Yogurt

In many Parsi houses, yogurt is made every day using starter from the previous batch. Following custom, milk is boiled when it comes into the house and the cream that rises to the top gets skimmed off. Family yogurt is therefore usually made from low-fat or nonfat milk, and its texture is thinner than that of commercial yogurt in the United States. Whether whole milk or nonfat, look for yogurt that doesn’t have stabilizers and thickeners added. My favorite brands have the slightly sour tang of home- made Bombay yogurt. Yogurt to be used in cooking can be dripped through cheese-cloth or a fine sieve to get the excess moisture out of it.