Best Indian Pickle (Mixed)

If you like to, as Christopher Walken would say, "eat Indian," then you may know that pickles of all kinds are a big part of the cuisine of the subcontinent. My great grand daddy would wax wistful of the culinary delights he savored during his days in the colonies during the "Raj."

By far, in our humble opinion, sahib, the best of the best is Achar Pickle. Insist on the recipe put up by the venerable Pachranga Foods. Any proper Indian food store should carry this item. 28 oz. / 800g. / 750 ml. size can. Ingredients: Limes, Mango, Lotus Root, Carrots, Indian Gooseberries, Turnip, Fresh Green Chile, Cinnamon, Ginger, Fenugreek, Coriander, Dried Red Chile, Fennel Seed, Turmuric, Cumin, Salt, Vegetable Oil.

If you weren't nursed as a wee one at the breast of a traditional Indian mother, you may not have the taste for this pickle built into your subconscious taste preferences. If you weren't born to it, be patient. It is a cultivated taste; and, once acquired, it will make you feel like a Bollywood star. Jai Ho!

Yogurt at Home

Krishna himself would approve.

Hari Krishna!

1 1/2 - 2 quart jar cleaned and rinsed with boiling water, then dried.

One quart fresh whole milk

Bring milk to a boil quickly, stirring constantly to prevent sticking to pan. Set aside to cool to 118ºF (48ºC) ...or...fast cool in a cold water bath. When cooled to about 115ºF (46ºC) pour 1/2 cup into container.

          Add...3 T good, high culture yogurt (starter) and whisk together thoroughly.

          Add...1/2 cup instant non-fat dry milk powder thoroughly mixed with 1/3 cup milk    at room temperature (optional).

          Add...remaining hot milk mixture / should be 112ºF (44ºC) by now.

          Stir thoroughly

Place in a warm environment 85-110ºF (20-43ºC) wrapped in a thick towel. For example...Preheat oven to warm, shut off and place jar wrapped in a thick towel in the oven. Let thicken overnight. Or use Styrofoam insulated box, but wrap jar in towel also.

The longer you let it thicken, the stronger and more tart.

Refrigerate.

A quart of your own freshly made yogurt won't last very long. If you are motivated enough to make this yogurt yourself, you may want to consider going for a gallon of milk to start, multiplying the recipe by 4X. Recommended if you do, hold back on the optional dry milk addition.