Homemade Paneer
Oct17

Homemade Paneer

Ingredients • 10 C cow’s milk • 1 C yogurt Preparation 1. Boil milk in a thick bottomed vessel. Keep stirring the milk. When milk starts boiling, add yogurt. After sometime, the curds will coagulate and separate from the watery whey. 2. Transfer the curds and watery whey to the muslin or cheesecloth. Tie the cloth tightly and hang it. When all the water is drained, transfer the drained curds to a plate. Now your paneer is ready to...

Read More
Stove-Top Ghee
Mar14

Stove-Top Ghee

  Because the procedure is the same for making 1 pound (455 g) or 10 pounds (4.5 kg) of ghee, the equipment will be the same. Only pan size, heat regulation and storing containers vary. For safety, allow at least 3 inches (7.5 cm) of empty pan above the surface of the melted butter, no matter how much you make at one time.   For example, to turn 5 pounds (2 kg) of butter into ghee, you will need a 5-quart/liter heavy...

Read More
Homemade Yogurt
Feb07

Homemade Yogurt

  When I refer to “plain yogurt” as an ingredient, I mean the kind that has been made for thousands of years in Vedic kitchens using whole milk, sometimes even thin cream or top milk, and a starter –nothing else. Most supermarket yogurt is made from low-fat milk, skimmed milk and even reconstituted powdered milk, and does not even resemble the custard-like smooth yogurt found in India, Greece and Middle East....

Read More

Oven-method Ghee

This is the best method for making a stockpile of ghee. Because the heat surrounds the ghee, rather than contacting only the bottom of the oan, the cooking is slower but almost effortless. More of a crust will harden on the surface, and the solids at the bottom of the pan will remain soft and somewhat gelatinous. Adjust the pan size to the quantity of butter you are turning into ghee. Always allow 3 inches (7.5 cm) of pan above the...

Read More
Maple Cream Simply Wonderfuls
Oct26

Maple Cream Simply Wonderfuls

   A friend introduced me to the wonder of maple sugar as a sweetener, and we never tire of exchanging new ways to showcase its delicate flavor. It is the closest counterpart to Bengal’s exquisite nalin gur, an ingredient rarely found outside of the west Bengal. The confection is equally delicious sweetened with date sugar or date puree, all of them available at health food stores or mail order suppliers.   ...

Read More
Perfumed Sandalwood Crush
Oct25

Perfumed Sandalwood Crush

  Before Srila Prabhupada left India for America in 1965, he lived in Vrindavan, lord Krishna’s birthplace. When he visited the S.K. Joshi family in their Vrindavan home, Mrs. Joshi frequently served him this beverage in the late afternoon. She explained that this recipe originated from the famous Radha Ramana Temple of Gopal Bhatta Goswami in Vrindavan and was centuries old. This exotic beverage, known for its cooling...

Read More