Tyre or Dhye (Traditional Indian Yogurt)
A traditional Indian method of making homemade yogurt using warm milk and a small amount of cultured butter as a starter. This simple fermentation process creates a tangy, creamy yogurt in 8-10 hours.
Ingredients
- 4 cups Whole milk (Do not boil, just warm)
- 1 teaspoon Stale butter or cultured butter (About the size of a large pea; can substitute with plain yogurt as starter)
Instructions
- 1Gently warm the milk in a saucepan over low heat until it reaches approximately 110°F (43°C), warm to the touch but not hot. Do not allow it to boil. This should take about 5-7 minutes.
- 2Remove the milk from heat and stir in the stale butter (or yogurt starter) until completely dissolved and evenly distributed throughout the milk.
- 3Pour the milk mixture into a clean glass or ceramic bowl or jar. Cover tightly with a lid or clean cloth to maintain warmth and prevent contamination.
- 4Place the covered vessel in a warm location (ideally 100-110°F/38-43°C) such as an oven with the light on, near a warm stove, or wrapped in towels. Leave undisturbed for 8 to 10 hours until the milk has thickened and developed a tangy flavor.
- 5Once the yogurt has set and tastes tangy, refrigerate for at least 2 hours to stop fermentation and chill. The tyre is now ready to eat or use in cooking. It will keep refrigerated for up to 1 week.
