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Yogurt is a rich source of high-quality protein, some fat, and small amounts of lactose. It contains probiotics that are good for the gut system and overall digestive health. It is also good for healthy and strong bones, and combats high blood pressure. With MEC’s pots making yogurt is a simple 10 minutes hands-on process:

The art of making yogurt at home with 2 ingredients and one amazing pot (No thickeners, No additives):

All you need is some milk, yogurt culture and a pure clay pot. The rest is easy:

Heat half a gallon of whole milk to just before boiling point (till small bubbles form on the surface). Turn stove off, and open lid and let it cool down for 30 minutes or so for half a gallon of milk, till you can put your little finger and hold it there for 5 secs. Now the milk is ready for the culture. [5 minutes hands-on]

Add yogurt culture and stir thoroughly (leftovers from the previous batch or you can use some from the organic yogurt from the store but make sure it has live cultures – avoid powdered culture). [3 minutes hands-on]

Set in the oven with the lid on and oven light on. [2 minutes hands-on]

Let it incubate for 6-8 hours and the yogurt is ready! The longer it stays in a pure clay pot the thicker it becomes.

The immune boosting probiotics in yogurt also improve stamina and overall strength of the body. It tastes delicious especially when combined with various fruits, nuts, and berries.

Different ways you can enjoy your yogurt:

There are a million ways to enjoy your yogurt, Literally! You may like it savory, in yogurt shakes, in smoothies, cold lassi/yogurt shake, yogurt salad dressing, and many, many more. Here we have tried to give you a good selection of the different things you can make and ways to enjoy your yogurt:

1. How to make Beetroot Yogurt
2. How to make Onion & Cucumber Yogurt
3. How to make Savory Mint Yogurt
4. How to make Healthy & Aromatic Yogurt Rice

Yogurt made in MEC pure clay pots is naturally thicker than the store bought or the ones made at home in metal or glass. So for making any savory yogurt side dishes or Raita, add 1/2 cup water : 2 cups of yogurt.

1. How to make Beetroot Yogurt

For this recipe you need: 1 large or medium Beetroot-grated, 1 finely chopped green chili (use 1 green chili if you prefer less ‘heat’),
2 tbsp of finely chopped cilantro leaves, ½ tsp coarsly crushed cumin seeds.

Add all these ingredients together into your bowl of 2 cups of beaten yogurt! Stir together. Add salt as needed. Now that’s some delicious and nutritious yogurt, and can be served as a side with Unleavened bread, semi-dry rice or other grain recipes, etc.

2. How to make Onion & Cucumber Yogurt

To 2 cups of yogurt, add 1/2 cup water, stir well and set aside. To the yogurt add: 1 medium size onion, finely chopped, 2 finely chopped green chili (use 1 green chili if you prefer less ‘heat’), 2 small cucumbers chopped to small size, 1 tomato, chopped, 2 tbsp of finely chopped cilantro leaves, ½ tsp crushed cumin seeds.

Stir all ingredients together, add salt as needed. Your Onion & Cucumber yogurt is ready! Serve with bread or Rice dishes as a side dish.

3. How to make Savory Mint Yogurt

In your MEC pot or pan cook these ingredients on low heat: 1 cup mint leaves, 1/2 cup cillantro leaves, 1tsp cumin seeds, 1/2 green chilly. Turn stove off in 10 minutes or when you see the mint leaves slightly shrink a bit.

To 2 cups of yogurt, add 1/2 cup water, stir well and set aside. To the yogurt add: the ingredients you heated in the pot/pan. Add everything to a grinding jar, and grind to a slightly coasre paste.

Pour it into a bowl, add 1/2 tsp sugar, and salt to taste. Optionally, you can add 1-2 tbsp. of finely chopped onions, if you like the ritha to have some crunchiness.

Stir all ingredients together! Your Mint yogurt is ready! Serve with bread or as a side to Rice dishes.

4. How to make Healthy & Aromatic Yogurt Rice

Prior to cooking, make the *Yogurt Mixture by mixing 1 cup Yogurt to ½ cup Water, and set aside.

To 1-2 tsp oil in pan, adds spices (1/8 tsp turmeric powder, 1/4 tsp crushed cumin seeds, 1/4 tsp crushed ginger, 1/2 fine chopped red or green chili, 5-6 curry leaves torn in half), nuts and seeds, if desired. Stir, cover and cook 5 minutes. Add *Yogurt Mixture, stirred separately with water prior to cooking (1 cup Yogurt to 1/2 cup Water). Stir, add Salt, cover, and let cook 5 minutes. Turn stove off and add to hot, precooked rice.

Parboiled Basmati Rice works well for this recipe but you may use another long grain rice of your choice. You may serve yogurt rice at room temperature.