How is Yogurt made in India?

#1 Jul 18th, 2005, 03:50
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#1
I'm a lassi lover. I worry about unsafe water so I always ask that my lassi be made without ice or water - and trust that that is what I get. I haven't gotten sick yet.

But it recently dawned on me after drinking untold numbers of lassis that the milk used to make the yogurt probably is not pasteurised. And I certainly don't want to get TB.

I know that to make yogurt you boil milk which should take care of its being unpasteurised, but, just to check, does anyone know how yogurt is made in India???
#2 Jul 18th, 2005, 06:04
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#2
i made curd (yogurt) unintentially one day when i left some milk (given to me by my neighbors) standing overnight. the next morning it had become curd. i think the process is just that simple. btw - raw milk is rich in nutrients that are boiled away during the process of pasterization. http://www.realmilk.com/
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#3 Jul 18th, 2005, 08:00
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#3
On a lighter note :

A Sardarji was once asked by a visiting foreigner, "What is curd?" The Sardarji wasn't too comfortable with the English language, hence came up with "Milk sleeping at night; in morning becomes tight."
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#4 Jul 18th, 2005, 08:29
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#4

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Quote:
Originally Posted by lotus blossom ... i think the process is just that simple....
it is really as simple as that, boil the milk, put it in a container overnight, approx for 12 hours, and you get thick curd! of course, you have to put a spoonful of actual curd in the container before you mix the hot milk with it, then only it settles down.
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#5 Jul 18th, 2005, 09:42
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#5

I'm not looking for a yogurt recipe...

I'm not looking for a yogurt recipe - I know how I make yogurt here in Vermont. I boil milk, cool it, add live yogurt [curd] culture and keep it warm for up to 12 hours.

My question is - how do they make yogurt in India? I repeat, I do not want to get TB from unpasteurised milk. But boiling the milk in the yogurt-making process should take care of that, in effect pasteurising it - IF the milk is indeed boiled.

So, how do they make yogurt in India?
#6 Jul 18th, 2005, 11:26
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#6
1. Boil milk, allow it to become luke warm.
2. Add a spoon of curd / yoghurt into it.
3. If curd is not available, add a few drops of lime juice...
4. Let it overnight. ( do not put it in the fridge )

The next morning or in about 7 to 8 hrs time, u will have fine curd / yoghurt.

If your curd is watery it means that the milk was watery.
#7 Jul 18th, 2005, 11:44
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#7

Hi

Hi,
Probably everything expplained already is the right way ... for good curd use extra cream milk for extra thick curd which tastes sweet ... Warm it .. add a spoon of curd ... wrap it in a cloth and keep overnight .. take cautiuon not to move it from the position thereafter ... Redily available Curd makers are available everywhere and they have good results ... however the best curd comes out of earthen bowls ...

Cheers,
dhananjay
#8 Jul 18th, 2005, 16:11
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Quote:
Originally Posted by hfot2 I'm not looking for a yogurt recipe - I know how I make yogurt here in Vermont. I boil milk, cool it, add live yogurt [curd] culture and keep it warm for up to 12 hours.

My question is - how do they make yogurt in India? I repeat, I do not want to get TB from unpasteurised milk. But boiling the milk in the yogurt-making process should take care of that, in effect pasteurising it - IF the milk is indeed boiled.

So, how do they make yogurt in India?
The same way as you do except for the water part which is anybody's guess.

:-)

If you you're buying off the roadside all bets are off. OTOH, if someone offers it you at home, it most probably is safe as would have used packaged milk which is pastuerised as well as reboiled again. Ask Nick-h about the thread where he drinks it raw, so far.....

BTW, the pt is not about making curds with/wo pastureised milk IMO. when it finally comes to adding a little water to make the lassi.......however little it might be.
#9 Jul 18th, 2005, 18:15
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#9

better way, if u stay in cities..

Just buy them from mini supermarkets in and around town in the form of branded yoghurt from Nestle and Amul. 200g pack costs Rs 9. I buy these and I am a yoghurt fan as well. Nestle has them in Mango and Strawberry flavours as well.

These can stay in refridgerator for abt 48hrs without getting spoilt.
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#10 Jul 18th, 2005, 19:46
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#10
have you thought of being vaccinated?
#11 Jul 18th, 2005, 21:51
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#11
Quote:
Originally Posted by hfot2 I boil milk, cool it, add live yogurt [curd] culture and keep it warm for up to 12 hours.
That is exactly how i make it here in in India...only I do not cool the milk entirely. After boiling, I let it cool for a while till the temeprature drops a bit and then add the live yoghurt. I then leave the milk for about 5-6 hours. Whenthe yoghurt looks set, I refrigerate it immediately.
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#12 Jul 18th, 2005, 21:52
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#12
Buy Nestle's Set Dahi....extremely delicious and healthy.
#13 Jul 19th, 2005, 13:21
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#13
Have there been any recorded instance of westeners catching TB from drinking yoghurt products in India? I personally think there are far bigger risks out there - crossing the road in a major city for example.

Just for the record. My wife and I lived on a kibbutz for over a year. The milk there came straight from the cowshed untreated and we drank at least 2 pints a day, every day. That was 25 years ago. The symptoms of TB have yet to show!!
#14 Jul 19th, 2005, 13:29
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#14
A slightly different way than what is suggested by LonelyAztec is..
1. Boil milk, allow it to become luke warm.
2. Run to the neighbours house with a bowl and ask for "khatta" (literal meaning - sour, contextual meaning - curd)
3. If they dont have it.. go to another.
4. Run back to the house.
5. Add the curd / yoghurt into the milk you boiled in the step 1.
6. Let it overnight. ( do not put it in the fridge )

The next morning or in about 7 to 8 hrs time, u will have fine curd / yoghurt.

#15 Jul 19th, 2005, 14:13
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#15
The first part of the yogurt process, heating the milk to the boiling point, achieves the goal of pasturization, gets the temperature up to a range that destroys microbes. Then the introduction of cultured microbes raises the acid level to keep them out.

Pasturization is more complicated, the milk never gets up to the boiling point, just high enough to kill microbes and is held there for a while because to go higher would destroy the texture and flavour of the milk. I would trust yogurt a lot more than pasturized milk in a third world country just because it is a little cruder but does get that temp up there and the job done.

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