Home made yogurt can be prepared in multiple ways. By using yogurt or using store bought cultures. Yogurt machines can also be used to get the best results. Here, yogurt is prepared by simple method without using any tools and store bought cultures.
Makes: 2 Cups of Home Made Yogurt.
Milk 2 Cups
Whisked Plain Yogurt 1 tbsp
Method of preparation:
Bring milk to boil in a sauce pot.
Let the milk bubble for 3 – 5 minutes and remove from heat.
Alternatively, warm the milk in a microwave using a microwave safe bowl.
Stir in yogurt when the milk is warm but not hot.
Cover the pot and keep undisturbed for 5 – 8 hours or overnight.
Depending on the season and the bacteria active in yogurt, the fermentation may take more time.
Once the milk is tight, refrigerate to remain the yogurt fresh for couple of weeks.
Save a tbsp or more of the prepared yogurt for fermenting next batch of milk.
Serve home made yogurt when necessary.
Notes: Make sure milk is not too hot or not too cold.
Suggestions: To accelerate the process, add a whole red chili or whole green chili to the milk before leaving undisturbed. You can also place the milk pot inside the oven with its light switched on to create a warm place.
Variations: You can also use store bought culture instead of using fresh yogurt.
Other Names: Home Made Yogurt, Perugu, Dahi.
Sprouts can be made in quite a few ways. Here, there are couple of easy ways to sprout any lentils or beans.
Makes: around 2 1/2 Cups of Molakettina Pesalu.
Whole Moong 1 Cup
Method of preparation:
Wash and soak whole moong in water overnight.
Refresh the soaked moong in fresh water next day.
Drain the water and tie the moong in a muslin cloth (or spread on one and cover with another kitchen napkin) and leave for 2 – 3 days.
Wash the muslin cloth every 6 hours under running water and hang it to drain the excess water.
Sprinkle water every few hours to make sure the cloth is always damp.
Once the moong sprouts, untie the cloth, refresh the sprouts under running water.
Soak whole moong in water overnight.
Refresh the soaked moong under running water the next day.
Spread the soaked moong on a wide colander and cover with wet towel for around 3 days.
Every day, place the colander under running water to refresh the moong.
Once the water is drained, cover again with wet towel.
Always make sure the towel is damp else sprinkle water to make it wet.
Once the whole moong sprout, refresh under fresh running water for the last time.
Soak whole moong in water overnight and then refresh under running water.
Transfer the soaked moong in to a box having multiple perforations.
Wash the moong every 6 – 8 hours under running water and close the lid of the box.
Once the moong sprouts, refresh under running water.
Alternatively, use a wide jar with perforated lid for the same purpose in which case, always stand the jar on its lid to drain excess water.
Using a sprout maker, arrange the soaked moong in one of the middle tier (with a water outlet).
Fill the top tier with water and close the lid.
First, place the empty bottom tier, then layer it with the moong tier and then finally layer it with water tier.
Discard the bottom tier water every day and fill the top tier with water every day.
Once the moong sprouts (2 – 3 days), refresh the sprouts under running water.
Notes: Once the sprouts are done, refrigerate for a week or two.
Suggestions: Make sure to soak the moong in water well before transferring to the sprout maker. When the sprout is a little longer than the size of its lentil or bean, its ready to eat.
Variations: The same process can be followed during making any kind of sprouts (lentil sprouts / bean sprouts).
Other Names: Sprouts, Moong Sprouts.
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