How to make yogurt at home
Yogurt can be used to make dips, buttermilk ( Lassi / Chaas ), in gravies, side dishes like raitas, salad dressings… The list is endless. It’s good to have a fresh bowl in the refrigerator at all time.
Take 2 cups of boiled and cooled milk, or you may choose to heat up pasteurised milk until warm-hot in the microwave. Take a tsp of yogurt and mix it evenly in the warm milk and keep the mixture in an area free of air drafts. You could generally do this at night and leave the milk to sit out overnight.
Generally, the transition from milk to yogurt takes about 5-6 hours, and even longer in colder climes. During cold weather, you can keep the vessel in the oven with the light on. The heat from the light hastens the procedure.
Add a small piece of green chilli slit at the center to the milk at the time of curdling to get really thick curds. Don’t know how it works, but it surely does!