HOME-MADE DAHI & GHEE | (YOGURT & CLARIFIED BUTTER)

In most of the Indian families Yogurt (curd or dahi) is made at home on a regular basis.  Dahi or yogurt is a whole milk plain yogurt with live culture; used to make Indian Raitas, yogurt based curries (Kadhi) and beverages (Lassi).

Yogurt Ingredients -  1/2 litre regular milk (not soy milk), 2-3 spoons commercial yogurt (plain yogurt from super market that contains active cultures - if you are making yogurt for the first time)

Method - Boil milk in a heavy sauce pan (milk cooker or microwave method can be used for boiling milk).  After boiling, allow it to cool down a bit to a warm temperature.  Then add 2-3 spoons of super market plain yogurt, stir it well, leave it overnight or for atleast 6-7 hours to set.  Once ready keep refrigerated.

For making Ghee (clarified butter)

Ingredients - 1 or 2 blocks of unsalted butter

Method - In a pan (heavy bottomed), melt butter on medium to low flame.  Allow it to boil until the liquid has become transparent and bottom of the pan is clearly visible - this is when ghee is done completely.  Remove from heat, allow it to cool and transfer the contents to an airtight container.