breakfast |

Homemade Yogurt Recipe Today I am going to share a Homemade Yogurt Recipe. Yoghurt is one of the most important ingredients in Asian cooking. Yoghurt is commonly known as dahi or curd in India. It is a healthy dairy product created by bacterial fermentation of milk using 'yoghurt cultures', which is easy to make. I am sharing how to make a thick and creamy yoghurt recipe that is all-natural, preservative-free step-by-step photos with my tips on and texture such that you can cut a slice of it. Here’s how I make curd/dahi/yoghurt at home. Health Benefits of Homemade curd Probiotics are a type of healthy bacteria that benefit the gut. They help regulate the digestive system and decrease gas, diarrhoea, constipation, and bloating. Some research has suggested that probiotics can boost the immune system and helps in weight management. Calcium: Calcium is essential for the development and maintenance of healthy bones and teeth. It is also important for blood clotting, wound healing, and maintaining normal blood pressure. yoghurt is Rich in calcium and phosphorus, curd helps in the development of strong bones and teeth. Make digestion better: It also calms down an inflamed or upset stomach because probiotic milk product curd benefits gut health. The good bacteria present in curd help to clear out the digestive system. It improves our gut activity and is great for treating an upset stomach. Provides stronger immunity: Live active cultures in curd help fight disease-causing germs and enhance the immune power. Controls high blood pressure: The magnesium content in curd is ideal for reducing high blood pressure. Helps lose weight: It inhibits the growth of steroid hormones or cortisol, thereby controlling the risk of obesity. Ingredients for Homemade Yoghurt You need just two ingredients to make homemade Dahi/yoghurt. Milk: Full-fat milk is best for thick and creamy curd and yoghurt. Culture: Culture for yoghurt is nothing but a day-old curd or a few days-old yoghurts to add to the milk for setting the yoghurt. See quantities and complete instructions in the recipe card. Homemade Yogurt Recipe(step-by-step) Boil the milk: This process kills whatever unsavoury microbes may be lurking in your milk and ensure you’ve got no remnant bacteria, pathogens, mould, or spores. Heating the milk also creates a thicker yoghurt by changing the protein structure. Cool the milk to 35-40 °C: Use the same instant read thermometer you used when heating your milk to know when it’s cooled to 35-40 degrees Celcius. You can also test it by dipping your little finger into the milk. The temperature should feel comfortable, warm and never hot. Add your yoghurt starter: Now take a small amount of curd (starter/culture) from the previous batch or store-bought yoghurt and spread it uniformly on the bottom of the container in which you are setting the curd. To this add warm milk. Cover it with a lid and place this pot or container in a warm place to make the curd. Stir the yoghurt starter with the rest of the milk: With a help of a clean spoon mix the starter nicely. This spreads the good bacteria throughout the milk. Place the curd in a warm place to set: Cover it with a lid, and place this pot or container in a warm place to make the curd.During the summer season, setting it into a thick and creamy curd takes around 4-6 hours. While in Winter, we need to keep it for long periods in a warm environment to set it into a perfect thick creamy consistency. Place the jars in the fridge to cool and set: Keep the curd in the refrigerator for an hour. It will get even thicker than it is ready to serve. Homemade curd recipe (step-by-step with photo) Boil the milk in a pan over low-medium flame. Allow the milk to cool down till it feels lukewarm.We can check the temperature by dipping our little finger into the milk. The temperature of the milk should feel warm, not hot.We can also use a thermometer, and the temperature of the milk should be between 35-40 degree Celsius. Take any ceramic, metal, glass pot or glass jar. Pour the lukewarm milk into the container you want to set the curd. Now take a small amount of curd (starter/culture) from the previous batch or store-bought yoghurt and stir the starter nicely into the milk with a clean spoon. Cover it with a lid and place this container in a warm place to make the curd. Allow it to set for 4-6 hours depending on the climate. Once the curd is ready, refrigerate it and use it as required. Suggestions: To get thick, creamy yoghurt, always use full-fat milk. Keep stirring while boiling the milk, or else the milk will get burnt and smell bad. During The cold climate, place inside a cupboard or closed oven to set. The milk must be lukewarm. You could use any quantity of milk you want to make the curd. We can make flavoured yoghurt by adding sweetener, vanilla or fruit extract to the lukewarm milk. You can use whole, 2% or skim milk: You can use whole, 2% or skim milk. The more fat in your milk thicker the end product will be. I used 2% milk which is why it wasn't super thick. The curd will stay fresh in the refrigerator for 5-7 days in Indian weather. The time taken for yoghurt to set will depend on the ambient room temperature. In temperatures around 30ºC, it takes about 4 hours for the yoghurt to set. Start checking the pot after 4 hours, every half hour. It has been set or not set. Don't keep the yoghurt outside for a long time. The yoghurt will start to become sour. Side Effects of Curd People with arthritis or joint problems should avoid daily intake of curd. Being a sour food, it may increase joint pain. If you have a weak digestive system, eating curd at night may cause acidity. High intake of curd may cause cough and cold. FAQs Related To Homemade Curd Which Milk is Best for Setting Curd? The best milk for setting curd is full-fat milk. You can also use low-fat milk, but the curd prepared from this milk may not be as thick and may contain a lot of whey. To make vegan curd, use any vegan milk like cashew milk or almond milk, but make sure that the consistency of the milk must be thicker. How much starter or dahi to use for setting curd? The quantity of starter that we need for setting curd depends upon the type of milk(milk consistency thick or thin) you are using and how much milk we want to set for making curd.For making 1 litre of yoghurt, I usually use two tablespoons of yoghurt in full-fat milk. For more recipes from this blog you might like please check: Homemade Almond milk hung curd homemade butter How to make Yogurt at home without a yogurt Maker Homemade yoghurt is healthy and easy to make! Making yoghurt at home is very easy, and it does not require any special equipment. All that is needed for homemade yoghurt is milk, a little starter yoghurt. I hope the step-by-step pictures are helpful. This is my preferred method for perfect yoghurt every time. 500 ml Milk2 tablespoon Yoghurt Culture Boil the milk in a pan over low-medium flame. Allow the milk to cool down till it feels lukewarm.We can test it by dipping our little finger. The temperature of the milk should feel warm, not hot. We can also use a thermometer, and the temperature of the milk should be between 35-40 degree Celsius.Take any ceramic, metal, glass pot or glass jar. Pour the lukewarm milk into the container you want to set the curd. Now take a small amount of curd (starter/culture) from the previous batch or store-bought yoghurt and stir the starter nicely into the milk with a clean spoon.Cover it with a lid and place this container in a warm place to make the curd. Allow it to set for 4-6 hours, depending on the climate and temperature. Once the curd is ready, refrigerate it and use it as required.Before serving, you can add any toppings, such as fruits etc. To get thick, creamy yoghurt, always use full-fat milk. Keep stirring while boiling the milk, or else the milk will get burnt and smell bad. During The cold climate, place inside a cupboard or closed oven to set.The milk must be lukewarm. You could use any quantity of milk you want to make the curd. We can make flavoured yoghurt by adding sweetener, vanilla or fruit extract to the lukewarm milk. Side DishIndianVeganDiet, VegetarianDietEasy Recipes, healthy recipes, homemade, homemade dahi, homemade yoghurt

breakfast

Homemade Yogurt Recipe | How to make yoghurt at Home

How to make Healthy Mango Orange Banana Smoothie

Mango Pineapple Juice Recipe | |How to make Pineapple Mango Juice

Banana Rose Lassi Recipe | How to make Banana Rose Lassi

Khoya Lassi Recipe: A Rich and Creamy Indian Yogurt Drink

How to make Strawberry Chia Smoothie

Fruit Raita Recipe| How to make Healthy Mix Fruit Raita

Chikoo (Sapota) Milkshake Recipe | How to make Chikoo (Sapota) Milkshake

Masala Chaas Recipe | How to make Spiced Buttermilk| Masala Chaas

Papaya Pineapple Juice Recipe| How to make Pineapple Papaya Juice

Banana Lassi Recipe | How to make Banana Lassi(Yogurt Drink)

Spinach Thepla(palak paratha) | How to make Palak Paratha

Pahadi Suji Pua (Gulgula) Recipe | How to make Suji Pua

Ragi Ladoo Recipe | How to make Nachni Laddu

Apple Banana Carrot Smoothie | ABC Smoothie Recipe

Share with your friends!