Making yogurt from scratch “is the closest way that I feel the memories associated with my mom,” said Sumayya Usmani, a food writer in Glasgow, who is teaching her daughter, Ayaana Jamil, how to do it. He vigorously mixes in a spoonful of the culture, then pours everything into a large stainless steel container. Use by date on bag. Manisha Annam, 48, a Dallas real-estate agent who brought her culture to the United States from Pune in 2000, recently went on vacation for several weeks. Have some yogurt.”. These heirloom-variety, dehydrated yogurt starters from Cultures for Health might be a fun alternative. The yogurt is typically made at home — a practice that’s economical and can produce large batches — and everyone has a special method: a particular brand of milk, a specific container, a warm corner of the house that is ideal for fermentation. (Arielle Johnson, a food scientist, confirmed that most bacteria can survive freezing.). Yogurt is central to many of the world’s cuisines. Direct-set or single-use cultures are added to a batch of milk to produce a single batch of yogurt. Her parents’ constant was their yogurt culture. We ate it alongside every meal, as a cooling respite to the spices in our dals and sabzis. “Nobody in my family liked the taste. But accidents can happen. “It is a community thing,” Ms. Sinha said. Ms. Vasavada’s mother had done something similar when she arrived in 1986: She wrapped a tiny container of yogurt in carbon paper, believing that an airport X-ray machine couldn’t detect it. This is true for me: While I eat yogurt every day, I have made my father’s version only a few times. My dad started making yogurt when he and my mother immigrated to America from Delhi, India, in 1980. A spoonful of sweetened yogurt is considered good luck. He brings a half-gallon of 2 percent milk to a gentle boil, and lets it cool down until it feels about as warm as a Jacuzzi, as he puts it. Ajesh Deshpande, 28, a line cook at Eleven Madison Park, in Manhattan, noticed that many of his colleagues had taken a keen interest in fermentation, particularly yogurt. He has perpetuated the same culture — the bacteria that kick-start the fermentation process — ever since we moved from New Hampshire to Texas in 1992, by saving a bit of the previous batch of yogurt to create the next one. To many who enjoy it, it’s a cure-all. Ms. Sinha, 23, who lives in Birmingham, Ala., and is the social media editor for the website MyRecipes, had two pet turtles that she brought to each new home. “It is that full mouth feel,” Vivek Surti, 33, the managing partner at the Indian-inspired restaurant Tailor, in Nashville, said of his mother’s yogurt. Heirloom yogurt starters have earned the praise of Sandor Ellix Katz, author of several books about fermentation and one of the most outspoken advocates of the … She conceded that her store-bought yogurt was “bland, like a thick gloop,” unlike her mother’s, which she ate while growing up in Madhya Pradesh, in central India. When you eat something spicy and you need relief, this is the yogurt that delivers that.”. Kyle Dean Reinford for The New York Times. Yogurt, which was probably discovered after milk had accidentally curdled, was a highly practical dairy product: It had a long shelf life; its cooling properties helped people tolerate warm climates; it could tenderize meat when used as a marinade; and it aided digestion. It is a dying skill.”. This product contains no GMO ingredients. With some care, a direct-set starter may be re-cultured two or three times by using some of the yogurt as starter for a new batch. When she came back, her yogurt had turned rancid. Heirloom Yogurt Starter Cultures Allergen Information . Families will go to great lengths to keep that narrative going. “I remember we had the turtles on one side of the back seat, and then the yogurt culture in a bowl on the other side,” she said.
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