A woman of “culture” makes yogurt at home.

Geddit? Geddit? I like to make yogurt at home so I am a woman of “culture” because yogurt – culture? No? Bad joke? Ok.

So your lady tried making yogurt at home for the first time and Boy! I.am.never.going.back.to.store.bought.curd.

It was thick, white and dense unlike the store-bought ones.

Also, grocery shopping in this lockdown is a pain in the ass and Man! Where are all the curds going? What are people doing with it? Why are they OUT OF STOCK? Guess, we will never know, will we? Hence, homemade curd.

Few tips:

1. I have been told to use full-fat milk though it was not available and I used toned milk and it turned out great, so, yeah.
2. Mix the curd (starter) in the milk only when warm to get the perfect consistency. It is very important as too hot or too cold milk can either make the curd watery/runny or the curd might not form.
3. If you do not have curd as a starter, you can use an unbroken red chili, that works as well.
4. Simmer the milk until it comes to full boil in medium heat and then put it on low heat and simmer it for 10-15 minutes. Warm it down to mix the curd.
5. If you are using curd as a starter, make sure you whisk it thoroughly and then mix with the milk evenly for an even distribution.
6. Store in a warm place and I kept it for 19 hours and the curd was fully set. Ideally, it is asked to keep overnight but I kept a little longer.
7. Store it in a terracotta/aluminium/steel vessel and close it with a lid.
8. Don’t open the lid frequently.

Ingredients:

1. Milk (Full-Fat/Toned) : 1/2 kg
2. Curd (As a starter): 1 tsp

Recipe:

1. Boil the milk in a saucepan.
2. Simmer the milk until it comes to full boil in medium heat and then put it on low heat and simmer it for 10-15 minutes. Warm it down to mix the curd.
3. Once it is warm (test it by dipping your finger), mix the whisked curd to the milk evenly so that there is even distribution.
4. Transfer it to a vessel and keep it in a warm place with closed lid overnight.
5. Yogurt is ready.