Posted on: 17-08-05 13:49:45
Hi Pratickm,
You are right. Buttermilk makes very good kadhi. It is the main ingredient of kadhi, in addition to besan.
(You can use curd also, well-mixed in water, in place of buttermilk.)
Tatri is just a crystalline compound, an agent to change pH, or sourness of any food.
It's function can be compared to crystalline sugar which, when added to milk or any other food, changes its taste, or sweetness.
When added to hot boiled milk Tatri lowers its pH, or makes it sour, so that the protein is immediately precipitated or seperated out from water. When this seperated protein is sieved in a clean cloth, it can be used as paneer.
Hi PTM,
Thanks.
I dont know what its called in hindi.........in gujarati its called limbu na phool. Saying from what you have described as tatri to be....translated to hindi it would mean nimbu ke phool.(transparrent cubes or crystals just lke sugar).
LD .............Clear my confusion!!
Anybody wanna agree with me cause I am not sure yet what tatri means?
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Quote:OK, I get it - so it is basically to curdle the milk and separate the whey and curds.
Orginally posted by LD
When added to hot boiled milk Tatri lowers its pH, or makes it sour, so that the protein is immediately precipitated or seperated out from water. When this seperated protein is sieved in a clean cloth, it can be used as paneer.
To that end, I guess any of the following can be used - buttermilk, yogurt, cultured cream, or kefir.
Or simply leave the milk out for a couple of days and it will curdle automatically - assuming it is not "sterile" milk.
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"Mah deah, there is much more money to be made in the destruction of civilization than in building it up."
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Quote:
Orginally posted by pratickm
quote]OK, I get it - so it is basically to curdle the milk and separate the whey and curds.
To that end, I guess any of the following can be used - buttermilk, yogurt, cultured cream, or kefir.
Or simply leave the milk out for a couple of days and it will curdle automatically - assuming it is not "sterile" milk.
Well, can you use buttermilk/curd/ yogurt to make paneer? I always use acetic acid (ie vinegar) to curdle milk. Or plain lemon juice should do the trick.
But I have no idea what tatri is?
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I think you are talking about Citric Acid = limbu na phool and which can be used to make paneer and aslo added in kadhi to increase sourness.
It is available in crystalline form
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Quote:Once the whey and curds have separated, you can make whatever you want with the curds, including paneer.
Orginally posted by rajog
Well, can you use buttermilk/curd/ yogurt to make paneer?
Paneer is nothing but fresh, soft cheese.
In fact, there is a very delicious type of "paneer" made by the Jewish people called Labneh. I believe it is common all over the middle east.
Quote:Yes, it depends on what kind of curdling you want.
I always use acetic acid (ie vinegar) to curdle milk. Or plain lemon juice should do the trick.
When you use yogurt, buttermilk, kefir, etc, you are basically using bacterial culture to curdle the milk.
OTOH, using citric acid, vinegar, lime juice, etc. is similar to using "tatri" or other compunds to lower the pH (as LD explained) below.
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"Mah deah, there is much more money to be made in the destruction of civilization than in building it up."
-- Rhett Butler in "Gone with the Wind"
