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Fluffiest Yoghurt On Earth

Fluffiest Yoghurt On Earth

Author: Kasia Yoko
Date: 2017-02-03
There have been many people who have influenced my love for cooking; my granny and my mom are the two obvious ones. Then there was Kurma, the famous Hare Krishna vegetarian cook, who introduced me to the spicy and interesting delicacies.

And then there was Lindy, or as she is now known Lavanga (her spiritual name), my husband's best friend's wife and a real vegetarian culinary genius.

Twenty years ago Lavanga lived on the north coast and somehow our paths became cosmically intertwined. We looked very similar, people often mistook us for one another, and on numerous occasions I was called Lavanga and she Kasia. We laughed about it but it was unnerving, especially as we had our first born sons born on each other's birthdays, just two months apart and our second set of sons were also born weeks apart. We were pregnant together for almost four years, which really brought us close, much to the delight of our husbands.

Anyway, while having babies and bringing up vegetarian children, Lavanga and I spent a lot of the time in the kitchen together, she taught me all the basics of the Hare Krishna cooking techniques and the offerings, and she also taught me the love of cooking for my family, which was new to me.

One of the first recipes she ever taught me was how to make yoghurt. It is so simple and once you try it you will never buy yoghurt form the shop again.

You will need:

2lt full cream milk

1 cup plain full cream yoghurt

1 clean muslin cloth or dish towel

Now how to make it:

Boil the milk until it froths, then put it aside and cool until its about 60 Degrees Celsius or as Lavanga taught me: stick your pinky finger into the hot milk and if you can chant "Hare Krishna, Hare Krishna, Krishna Kirishna Hare Hare, Hare Rama, Hare Rama, Rama Rama Hare Hare", before having to pull your finger out, then the milk is the right temperature (or if you can count to 10). Then add the yoghurt into the milk. Stir and combine the yoghurt with the hot milk. Place in a stainless steel container and keep in very warm place overnight (I keep it wrapped up in a blanket).

Your yoghurt will be ready in the morning. If you want thick Greek style Yoghurt, strain the yoghurt through a muslin cloth for about six hours. If you want to make your yoghurt light and fluffy, whisk it in your food processor for twenty minutes on high speed and you will get the lightest yoghurt on earth.

Today Lavanga lives with her family in a Hare Krishna farming commune somewhere in San Diego. The only way we see each other is on Facebook and I am happy to report that she is still cooking up a storm for the Lord in the big USA.

Let me know how the yoghurt recipe goes. And feel free to share recipes with my readers and I.