yogurt recipe

Making Indian curd or yogurt at home is no rocket science. These simple steps will teach you how to make curd or yogurt at home without a food thermometer.

How to make curd or dahi at home | Thick curd recipe | Indian yogurt recipe

milk (full fat or whole milk)

tsp curd (or dahi

red chili (broken (optional))

Rinse a pot well. This reduces the chances of milk solids getting stuck to the bottom.

Pour milk and bring it to boil on a medium to low flame.

To get thick curd, once it comes to a boil simmer the milk for 15 mins on a very low flame.

Keep stirring in between else the milk will get burnt and smell bad.

Simmering step is to get a very thick curd. You can skip this if you are ok to have a moderately thick yogurt.

Preparation

Allow the milk to cool down.

If you are intending to use a curd culture that has come down to room temperature, then allow the boiled milk to come down to luke warm temp.

But if you are using the culture directly from the fridge, then the temperature of the milk must be mildly warmer than the luke warm.

Immerse your clean finger in the milk and check.

Add a tsp of curd to the warm milk and stir well. You will have to experiment with the amount of starter to use.

In India, my mother uses less than half tsp for 1 liter milk as it is not homogenized milk. But in Singapore I use about 1 tbsp or even more for 1 liter. It depends on the milk, climate and starter.

Cover &amp; move the bowl to a warm place.

Allow it to set for 6 to 10 hrs depending on the climate.

If you wish to set the curd well, you can break a red chili and drop it in the milk. it is optional and does not make the dahi or curd spicy or hot.

If you live in a cold place, then keep it in a casserole or thermocol box or oven with the light on.

Next if you intend to make curd in small bowls, check the step by step instructions after the recipe card.

When the curd is set, move it to refrigerator.

How to make curd or yogurt

This homemade, Instant Pot Yogurt is lusciously creamy, thick, and delicious. You&#039;ll never buy store bought again, because this recipe is made in just one pot, with only 2 ingredients!

Instant Pot Yogurt

½ cups whole milk (2 litres, 1/2 gallon)

tbsp plain Greek yogurt (must contain active bacterial cultures)

Add Milk:

Add Milk: Add milk to the Instant Pot. Secure the lid but ensure the valve is on SEAL.

Boil Milk:

Boil Milk: Push the yogurt button until the screen reads BOIL. Let the cycle complete- this could take up to an hour. Quick release the pressure and remove the lid. Use a thermometer to test the temperature. It should read 180°F-200°F. Repeat the boil cycle if the milk is lower than 180°F.

Read Temperature:

Read Temperature: Fill your sink or a large bowl with cold water. Remove the insert, with the milk, from your Instant Pot and place it in the cold water. Stir, while taking the temperature, until it reaches 110°F-115°F.

Add Yogurt Starter:

Add Yogurt Starter: Ladle about ½ a cup of the milk into a bowl, add the yogurt, and mix well to combine. Add the mixture back into the pot with the rest of the milk and stir.

Make Yogurt:

Make Yogurt: Add the insert back into the Instant Pot. Secure the lid and click the yogurt button, then set the time for 8-12 hours. 8 hours for a more mild tasting yogurt and up to 12 hours for a tangier flavor.

Bottle Yogurt:

Bottle Yogurt: After this process, remove the lid. There will be no pressure to release. Transfer the yogurt to a large container or smaller individual containers and refrigerate for 4-5 hours to set.

Homemade yogurt is healthy and easy to make! This is my preferred method for perfect yogurt every time.&nbsp;

How to Make Homemade Yogurt

organic milk ((whole, 2%

yogurt starter

Pour the milk into a large glass, microwave-safe bowl.&nbsp;

Heat the milk in the microwave on high for 10 minutes. Using an instant read thermometer, check the temperature of the milk. Keep heating in 1 to 2 minute increments until the temperature has reached 180 degrees fahrenheit.

