Yogurt / Curd / Dahi
I have been eating and making homemade yogurt since childhood. Homemade yogurt is seriously creamy and good. Making curd/yogurt does not need any fancy tools or equipment. It is easy to make and requires very few ingredients.
This yogurt is very healthy, sugarless and no preservatives. Yogurt/Curd can be eaten as is or can be used to prepare desserts, breakfast or savory dishes. There are many health benefits of yogurt; it is loaded with protein, minerals, vitamins etc. Here are some of the health benefits of eating curd/yogurt daily – it is good for digestion, boosts immunity, good for healthy skin, good for bones and many more ayurvedic benefits
- 1 liter – Organic Milk (2% or Whole Milk are best, but can also use Skim milk)
- ¼ cup – Active Cultures (Commercial yogurt or previous homemade yogurt will have active culture) or Probiotics
- In a deep pot, pour the milk and set it over medium-high heat. Turn off the flame as soon as the milk starts boiling. (Note: Stir the milk regularly as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over.)
- Set aside and let the milk cool until it is just warm to touch. (Note: To cool down the milk quickly, keep milk pot in an ice water bath or near a cooling fan)
- Whisk active culture into warm milk or alternatively, pour warm milk into a bowl with active culture and whisk until smooth.
- Cover the bowl with the lid and place in a turned-off oven or keep in a warm area. Yogurt will be set and ready in 4-5 hours (in warm weather) or overnight (in cold weather). To check the doneness of the yogurt, if you move the bowl slightly and the yogurt does not move and then it is set and ready. Once the yogurt has set, remove it from the oven and refrigerate the yogurt bowl.
- The longer the yogurt sits, the thicker and more tart it becomes
- Avoid moving, shaking or stirring the yogurt until it has fully set
- Use same homemade yogurt culture to make the next batch of yogurt.