Background:
As a new bride I struggled to make thayir like amma made. I tried to emulate what I had seen her do with drastically different results. Over the years, talking to old hands at this, I have discovered a way that makes my thayir almost as good as hers. This applies to colder climes.
Stuff you will need:
2% Milk - 1 liter
Left over thayir - 1 tbsp
How to make it?
Boil milk till it really is ready to boil over. Remove from heat and let cool till you can put your hands around the vessel and hold it there for 10 secs. At this point stir in the thayir. Close the vessel. If you are doing this overnight, let the microwave run for about a minute or two empty. When done, move the vessel containing the milk and close. Leave undisturbed for about 8 hours. Thayir is ready.
Serves four
Special notes:
I have experimented with putting it in the oven and leaving the oven light on, the thayir sets no doubt but becomes sour quick.
March 6th, 2008 at 8:07 am
Thanks for this tip.
Even Bio-yogurt in UK does not taste the same.
March 6th, 2008 at 9:06 am
hey this I am gonna try, question though, can I use the regular yoghurt(from a can), for the tablespoon of’ left over’ curd? Or would I require home-made yoghurt? And you mentioned colder climes, so in summer -do you just leave it outside?
March 6th, 2008 at 9:34 am
UL: Using yogurt from a can will cause the curds to become stringy. You are better of using leftover home made curds. I can give you some. Let me know when M is at work next and I will send some over. Another good option is to swipe some off your next trip to devi or any desi restaurants. They usually have good seed yogurt
March 6th, 2008 at 9:34 am
@Winslie: Welcome! Hope it comes out well.
March 10th, 2008 at 10:11 am
Laks!
Did not know the microwave trick. Will defn try this out tonight.
Lakshmi
March 11th, 2008 at 10:14 am
Thank you Laksh, I thought I had replied to this, perhaps not…yes, will warn you in advance when I am ready to make home-make yoghurt and then perhaps I can get a sample from you…but not any time soon…
March 11th, 2008 at 12:08 pm
@Laks: Try and let me know.
@UL: Anytime girl. Just let me know.
March 20th, 2008 at 6:54 am
Laksh, I passed on this recipe to a friend of mine, who was looking into making youghurt at home , hope you wont mind - here’s his link -
w7
March 20th, 2008 at 8:11 am
Abs no problem! Thrilled you found this worthy enough of passing it around.