Homemade Yogurt/Curd

 Home made yogurt is healthy to eat and very easy to make,moreover it also saves money!!Right temperature is the key idea behind the making of yogurt.,Once you master this art,you would have to wave gooodbyeeeeee to the yogurt sections at supermarkets!!Yep :)Let's get started....

INGREDIENTS:

Curd - 1 Tbsp
Milk - 2 cups(I used whole milk!!)

METHOD:

1. Heat milk in a vessel and bring it to boil.You can also use a candy thermometer to check the heat,it should be approx 160 deg Fahrenheit.Once it comes to boil,simmer the heat for a minute,remove from flame and let it cool.
    
2. When milk reaches lukewarm temperature(approx 110 deg Fahrenheit),add a tablespoon of curd to it and mix well.
   
   
   
3. Pour this into a jar and keep it in a warm place for 6-8 hours until the curd is set.
   
4. Finally place the yogurt jar in refrigerator.

SCRIBBLED NOTES:

• For every 500ml of milk,use 1 Tbsp of curd.
• If you don't have a candy thermometer,check the milk temperature by inserting a finger,if you are able to withstand the temperature for 2 minutes then milk is warm and perfect for making curd.
• If you are concerned about taste,use whole milk else use 2 % milk for fewer calories
• Temperature should be warm for the curd to set.
• Dont add starter curd to very hot milk,it will kill the bacteria in curd.
• You can use plastic or glass jars to set the curd.Using glass jars would be best.
• Dont shake or stir the jar during incubation time,yogurt bacteria will be disturbed and curd wont be set.
• If the yogurt is set and doesn't taste sour,it means the incubation period wasn't enough..The longer yogurt ferments the more acidic or sour it becomes.Allow the mixture to incubate from 8 to 24 hours according to how sour tasting you would like the curd to be.
• If you are using store bought yogurt as a starter,check the label and it should read "contain live culture" or "bacterial culture".
• If the climate is too cold and if you have trouble setting the yogurt,preheat the oven to 180 deg Fahrenheit for 2 minutes and turn it off.Place the yogurt jar in the oven and switch on the oven light.Curd will be ready in 4 to 5 hours.