Table of Contents
Shopping for Yogurt?
Investing in a Yogurt Maker
How to Make the Perfect Yogurt.
How to Prevent the Yogurt from Getting Watery?
Yogurt in Cuisine
Yogurt – cucumber soup – Tarator
Mishti doi (literally sweet yogurt )
Yogurt As Tenderizer
Chicken In Yogurt
Making Whey at Home
Buttermilk or Lassi
How Do You Make Traditional Buttermilk?
Yogurt for Beauty
Yogurt As a Hair Conditioner.
Yogurt As a Facemask.
Rosewater for Beauty
How To Make Rose Water
Nobody really knows who first discovered yogurt. Butter is supposed to have been discovered millenniums ago, when camel’s milk was placed in animal skin hides while being transported from one place to another by Arab or Turkish nomads. The ambulatory movement of the camel walking across the desert seem to have a churning effect on the hides, and in the evening, when the milk was taken out of the sack, two new products were discovered. Butter and buttermilk.
This possibly apocryphal serendipity is on par with the supposed discovery of wine. Millenniums ago, a Greek slave was suffering from toothache, and that was so painful that she found an earthenware pitcher full of fermenting grape juice left by some other careless slave. All those bubbles made her think that it was poison, and she would rather drink that, than suffer the pain of a toothache. So she did drink of the juice of the grape and fell asleep. And the miracle of wine was discovered to gladden the hearts of generations. No wonder the Greeks had a God Bacchus – also known as Dionysus and the Roman equivalent Liber to whom you liberally paid libations, before you drank wine – for wine.
But nobody has told us how yogurt was discovered and by whom. But in ancient Indian medicine texts, the mixture of honey with yogurt eaten every day is considered to be the food of the gods to keep you everlastingly healthy.
Along with yogurt, the side products of bacterially fermented milk included buttermilk and butter. Every house proud woman made sure that she kept some yogurt back from yesterday’s batch to prepare today’s batch of yogurt. These cultures have enzymes and bacteria, which are extremely beneficial for your digestive system.
The enzymes produce lactic acid. Lactic acid is what is going to ferment the lukewarm milk. It is also what makes your yogurt sour if you leave it in a warm place after the yogurt has been made. So the moment you see the yogurt set, put it in a cool place.