Drinking yoghurt
Topic started by Barbara (@ kawax1-078.dialup.optusnet.com.au) on Wed Sep 6 03:43:33 .
All times in EST +10:30 for IST.
Want to find a receipe for drinking yoghurt...can't remember exactly what it is called....
Responses:
- Old responses
- From: Hemant (@ 202.144.107.4)
on: Fri Dec 1 13:10:28 EST 2000
Hello Vijay,
Try adding about six to ten drops of Commercially available Hydrogen Peroxide which you get at the chemist.This will prevent over pulachhifying of Idaly and Dhosai Maavu.This will also prevent pulachhifying of Thaiyar saadam also.
Oru dhaduvai try panni paarungo.
- From: Priya (@ nasdgw1.nasd.com)
on: Fri Dec 1 16:49:35 EST 2000
Hemant,
Idli maavu pulikavekaradhukku enna seyalam?
- From: Sujata (@ 24.69.170.174.on.wave.home.com)
on: Fri Dec 1 18:04:51 EST 2000
>>Idli maavu pulikavekaradhukku enna seyalam?<<
Vijaya Tharma's Kaiyai Kadan Vaangalaam :-) Just kidding.
Seriously, you can keep the idli maavu inside the oven with minimum heat. I'm sure Hemant will have a better solution though.
- From: Vijay Tharma (@ pppa5-resalepontiac3-1r7022.saturn.bbn.com)
on: Fri Dec 1 19:39:51 EST 2000
Sure!...as long as I get free idli...in good edible condition ;-))
Priya, normaly if you let the maavu in a closed container overnight in a warm place, is good enough for pulikanings.
Unlike me, I hv to keep in refrigerator for not over pongunarings, normally it overflows if I leave it outside ;-))
- From: Hemant (@ 63.109.250.137)
on: Sat Dec 2 00:32:45 EST 2000
Both Sujatha and Vijay has given the right solution.I can't give anything better than that.Both yeast and Bacteria need about 28 degrees heat to give you fine PONGIFICATION.
- From: kiru (@ surf0004.sybase.com)
on: Mon Dec 4 11:01:06 EST 2000
I suggest switching off the oven after slightly warming up. I once baked the idli dough inadvertently :(
Hemant, have you ever thought about starting a fast food chain (la McIdlis) ? Seriously. The day I see McDonalds everywhere in India I would have seen the death of Indian culture :). So McIdlis or McDosas got to win.
- From: Hemant (@ 63.109.250.137)
on: Tue Dec 5 05:44:34 EST 2000
Hello Kiru,
Thanks for the compliments.I am almost blushing.!!!!
But our UDUPI people are all over India vending out So called Idaly and Dhosas.I won't stand a chance in compitition.
But to tell you an open secret, Enodu AAthakari is very jelous of My cooking abilities.!!!Hope she does not surf this forum.!!
- From: Priya (@ nasdgw1.nasd.com)
on: Tue Dec 5 11:48:55 EST 2000
Thanks everybody for the tips on fermenting idli maavu. I do keep the idli maavu in the oven after warming it for a few minutes. It doesn't always pulichufy. I belong to the 'Thayir pulikatha, maavu pulikatha' nnu enngara group.
- From: kaz (@ aegis.itc.gu.edu.au)
on: Mon Mar 4 22:21:27
I was wondering if you could email the final recipie that you used thanks
- From: Ramakrishna (@ pool0155.cvx25-bradley.dialup.earthlink.net)
on: Tue Mar 5 02:52:36
Priya,
While an oven might be warm initially after switching it off, in a period of a couple of hours, it probably comes back to room temp. The trick is in placing a few bricks/concrete blocks in the lower rack. These soak up the warmth and keep the interior warmer for a much longer time because they radiate back the heat.
Try it next time and let me know if it works for you.
- From: Hemant (@ ppp-176-117.bng.vsnl.net.in)
on: Tue Mar 5 03:16:29
Hello Ramakrishna,
I think you have made a very good and logically workable suggestion.Brick may not be so good as Stone would.But in absence of stone, Buying a brick block preferably fire clay brick should produce desired resultfor people staying in cold countries .Same idea will produce better and faster curds.
Thanks for a wonderful suggestion.
- From: kfdjkf (@ proxy1.ch.intel.com)
on: Wed May 8 17:43:38
kfdjdkfj
- From: meena (@ user-vcaur42.dsl.mindspring.com)
on: Thu May 9 12:17:28
Priya, during winter i ferment my idli/dosa mavu in the oven,after the batter is grounded, i then heat the oven- 170 degrees as soon as my oven beeps/indicator lights saying it is now preheated to 170, i then turn the oven off, wait for a mt or so for the coil to cool ,place the mavu tight closed lid, i have no prob. i usually grind around 7pm and by next morning it is nicely fermented, i store it in the refig.
if u heat the oven higher temp. or longer time the mavu will not ferment, it will get cooked slightly, so this could be prob. also!
- From: Selva (@ 203.145.156.130)
on: Sat May 11 05:46:53
Barbara,
think you are looking for Lassi.
