Home Made – Yogurt / Curd

Yogurt is a dairy product. I make yogurt regularly at home (once in 3 days). Summers are the best time to have yogurt. It can be had in the form of raita, lassi (sweetened/salted), khadis. The health benefits of yogurt are so impressive that many health-conscious people make it a habit to have it daily. Yogurt is easier to digest than milk. It is said to be a top health food as it is rich source of calcium and protein, can boost immunity, and can lower cholesterol.

Home Made Curd 1

In a heavy bottom vessel, boil 1 liter milk. Remove from heat, transfer to another vessel and allow to cool. Once the milk is warm, add 2 tablespoons of (unflavoured) yogurt. Cover with lid and move to a warm place immediately where it can be left undisturbed for a minimum of six hours (I usually leave it overnight).

Note:

1. Do not stir the fermenting milk as it slows down the process.

2. Do not add yogurt during when milk is still hot as it might result in sour yogurt.

3. Do not add yogurt when milk is not warm (at or less than room temperature) as it might not result in yogurt formation in many cases.

4. Refrigeration stops the bacteria from fermenting further, so make sure you move the vessel to refrigerator at appropriate time.

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