Making yogurt at home

Did you know making yoghurt at home is quite easy.?  I remember during my university days in Karachi, Pakistan seeing the yogurt guy in markets there.  Remember guzzling down fresh sweet lassi,
or rather two of them during the first week of my arrival there and spending the next week in bed with severe diarrhoea. Lesson learned, one,  never drink anything from street-style stalls and two, lassi tastes so good!

I remember trying to make yogurt a long time back but it didn't quite turn upright. It was a few days back when I decided to give it a try. I looked up several videos on YouTube, both by Indian chefs. One was by chef Tarla Dalal the other by Chef Kunal. I preferred the latter, even though they both followed the same rules.

So the first time I made it I used a food warmer, you know the one you store Roshi in ( flatbread).  The yoghurt did set faster but was a bit grainy. The reason was the milk was too hot when I added the starter yoghurt.  For the starter, I used Chobani plain yoghurt. Use yoghurt that has a live culture. Check the ingredients.

You have to slowly bring the milk to a boil, not boiling over but enough to have some bubbles and simmer at that for a few minutes. Then switch, remove it from the stove and let it cool to a level where you can easily put your finger in. Lukewarm. Temperature-wise that's about 105 Degrees C. Remove any film that forms on top.

The yogurt starter should be at room temperature and you should have a glass container ready to pour the mixture in. Keep this bowl on top of a towel, in a warm area of the kitchen. Now our country is quite hot, this won't be a problem.

 Now once the milk reaches the lukewarm stage, take a ladle of milk to a small bowl and mix in a heaped tablespoon of yogurt into the milk. Mix well and then pour this back into the remaining milk. Stir gently and pour this into the prepared bowl, cover with a plate and wrap that towel around the bowl and let it sit there, untouched for 8- 10 hours.

You can start checking around 6 hours but mine took 8 hours to set.  Once set, a little liquid will form on top and the milk will be all set, pop this into the fridge to chill and firm up.
Overnight in the fridge will be just right. It will keep for a week in the fridge.

Author: Nammi

Yogurt

Prep time: Cook time: Total time:

Ingredients:

• 500ml full cream milk
• 1 heaped tablespoon good quality plain yoghurt

Instructions:

How to cook Yogurt

1. Take a heaped tablespoon of yoghurt, place it in a bowl and keep it outside on the countertop to come to room temperature.
2. Heat the milk over low heat and bring to a boil, but not a rolling boil. Gentle heat, slowly bring it to a point where small bubbles start to appear, then let it simmer for about 3 minutes. Then switch off the heat, remove it from the stovetop and let it cool till it lukewarm stage. 
3. Set a clean glass bowl or container over a towel on the counter. Take a ladle of the now lukewarm milk and mix it with the yoghurt. Once mixed, pour this into the milk and stir and pour into the prepared bowl. Cover and let it set for about 8 hours.  Check around the 7th hour to see if it has been set.   Once set, place in the fridge and chill for a few hours or overnight. 

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