Remove the milk and let it cool to 112-115 degrees fahrenheit. This process can be sped up by using an ice water bath.&nbsp;

Pour 1 cup of the milk into a small glass. Sprinkle the packet of yogurt starter on top and thoroughly mix it in.&nbsp;

Pour the small glass of milk back into the large bowl and stir to combine.&nbsp;

Fill the glass jars of the yogurt maker. Set the timer for 7-9 hours. The longer you leave the yogurt, the firmer and more tangy it will become. More beneficial bacteria are also produced with a longer incubation time.&nbsp;

Once the incubation is complete, remove the glass jars and refrigerate.&nbsp;

Before serving, you can add any toppings, such as fruit and granola.&nbsp;

Homemade yogurt is super easy to make and I'll walk you through the process step-by-step, using the Euro Cuisine yogurt maker. There are numerous ways to make yogurt at home, but I prefer this method for an easy, weekly batch. 

For the FULL recipe on my blog: http://bit.ly/2pVMn6T
For a dairy-free homemade yogurt (using coconut milk): http://bit.ly/2qHhpPv

Thanks for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX

PRODUCTS MENTIONED:
Euro Cuisine Yogurt Maker: http://amzn.to/2rh6YpY
Yogurt Starter: http://amzn.to/2pN9zrM
Dairy-Free Yogurt Starter: http://amzn.to/2wuOXam
Large Measuring Bowl: http://amzn.to/2quuYoO

WEBSITE: https://www.downshiftology.com
INSTAGRAM: http://instagram.com/downshiftology
FACEBOOK: http://facebook.com/downshiftology
PINTEREST: http://pinterest.com/downshiftology

Music: Epidemic Sound

HOW TO MAKE HOMEMADE YOGURT | healthy yogurt from scratch

Need a chocolate fix? This chocolate snack tastes rich and chocolaty, but it's just Greek yogurt, cocoa powder and maple syrup. And it's made in 2 minutes!

Healthy Chocolate Pudding Snack

full-fat plain Greek yogurt**

maple syrup

Mix everything together in a bowl. It will be very thick at first, but it will smooth out once the cocoa powder incorporates. If your yogurt is very thick, you can add 1/2 to 1 tablespoon water to get a bit lighter texture, but all yogurts vary. (Also, you can always add a little more cocoa powder or maple to adjust to your own taste.)

Hi,

Love this recipe! If I wanted to make a batch, how long would it keep in the fridge?

Emma x

Sous vide yogurt is an easy way to make homemade yogurt with your own ingredients. Here are my step by step instructions that will lead you to sous vide yogurt success.

Sous Vide Yogurt

gal milk

live active yogurt

warm

hold milk

Hold the milk there for 30 minutes. Sous vide is amazing for this because of the consistent temperature. This is a step that can be skipped but I find I have a better set to my yogurt.

cool

stir

Stir in the yogurt with live active cultures. 

transfer

Transfer to clean quart jars or multiple smaller jars. Secure the with clean lids and bands or the no leak lids.

heat

Heat the water to 110-115 F. Submerge the jars in the reheated sous vide. 

cook

Incubate the yogurt for a minimum of 5 hours or up to 24 hours. I prefer 24 hours for more of a tang to my yogurt.

chil

Once time is up, remove the yogurt from the water bath and chill in the refrigerator over night. 

enjoy

Enjoy the yogurt with your favorite fruit or granola toppings.

How to make homemade Yogurt from scratch- an easy step by step guide with no special equipment needed! 1 quart milk yields 2 cups strained yogurt. 

Homemade Yogurt Recipe

milk – whole milk, raw milk, goats milk, or sheeps milk

yogurt

Cheesecloth

Strainer

Thermometer

Turn oven on lowest setting for 10 minutes. Turn off, but leave light on.

