Young children usually start off eating solid food with a mix of rice and yogurt.
In rural areas, families make yogurt with their own cows and buffaloes and might pick a particular one for yogurt because taste varies between milk produced by different animals.
Going to relatives' places you'd notice two differences in their cooking: the way they made their chai (brand of tea, how much sugar, cardamom or not) and the texture and tanginess of their yogurt.
My South Indian friends in grad school would have curd rice. They'd mix sour cream and yogurt as a substitute. They often lamented not being able to get the exact ingredients in South Carolina. Sometimes I make some curd rice up for myself. My Chinese wife looks at me strange when I do.
From what my mom says, the same used to go for Korean families and how fermented vs. fresh and spicy the kim-chee is.
Also the Armenian word for cheese is 'paneer'.
People across the world can share a lot in common if they want :)
The cross-pollination of words between the members of the family always amuses me.
IE languages do share a unique inherited relationship also, based on their common origin, but the use of the word "paneer" in India isn't due to inheritance, but rather borrowing. The inheritance is most visible in today in words like kinship terms and pronouns.
Apparently "cheese"/"Käse"/etc is from a word something like "kwat", meaning "to turn sour". I would guess that Russian "kvass" is from the same root, BICBW.
Russian and other Slavonic languages have "syr", from a Proto-Indo-European word cognate with "sour". I have no idea what the difference between syr-sour and kwat-sour is.
The romance "fromage"/"formaggio" is from a root meaning "formed", because southern European cheeses are made in moulds or something (except in Spain and Portugal!). I always assumed this was connected with the fact that southern European cheeses are more likely to be soft than in northern Europe, but that's conjecture. If so, the etymology tells you that soft, formed cheeses came after hard cheeses, and largely displaced them.
Anyway there's more here:
पयस्य mfn. (-स्यः-स्या-स्यं)
1 Made from milk, (curds, butter, cheese, &c.)
itself derived from the word "payas" which means "water or milk". It's a possible connection to the "pa" part of the Persian word "paneer", at least.
1. Heat milk to 180 degrees (F)
2. Let the milk cool to 108-112 degrees (F)
3. Add starter*
4. Divide into jars and cover with lids
5. Leave your jars someplace warm...in a lightly warmed oven in the winter...on the counter in the summer
I like mine tart...so I'll leave it out for 24 hours. But generally if you leave it overnight, you'll have delicious yogurt in the morning.
*If you don't have access to someone with yogurt to borrow starter, you can get a starter powder in the store. The first generation won't have much flavor. But you can re-use a few spoons of your homemade yogurt as the starter moving forward. Each generation will successively develop great flavor.
step 1: put the cold milk in together with the starter. turn on the machine and get yoghurt 12 hours later.
step 2: let it cool down to room temperature.
step 3: put in fridge to cool down further. (i prefer yoghurt cold)
as a starter i use any yoghurt from the store.
different yoghurt starters yield different results.
once it's done i freeze a few spoons full of it for the next batches. an icecube tray or a home popsicle maker works well for that.
i keep several generations frozen so when one generation doesn't work out (i don't like the resulting texture) then i can go back to a previous generation.
Vinegar, lemon juice, etc. didn't work to get the smell out of the O-ring, so I ended up just buying another, which I use exclusively when making yogurt. Alternatively, you might be able to just take the O-ring off when making yogurt, since you don't actually need it to be sealed, but I haven't tried this.
It might be harder to get a good starter for these in the US. Keeping a yoghurt culture in good health requires commitment too. It’s like having a pet, it needs regular maintenance.
a friend of mine did that. unfortunately he switched to making beer which doesn't mix with kefir before i could get his culture.
i found yoghurt rather maintenance free in comparison, especially because it is just the yoghurt, which can be kept fresh in the fridge for a few weeks and frozen for longer. it's also easy to replace by fresh yoghurt from the store. so rather worry free.
kefir culture on the other hand is a separate beast and not the resulting kefir that you consume.
the kefir culture needs to be taken out of the kefir when it's ready and put into fresh milk or it dies.
the culture also grows so you get more of it to give to your friends.
it's rather like tending to an alien animal of sorts.
watch it grow after each iteration. gently rinse it before putting it into fresh milk...
