Interpreting recipes from a different culture (specifically India) I've tried to make dahi (indian "curd", or yogurt) a few times, but it has always turned out more like cottage cheese (English "curds and whey") than like yogurt.

This isn't necessarily bad (the whey is great for making pancakes), but it isn't what I'm trying to produce.

Making the starter using peppers is no problem, since there isn't anything critical at this stage, but after that, everything is vague.

I think the biggest problem is that the recipes written by Indians are difficult to understand by Westerners.  What's blatantly obvious to everyone there isn't obvious at all to me here.

For instance, I discovered that the verb "boil" in India doesn't mean what it does here.  (E.g. recipes that say "boil for a few minutes until lukewarm" don't make sense unless one interprets "boil" as simply "heat".)


What does "lukewarm" mean?
What does "room temperature" mean?
When I got up this morning, "room temperature" was 18°C, but two months ago it was nearly 30°C.
How long is "a while" or "until done"?
One recipe offered help by suggesting "a while longer if you are in the North".
What does "test on wrist to ensure it is the right temperature" mean if I don't know what the right temperature is supposed to feel like?


How should Indian recipes be converted to exact temperatures, specifically "lukewarm" and "room temperature"?

Note:
A comment mentions that the above might be considered insulting to Indians.

I was generalizing what I had noticed in Indian recipes, but I definitely didn't mean any of it in a negative way.

It's just a fact of life; every culture has its own obvious meanings that aren't obvious to other cultures.

If I said I picked up a two-four of blue, a mickey of screech, and a couple double-doubles on the way home, almost every Canadian would understand what I meant, but almost no one else would. Or poutine with a bloody caesar.  Or Nanaimo bars and butter tarts for a toonie.

I certainly wouldn't be insulted if someone from India asked me what I was talking about.
OK, 'recipe requests' are off topic here, but as a guide to searching…

There are thousands of 'British' chefs, whose ancestry is not British.
If you look for a recipe on a site ending with .co.uk [or .de or .dk or .se or anywhere except .in] rather than .com then you are likely to find one who's ancestry is 'Indian' but whose upbringing is 'Western'.  

To balance this fairly, you are equally likely in this day &amp; age to find some guy called Jock McStereotype*, ginger-haired &amp; Glaswegian-accented, who has spent the past 20 years working as a chef in an Indian restaurant… but that aside… 

Those chefs will all know how to do measurements, temperatures, definitions, etc for their 'home' country's target audience.

Alternatively, chefs write books - from Khalid Aziz way back in the 70s/80s [Khalid was an Asian newsreader for the BBC, who was also an accomplished chef in his spare time.] to more modern authors such as Atul Kochar, or even the 'king' of restaurant curries in the 90s, Pat Chapman.

I just checked books on my shelf by all 3 authors - Khalid has a dahi recipe, for a British audience, in 'British' terminology… dated 1983 - so this has been information, easily available to westerners, for over 35 years.
I managed to google that book here - Eat Your Books - The Encyclopedia of Indian Cooking by Khalid Aziz
You can browse for free, or buy the whole thing.

*Though he would hate it if I gave any details [so I won't], one of my favourite Indian restaurants has a chef who fits this appalling 'McStereotype'… just to show it is no longer important where someone came from, only how they cook.