Last updated on April 20th, 2019
How to make curd or yogurt at home– a tutorial for making homemade yogurt easily in all seasons. Making curd at home is no rocket science and something we all do in day to day basis in Indian homes. As you all know homemade yogurt is healthy, hygienic, free from all preservatives and very inexpensive. Here is an easy video recipe for how to make yogurt at home with lots of tips and suggestions.
Yogurt is commonly known as curd in India. Curd is a big part of Indian food and cooking. It is usually served as final course with rice in a south Indian meal. For many people including me it is the biggest comfort food. Rice, fresh curd, potato fry and I cannot ask for more 🙂
Curd has wonderful cooling properties and rich is probiotic. You should make yogurt a part of your daily diet especially during summers. You can enjoy yogurt with rice or as flavored yogurt or as our own Indian shrikand. We also use curd in making
While yogurt is easily available in stores it is always best to make curd at home. You do not need special equipment or ingredients to make curd at home. All you need is good quality boiled whole milk and some live culture. You can also make curd without culture. Please refer tips section.
How To Make Curd At Home With Culture?
For making yogurt from milk usually a small amount of previously made yogurt or curd is used as live culture in Indian homes.
We first boil the whole milk well and let it become lukewarm. Once the milk is lukewarm to touch add 1 or 2 teaspoons of previous day yogurt or curd and mix well.
Let set in a warm place undisturbed for 8-14 hours based on the weather in your region. Curd sets faster during summer and slower during winters.
How To Make yogurt Without Live Culture?
I have seen my grandmother, mother and aunts often use this method when there is no yogurt left at home. Mostly we ask our neighbors for starter by taking a small cup to their house, still this method is also followed :P.
You can use the stalk of green chili or dried red chilli to set curd when you don’t have live culture.
Bring milk to a boil and let it become lukewarm. Add 3-4 stalks of chilli for 1 litre of milk. Let set for 8-14 hours again based on weather.
Now here are some tips for making perfect set curd at home irrespective of the season. If you are a beginner please do go through and follow the tips for best homemade yogurt.
Tips For How To Make Curd At Home Perfect Every Time:
- For perfectly set yogurt always use whole milk with full fat content. Buffalo milk the best one to make curd compared to cow’s milk.
- Next for thick yogurt simmer the boiled milk for 10 minutes. By doing this the milk will thicken a bit resulting in thick curd.
- The curd used as culture should be fresh. If you use sour curd the newly set curd yogurt will smell stale.
- The milk should lukewarm and not hot. If you add curd to hot milk as we do for rasgulla the milk will only curdle and not ferment.
- If the milk cools down completely then the curd will not set. Also if your milk is cold then boil it for 2-3 minutes before setting as curd.
- During winters the milk may take longer time to set. If you live in a very cold region then you can try this. Cover the vessel in which you are setting curd with a thick blanket or towel and keep in the warmest place of your home. (Inside oven, big storage container like rice bin, big casserole)
- Let the curd set undisturbed as far as possible.
- Do not often move or stir the pot containing milk and culture.
- If possible use an earthen pot to set the curd. Curd set in earthen pot (matka) has a very nice taste and flavor and also good for health.
- You need more starter during winter and less during summer. However for me 2-3 teaspoons of curd for 1 litre milk always works well.
- Finally refrigerate the set curd for 30-60 minutes for making it thicker.
FAQs While Making Curd At Home:
Why is the curd not set and it is still milk?
There may be two reasons for this. Either the amount of culture added was way too less or your milk was cold while adding the culture. Make sure to add more culture during winters and the milk should always be lukewarm. Sometimes you just need to give it some more time especially in colder regions.
Why is my yogurt sour?
Over fermentation usually causes sour curd. Once the curd is set refrigerate it to prevent it from becoming sour. Another reason would be you used sour curd as starter. This will result in sour or bitter curd.
How much curd should I use as starer?
This depends on season, the quality of milk used and the quality of starter.
- During summer you need less starter and during winter you need more.
- If you use homemade curd as starter you need to add more comparatively.
why has my yogurt coagulated (Curdled)?
Because you added starter to hot or very hot milk. Adding the starter to hot milk results in curdling and separation of whey water. Just make sure the milk is lukewarm. This ensures perfect yogurt.
Finally making yogurt is easy and very much possible. Just make sure to follow the tips and tricks until you get the knack. We absolutely do not need sugar, cornflour or milk powder for making curd at home.
Store the set yogurt in fridge. Always keep the vessel closed. It stays good for 4-5 days but we usually set only how much we need for the next day’s use.
How To Make Curd (Step By Step)
1. Take milk in a thick bottomed pot or vessel. Bring to a boil. Stir often to prevent burning. For thicker curd simmer the milk for 10 minutes once it boils.
2. let the milk become lukewarm to touch.
3. Add the starter and mix very well. If using chilli stalks add now instead of starter.
4. Set undisturbed for 8-14 hours. once the yogurt is set refrigerate the curd for an hour for making it more creamy and thick. Serve as required.
I hope you will try this easy yogurt recipe and enjoy as much as we did.
Homemade Yogurt Recipe
A complete tutorial with video and process shots on how to make curd at home. Making perfectly set yogurt at home is very easy with this recipe
- 1 litre whole milk
- 2 teaspoons fresh thick curd may use up to 3 teaspoons
Take milk in a thick bottomed pot or vessel. Bring to a boil. Stir often to prevent burning
- For thicker curd simmer the milk for 10 minutes once it boils.
- let the milk become lukewarm to touch.
- Add the starter and mix very well. If using chilli stalks add now instead of starter.
- Set undisturbed for 8-14 hours. once the curd is set refrigerate the curd for an hour for making it more creamy and thick. Serve as required.
1. Make sure the starter is fresh and thick.
2. Always ensure that the milk is lukewarm before adding starter.