Curd - submitted by Dahlia on 06-13-2009 (Yogurt, Thayir, Dahi)
Ingredients
Milk - 1/2 litre (4 cups) - you could use any type of milk
Yogurt - 4 tsp (you could also use store bought yogurt starter)  Method
1. Bring the milk to a boil in a milk cooker or a saucepan.
2. Reduce the heat and let the milk simmer for about 10 minutes. Keep stirring occasionally.
3. Switch off the flame and transfer the milk to any dish with lid in which you want to make the yogurt. 4. Let the milk cool till it reaches a lukewarm stage (app. 110 degree F). You can test this by putting your finger in the milk or touching the outside of the vessel. The heat should be bearable to touch and not hot.
5. Now add the yogurt starter (curd or storebought starter) to the milk.
6. Let it stay undisturbed in a warm place for the next 5-6 hours. In the climate is very cold, put the vessel in an oven to maintain a warm surrounding.
7. After the milk turns completely into a thick mass of yogurt, you can refrigerate it for upto a week. After that the yogurt starts becoming sour. Tips - If you want to store yogurt for more than a week in the fridge, you could either freeze it or add some fresh milk to the yogurt every 3 days. Comments Comment by keerthireddy g
hii
i am frm nz as dis place is very cool i tried many times and failed to make yogurt ...cn u pls help me Reply :- Hi Keerthi, After adding the starter to the milk, leave it in a warm place. I usually preheat the oven to the lowest temperature, switch it off and then leave the milk inside. Another option is to leave the oven light on. The light also maintains a warm temperature inside the oven. Hope this helps!! |
Comment by Sapna Pratap on 03 February 2010 10:10AM Hi,
What is yoghurt starter? Is it the normal curds which we get in stores? Reply :- Hi Sapna,
Yogurt starter is a commercial culture available in powdered form. You can make the yogurt by just adding 1/2 a spoon of it to milk. |
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