Only 4 months later, I finally tried out my birthday present and made yogurt. It wasn't too hard: you heat up whole milk, let it cool, add yogurt culture and incubate for several hours. I'm not used to non-sweetened plain yogurt, though, so I used my newly made bounty to make chicken curry and mango lassi.
Mango lassi is the Indian version of a fruit smoothie, and let me tell you, it was delicious.
To a blender, add 1 ripe mango, about a cup or so of plain yogurt, a spoonful of sugar, and some milk. I also added a can of mango juice because I had it around. You can also add ice but when do we ever have ice around? Blend and adjust ingredients to taste.
The result is pale orange, sweet-sour, yum-yum frothiness.
Mango lassi is an ideal partner to spicy chicken curry: cool and refreshing to its heat and pepper fire. Of course, it's also splendid on its own, so for these last few summery days, I've stocked up on mangoes.