Dairy
Set
Set yoghurt is fermented and gelled in the final cup or pot so the curd forms a single fragile block. The surface may show a thin whey film; the body breaks in spoonfuls rather than pouring like stirred yoghurt. Traditional Balkan, Indian dahi cups, and many French yaourts natures are set styles. Eat cold with a spoon, invert carefully for presentation, or whisk briefly if a recipe needs smooth texture. Do not shake the pot hard before opening if you want the clean set. Ideal plain with honey or fruit; heat gently if cooking so the gel does not collapse into grainy whey.
Also known as: Yaourt ferme, Set dahi
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Characteristics
Preparations
Traits
History
Pastoral cultures set sour milk in pots and skins as the original thick fermented gel.
Balkan set yoghurt in individual pots became a model for European commercial cups.
French yaourt nature set in glass pots defined everyday table yoghurt.
Set natural pots remained the purist alternative to heavily stirred fruit yoghurts.