Yoghurt Recipes

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Cucumber Raita (Indian Yogurt Recipe) Recipe

Raita is an Indian condiment made with yogurt (dahi in Urdu). It's used in Indian cuisine as an "antidote" to spicy food. But the yogurt not only cuts the heat, it tastes great too.

Traditionally, raita is seasoned with cilantro, ground cumin, mint and red chili powder. For more texture, I added finely diced raw vegetables such as Persian cucumbers and tomatoes.

If you fancy a change of pace, you can try my “fusion” raita that uses a lot of French flavors and techniques. My husband Lulu loves it with khichdi!


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How To Make Vietnamese Yogurt (Homemade Yogurt Recipe) Recipe

The weather is getting so much warmer in the Bay Area that I thought we all could use a cool treat. Of course, I pulled out the ice cream machine, but since we’ve been exercising lately, I decided a healthy alternative was in order. So that’s why I pulled out my yogurt jars and made our family's favorite: Vietnamese yogurt. In Vietnamese, it's called sữa chua, which literally translates to "sour milk". It's also often referred to as da ua, which is the pidgin French term for "yaourt" (Vietnamese language swallows the consonant sounds from the French term).

Making Vietnamese yogurt is very easy and doesn’t even require a yogurt maker. The main ingredient is of course milk (sữa bò); to this are added condensed milk (hộp sữa đặc), warm water (nước sôi) and a ready-made-made yogurt (starter) to start the fermentation. You can find this starter, called hủ da ua cái, in Asian stores for $1.50 to $2.00 a jar.

Vietnamese yogurt is soft and tastes sour, sweet and a little tart. Once you try it, you'll be just as addicted as my family is! 


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Fusion Raita (Indian Yogurt Sauce) Recipe

Raita (click on the link for the traditional version) is an Indian condiment made with yogurt. It is paired with a lot of spicy dishes like biryani, tandoori chicken or vegetarian cutlets because dairy products have a cooling effect when food is extremely spicy. If you follow Ted Allen's show, Food Detectives, you've probably seen the premier episode which asks "What is the best way to cool your mouth after eating spicy food?" After some experimentation it was clear that dairy was the most effective.

This particular recipe is my take on traditional raita. Similar to the Greek sauce called tzatziki, I add dill, lemon, and olive oil. Being French, I also add some Dijon mustard to add some more complexity to the flavor. 

I know, some people are going to balk at my additions, but I think that sauces are the highlight of a meal, so why not enhance them with a lot of flavor? Sometimes I also add cilantro or dill, depending on what's available in my garden. I'll try to post the traditional recipe soon so that you can make your own variations to your taste.


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Cherry and Berry Yogurt Granola Parfait Recipe

Granola parfait has the perfect components to start the day: the crunch of the granola, the creaminess of the yogurt and the sweetness of the fruits. Most important, this will keep you full until lunch time.

I've been married for almost five years, and I think that cooking is the best way to say 'I love you'. It might sound sappy but I love seeing my hubby's smile in the morning when I bring him breakfast in bed. Make this for someone special in your life, and I guarantee they will appreciate it.


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Agave blended Homemade Yogurt with Kumquat Preserves (without Using a Yogurt Maker) Recipe

I've made a French version of a homemade yogurt recipe. In French I would call it yaourt brassé à la conserve de kumquat au sirop et au nectar d'agave. I got the recipe from a close family friend named Jeannie. She was born and raised in Vietnam and moved to America a decade ago. She always tells me how her family struggled during the Vietnam war, and how she had to learn how to preserve food and make a lot of stuff herself. I love her homemade yogurt and the recipe is quite easy. No need to spend big bucks on a yogurt machine. All you need is a few yogurt jars (or use baby food jars), a big cooler and a warm day.

The result is creamy and sweet. I added some agave syrup that I got from my last trip to Florida and some kumquat preserves from our orchard. I still have probably 2 batches of kumquats that need to be picked. I've made some kumquat marmalade already, some caramelized kumquats for a green salad and some baby zucchini-kumquat relish that I served with some fish. If you guys have any suggestions on recipes that use kumquats, I'm all ears. Do not hesitate to leave me a message.

I miss French yogurt. I remember in the supermarkets in France, there were probably 2 or 3 long aisles of dairy products like mousses, yogurts, crème caramels, flans, etc.I tell Lulu all the time that when I'm pregnant I want to go back to Paris and gorge myself on delicious French food to make sure our baby is a chubby wubby.

Attention: The measuring tool in this recipe here is the can of the condensed milk.


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