Raita is an Indian cucumber and yogurt sauce that is served with curries and other hot, spicy dishes. The smooth, creamy yogurt coats your tongue and throat. The curdled yogurt needs to drain for several days to make the soft, cream cheese base that will keep your raita thick.
Things You Need:
2 layers, 20-inch square cheesecloth
2 cups plain yogurt
1 T apple cider vinegar
1 T fresh, chopped spearmint
1 t cumin
1 t black pepper
1 medium cucumber, chopped
Step One: Mix 1 tablespoon apple cider vinegar into 2 cups plain yogurt to curdle it.
Step Two: Place a doubled layer of 20-inch square cheesecloth on your kitchen counter. Pour the curdled yogurt in the center of the cloth and pull the four corners together. Twist the cheesecloth slightly until a thin, nearly clear liquid begins to run from the yogurt.
Step Three: Hang the cloth over a sink or bowl for two days, until no more liquid drips from the yogurt.
Step Four: Peel the cheesecloth away from the ball of drained yogurt, which is now approaching the texture of cream cheese. Mix cumin and pepper into the yogurt cheese until it is evenly distributed.
Step Five: Add the mint and cucumbers to the yogurt cheese, mixing well. Serve with curry or other savory dishes.