How To Make Homemade Yogurt - Curd
Here is a basic recipe of making Homemade Yogurt with milk and curd starter. It is a quick and simple recipe which results in a thick creamy curd. Serve homemade curd with every Indian meal to cool your body and keep you healthy and fit.
Curd or yogurt is a staple food that is used by most Indian households. We use it as a meal accompaniment, or use it as an ingredient in making many recipes. Yogurt is used in drinks like Mango Lassi Recipe or Pineapple Banana & Oat Smoothie Recipe. It is also used in curries like Doddapatre Tambuli Recipe, Punjabi Style Boondi Kadhi Recipe, Dahi Bhindi Recipe You can use yogurt in various recipes or have it along with either salt, black salt, or sugar.
Yogurt is a healthy food for kids and adults alike since it keeps the digestion on track and is a natural probiotic food because of lactobacillus bacteria. Curd has calcium in a more soluble and absorbable form than in milk. This makes it a healthy option to use it as a snack, side dish or as an ingredient in our foods.
You can make Greek Yogurt with Homemade Curd as well.
To make Greek yogurt, once the yogurt is set, in a vessel, put a muslin cloth on a large strainer and place the strainer on the vessel.
Pour the yogurt on it, leave for about 5 minutes, and then tie the ends of the cloth, squeeze out as much whey as you can, out of curd and hang the cloth above the sink or above a vessel to collect whey.
Leave the setup for about 2 hours or overnight.
Then untie the cloth to get the delicious Greek yogurt/hung yogurt.
Homemade Yogurt (Curd) can also be used in
- 1/2 liter Milk , boiled and cooled
- 1 teaspoon Curd (Dahi / Yogurt) , (used as starter)
How to make How To Make Homemade Yogurt - Curd
To begin making Homemade Yogurt (Curd), boil the milk and keep it aside to cool.
Once the milk is completely cooled, pour it in a large bowl and add a teaspoon of curd to act as a starter.
Leave in a warm and cozy corner of your kitchen for at least 4 hours in humid areas and overnight if you live in cooler climate. Remember to keep the bowl of milk with curd starter in a warm place, to set properly.
The curd will have set when the top is wobbly and looks firm.