Guest guest Posted February 24, 2004 Report Share Posted February 24, 2004 @@@@@@@@@@@@ > Actually, I'm trying an experiment that will, I hope, circumvent all > cooking of the yoghurt: last night I put some yoghurt in the Donvier > strainer I mentioned earlier, and I'm going to try mixing some strained > (which is to say significantly thickened) yoghurt into each bowl of rogan > josh as I serve it instead of trying to cook the stew down with the yoghurt > in it. I'm not positive how this will come out, but I'm optimistic -- and > I'll find out pretty soon. > > - @@@@@@@@@@@@@ That intrigues me. When I was writing my post the other minute I was thinking about my plans to experiment with raw kefir curry sometime. It's been on the back-burner for a while, and the main obstacle is that I can't bring myself to do anything with kefir other than drink it plain because it's my absolute favorite food in the world that way. Nevertheless, I do crave those rich, savory sensations embedded in the creamy sourness of coagulated milk. I can think of a lot of variations of the concept, from making everything else conventionally and mixing it at serving time like you're doing, to sprouting and grinding the spice seeds and/or marinating/fermenting them (possibly with veggies) in the kefir for the other extreme of 100% raw. The possibilities are extensive. Definitely report on your experiment. Can't see how it could go wrong. It's hardly different than the NT suggestion of adding creme fraiche to soup at the last minute. Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
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