How to make Yogurt | Curd at home is not a tougher job, even in colder countries. Here, I’m discussing my simpler and foolproof method of making curd at home, and now anyone can make it right from their kitchen.
The homemade curd is always better when compares to the store bought commercial grade yogurt. The store bought curd becomes slimy after 3-4 days of use.
I was totally depending on the commercial grade yogurt until I find this successful method of making curd at home.
After trying out various methods, I’m discussing here my most successful and easy method of making curd. You may tweak this method according to your room temperature and other factors. This method does not require any kitchen skills or any secret methods.
For making good quality of curd at home, it depends on FOUR important factors. They are the climate, the live culture, the quality of the milk and the temperature of the milk.
You may consume this curd as plain or you may use in recipes like Masala Raitha, Cucumber Raitha or in the simple continental the breakfast recipe Yogurt Granola Parfait.
- We live in Northeastern coast of US, where it is colder for most of the months.
- Generally, I set curd in the day time where I set my room temperature generally 70°F-72°F.
- On summer months I set curd on night time also.
- The next important required for making good yogurt is good culture. We need active culture for making curd at home for the first time. We can reserve few tbsp of curd from the earlier batch for the next batches.
- For the first time, you can request a small quantity from your friends who already making yogurt at home. Or, Use a store bought yogurt where its label does say it has active cultures. Looks for the back side and make sure it does mention that it contains Active cultures.
- Here also note that your end product is the exact replica of the culture that you use. If you are using slimy culture, the curd will also end up in slimy.
- Remember that they are live cultures and they required the good temperature to live.
The Quality of the Milk:
- You can use any verity of milk for making curd. It can be full fat, vitamin D, fat-free, etc.
- The thicker the milk, the thicker the curd.
- I always make 1% milk for making curd. It’s neither too thick and too fatty but yields good thick curd.
The temperature of the milk:
- The temperature of the milk is very important in making curd in colder countries. The milk has to be in lukewarm temperature, it should neither be too hot or cold. The temperature can be approximately between 110-115°F heat in thermometer.
- Without the thermometer, use tip of your finger to judge the temperature of the milk. If you do not feel it hot or cold, then it is the right temperature for the active cultures to set. The temperature has to be slightly above your body temperature.
I use my air tight pyrex glassware for making curd.
How to make yogurt / Curd at home:
- Bring milk to boil. Remove it from the heat.
- Allow it to cool to the temperature between 110-115°F.
- In an air tight container, add 1 tbsp of live culture to 1cup of warm milk. Hint: If the active culture is too thick, dilute it with warm milk before adding. Or you may whisk gently until thick culture dissolves and blends well with the milk.
- Cover and leave it on the kitchen counter for 6-8 hours.
- Perfect yogurt/curd is ready in your kitchen.
Notes: If curd does not set within this timeframe, there might be a problem in the temperature of milk or the quantity of the culture. Try to adjust these and repeat the same process for the next day.
How to make Curd | Yogurt at home
- Cup Milk 1
- tbsp Yogurt Culture 1
How to Make
Bring milk to boil. Remove it from the heat.
Allow it to cool to the temperature between 110-115°F.
In an air tight container, add 1 tbsp of live culture to 1cup of warm milk.
Whisk gently for a minute until culture blends with the milk.
To set, cover and leave it on the kitchen counter for 6-8 hours.
Perfect yogurt/curd is ready in your kitchen.
If curd does not set within 6-8 hours, then there might be a problem in the temperature of milk or the quantity of the culture. Try to adjust these and repeat the same process for the next day.