Yogurt is known as curd in India. The other names are
Dahi (Hindi, Gujarati),
Mosaru (Kannada),
Thayir (Tamil),
Thayiru (Malayalam),
Doi (Assamese, Bengali),
Dohi (Odia),
Perugu (Telugu) and
Dhahi or Dhaunro (Sindhi).
Ingredients
- 1 liter full fat or whole milk
- 1tsp of dhai or yogurt as a starter (increase to ¾ to 1tsp if it is gelatin based or making tin the winters)
Preparation
- Pour the milk in the pan and turn the heat on medium-high and bring it to a boil. Once it comes to a boil and rises, lower the heat to lowest and simmer for 2-3 minutes and then turn off the stove.
- Let the milk cool down till it becomes lukewarm.
- Remove 1 tsp of dhai or yogurt and add it to the container that you will be setting the yogurt in.
- Check the milk is lukewarm, you can use thermometer (110 degrees F or 43 degrees C), but who cares for the exact temperature. I do it this way – stick your clean finger in the milk, you will feel like warm water bath (not hot).
- Pour the milk into the container in which you are going to set the yogurt (glass container with tight cover)
- Now cover the container with lid. Keep in the warm place without disturbing for 5-6 hours. I usually keep the container in the oven with light on.
- Once the curd is set, pop the container in the fridge for further setting.
- Keep refrigerated for 1-2 hours or till it gets chilled.
THE YOGART IS READY!
Additional points:
During the summer in India, it can be ready very quickly (within 4-5 hours), so do check after 4 hours and see if it is set or not.
During the winters, you can cover the container with warm towel or blanket. Also, turning on the oven at lowest temperature for few minutes just to warm up the oven (not pre-heating) and then keep the container in oven (turned off) overnight.