How to make Homemade Yoghurt/ Curd

Curd or yoghurt is a common staple in most Indian households. We use it as a meal side dish or as an ingredient in a variety of recipes. It has probiotic properties and is beneficial to the gut. Curd is a fermented milk product that is nutritious and probiotic. As a result, it is widely used in Indian cuisine to make a wide range of dishes such as dahi vada, papdi chaat, curd rice, kadhi pakora, chaas, lassi, raita, thepla, and so on.

It is also used as a marinade base to make tikka recipes like Paneer Tikka, Malai Chicken Tikka and also used in the preparation of biryani. Yogurt is also used in some sweets, such as shrikhand, balushahi, mishti doi, and others. Curds are also used in many gravies to give them a restaurant-style flavour. Mango Lassi Recipe or Pineapple Banana & Oat Smoothie Recipe contain yoghurt. It's also used in dishes like Doddapatre Tambuli, Punjabi Style Boondi Kadhi, and Dahi Bhindi.

Here's how to make Homemade Yogurt with Milk and Curd Starter. It's a quick and easy recipe that yields a thick, creamy curd. Serve homemade curd with every Indian meal to keep your body cool and healthy.

Ingredients:

1/2 liter Milk , boiled and cooled

1 teaspoon Curd (Dahi / Yogurt)

Let's get cooking

1. To begin making Homemade Yogurt (Curd), boil the milk and keep it aside to cool.

2. Once the milk is completely cooled, pour it in a large bowl and add a teaspoon of curd to act as a starter.

3. Leave in a warm and cozy corner of your kitchen for at least 4 hours in humid areas and overnight if you live in cooler climate. Remember to keep the bowl of milk with curd starter in a warm place, to set properly.

4. The curd will have set when the top is wobbly and looks firm.

5. Use yogurt as it is along with Parathas and Pickle