For the past few days, I have been making yogurt at my home. I love having curd and flattened rice (chudaa or poha) in the mornings. However, buying yogurt from the market was getting a bit troublesome, so I decided to make the curd at home itself.
I had 3 failed experiments before I finally got the process perfected (thanks to my mother for the tips). According to my mother, the cool weather at Bangalore is not conducive for the preparation of yogurt.
Here are the steps
- You will need milk and 2 spoonfuls of yogurt
- Boil the milk on a stove
- Remove the milk from the stove and let it cool down. However, you do not have to let it cool down to room temperature. The temperature should be such that when you put your finger in the milk you do not get burnt, but at the same time it is uncomfortable for you to leave the finger in the milk.
- add the 2 spoonfuls of yogurt into the milk
- Take the milk vessel and surround it on the sides with a piece of cloth.
- Put the milk vessel (togeter with the cloth) into another larger vessel (probably a hotcase or casserole) to keep the milk warm for as long as possible
In a few hours, you will have fresh, tasty yogurt. I usually put the yogurt into the milk at night and I have yogurt by next morning. Remember to put the yogurt into the refrigerator once it is set.