|MB from Kuala Lumpur, Malaysia, writes, and I reply:
“Hello Kurma, I’ve recently moved to Malaysia from India. I have a few queries regarding milk: Is it possible to make kheer and to set curd (yogurt) using the homogenized milk in cartons from the supermarket? If yes, could you please provide me a recipe?”
Absolutely, yes!! click here for the curd (yogurt) recipe.
“If I make milk using milk powder (three teaspoons powder to a glass of hot water), can it be boiled and will it taste like fresh buffalo or cow milk?
It can be boiled if you are careful and do not burn it. It is inferior tasting to fresh milk.
“I used to make ghee with butter churned out at home. Is it possible to replicate the results with store-bought unsalted white butter?”
Definitely. It will taste slightly different but it will be first class ghee. Here’s the recipe
MB was happy with my answers. She wrote back:
“A very big ‘Thank You’ for the prompt reply to my queries! Your anwers inspire confidence and I hope many others benefit from your website, just as I have!”
Posted by Kurma on 2/5/06; 12:00:10 PM