anonymous1:09 AM

    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.


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