Thick Indian Curd Yogurt Recipes
THICK INDIAN CURD (YOGURT)
Categories Yogurt
Number Of Ingredients 4
Steps:
- - Refrigerate curd/yogurt from the previous batch, which will be used as starter culture, till needed. - Slowly bring milk to a rolling boil in a heavy pot over moderate heat, stirring occasionally to prevent scorching. - When milk comes to rolling boil, lower the heat to prevent overflow. - Slowly increase the heat to medium. Keep stirring. - The milk will stop to overflow. At this point, remove from the heat. - After removing from the heat, you can see that milk has reduced in quantity. - Keep it aside and let it cool. - To test, insert your finger to check whether milk is little more warm to the touch. - Take the starter curd/yogurt in a spoon. Drop it into the warm milk. And stir well. - Cover the pot. Keep it in a warm place for 6-8 hours to ferment. I use my unused microwave as a warm place to ferment. - After 6-8 hours, you have Thick Indian Curd/Yogurt. Refrigerate for 5-6 days. You can use this curd to make - Raita - Lassi - Buttermilk - Use it as a dip with chapati, rava uppittu (upma) - Eaten with rice as Curd Rice with a spicy pickle on the side. Detailed photo recipe is at http://www.pinterest.com/pin/452471093783437798/
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- Now let the milk cool down so that your milk is lukewarm. My test is to insert a clean finger. You should be able to bear the temperature of the milk while it feeling warm.
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