Friday, April 13, 2012

Homemade Curd / Yogurt

Homemade Yogurt / Curd is so simple to make and has a delicious flavor too, that is very different from the store bought ones. Also it is economical compared to buying.

  • 4 cups Milk
  • 2 Tbsp Yogurt
  1. Bring Milk to a boil on the stove top or microwave.
  2. Allow Milk to cool to slightly hotter than lukewarm (approx 115 degrees F on a candy thermometer).
  3. Add the Yogurt to the Milk and mix well.
  4. Transfer Milk to a container with a tight fitting lid and place it in a warm place undisturbed for 6-7 hrs or overnight. 
  5. Once the yogurt is set, store it in the refrigerator.
Suggestions/ Notes

  1. The yogurt used as a starter can be from your previous batch or from store bought plain Greek yogurt. 
  2. I preheat the oven to 200F and switch off and then place the container inside so that it is warm enough for the thick curds to get formed. 
  3. If you don't have an oven, cover the container with a small blanket or folded sheet and keep it in a warm place. Alternately you could make the curd in a Hot Pack Casserole.
  4. If you want a creamier yogurt, add 1 cup of Half&Half with 3 cups of whole milk and follow the above procedure or boil the full milk for about 5 minutes longer (in low flame) to reduce the milk in volume to give more creamy texture to the yogurt.
  5. I prefer making the curd with whole milk but it can also be made with low fat or 1% or 2% milk.

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