I cannot imagine a day in my life without yogurt aka curd or
- Setting yogurt in an earthen pot makes it very thick and creamy
- 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
- 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.
- Ideally, the temperature should be around 40 degrees C.
- Refrigerating the yogurt for a further 5-6 hours before serving will make it very thick
- Milk powder give the yogurt a very creamy and thick texture, however, is purely optional and can be skipped
- Ideally, 1 tbsp of curd or culture is needed for every litre of milk used. You can double, triple or half the recipe accordingly
Full fat milk – 2
Milk powder – 2 tbsp (optional)
Curd or active culture – 2 tbsp
- Heat milk in a saucepan and bring to boil. Turn off the flame and let it cool down until it is slightly warm
- Add milk powder to lukewarm milk and mix well making sure there are no lumps
- Add curd or active culture and mix well
- Cover it and keep it in a warm place for 12-14 hours
- Yogurt is ready to be served or stored in the refrigerator (see notes)