1. The outfit and you are totally beautiful. You've got striking bone structure.
2. More recipes, please! I never knew making yogurt could be so easy, which surprises me because I'm usually a DIY person. I had a kefir culture for a while, but it died. I'm going to try the yogurt experiment tomorrow. :-)
3. I love hearing about Pakistan and I'm so often surprised at the cultural similarities to Morocco. (I spent just a summer in Morocco, living with a family, and it was one of the most special and amazing times of my life.) I particularly loved living by "Inshallah Time", where custom and people and character seem to become more important than deadlines and "efficiency".
Thank you! By the way, about the yogurt, D. reminded me that I should make a note about climate. In the winter time, if your house is kept cool, you may need to insulate your yogurt a little bit. I haven't tried a thermos but that could work, or placing the bowl of yogurt on top of another bowl of hot water and surrounding it with towels (but the hot water shouldn't be touching the bowl of yogurt).
These days it's probably about 70 inside our house and the yogurt is ready overnight. In the summer, when it gets in the 90s inside, it's ready in 4 hours! Good luck!
Also, I'd love to visit Morocco someday. When were you there?
In Chicago, we left it the turned off gas oven. The pilot light and the oven insulation was enough to keep it warm enough for the culture, even in winter.
Your recipe for home made Dahi (Yogurt) reminded me how much better tasting it is compared to that bought in grocery store. Since I grew up in India, we always had lots of home made Dahi. However my mom always added 1 to 2 tablespoon of dahi from the previous batch. In fact she would always take out small starter amount for the next batch. I have never tried to use grocery yougurt as a starter.
When my mom was here a couple of years ago, she made it clear she did not care for grocery bought yogurt and always wanted "Chhas" (Basically yougurt mixed with water in a blender) with her meal. The challenge was where to find the "starter". We solved that problem by going to a Gujarati restaurant (in Houston there are a couple) whose owner is always kind and respectful to elders. So we asked if he can give us some "starter" dahi which he gladly did. Afterwords my mom made sure she always kept some from each batch for the next batch...it worked for almost seven months she was with me.
Hey Dad, thanks for the comment, we enjoyed reading it :-). I think I remember Dadima making dahi in the Houston apartment. You're definitely right that using store-bought yogurt doesn't give the same taste. That's what I did for our most recent batch, it's a more bland flavor. Other times I've used a little starter from the dudh walla in the corner market and it has a more complex flavor. I'm trying to figure out what kind of starter people used to make buttermilk here, do you know?
My problem with making yogurt without the yogurt maker is that my house doesn't stay hot enough for the 7 or 8 hours needed. THis time of year my house doesn't get over 60 degrees. With no yogurt maker I could only have yogurt during the summer.
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2. More recipes, please! I never knew making yogurt could be so easy, which surprises me because I'm usually a DIY person. I had a kefir culture for a while, but it died. I'm going to try the yogurt experiment tomorrow. :-)
3. I love hearing about Pakistan and I'm so often surprised at the cultural similarities to Morocco. (I spent just a summer in Morocco, living with a family, and it was one of the most special and amazing times of my life.) I particularly loved living by "Inshallah Time", where custom and people and character seem to become more important than deadlines and "efficiency".
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These days it's probably about 70 inside our house and the yogurt is ready overnight. In the summer, when it gets in the 90s inside, it's ready in 4 hours! Good luck!
Also, I'd love to visit Morocco someday. When were you there?
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When my mom was here a couple of years ago, she made it clear she did not care for grocery bought yogurt and always wanted "Chhas" (Basically yougurt mixed with water in a blender) with her meal. The challenge was where to find the "starter". We solved that problem by going to a Gujarati restaurant (in Houston there are a couple) whose owner is always kind and respectful to elders. So we asked if he can give us some "starter" dahi which he gladly did. Afterwords my mom made sure she always kept some from each batch for the next batch...it worked for almost seven months she was with me.
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