Homemade natural yogurt,homemade curd is healthy homemade plain yogurt, This can be used for various Indian recipes such as raithas, dips, preparing sour curd fritters, majjige huli, thepla and many many other dishes. It also makes a great accompaniment to parathas, rice dishes. It can also be used while preparing dough for batura bread.
In south India it is eaten with rice regularly. Since cheese is not mainstay of the diet in India, curd or yogurt becomes the main source for calcium, protein.
Milk – 2 cups (I have used full fat milk. You can use semi-skimmed if you wish)
Sour Curd – 2 Tbsp (or leftover curd or yogurt culture (yogurt culture-buy from shops or order on amazon) Shop bought natural yogurt will not work)
- Boil the milk. Once it reached the boiling stage, simmer for 3-4 min and switch off. Do not allow it to boil/spill over.
- Allow this to cool and reach a temperature warm enough to touch, yet not too cool.
- Now add 2 Tbsp of leftover curd and stir. Cover.
- Leave this to set in a warm place. Options for this –
- This can be the oven – wherein, switch on only the light (not heat) , leave the container inside to set for 6-8 hrs or overnight.
- Or leave it covered in warm place such as above a warm(not too hot) radiator to set for 3-4 hrs.
- Or cover it with a thick cloth all around and leave it to set for 6-8 hrs or overnight.
- Once it sets, store in the fridge. For the next batch, you can use some of this curd as culture and continue the process.
1) If the milk is too hot when sour curd is added, the curd will split and you will not get a smooth curd consistency
2) To check whether it is the right temperature, hold the sides of the vessel containing milk. If you are able to do so without wincing in the heat, and if you don’t feel the need to take your hand off, then its the right temperature. It should not be cool but just warm
3) In summer or in hot/warm climate, leaving it on the kitchen counter overnight will be sufficient for the process