Homemade Coconut Milk

Many recipes use coconut milk. While there are many brands of ready made coconut milk available in the market, homemade coconut milk is the best and free from preservatives too.


Ingredients

• 1 medium size coconut
• Water as required

Method

• Break the coconut into two and scrape each halves or as required and soak the grated coconut in 1 cup of hot water for 10 minutes. 
• Grind the coconut mixture in a blender.
• Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the ground coconut extract into the lined strainer. 
• Lift the cheesecloth, pull the edges together, and squeeze out the coconut milk. This is the first extract of coconut milk. Keep aside.
• Again, grind the squeezed coconut with a cup of water and take out the second extract of coconut milk as in the previous step. Keep aside separately.

Suggestions / Notes

• The second extract of the coconut milk can be used instead of water in cooking the dishes that call for coconut milk. The first extract of coconut milk will break down if boiled on high. Hence it should be used only in the final step and also only on low flame.

Homemade Paneer

Paneer is a homemade Indian cheese. It is very easy to make and is used in a variety of dishes from Appetizers to Desserts. Fresh homemade paneer can also be used instead of cheese in pasta and pizza.

Ingredients:

• 8 cups (half gallon) milk
• 1/4 cup lemon Juice

Method:

1. Boil the milk in a non stick pan/ heavy bottomed pan.
2. When the milk comes to a boil, switch off and add the lemon juice gradually till the curd begins to separate from the whey.
3. Once all the milk fat has separated from the whey the whey becomes almost transparent. If it is not, then add more of the lemon juice till it becomes transparent.
4. Drain the whey using a strainer lined with cheesecloth, or muslin cloth.
5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
6. Hang the paneer in the cloth for 10-15 min to drain the remaining water.
7. If your recipe calls for scrambled paneer, use it as it is.
8. If you want to set the paneer and slice it into cubes, then place the paneer covered in the cloth under a heavy weight for 1-2 hours.
9. Cut the paneer into cubes and use it in your favourite dish. Store the remaining in a Ziploc bag and refrigerate or freeze it.

Homemade Curd / Yogurt

Homemade Yogurt / Curd is so simple to make and has a delicious flavor too, that is very different from the store bought ones. Also it is economical compared to buying.

Ingredients:

• 4 cups Milk
• 2 Tbsp Yogurt

Method

1. Bring Milk to a boil on the stove top or microwave.
2. Allow Milk to cool to slightly hotter than lukewarm (approx 115 degrees F on a candy thermometer).
3. Add the Yogurt to the Milk and mix well.
4. Transfer Milk to a container with a tight fitting lid and place it in a warm place undisturbed for 6-7 hrs or overnight. 
5. Once the yogurt is set, store it in the refrigerator.

Suggestions/ Notes

1. The yogurt used as a starter can be from your previous batch or from store bought plain Greek yogurt. 
2. I preheat the oven to 200F and switch off and then place the container inside so that it is warm enough for the thick curds to get formed. 
3. If you don't have an oven, cover the container with a small blanket or folded sheet and keep it in a warm place. Alternately you could make the curd in a Hot Pack Casserole.
4. If you want a creamier yogurt, add 1 cup of Half&Half with 3 cups of whole milk and follow the above procedure or boil the full milk for about 5 minutes longer (in low flame) to reduce the milk in volume to give more creamy texture to the yogurt.
5. I prefer making the curd with whole milk but it can also be made with low fat or 1% or 2% milk.

Homemade Ghee

Ghee, (also know as clarified butter) is extensively used in India. It is not only very tasty but also very healthy compared to butter. Ghee contains beta-carotene and vitamins A, D, E, and K. Beta carotene and vitamin E are both valuable antioxidants that help fight off disease and injury. Ghee also contains linoleic acid (an essential fatty acid), which helps the body grow and develop. That's why small kids are given a lot of ghee in their foods in India.
Now lets take a look at how we can make this delicious aromatic ghee at home....

Cooking Time: Approximately 20 - 30 min
Yield: 1 quart Ghee

Ingredients

• 2 pounds unsalted Butter

Method

1. Add the butter to a heavy bottom sauce pan (Make sure the pan is dry and clean) and place it on medium heat till all the butter melts.
2. When the butter starts to foam and boil, simmer the stove.
3. Continue on low heat and you will see the foam breaking up into small milk solids that tend to settle down.
4. When you get a nice aromatic smell and when the ghee and the milk solids begin to turn a light golden brown, remove the pan from the stove and allow it to cool.
5. If required, filter the ghee using a mesh strainer.
6. Store the ghee in an airtight container.

Suggestions/ Notes

1. The Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration.
2. Always use a dry spoon. Don't ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.
3. Be careful to stay away when the butter begins to boil and splutter, to avoid any burns.
4. After making ghee, I use that pan (with the remaining ghee sticking to it) to make delicious Rasam and it tastes awesome with the nice aroma of ghee.