This is a very simple but efficient method (adjust amounts as desired).
Bring about 1 liter of milk to boil over medium heat and let it boil for about 1 min under low heat. Remove it from the heat and wait for it cool down to room temperature. Remove the skin that will form at the top.
Add 50-60 g of plain yougurt and stir. Cover the pot with the lid and leave the mixture overnight in a warm place (around 100 oF - 38 oC) to allow the fermentation process to take place. If it's not firm enough, wait a little longer.
That's basically all you need.
Please, remember that the quality of the final product will be much dependent on the quality of the milk you use.
If you want thick yogurt, add 2 tsp of skimmed milk powder to the milk before setting it. Handhot milk works best - about 4 hours to set at a room temp of about 30 degrees Celsius. Refrigerate as soon as it is set if you are not using it rightaway. This arrests the fermentation process. Otherwise the process continues and the yogurt will turn sour. Sour yogurt can be used in a number of other dishes though - see the recipe for Gujarati kadhi elsewhere on the forum.
Answers
January 27, 2010
This is a very simple but efficient method (adjust amounts as desired).
Bring about 1 liter of milk to boil over medium heat and let it boil for about 1 min under low heat. Remove it from the heat and wait for it cool down to room temperature. Remove the skin that will form at the top.
Add 50-60 g of plain yougurt and stir. Cover the pot with the lid and leave the mixture overnight in a warm place (around 100 oF - 38 oC) to allow the fermentation process to take place. If it's not firm enough, wait a little longer.
That's basically all you need.
Please, remember that the quality of the final product will be much dependent on the quality of the milk you use.
February 10, 2010
If you want thick yogurt, add 2 tsp of skimmed milk powder to the milk before setting it. Handhot milk works best - about 4 hours to set at a room temp of about 30 degrees Celsius. Refrigerate as soon as it is set if you are not using it rightaway. This arrests the fermentation process. Otherwise the process continues and the yogurt will turn sour. Sour yogurt can be used in a number of other dishes though - see the recipe for Gujarati kadhi elsewhere on the forum.