How to make healthy fresh juices
Pune Wine Festival

How to make Yogurt- Dahi

Set yogurt Some one recently went to Bulgaria and asked what I wanted. This was my chance! I have always wanted a spoonful of "jamai" i.e.yogurt starter. Not ordinary "jamai" but a Bacillus Bulgaricus one.
It has been identified as the reason for Bulgarian longetivity. You dont get to be 135  without having a solid reason. It seems to be the yogurt that does it. And since Bulgarians drink it in one form or another the whole day long, as ayran, a buttermilk like drink, or just plain, I figured we could do with a bit of it ourselves.
Sadly, I was told I was crazy. They did not want to be arrested at customs for a little bacteria and anyhow...this being something I had to accept... bacillus bulgaricus flourishes only in Bulgarian farm yards! Away from the land of its birth the bacteria dies.
So back I went to my own "jamai", a teaspoonful of which keeps the dahi fresh, sweet and going day after day.

You need to buy fresh yogurt from a dairy as a starter not store bought, packed yogurt.In case this is not possible curdle some boiled and cooled milk with a few drops of lime juice and leave overnight in a warm place.The next day use a teaspoon of this a starter.

Set dahi Photo 7 1. Take a clean ceramic bowl. Put a spoonful of yogurt on the base.

Set dahi Photo 6 2. Heat previously boiled milk to luke warm.The way to test that it has reached the right temperature is to dip your little finger in the milk and count ot ten. if you can make that figure just comfortably the milk is just right. If it is too hot wait till it cools down to luke warm.

Set5 dahi Photo 8 3. Now pour it into the ceramic bowl over  the spoonful of yogurt.

Set dahi Photo 9 4.Stir gently to mix.

Set dahi Photo 10 5 Cover tightly with a lid and a tea cosy. Keep out of any draft.The fresh yogurt should be set in 4 hours in a warm climate and in 12 hours in a cold climate.

6. Set a bit everyday to keep the culture fresh.It lasts for months.

7. If the yogurt gets too sour, which can happen if the milk is too hot, or if it has been kept out too long,  begin the process again.