Homemade Yogurt (Curd, Dahi)

Homemade Yogurt which taste as great as compared to store bought. Here I included the stepwise procedure and some tips for making thick curd in home. There are so many recipes like Lassi, Curd Idly, Curd rice etc can be prepared by this homemade yogurt.

Ingredients: Milk – ½ liter Curd – 1 tsp

Method:

• Boil the milk and transfer to the vessel or keep it in the same vessel for setting. 
• Allow the milk to cool to the luke warm temperature.
• Add 1 tsp of curd to the milk.
• Stir well using spoon.
• Cover and keep for 5 hours or until the curd is set.
• Refrigerate until served to prevent the it from becoming sour
  

Tips:

• I used unglazed clay pot you can use silver or any other vessel for setting curd. some benefits of using unglazed clay pot are

               -->The heat retaining capacity of the pot holds the heat for long time at just right temperature for                          yogurt's culture to develop.

               -->The pots pores let water evaporate from the walls making your yogurt thick and silkie.              

• Quality of the milk decides the thickness of yogurt.
• If the climate is cold curd will not set so in that case you can preheat the oven to minimum temperature and switch off the oven and keep inside or you can keep inside rice drum.
• If the milk is too hot the curd will be little runny. If the milk is cold the curd will not set.
• After curd is set refrigerate to prevent it from getting sour.