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T
here's a Yogi in the Kitchen!
 

Turmeric, The Golden Healer

© Siri-Ved Kaur Khalsa

The following is one in an ongoing series of columns entitled There's a Yogi in the Kitchen! by Siri-Ved Kaur Khalsa . View all columns in series

1 Tbsp. turmeric
1 ½ -2 cups pure water
1 quart whole milk or low-fat milk
2 Tbsp. plain yogurt (save some from your last homemade batch, or use commercially prepared yogurt as described above)

Bring water to boil with turmeric over high heat. They must boil together at least 8-10 minutes until forming a thick paste. Once it starts to thicken, stir constantly. When it is quite a thick paste, add the milk. Stir until smooth. Stir frequently until the milk just comes to the boiling point. Immediately remove from heat.

Immerse the pot of turmeric milk in a basin of ice water to quickly cool it and avoid that scald film forming on top. It must cool to about 118 degrees. I never use a thermometer! Put your clean finger into the warm/hot milk. If you can hold your finger in there for 30 seconds (it should feel pretty warm) and be able to hold it in without it feeling ‘hot’, it is ready. Now, to avoid grit, you can strain the warm/hot milk through a fine tea strainer. Or, just keep all that turmeric in there. Stir in the yogurt (I use a wire whisk to gently take out yogurt lumps). Pour this into a clean (sterile) quart size glass jar (or plastic container will do). Cover.

You need to maintain the warm temperature. You can do this several ways: 1. Use a heating pad set at LOW. Place one or two layers of towel over the heating pad. Put the yogurt container on that, and then wrap the towel around the container to maintain the heat.
2. OR, use your gas oven that has a warm pilot light on. (This only works in older ovens.) Turn the oven on for 5 minutes to get it hot in there. Turn the oven off. Wrap the yogurt container in several layers of towels or a blanket to contain the heat, and put on a rack in the oven. Close the oven door.
3. OR, use a yogurt maker! Pour the turmeric milk into the yogurt cups and follow the instructions that came with your appliance.

The yogurt needs to sit undisturbed and be kept warm for 6-8 hours. Once it is done, you can keep in the fridge easily for several weeks. For stronger acidophilus content, let the yogurt sit out at room temperature for 3-6 more hours (the longer it sits out, the sourer it will become). The liquid that forms on top will be rich in acidophilus. It will not go bad sitting out like this. Believe me, you will KNOW when yogurt has gone bad because it molds and smells disgusting. It is supposed to be at least a bit sour!


Please Note: These are traditional yogic remedies that should not be taken as medical advice! If anyone has a health concern, they should consult their health practitioner.

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About The Author
Siri-Ved Kaur Khalsa Siri Ved studied vegetarian yogic cooking with her spiritual teacher, Yogi Bhajan, beginning in 1971. During the years she served as his personal cook, his wife Bibi Inderjit Kaur also trained her in the fine art of Indian cooking. Since then she has run a popular vegetarian catering company in Los Angeles, authored two cookbooks, including ...more
 
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Munesse wrote
11/10/2012 2:46:00 PM
Sat Sri Akal -Ji , dear Siri-Ved Kaur! praises first, then questions : ) I am so happy to find your article here as I was specifically looking for the answer to the question: boiling the powdered tumeric is necessary or not. Your article was so informative and contained very precise instructions which I very much appreciate. I have been using tumeric externally and ingesting for some time due to skin infection and rash, but was not boiling it (merely adding boiled hot water. so, many many thanks for making that clear. For all the reasons you mentioned in the article, Haldi Devi (can I say it?) is from now my best friend - the panacea for all that is ailing me! Question: you mentioned the use of tumeric root. I have a limited access to this where I live. In addition I have no idea of the source country , whether grown in the US or outside and thus, also. do not have any idea how long the root has been on the shelf.(There is not an Indian grocery in my area). Please advice me further on the use of the juice from fresh haldi root. Even if the source cannot be guaranteed for freshness I will still use it

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Munesse wrote
11/10/2012 2:35:00 PM
another question re Golden Milk. as I do not typically use dairy products, would substituting almond milk for cow milk be as effective? thanks again

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