Heat milk gently in a saucepan or dutchoven on the stove over medium heat to 180 F, stirring often.  If you want all the benefits of raw milk yogurt, remember to heat the milk only to 110 degrees and no higher.  This ensures that milk&#8217;s own bacteria will stay alive.  Or if unsure, heat to 180F .(please see notes)

Add 1 tablespoon of yogurt. ( The general rule is 1 tablespoons yogurt per quart of milk -resist the temptation to add more, or you will end up with yogurt that is watery and overly sour. I find that 1 tablespoon is best! )

Cover, wrap in a towel and place in the oven with the light on, (100-110F).  The light will act as an incubator. You can also pour into a mason jar, seal, wrap with a towel in a warm oven. You could also place in an instant pot, slow cooker, in a cooler with hot water bottles. The idea is to keep yogurt at a steady but low warmth (100F-110F)  for a period of 8 hours. If it gets too warm, it will curdle.

After 8 hours, strain with a cheesecloth over a strainer over a bowl. (Straining is optional, this thickens the yogurt). Save the whey for smoothies, soups, or water you plants with it! 

Store in airtight container, or a sealed  mason jar in the fridge for up to 2 weeks. Make another batch before you run out! 

If you like sweetened yogurt mix in honey, vanilla, maple, or agave. I prefer to sweeten yogurt in smaller batches, keeping my main batch, plain.

This turned out so good. Thanks for the detailed instructions!

Turned out perfectly. So happy to finally have a good raw milk yoghurt recipe. Thank you for posting.  Added some cream that was about to go off as well and it came out deliciously.

I would like to know about nut yogurt. ??? never heard of it

Hi there, thanks for the recipe. I heated my milk to 102F and added 2T yogurt, then incubated in the pot inside the preheated oven overnight. I then strained for about 6 hours. It turned out runny (closer to honey consistency than milk) and not tart at all. Not sure where I went wrong?

My pigs love the whey and it fattens them up!

Do I follow the recipe when using raw goat milk...Or do I need to do something different in the recipe for goat milk?

The lowest temperature in my gas oven turned out to be 225 F and didn't stay warm for long enough after turning it off.  Instead, I used my 40 oz Hydro Flask to make one quart of raw milk yoghurt.  I wrapped the Flask in two towels and left it for twelve hours, at which time the temperature of the yoghurt was still about 90 F.  It tastes great.  I just now put the unstrained yoghurt in the fridge.

I recently made this and can't believe it has taken me this long to try making my own. It turned out perfectly rich and creamy, and not overly sour. I strained it a little longer to make it thicker and ended up with 1 3/4 cups. I will be making this again and again! Trader Joe's had goat's milk and it is much easier for my daughter to digest. Making it from scratch costs about half as much as buying goat's milk yogurt -so it is affordable too.  Win-win.

These Orange Creamsicle Yogurt Bites are a super easy snack you can whip up with just 2 simple ingredients. This recipe is completely customizeable so you can make yogurt bites in any flavor!

Orange Creamsicle Yogurt Bites

Vanilla yogurt

Orange Jello mix

whipped cream

In a medium microwave safe mixing bowl, combine yogurt and Jello mix, stirring to combine.

Microwave on high for 2 minutes, stirring after each minute.

Fill each cupcake liner with about 1/4 cup of yogurt mixture.

Chill cups for at least an hour until set.

https://content.jwplatform.com/videos/&rdquo;maWK5Lnb&rdquo;.mp4

Top 7 yogurt recipe recipes from across the web

The most viewed yogurt recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to make curd or dahi at home | ...

Instant Pot Yogurt

How to Make Homemade Yogurt

Healthy Chocolate Pudding Snack

Sous Vide Yogurt

Homemade Yogurt Recipe

Orange Creamsicle Yogurt Bites

Top 7 yogurt recipe recipes from across the web

The most viewed yogurt recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make curd or dahi at home | ...

Instant Pot Yogurt

How to Make Homemade Yogurt

Healthy Chocolate Pudding Snack

Sous Vide Yogurt

Homemade Yogurt Recipe

Orange Creamsicle Yogurt Bites

The most viewed yogurt recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine