How to make Yogurt at Home from scratch | Homemade Indian (Dahi ) Yogurt
If you are an Indian, especially a South Indian - then a day does not pass without you having eaten yogurt.  It forms a part of our meal and our typical day to day menu is finished with yogurt (not dessert). When I first came to the US, I couldn't digest the fact that Yogurt was not a part of a meal here, leave alone having a daily presence. It amuses me to see Probiotics capsules and pills adorning the shelves of all the stores (P.S This amusement is not directed to people with specific requirements like No Dairy diet, Vegans etc, but for those who opt for it inspite of being able to afford/digest yogurt).
How to make Yogurt at Home from scratch | Homemade Indian (Dahi ) Yogurt
But it also made me realise how I took humble yogurt for granted back in the days in India."Curd" [in Indian English], "Dahi" [in Hindi], "Thayir" [in Tamil], "Perugu" [in Telugu], "da'i [in Bengali], "Mosaru" [in Kannada] enjoys a grand reception in India and no meal is complete without some yogurt preparation. Every family makes their own yogurt and I never heard of store bought yogurt until well into my 20's.  I remember my mother buying yogurt (in small earthen pots) only 2 times and that too 'cos of dire emergencies.  Oh yes, if you don't have enough yogurt at home, its indeed an emergency.
How to make Yogurt at Home from scratch | Homemade Indian (Dahi ) Yogurt
It took me quite a while to start making my own yogurt in the US and now that I have, I desist the ones from the store.

Points worth knowing
  1. Type of Milk: The type of milk you use [Goat Milk, Full fat milk, Pasteurized Milk, Homogenized Milk, Raw Milk, 2% Milk, 1% Milk, Fat free] will dictate how your yogurt will turn out.  The lower the fat, thinner the yogurt. 
  2. Is Thermometer Required: No. I have never known my mom or grandmothers to ever use one. The heat of the milk should be warm not hot. Feel it on your wrists before adding the yogurt to the milk.
  3. Can you use Slow Cooker (Crockpot) to make Yogurt: Yes, if your slow cooker can keep the milk temperature at 105-110F for around 6-8 hours.
  4. My Yogurt is thin, why?:  See Point 1.
  5. My Yogurt is not set - its still Milk. Help!: You probably used UHT (Ultra High Temperature) processed milk. Though at times, it still makes yogurt, I have had trouble with it.And/or You probably used a yogurt culture that did not have live cultures and/or had loads of additives (that's a norm in the US market). And/or You probably did not keep the milk at 105-110 F temperature or added the culture when the milk was too hot/too cold.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes 8 Servings
Ingredients
  • 4 cups Raw Milk, See Tips
  • 1/4 cup Yogurt from the store or previous batch - See Tips
Tips
1. Raw Milk: Once you taste the yogurt made from Unpasteurized and unhomogenized (in other words Raw Milk), you will never buy yogurt from the store again. Extremely nutritious, extremely creamy and extremely delicious. If you think I am going overboard with the word "extremely", have to insist to let this yogurt do the talking for me. If you are not up to using the real deal yet and/or do not get it in your place, I would suggest using Vat Pasteurized Milk with Cream top (which is Unhomogenized Milk) instead. If even that is not available, use any milk of your choosing in this recipe. It will still make a decent yogurt.
2. Yogurt:Make sure to get the yogurt that is plain, unsweetened and addictive free with live cultures. Or ask a friendly Indian neighbor/Indian restaurant that makes its own yogurt for a little amount - most of us are generous with our homemade stuff ;). Or else, look for a Yogurt Starter (freeze dried powder) and use it as per the instructions in the packet.
Method
1. Heat the Raw milk to 110F. When heating it to just 110F, the Milk is still considered to be in its Raw state.

Note: It is not necessary to use Raw Milk for this recipe.
2. If you are not comfortable using Raw Milk, you can either pasteurize it at home yourself or use an already pasteurized milk from the store. I would suggest using unhomogenized milk but you can still enjoy yogurt either ways (albeit with less fat and creaminess) - Please refer Tip 1 for more details.

