Ingredients
- 1 liter milk
- 1–2 tbsp plain curd/yogurt with live culture (starter)
Best starter:
- Fresh homemade curd
- Or plain unsweetened yogurt
Step-by-Step Method
1. Boil the Milk
- Pour milk into a heavy-bottom pan.
- Bring to a boil on medium flame.
- Stir occasionally to avoid burning.
Precautions
- Do not over-burn milk at the bottom.
- Full-fat milk gives thicker curd.
2. Cool the Milk
- Let the milk cool until warm.
Ideal temperature:
- Warm enough to dip finger comfortably for a few seconds.
- Around lukewarm, not hot.
Important Precautions
- If milk is too hot:
- bacteria die,
- curd won’t set.
- If milk is too cold:
- fermentation becomes slow.
3. Add the Starter
- Take starter curd in a bowl.
- Add a little warm milk and mix smoothly.
- Pour into the milk.
- Mix gently.
Precautions
- Use fresh starter only.
- Sour starter makes sour curd.
4. Fermentation
- Cover the container.
- Keep in a warm place for 6–10 hours.
In Summer
- Usually sets faster.
In Winter
- Keep inside switched-off oven with light ON.
- Or wrap with cloth.
5. Refrigerate
- Once set, refrigerate for 2–3 hours.
- This improves texture and taste.
Common Problems & Fixes
| Problem | Reason | Solution |
|---|---|---|
| Curd not setting | Milk too cold | Keep warmer |
| Watery curd | Weak starter | Use fresh starter |
| Sour curd | Over-fermented | Reduce fermentation time |
| Slimy texture | Contaminated starter | Use clean utensils |
| Thin curd | Low-fat milk | Use full-fat milk |
Tips for Thick Creamy Yogurt
- Use full-cream milk.
- Boil milk slightly longer for thicker texture.
- Do not disturb while setting.
- Clay pots help absorb extra moisture.