Tag Archives: Yogurt

Homemade Yogurt Recipe

27 Nov

Nothing compares to a homemade yogurt, so here is my own recipe.

No special tools are required.

Ingredients for 4 cups of yogurt

4 cups of milk (it doesn’t matter its fat percentage)
3 tablespoons of plain yogurt (unsweetened,containing live cultures, purchased or homemade)
(optional but suggested) Your favourite flavoring

1 8-cups pot
1 8-cups glass jar with lid
1 Metal spoon
1 Dial thermometer with clip
1 Heating pad or a preheated Thermos


Clean and sterilize, using boiling water, all your equipment as well as your work surface.

Attach the thermometer to the stock pot and add the milk. Heat the milk until it reaches 85°C, stirring with the metal spoon a few times to avoid the formation of a skin (An optimal option could be using two pots, one larger than the other, to heat in a gentler way, filling the space between the two pots with water). Be careful don’t allow the milk to scald.

Remove pot from the heat and let it cool to 43°C.
To speed the cooling process, place the pot in a cold/iced water bath, stirring to avoid the forming of a skin.
Pour 3 tablespoons of plain yogurt into the milk (@43°C) and stir well but not vigorously, not to incorporate air into the yogurt.

Pour the mixture into the glass jar. Close the jar and place it in a warm part of the kitchen, over the heating pad (you can also use a pre-heated thermos). Let the mixture incubate for 10-12 hours (do not disturb jar), remembering that a longer incubation produces a thicker yogurt.

Remove the yogurt from the incubating pad, stir it, cover it and refrigerate until cold, at least 3 hours. (If you used a thermos, remember to store the yogurt into a glass jar to allow refrigeration).

Add you favourite flavoring just before serving.

Yogurt can be stored in the refrigerator, in its covered jar, for about 1 week.


Rice with Curry, Yogurt and Nuts Recipe

22 Nov


  • 10 fresh nuts
  • 2 cups basmati rice
  • 2 hot red chili
  • 2 teaspoons curry
  • 1 tablespoon of butter
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups plain yogurt
  • 2 tablespoons extravirgin olive oil


Wash rice in cold water until water runs clear, then drain well.

Bring rice to a boil in a saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed. Remove from heat and keep covered for about 5 minutes, stirring with a fork.

Aside prepare and put on heat a mix with yogurt, butter, cumin and curry, stirring constantly, until just heated through, avoiding it boils.

Add the yogurt mixture to the rice in a large bowl, letting the rice slightly adsorb the yogurt.
Crack the nuts and clean them; break into chunks and put them into the rice bowl.

Prepare an oil and chili mixture, heat it and put evenly over rice.

Serve immediately.

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