The previous generations of our likes have had the privilege to enjoy nature's best gift in its true and natural form. Farm fresh milk without any adulteration or processing , best home made butter and ghee, butter-milk and the best tasting curds(yogurt) all the time.
The best recollection from my childhood is the fresh frothy milk from the cattle in my grandparent's backyard, the best tasting curds with leftover rice for early morning breakfast and the aromatic ghee freshly made at home. Oh My God! I am just drooling here thinking about all those favorites !! But I must agree that my mom and her generation have been far more lucky than us.
The milk was boiled in earthen pots (or clay pots) on a slow burning coals. The pots were specially made for boiling milk in them, I am told. That would result in a one inch thick layer of cream floating on the top. The cream would then be removed for butter/ghee making which would result in a sweet tasting thin butter milk (yumm!). The milk would then be cooled down until just lukewarm and a teaspoon of curd added to the milk , covered and set aside in a warm place for curdling. In a few hours depending on the location, fresh tasting, divine curds would be ready.
In my recent trip to India, I happened to locate some terra cotta pots in a handicrafts store and gladly picked them up to experiment on making curds in them. I already knew that in many parts of India, 'matka dahi' as is known locally, is known for its addictive taste! It was a pleasant surprise to taste almost the same earthy taste in the yogurt I made in them. These terra cotta handmade pots are microwave safe and also safe on the stove top. Now the kids have become addictive to 'terra cotta curds' as well!!
Ingredients -
Milk 4 cups
Yogurt/Curds 1 tsp
Method Of Preparation -
Boil milk in a sauce pan making sure the bottom of the pan doesn't burn. [I boil the milk in the terra cotta pots in the microwave and curdle in it.]
Cool until it is lukewarm to touch.
Mix in the curds , cover and set aside in a warm place for a few hours undisturbed.
Enjoy the homemade curds!
A few tips on speeding up the process of curdling -
- Add a slit green chilli or red chilli to the milk along with the yogurt.
- In cold places, the best bet from my experience is to put it in the oven with the oven light on.
- Also make sure the milk is slightly warmer than lukewarm and the curds is at room temperature!
- Make sure the curds used to culture is as fresh as possible. [I usually store a small bowl of curds in the freezer just in case. I got the initial culture of curd from India.]
Yields 4 cups
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I love your terra cotta pots!
Even I make yogurt at home too but both of us are not very fond yogurt. Sometimes we don't eat yogurt for days. Some of my North Indian friends find it very odd that being a south Indian, I don't eat yogurt everyday..
Interesting, I did not know that terra cotta pots are microwave safe..
Nice Post !! beautiful pots well presented !!
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Lovely lovely pots and spoons! I want :D:D
And I so wish for the thick layers of cream floating on top.. sigh.. gone are the days.
Beautiful pots and spoons
fabulous pics...
WOW Harini!! want to simply lap up those pots of deliciousness!! Superb pictures and yogurt has turned out amazing!!!! Wish I could get the culture from you :)
Happy new year dear! Priya
pictures look fabulous delicious yogurt
Yummy recipe…will try it for sure..Thanks for posting
Aarthi
http://yummytummy-aarthi.blogspot.com
Love the pots very much. awesome presentation.. :)
Those pots looks damn cute..nothing will beat homemade curds na..
Anthaga merusthunte, mosapoyanu. Terracoota anukoledu, plastic anukunna. Bagunnayandi buddi bindela madirigunnayi. :)