After the milk in in the jars, stick them in a picnic cooler. Pour in a water bath of 50 C (122 F)water about half way up the sides of the jars. Close the lid and wait 8 hours or so. If you want, you can replace the water after 4 hours, but after fiddling with things I've found that I don't really need to do this. YMMV.
I've kept yogurt cultures this way for years and years with no noticeable drifting. Yogurt sealed this way will keep in the fridge for a surprisingly long time too. While I don't recommend it, I've tasted it after storing in the fridge for more than a year and it was fine. You can do something similar with mesophilic (room temperature) cultures, but you have to be more careful because there are more bacteria around that are happy at 25 C than 50 C.
then i switched to freezing a few spoons full from a fresh batch. any small containers will do.
i got to 25 generations at one point. and the frozen yoghurt kept fresh for prolonged periods of time, like when we went away to travel...
it's like why even bother going to the store...
the point was that a myth is something that hasn't been true for ages if it was true ever.
but keeping starters alive was certainly true for a very long time until very recently.
There’s other examples in cheese (the flavour of a small batch maker) or beer as well, I think.
Agreed that you probably won't save money making your own yogurt, though. It's only worth it if you like the end result significantly more than what you can get at the store.
Pull this page through DeepL or Google translate if you're curious: https://www.womenshealthmag.com/nl/voeding/feiten-fabels/a23...
It is protein rich and goes very well substituting water in pie dough, buttermilk in pancakes or added to waffles or dough. You can use it also for American biscuits.
i described the process here: https://news.ycombinator.com/item?id=19269804
I don't dismiss that there could be something to it--I've been making no-knead bread for about six months now, and I usually leave a little bit of the previous dough to mix in with the new batch, because it gives it a slightly fermented, sourdough-like quality. But I'm only testing no-fermentation versus slight fermentation, so it's not really an apples-to-apples comparison with month-old culture versus decade-old culture. Considering how many other things controlled by bacteria tend to get better with age, I could certainly see it happening: I'd just want to see some hard (or even anecdotal) evidence.
Over long periods, this kind of tradition can yield unique flavors in yeasts. You can see the results of this in the many different yeasts used to make beer.
Is Blue better than Green? To some: yes, to others: no
On that subject, bake your own bread! It's simple enough to do, and you can get all the ingredients and a bread pan for $20. It's one of the best kinds of science experiment: one where you get a delicious treat at the end. Well worth doing in your lifetime.
It really is incredibly easy to bake your own bread, and everything about it, from the smell, to the texture, to the taste, is just wonderful! I think a common reason people don't is because of the time commitment, but the secret is to break it up into several days, and keep the dough in the fridge/freezer. The New Artisan Bread in Five Minutes a Day really changed my perspective on bread baking, and now we always have fresh bread. Even if I'm not eating it (probable gluten sensitivity and mainly low-carb adherent) I enjoy making it for my wife as much as she enjoys eating it!
What I find challenging in yogurt making g is to keep the yogurt culture from drifting and in its original state. After a while my culture becomes more acidic and less thick. I think its due to other local bacteria invading my culture, which I try to keep pure by sanitizing anything that comes in contact with it. I find it surprising that it is not an issue for most people in the article.
Viz. the following comment on the article - https://nyti.ms/2tI0PCZ#permid=30800352
I'm using a culture that was brought into the US even before I was born!
Best way to sustain the culture especially during long trips, is to have friends / family nearby who will do the needful and keep the culture fine (make new yoghurt) while I'm out traveling. I didn't realize this was big outside of south India.
Good to see that people from other countries do it often too.
ps: Why does NYT hesitate to say India/Pakistan, instead of lumping them into one generic "South Asian"? I hesitate to say "South Indian" because that's generalizing 8+ languages, 4+ scripts and a few hundred cultures, cuisines and arts.
Hope the North American media learns to not be lazy ;)
It generalizes the people/region way too much, and selectively.
Good/Positive stories refer to the region in a generalized way, while the negative ones can get really specific, even though it is prevalent in more than one country.