Curd sets faster during summer and slower during winters. Once it's cooled down, cover the bowl and place it in a warm place so the mixture can ferment. Our yogurt is tasting like cheese too. Either the amount of culture added was way too less or your milk was cold while adding the culture. Is it still raw? I'm using raw milk but pasteurized yogurt as a starter because there is no raw yogurt in town and I didn't want to buy a started since I already had the yogurt, will doing it this way affect my outcome? Can you help me out.? Salt to taste You need to login to share feedback. Praise God and all our kind educators out there! If you are lucky enough to get this, you can make your own Greek Yogurt. Thank you. Make sure the starter is fresh and thick. Also, if you are not comfortable, you can always heat the milk to boiling point. Curious I went to see this place. 16. 6. I love to hear from you! Dear Yogurt Maker, Thank you for the recipe and instructions. Also you could place the bowl in a big large jar of wheat flour and then cover the jar. I agree with you Radha. Use a good quality milk. I was wondering if you could help me on how to use the clay pot first time to make curds. Cheers. In India we don't say yogurt but curd because it suggests a how the Indian version is denser and thicker. While yogurt is easily available in stores it is always best to make curd at home. Baking powder is derived from baking soda mixed with an acidic compound. I heated the milk to exactly 110 (Thermapen) and warmed oven, wrapped it in a towel and let it sit overnight. And it's nice to know that at 110 degrees with raw milk, I'm going to get a thinner yogurt. Really enjoyed your inspiring article, i spent 3 months in india last year enjoying indian curd daily made my own last night using raw goats milk Superb.. In the same pan that you have boiled the milk, add 1 tsp of curd and mix well. It is too confusing to follow this way. Raw milk has been used for hundreds of years. http://www.snopes.com/science/microwave/plants.asp Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Keep the pan on the stove top and begin to heat milk on a low to medium-low flame. I follow the same steps you mentioned, similar to what my mom did, but I sometimes get sticky long strings like honey, in the curd. Then keep at room temperature for 4 to 5 hours or till the curd is set. All our content & photos are copyright protected. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter. First gallon of raw milk is SO SO delicious! Any thoughts on that? By doing this the milk will thicken a bit resulting in thick curd. Give a nice stir and cover with a lid. Over fermentation usually causes sour curd. I keep the same amount of starter for the milk and the quantity of milk and follow all instructions and on most days the curd sets well but on some days it doesn’t set at all even after 7-8hrs. For thicker curd simmer the milk for 10 minutes once it boils. It could also be something with the brand of milk you used. Once the yeast packet is opened, how do you store the remaining yeast? Maybe you were an avid baker before the novel coronavirus outbreak, or perhaps the current social distancing and stay home restrictions have inspired you to take up the hobby for the very first time.. Whatever the reason, we fully support the latest trend of baking your own bread at home. Add little warm water to it and mix well. Thanks for the details Manu --DK, Yes, Raw Milk is milk straight from cows without undergoing any kind of processing. I have been making 24hr fermented yogurt from pasteurized milk for years, I would LOVE to find pure Raw milk!! I studied in Mysore for four years and I developed a taste for mosuru.and after coming back to my home town I have been trying to make my own curd unsuccessfully for more than ten years. If yes, can you please explain what you mean by that? I was so easy that I got it the first time we tried it. :oops: please can you help me find a yogurt making machine. This is a method of making yeast without a yeast package. Always keep the vessel closed. If the recipe calls for 2 teaspoons of yeast powder, mix 1 teaspoon of baking soda with half teaspoon of vinegar and half teaspoon of milk/buttermilk. But, stepping out to get yeast kills the whole purpose of quarantine. I could only get raw frozen milk...Does it still have the beneficial 'stuff' and can I make yoghurt from it? In india which vessel your family uses to ferment the milk? this is how my mom-in-law would make curd in the Delhi winters. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. Make sure to add more culture during winters and the milk should always be lukewarm. our family is of Lebanese decent and couldn't live without this:-). A few ways to check if the milk has become warm. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. Esp! You can also use butter or Ghee for additional flavor. Help. I always worried that I was damaging the milk protein with that heat. :-P many Indians complain the American yogurt cultures from american store bought yogurt cause this sliminess so they try to get the culture from other Indians. CAN I USE RICE COOKER TO HEAT MY HOME MADE YOGURT You will see the result. Learn how your comment data is processed. Can I freeze some of my yogurt and then use it to make more yogurt at a later time? Your email address will not be published. Do not often move or stir the pot containing milk and culture. I grew next to my aunt's dairy farm and always had raw milk as a child. In the traditional Indian method it had to be 'lukewarm, but not in this method. No, wine is distinctly made from grapes. Whats the reason? Stir until smooth then add culture. Add the activated yeast to the sifted flour. This milk has had no ill effects and I've been very eager to implement more Ayurvedic principles and a deeper yogic diet. What culture do you use? If the milk is cold, then the curd won’t be set at all. She says in india its easier because its all the time hot there but in usa temp fluctuates. I am American born, but have studied/somewhat practiced Ayurveda and Yoga for more than 10 years. Also Indians use different milk cultures which also affect thickness. My mom is making this now. It is usually served as final course with rice in a south Indian meal. More over preparing it in clay pot is much healthier and easy. Cannot pinpoint a specific reason - but you know that "its just the thing!" :roll: Hello! Thanks again for posting this recipe it blows my mind that I can make yogurt at home! So excited. Thanks to all authors for creating a page that has been read 420,277 times. Never use the slimy yogurt throw it out immediately. Then, I discovered that a very thick layer formed on top leaving the liquid at the bottom and it tasted exactly like yogurt even without adding any yogurt starter. http://www.snopes.com/science/microwave/plants.asp Iam an Indian, now iam in philiphines, here yogurt is not available, and even fresh milk also not available in my city. I mention this specifically 'cos if you heat Raw milk to only 110, it is still considered as "RAW" and not "Pasteurized".