Curd/ Yoghurt is an important part of Indian diet. In most Indian homes curd is prepared almost everyday. Home made curd is not only very simple to prepare but is also delicious.Moreover it has no preservatives and is also economical.Yogurt has many health benefits. It is an excellent source of calcium. It has vitamin B and protein also. It keeps the body cool, aids in digestion and is a well known beauty aid. Curd is considered a wonderful beauty aid as it does wonders to your hair and skin. It keeps your hair and skin soft and silky. Check out beauty uses of curd. Being a South Indian, curd is an indispensable part of our meals. We have curd everyday for lunch and I use curd to prepare a variety of dishes like aviyal, raita, mor kuzhambu, salad, smoothie etc.
1.Boil milk in a pan and switch off. Leave it to cool. Let it become lukewarm.
2.When it is lukewarm, (just dip you little finger to check the temperature) add 2 tsp of curd and mix well. Alternatively you can pour milk for one container to another 2-3 times so that the curd mixes well with the milk. Then transfer the milk to a container with lid. Keep a separate container for making curd. You can also set curd in individual cups as shown in the picture above.
3.Leave the container undisturbed in a warm place for 5-6 hours.The curd will set within 5-6 hours under favorable conditions.
4.Refrigerate once the curd sets. It becomes firm after 2-3 hours of refrigeration. If you leave the curd outside for a long time, it will become sour.
Tips to make curd in winter
In winter or in cold places, curd takes a longer time to set. In addition to following the above steps, these tips might help you.
You can set curd in a casserole and add more culture or starter.(around 1 tbsp)
Cover the container with a thick towel or woolen cloth and then store it in a warm place.
Preheat the oven at 180 degree C for 2 minutes. Switch off the oven.Then keep the container in the oven for 6-7 hours or overnight leaving the oven lights on.
If the milk is too hot, it will not set into curd or your curd will be watery.
If the milk is cold or less hot, the bacteria will not activate and it will not set into curd. So see to it that milk is lukewarm (neither hot nor cold)
Get good quality curd from the supermarket, if you do not have curd from the previous batch.
Do not set curd in the same vessel you boil milk. Have a separate container for making curd.
Always save a little yogurt to make your next batch of homemade yogurt.
Making yogurt at home sounds so easy, isn’t it? You do not need any machine or thermometer or any gadgets for making this delicious yoghurt.
I love to have a cupful of plain curd every day. At times I love to have it with fruits and nuts topped with honey as in the picture below. You can add any seasonal fruits of your choice. At times I add finely chopped dates instead of honey.
|Yogurt with fruits and nuts
Curd/ Yoghurt Recipes -Though there are many recipes using yogurt/curd in this space, I have just given a few below.
Onion Pachadi (raita) South Indian style
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!