Saturday, 31 December 2011

Interesting Things To Do With Yoghurt

It has recently come to my attention that people are more interested in the non-food elements of my posts. Actually, it wasn't that recent. And slowly I have succumbed to the temptation of 'giving the people what they want' and become more focussed upon the first paragraph than I might've liked. But I felt a bit sad about it when a friend for whom I had written a painstakingly long list of nice, cheap, quick recipes confessed he'd never tried any of them. Why not? He doesn't know. Indeed, he cooks all the time out of necessity. I discovered this because he was discussing what sauce to eat with his green beans. I suggested one of mine. Then the penny dropped for him that maybe he could actually make some of the recipes I've suggested. Then he apologised lots. Anyway, I'd like you all to know that I aim to give accurate, interesting (?) accounts of the places I eat. And the recipes I post on here do actually taste good and do actually work! I don't just post on here because it's cathartic/I'm a narcissist. Although I do a little bit. I've titled this post as I have so that people googling that particular phrase who may or may not have thrush stumble across this and try the recipe out. Maybe. This is a recipe for Bengali yoghurt. Well, I call it yoghurt but it's really a yoghurt-based dessert which is very common in Bangladesh. It's the perfect balance of sweet and sour and is very filling and delicious. My mother replicates it very well. It doesn't have quite the same colour as the stuff I've eaten in Bangladesh but I think it tastes better. Now look at this photo of me shadowing it.

Doi (you probably won't be able to pronounce this)
400 ml whole milk
8tbsp white granulated sugar
1 410g tin full-fat evaporated milk
1 500g carton Greek-style natural yoghurt

Preheat the oven to 100C
In a saucepan on a low heat, heat the whole milk.
Add the sugar to the saucepan and stir continuously until dissolved, still on a low heat, until the mixture comes to a boil
Once the mixture has come to the boil, leave it on the heat until some of the liquid has evaporated and the mixture has thickened slightly.
Leave the milk-sugar mixture has cooled slightly (so it's lukewarm), mix in the evaporated milk.
Let the evaporated milk-milk-sugar mixture cool until only slightly warm.
Add the yoghurt and mix.
Place in a fairly deep, ovenproof dish.
Place, covered with foil, in the heated oven for 1.5 hours.
After 1.5 hours, switch the heat off but leave the dish in there.
Leave the dish in there for around 10 hours (overnight).
The mixture should have set into a thick, light-terracota coloured mixture and is now ready to eat.

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