Check this out : Punjabi Lassi (http://www.daawat.com/recipes/indian/drinks/punjabilassi.htm)
There's a big list of drinks that is under making at : http://forumhub.com/southfood/21479.05.26.23.html
regards,
Selva.
- From: Monique (@ modem054.sydney.spin.net.au)
on: Mon May 26 02:59:01
hi everyone,
i was wondering if anyone know how to make yoghurt and/or cheese.I want to try making it at home.my email is monstar20@hotmail.com
thanks heaps Monique :)
- From: Roshan (@ 203.115.13.90)
on: Mon May 26 03:43:13 EDT 2003
Dear Hemantji,
I have got hard copies of most of your recepies under "Hemant's cookery corner" and filed them. I do try them when ever time permits. It's really amazing to see your talents in this particular field. I went through your web site too. It's surprising to see your prompt responses with comprehensive details.
>>If anyone wants to preserve milk, stop curds from becoming sour and stop cheese from getting green or black fungus,stop idali or dosai maavu from getting sour, they can post their request here>>
Hemantji,
I'm from Sri Lanka and I would like to have your tips in overcoming all the above problems.
Regarding Hydrogen Peroxide,I've seen different levels of concentration. Which one do you suggest for preventing over pulichifiying?
Thanks.
- From: Hemant (@ 203.195.208.26)
on: Mon May 26 05:45:46 EDT 2003
Hello Roshan,
Long time since I heard from you.
You can buy food grade Hydrogen Proxide strength 10 percent or so.It is possible that you may get 3 percent strength only.
In such a case please buy the H2O2 and let me know.I will give you the method of usage.
By the way, I myself have not yet got the hard copies of my recipes.
I have always thought that I will download from system today but today never comes.
Happy cooking.
- From: Roshan (@ 203.115.13.90)
on: Mon May 26 06:59:12 EDT 2003
Hemantji,
Thanks for the response. I shall check it out today at a pharmacy and let you know.
- From: Idiappam (@ cache138.156ce.maxonline.com.sg)
on: Mon May 26 13:14:00 EDT 2003
Enna, inge orE pulicha naatham adikuthu??
I outta here!
- From: Roshan (@ 203.115.13.90)
on: Tue May 27 01:13:39 EDT 2003
Hemantji,
I did check but they only have one type and the description does not provide the strength level ie, 3 or 10. THe type they have is used for first aid purpose. THat's what the description says. Please clarify.
- From: Roshan (@ 203.115.13.90)
on: Wed May 28 02:25:00 EDT 2003
Hemantji,
Where have you been? I'm waiting for your response.
- From: Hemant (@ 203.195.208.26)
on: Wed May 28 04:03:59 EDT 2003
Hello Roshan,
Please talk to Laboratory chemical suppliers for food grade/ LR grade H2o2 in Colombo.
You cannot use pharma grade peroxide as it is unfit for human consumption.
Try for 10% strength or above.
- From: Roshan (@ 203.115.13.90)
on: Wed May 28 04:22:30 EDT 2003
Thanks Hemantji. I'll check on that.
BTW, what is the strength of pharma grade peroxide?
- From: lim (@ byb-cache1.jaring.my)
on: Thu Aug 5 00:19:01
can i use h2o2 50% dilution to 10% for food grade or any idea for food to whitening
- From: Hemant Trivedi (@ 203-195-212-199.now-india.net.in)
on: Thu Aug 5 03:08:04 EDT 2004
Bleaching /whitening of food is not a good thing. Oxidation is a destructive process.
Simple preservation for a longer shelf life might be ok but using 50percent solution is like killing an ant with a ten ton stone.
You can make red meat look white by such strong dosage.
- From: Neha (@ 203.129.254.115)
on: Fri Aug 13 07:52:19 EDT 2004
hello
I came acros this forum whle searching for something. I love to cook and experiment with food.
Drinking Youghurt.....
It is called as "Lassi" in north India.
It can be made sweet or salty
Take 4-5 heaped tablespoons of youghurt in a blender.
Add sugar to raste along with few ice cubes. Blend well.
Add a glass of water and blend once more. You could leave it as thick or diluted as you want by varying the quantity of water.
Variations: Add salt and black pepper
Add Vanilla flavour or
Strawberry crush or
Mangoo Puree or to achieve different flavours.
Needs to be served chilled.
- From: Andal Balu (@ adsl-211-229-81.mia.bellsouth.net)
on: Mon Aug 16 23:19:42 EDT 2004
We have "neer mor" (watery buttermilk) in the south. In the summer, we add water, salt, green chillies and then season it with mustard seeds, pinch of asafoetida (hing), curry leaves. YOu can refregirate it or leave it at the room temperature. This drink keeps your body cool in the summer.
- From: xxx (@ 0-1pool35-160.nas18.pittsfield-township2.mi.us.da.qwest.net)
on: Fri Aug 20 20:32:40 EDT 2004
xcx
- From: yy (@ 0-1pool35-160.nas18.pittsfield-township2.mi.us.da.qwest.net)
on: Fri Aug 20 20:33:03 EDT 2004
xx
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