How to make yogurt at home. Here’s how to make curd/dahi/yogurt at home. I am sharing step by step photos with my tips on how to make thick and creamy yogurt which is all natural, preservative free and texture is such that you can cut a slice of it.
To make dahi first take a sauce pan and rinse it. Rinsing the pan prevents burning and sticking milk at the bottom of the pan.
To this pan add milk and heat it till it feels lukewarm. The best test is by dipping your little finger and the milk should feel comfortable warm and never hot. If you have a oven thermometer the temperature should be between 35-40 degree celcius.
Now remove the pan from the heat and keep it aside.
Take a earthen pot(if possible) otherwise any ceramic or metal pot will do the job. Yogurt set in the earthen pot has an earthy and sweet taste so I prefer to use that.
Now take a small amount of yogurt (starter/culture) from the previous batch or store bought yogurt and spread it uniformly on the bottom of pot or container in which you are setting the curd.
To this add the warm milk and with a clean spoon mix the starter nicely.
Cover it with a lid and place this pot or container in a warm place to make the curd.
In summers it takes somewhere 5-6 hours to set a perfect thick and creamy curd. After that I like to keep it in fridge for 30-40 minutes and then it is ready to be consumed.
To set the curd in winters you need to keep it for longer periods in a warm environment for that perfect consistency of curd.
Make sure that temperature of milk is between 35-40 degree celsius. It should be lukewarm
Use Full fat whole milk to set the yogurt.
Use right amount of culture