Greek Yogurt is the big fad today, but Indians have been making similar
yogurt at home since ages.
It is a very simple procedure once you procure the culture.
I normally make it every alternate day in the summer and a big pot once
every 4-5 days in the winter.
This is because it sets very fast (about 8 hours) in the hot weather and
also tend to sour faster.
In the colder months, it takes longer to set (24-30 hours) and does not
sour quickly so i make a bigger batch.
4 cups milk ( i use 1% and it comes out good, but if you like it richer and creamier
opt for the 2% or 4% )
sugar about 1 tsp per cup (optional)
2 tbsps yogurt culture
Heat milk in a pan until it comes to a rolling boil.
Add the sugar and mix well. You can skip the sugar if you want or you can add
more as per your taste. You can also use splenda.
In the summer, let it come to room temperature to add the culture.
In colder weather add culture while it is warm. If it as at room temperature
it will not set.
Pour the milk into the container that you want to set it in.
Add 2 tbsps of the yogurt culture and mix well.
Now cover the container.
If you have an oven with a pilot light , put the container in there.
If not, try to put the container in a big covered pot.
I keep my pot near a heat vent and cover the pot with a thick towel.
This gives it a warm environment to help it set.
Check for doneness as per the time mentioned above.
Try not to open it before a minimum of 7/8 hours in the summer and
15 in the winter.If you feel it is not yet set, leave it for few more hours.
Refrigerate for at least a couple of hours before use, as it enables the curd to
Keep leftover yogurt in the fridge.
To get the culture, get some plain yogurt from the store and use that.
Try to use a brand that is not sticky as that will not give you the
Preferably try it using yogurt from the indian grocery or greek yogurt.
In India it is easy to procure culture from your neighbours or friends
as everyone makes yogurt at home.