How to make thick yogurt (curd or dahi) at home


I cannot imagine a day in my life without yogurt aka curd or mosaru or dahi. It is an essential part of our food. Yogurt is a part of our breakfast, lunch, dinner and lunch boxes too. Be it summer or winter, this is an important part of our daily food. Making yogurt at home is the best option as it has all the good bacteria and probiotics intact. Store bought yogurt may be easy and convenient but can never match the quality and taste of homemade yogurt. When I was a child, I always saw my mom setting a bowl of yogurt every night for next day. And I think that is a chore done at most Indian households. Once you start making yogurt at home you will never want to go back to the store-bought ones. Follow my recipe and read the notes below to get thick yogurt every time.

Notes:

  1. Setting yogurt in an earthen pot makes it very thick and creamy
  2. Keep the yogurt in a warm place to set. On a cold night, you can turn on the light of the oven and place it in the oven (turned-off oven with only the light on). You may also place a blanket over the top of the bowl after setting it
  3. Make sure the milk is just lukewarm while adding the culture. If the temperature of the milk is high, the bacteria of the culture will die.
  4. Ideally, the temperature should be around 40 degrees C.
  5. Refrigerating the yogurt for a further 5-6 hours before serving will make it very thick
  6. Milk powder give the yogurt a very creamy and thick texture, however, is purely optional and can be skipped
  7. Ideally, 1 tbsp of curd or culture is needed for every litre of milk used. You can double, triple or half the recipe accordingly

Ingredients:

Full fat milk – 2 liters
Milk powder – 2 tbsp (optional)
Curd or active culture – 2 tbsp

Method:

  1. Heat milk in a saucepan and bring to boil. Turn off the flame and let it cool down until it is slightly warm
  2. Add milk powder to lukewarm milk and mix well making sure there are no lumps
  3. Add curd or active culture and mix well
  4. Cover it and keep it in a warm place for 12-14 hours
  5. Yogurt is ready to be served or stored in the refrigerator (see notes)
Add milk powder to lukewarm milk
Mix well making sure there are no lumps
Add curd or active culture and let it set
Well-set yogurt
Refrigerate for best result

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