Add the 1 cup
of thin yogurt, buttermilk or cultured milk and stir well — until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other.
As for serving it, Megan likes to eat her muesli
with thinned yogurt; I prefer mine with (raw) milk.
I
use thinned yogurt instead of buttermilk (in India for some reason they are often the same?).
Plyban's weave is tighter than cheesecloth, so you don't need multiple layers, although with
very thin yogurt I might use a double thickness.
Add the 1 cup
of thin yogurt, buttermilk or cultured milk and stir well - until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other.
Thin yogurt will not hold up well on the cauliflower leaving the flavor of the dish very bland.
Continue cooking for 1 minute just to thicken to the texture of
a thin yogurt (if you cook it too long, it'll set up very gelatinously).
I haven't tried using a mesophilic yogurt starter because I've heard they yield
a thinner yogurt and I love thick yogurt: --RRB-
You can also use whey or buttermilk for a tangier flavor, or
thinned yogurt or keifer.
It's
a thinner yogurt... you can pretend it's melted ice cream.
Whisk together yogurt, lime juice, granulated sugar, and a couple tablespoons water — just enough to
thin the yogurt to a good consistency for drizzling.
It can be helpful to
thin yogurt with a bit of water if extra thick, and also add 1/2 tsp baking powder to lighten in some situations.
A bit of milk or
thin yogurt might work just as well.