Quote:
Originally Posted by OregonYeti  I....I also use Bulgarian style yogurt because I like the flavor that its culture produces.
After 8 hours or whatever, the way you handle the yogurt is important. In India, where I grew up, a kind of clay wok-shaped pan is used for fermemtation. After fermentation, a few slices are made through the pan of yogurt, and some of the whey separates out into the crevices, making the resulting curds thicker.
In India, there is a drink, or kind of a milk shake, made with yogurt that hasn't had any whey drained off. They call it Lassi (rhymes with fussy). |
OregonYeti,
That clay wok-shaped dodad is interesting. I can almost taste the yogurt you are describing.
I have made Lassi before (with mango purée).. great stuff but never had the salt/pepper lassi.
As for Bulgarian yogurt, it is a very thick product that has to do with the culture composition:
The culture I use has a combination of:
Lactobacillus bulgaricus, Streptococcus Thermophilus, Lactobacillus Acidophilus.
L. Bulgarian bacteria converts lactose to lactic acid quickly which sets the yogurt into a firm product. If you replace milk with cream your yogurt will be thicker and creamier.
Luc H