In India, even today, yogurt is seldom available commercially. Most homes make plain yogurt each night for the next day’s use. It is usually eaten on the side, unsweetened & plain, or as a raita (a salad of vegetables, spices & yogurt). It is also used to make lassi, marinades and as a creamy component in a curry. Yogurt can be made with whole, low fat or skim milk.
makes 2 cups
2 cups whole milk
1 Tbsp plain organic yogurt (aka, yogurt culture)
- To make saffron yogurt add a generous pinch to milk, stir, and let sit in the fridge overnight. The next day, make yogurt using the saffron infused milk.
- In a small stockpot, heat up the milk until it is warm but not hot to the touch. Add the fresh yogurt and whisk the entire mixture until the yogurt has properly blended in with the milk. Transfer to a serving bowl or container.
- Place the container in a warm place (in an oven with the pilot light on works best) undisturbed for 10-12 hours or overnight.
- At this point, the yogurt should be set. Refrigerate until further use. Save a little bit of culture to make the next batch of yogurt and so on and so on. Over time, the homemade culture develops in taste and depth of flavor.