Curd
How to make curd/ yogurt at home
There is no need of fancy utensils or thermometers or any other ingredients to set your home made healthy delicious yogurt / curd.
(In Punjab (North India) in every house they make yogurt at home and it is part of their meal every day.)
All you need is full cream or whole milk. ( you can make good curd with homogenized milk or less fat milk also but it will not be very thick )
Please note: don't make with slim milk because it will not set properly.
You require:
Metal pot to warm the milk and couple of table spoons of natural curd or yoghourt, which you can buy from any grocery store in India or if any other part of the world you can buy curd / natural yogurt from any Indian store.
Make sure it is natural yoghourt not company manufacture which is full of chemicals and preservatives.
Ingredients:
Full cream milk 1/2 liter or (how much quantity of yoghourt you want to make)
Couple of spoons of fresh sweet natural yogurt / curd. (without flavor or fruit)
Warm the milk on slow fire.
No need to boil the milk.
Temperature should be warmer than body temperature.
Wash your hands and dip little finger in the warming milk.
If it is warmer than body temperature it is fine.
Remove from fire.
Immediately add 3-4 table spoons of room temperature yoghourt in the milk and stir well.
You can use the egg whisker to beat the milk till its frothy maybe one minute.
cover the utensil with lid and wrap in any warm cloth.
Old sweater or shawl.
Keep in warm place in your kitchen undisturbed for minimum 4-6 hours. (Depend on the weather condition)
Open the lid and check.
If it is set keep in fridge for couple of hours or you can use it immediately.
If not set wrap again and keep it wrapped for some more time.
Tips:
For perfect yogurt milk temperature should not be less than body temperature or very hot.
If it is less than body temperature it will take more time to set.
If it is very hot curd/ yogurt will be sour.
You can again and again make fresh curd/yogurt by adding couple of spoons of left over yougurt/curd in fresh warm milk following the same method.
Add yogurt/curd in the milk after warming the milk and removing it from gas.
You can set the yogurt in the metal pot itself.
If you want to set the yogurt in the plastic container or ceramic bowl you can do it. Wash the plastic container / ceramic bowl in warm water before transferring the milk in it.
Note:
If it is sour no need to throw or discard it.
Add some fresh cold milk in the yogurt and mix it or whisk with whisker.
Keep in refrigerator for couple of hours before consume it.
You can keep yogurt in refrigerator for at least two weeks.
After two weeks it is still good you can make cottage cheese or paneer with yogurt and milk.
I will publish recipe soon...
Yogurt recipes:
Delicious Sweet Lassi.
Plain and salt butter milk.
Different types of dips and Raitas.
You can serve yogurt with fresh fruits and preserves.
Make fresh cottage cheese (Paneer) and cream cheese at home.
Recipes coming soon...
Benefits of home made yogurt:
Free from artificial flavors and chemicals or preservatives..
The benefit of eating yogurt is improved health.
It is natural and contains healthy bacteria, known as pro biotic, that help keep your digestive and immune systems functioning well.
It is also a good source of protein and nutrients important for bone health.
Additionally, some studies suggest yogurt may aid weight loss.
How is curd different from yoghurt?
What Indians call curd is indeed yoghurt in English, the french call it
yaourt so on and so forth but due to the climate difference between
tropical and non tropical countries the taste differs a little bit.
they come flavored and natural.
There is no need of fancy utensils or thermometers or any other ingredients to set your home made healthy delicious yogurt / curd.
(In Punjab (North India) in every house they make yogurt at home and it is part of their meal every day.)
All you need is full cream or whole milk. ( you can make good curd with homogenized milk or less fat milk also but it will not be very thick )
Please note: don't make with slim milk because it will not set properly.
You require:
Metal pot to warm the milk and couple of table spoons of natural curd or yoghourt, which you can buy from any grocery store in India or if any other part of the world you can buy curd / natural yogurt from any Indian store.
Make sure it is natural yoghourt not company manufacture which is full of chemicals and preservatives.
 |
| Milk and natural curd |
 |
| Heat the milk on medium flame |
 |
| Remove and add natural curd to the milk |
 |
| Mix thoroughly |
 |
| Till Frothy |
 |
| Wrap in warm cloth |
 |
| Keep in warm place |
 |
| Ready curd nice, creamy and delicious |
 |
| After chilling in fridge for four hours |
Ingredients:
Full cream milk 1/2 liter or (how much quantity of yoghourt you want to make)
Couple of spoons of fresh sweet natural yogurt / curd. (without flavor or fruit)
Warm the milk on slow fire.
No need to boil the milk.
Temperature should be warmer than body temperature.
Wash your hands and dip little finger in the warming milk.
If it is warmer than body temperature it is fine.
Remove from fire.
Immediately add 3-4 table spoons of room temperature yoghourt in the milk and stir well.
You can use the egg whisker to beat the milk till its frothy maybe one minute.
cover the utensil with lid and wrap in any warm cloth.
Old sweater or shawl.
Keep in warm place in your kitchen undisturbed for minimum 4-6 hours. (Depend on the weather condition)
Open the lid and check.
If it is set keep in fridge for couple of hours or you can use it immediately.
If not set wrap again and keep it wrapped for some more time.
Tips:
For perfect yogurt milk temperature should not be less than body temperature or very hot.
If it is less than body temperature it will take more time to set.
If it is very hot curd/ yogurt will be sour.
You can again and again make fresh curd/yogurt by adding couple of spoons of left over yougurt/curd in fresh warm milk following the same method.
Add yogurt/curd in the milk after warming the milk and removing it from gas.
You can set the yogurt in the metal pot itself.
If you want to set the yogurt in the plastic container or ceramic bowl you can do it. Wash the plastic container / ceramic bowl in warm water before transferring the milk in it.
Note:
If it is sour no need to throw or discard it.
Add some fresh cold milk in the yogurt and mix it or whisk with whisker.
Keep in refrigerator for couple of hours before consume it.
You can keep yogurt in refrigerator for at least two weeks.
After two weeks it is still good you can make cottage cheese or paneer with yogurt and milk.
I will publish recipe soon...
Yogurt recipes:
Delicious Sweet Lassi.
Plain and salt butter milk.
Different types of dips and Raitas.
You can serve yogurt with fresh fruits and preserves.
Make fresh cottage cheese (Paneer) and cream cheese at home.
Recipes coming soon...
Benefits of home made yogurt:
Free from artificial flavors and chemicals or preservatives..
The benefit of eating yogurt is improved health.
It is natural and contains healthy bacteria, known as pro biotic, that help keep your digestive and immune systems functioning well.
It is also a good source of protein and nutrients important for bone health.
Additionally, some studies suggest yogurt may aid weight loss.
How is curd different from yoghurt?
Are they same or different?
Curd and yoghurt are basically the same except yoghurt is processed for
greater shelf life. Also curd is essentially free of any taste additive
viz sugars/ flavors, wherever yoghurt will generally be available with
additives unless asked for specifically for plain yoghurt.
they come flavored and natural.
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