Quick Curd/Yogurt During Summer

Our Homemade Recipe for Curd/Yogurt

1/4 tsp of plain yogurt pref Greek Yogurt if in USA
1 Liter of Whole Milk or Whole Fat Milk (can use organic milk and rBST free milk as we will pasteurize the milk prior to use)
1 container that holds approx 1 liter of fluid with a lid, preferably a metal container, plastic ok but not suggested. Can also use small clay pots if making in summertime/hot weather as it makes the curd sweeter.

On Lowest heat, slowly bring milk to a boil. Once to a boil, boil for 15 minutes. Remove from heat. Place milk on a ring or hotpad and wait for milk to come down to room temperature. Once temp down, pour into the container and add to center of liquid the 1/4 tsp of yogurt. Cover and let sit at room temp for 6-8 hours (hard to do in cold weather so you can look up ways to keep a constant temp, don’t have time to go into that, can keep in a box, casserole warmer, warm oven but must be maintained at 95-115 deg) Marble floor can help cool down the milk faster to room temp.

Once it is done it will be solid like Jell-O and have wey water. You can continue to make buttermilk or more solid curd by using a cheese cloth. Otherwise, it is ready to eat sugary, salty or plain! We use it with all kinds of foods in India and its very low fat too!


2 thoughts on “Quick Curd/Yogurt During Summer

  1. Pingback: August 3rd 2013. On Indian Curd, Yoghurt and Buttermilk. Demystifying these Indian ingredients – very different to what you might be used to | Heat in the Kitchen

    • Thanks for the tag! This is a great article about curd. I must say I was unaware myself of the differences and I live in South India. I cannot stand any store bought curd/yogurt or cottage cheese. It truly tastes better when you make it yourself!

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