Home-made Yoghurt is a traditional Anglo-Indian recipe from the 1860s for a classic way of making home-made yoghurt with milk and a starter culture for use in making Indian dishes. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Home-made Yoghurt.
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This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869. The recipe comes at the end of the section on PORTUGUESE CURRY (VINDALOO OR BINDALOO), so this is a Vindaloo curry paste or a curry paste from Goa.
Original Recipe
282.—Tyre or Dhye
Warm some milk without boiling it; stir into it a little stale butter about the size of a large pea; put
the vessel in a warm place well covered over, and in the course of eight or ten hours the tyre will be
ready.
Modern Redaction
Producing home-made yoghurt is much simpler these days thanks to multi-cookers with the 'yoghurt' setting. That's where I make my own yoghurt. In fact, as you will see below, the method isn't that much changed from the above. You will need a starter culture though, this will be 'live' yoghurt of some kind.
Ingredients:
1.5l (6 cups) milk
1 tbsp live yoghurt culture
Method:
Pour the milk into your multi-cooker or instant pot and select the 'yoghurt' option. Depending on the machine you may need to set the time at this point. Set to 8 hours.
When the machine reaches temperature it usually pings. Add in the starter culture, close the lid and let it do its thing over night.
The following day the yoghurt is ready. You can decant into pots or jars (pour off any liquid). If you want a thicker yoghurt, line a strainer with muslin (cheese cloth), pour in the yoghurt and let it strain into a bowl in your fridge for 8 hours.
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