INGREDIENTS

INSTRUCTIONS

I didn't have much luck with sweet yogurt cheeses for years until I tried
the recipe for Shrikhand in Madhur Jaffrey's Eastern Vegetarian Cooking
(ISBN 0-09-977720-7). It's sweet, cheesy, and to die for! This is a british
recipe, so please forgive the measures:
Make yogurt cheese (3 hour hang).
Meanwhile, soak the saffron in the milk for about 1 hour (this is important
~- saffron's flavour comes out in water and milk, and won't release its
flavours unless it has a good soak in these, as opposed to oil).
Combine the yogurt cheese, saffron milk, and sugar in a bowl, through a
very fine sieve to make sure there are no lumps left. Sprinkle the
pistachios over the top. Cover and chill until ready to eat.
Sounds simple, no? It's one of the best tasting recipes I've ever had,
though... it's eaten spread on chapatis, at the same time that you eat your
spicy food, and it's a wonderful combination when you do! To make icings
and whippy toppings, I take this basic recipe, sometimes leave out the
cardamom and saffron and add orange juice, a dash of lemon juice, and some
orange zest, add the sugar, and voila, you have a very good cream
cheese-style topping. Just plain with sugar, and beaten up fairly hard (not
too hard, or it'll start separating), and you've got a heavy whippy kind of
topping that goes well with pie, or anything. The secret is the berry
sugar, as it can actually get through the yogurt. The other secret is to
remember that every batch of yogurt that you eat is different, depending on
how exactly it was made, how long before you bought it, everything, so some
batches are going to taste a little different than others.
Posted to EAT-LF Digest by kuroneko@raindogs.net (neko webb) on Sep 28,
1998, converted by MM_Buster v2.0l.

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