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How To Make Yogurt
July 1st, 2010 filed under Miscellaneous, Raita
Homemade yogurt tastes delicious and is very refreshing. Yogurt is high in protein and calcium. It is easy to make, you only need milk and the right culture / starter.
Ingredients
- 3 1/2 cups of milk
- 2 tablespoons of yogurt or use the dry starter you can buy
Method
- Boil the milk and let it cool down to 110 to 120 degree. You can use a candy thermometer to check the temperature, if the milk gets too hot it kills the bacteria in the culture.
- After milk cools down pour the milk into a bowl that you want to make the yogurt in.
- Add 2 tablespoons of yogurt from previously home made yogurt or use the dry yogurt starter. Package will tell you how much dry starter to use. Don’t follow the other directions from the dry starter package.
- Mix the yogurt with milk by stirring gently.
- Cover the bowl with a light blanket or folded sheet, and keep it in warm place for about 4 hours.
- After yogurt is set, refrigerate for at least an hour before using.
Tips
- If you prefer more creamy mix ¼ of half & half milk or boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.
- I have tried using starters from many store bought yogurt including organic or Greek yogurt, and they don’t work. I think because store bought yogurt has many artificial additives.
- Store bought yogurt is more firm because of the pectin.
- Yogurt can be made using 1%, 2% or full milk and full milk yogurt will have more body to it.
- There are two ways to make yoghurt creamier. 1) With 3 cups of milk use 1 cup of half & half milk OR 2) boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.
Namaste,
Manjulaji, kindly make me understand this line in tips section:
With 3 cups of milk use 1 cup of half & half milk
Hope you will reply.
God bless you Manjulaji.
Hussein,
If you want to make more creamy yogurt.
Manjulaji, What does ( 1 cup of half & half milk ) mean.
Kindly reply.
Half & Half in the US is a mixture of milk and cream in equal proportions
hi aunty,
ur recipes are really easy to make and very delicious…….they r just too irresistable………keeping getting new recipes love too try ur recipes…….
Dear Baji,
i m very happy to see and this all really help me a lot,
i just wana ask, how long yogurt starter can keep?
i had try the powder milk for make the yogurt and that is really works more better then fresh milk, cause where i m living very hard to get the fresh milk,
thanks a lot for help us to cook at home when we are away from our own country….
Hi manjula aunty , thanks for sharing this recipe with every one i tried this way and its work perfect
Thank you very much
hello manjula aunty,
can we use lemon juice instead of starter????
love you
Simran
I tried lemon juice as somebody has suggested but for me this didn’t work.
Namaste aunty, this recipe looks very good, thank you for sharing! I had a few questions, we usually make dahi with the 2 tablespoons of old starter, and I dont really like the tart taste. Is there any way that we can add some sugar, or sweetner to cut the sour flavor? I dont want to make dahi, and then have the sugar mess it up. I figured you would know. And I also wanted to know, to make it thicker, can we strain it in cheesecloth? And also, Im sure you have seen the yoplait whips yogurt mousse. Do you know if there is a way how to make that? Thank you so much!
Can you make the yogurt without boiling the milk and just warming it to 110 degrees? Is making it creamy the only reason you boil the milk?
What is Dry Starter? Where can I find it?
Thank you
Hi Manjulaji! I love your blog…. I refer to it a lot. Thank you!
To make thick and creamy yogurt, I add 2 tbsps of whole milk powder to 4 cups of boiled and cooled milk before adding in the starter. It comes out very tasty and kids just love it!
just one more thing that second time when you want to set second time yogurt, can we use same yogurt what we set first time?
or
we have to use the dry yogurt starter packet?
Please, watch the video again. Everything is well explained there.