Monday, 5 February 2018

Recipe 4: Homemade Yogurt/Curd

Something so everyday can be intimidating to us.

In India, my home in the summers is never without sour yogurt. I eat it plain or mixed with sugar. My husband loves it with salt and pepper and diluted just a little with chilled water.

Yogurt is used in making rich and flavourful gravies, marinate meats and make sweet salty beverages.

With such a versatile usage, yogurt is sometimes hard to prepare at home and store bought ones comes in handy.

So, today I have set out to share my tried and tested yogurt recipe.


  1. 1 litre toned milk
  2. 1 tbsp. sour yogurt
  3. 1 ceramic vessel with lid
  4. lots of time


I always boil my milk even when the label in the milk pouch reads "pasteurized".
Its just a habit I got from my family. The benefit I get from boiling is the separation of the fat from milk which I gather and store in freezer section. This fat/cream is very tasty when mixed with sugar and spread on a toast.
Coming back to yogurt, after the milk is boiled cool it in the kitchen itself. No need to place it in fridge because milk needs to be slightly warm. Say about 20 degrees.
To this add a tablespoon of sour yogurt (keep a tablespoon from the previous preparation or buy a store yogurt). This tablespoon of yogurt is called "culture".
Whisk the culture vigorously into the warm milk.
And pour the mixture into the ceramic bowl and place the lid.
Keep the bowl for 10-12 hours at room temperature in a clean place with no direct sunlight.
Only after 10 hours check the yoghurt and jiggle the bowl slightly to see its firmness.
When the yogurt jiggles less and is firm to touch (the finger should not sink in like it would in a liquid) the yogurt is set and needs to be placed in fridge to stop the enzymes to work more on souring the yogurt.


  • If kept for longer, the yogurt will show bubbles and water will separate from yogurt, meaning that your yogurt is very sour. It is still edible though.
  • One can use full cream milk and reap extremely yummy and creamy yogurt.
  • The temperature of the milk is important. If it is too hot then even a slight addition of culture will split the milk. And if the milk is cold then the yogurt will take more than 24 hours to set. The warm milk aids activating the yogurt enzymes and begin the process of making yogurt faster.
  • Ceramic vessel is best for setting yogurt because yogurt is an acid and ideally should not be kept, served or consumed in a metal utensil.


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