Note: If you are using already boiled Milk, then make sure to bring down the temperature to 110F before the next step.
3. I had some yogurt from my previous batch and hence used the same. Please refer Tip 2 for more details
4. Add it to the milk. Usually the amount of starter varies depending on the climate of the region. Back in India (esp. in the South), a wee little amount is only needed for a large batch of milk to make yogurt (which would set in like 5-6 hours before turning sour if you don't refrigerate it soon owing to humidity). If you are in colder regions with little or barely any humidity, you would require more starter. Ideally you would require around 1 tbsp starter to 1 cup raw milk.
5. Stir and whisk it so that it dissolves and is well distributed  throughout.
6. Close with a lid and keep it in a place where it's temperature is anywhere between 105F to 110F for it to incubate. I preheat the Oven for couple of minutes, switch it off and leave the pan inside it overnight. It takes around 6-8 hours to set.  [will take less in humid places and more in very cold places]
7. See that set yogurt with a yellow layer on top?.
8. Because this milk is not homogenized, the cream rises to the top and is thick. This is the stuff that we used to fight for, back in home. It tastes -'oh so delicious'. This has chock full of beneficial bacteria to help your system get its act together.
Point to consider before making Raw Milk yogurt:
  1. Raw Milk Yogurt will be of thinner consistency when compared to Yogurt made using Pasteurized milk. This is because, pasteurization damages the proteins in the milk and the byproduct  of it leads to thicker yogurt.
  2. If you want thicker yogurt, I would recommend straining the yogurt using a cheesecloth to drain out some of the whey (yes, the liquid is whey) thereby leaving a thicker yogurt. Don't throw that precious precious whey away. Its magical liquid. Refer this link to see  How to use Whey.  Commercial method of thickening yogurt is by adding Dry Milk powder or Agar Agar (China Grass)/Gelatin or Tapioca Starch. I do not personally opt for these.

How to make Yogurt at Home from scratch | Homemade Indian (Dahi ) Yogurt
Next time, you think of popping in some Pro biotic pills, consider making this natural powerhouse a staple in your house (of course, provided you can afford/digest yogurt). Your gut, your immune system - overall your whole being will thank you for it. How to make Yogurt at Home from scratch | Homemade Indian (Dahi ) Yogurt

Recipe Reference

my kitchen notes (plus loads of online references)

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3 Member Reviews

By lisa on Feb 27, 2014

I made the raw milk yogurt in a clay pot. There was tons of whey on top. It was easy to skim off most of it and put in jars. Then the yogurt...there was some on the bottom, not as much as I thought there would be and instead of creamy, it came out kinda grainy. Did I over do it, what do I do with it now. I know there must be ways to use it.

By Melissa on Jan 21, 2014

I used Raw Milk and previous yogurt as culture. Turned out great! I heated the milk to exactly 110 (Thermapen) and warmed oven, wrapped it in a towel and let it sit overnight. Let it set up in fridge. Perfect. We will try it with granola and fruit tomorrow for early breakfast. 

Read All 3 Reviews →

83 Comments

By Laura Helbling on Aug 29, 2015

The yellow layer on top of the raw milk... Do you take off and use elsewhere?

By Pierre on Aug 8, 2015

Hi! Many thanks for this recipe, I just prepared some with raw milk before reading your article. So I first boiled it and waited for it to come down to a warm temparature. Next time, I won't boil it but follow your way to see the difference. Cheers. Pierre

By Ralph on Jul 19, 2015

That's all well and good...but milk holds no value for adults, either nutritionally or healthfully!

To each their own :) --DK

By debanshu roy on Feb 23, 2015

i have a query, does the container need a still place for for yogurt formation ? meaning of the container is constantly agitated to or under vibration will it set.

That's a good question. I am not really sure. I have placed it in a still place to set. --DK

By Paneer Paratha | cookfupanda.com on Feb 16, 2015

[…] small crumbs. You can also use butter or Ghee for additional flavor. I, at times, also use some  yoghurt along with water to add softness as well as protein to the […]

By Rose on Jan 28, 2015

How long do I heat my electric oven for before turning it off to leave the yogurt 6-8hrs overnight. What temp do I heat it to before turning it off. Thank you. Rose.

By stan on Nov 25, 2014

Nice and clear explanation... one question. do I HAVE to have a starter? I mean... what did those who started do without a starter. Perhaps their original batch was simply culturized by itself overtime as spoiled milk naturally does. So I have the blessed Raw Milk, but not the starter. Please help. thanks

By vrunda on Nov 21, 2014

Great info.I use the regular milk from Indian grocery. I hate the yogurt with gelatin. I tried to use curd from Indian store as culture to start. 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. Please help.

By Sheryl on Nov 2, 2014

I used to throw everything out if it sat out over night. I thought it would kill my mom. She is probably healthier because of her frugal and sometimes scary ways. Now I lacto ferment, make kefir and kombucha and now thanks to this site I will be making yogurt too! So excited. My diverticulitis and tummy troubles are slowly fading. Praise God and all our kind educators out there!

By Ahkku Gaica on Oct 23, 2014

I heat up fresh goat milk to 185 and then cool it to 112 and add culture. Wrap the pot with several thick towels and let sit overnight. Yummy and thick!

By Jay Godse on Oct 20, 2014

Thanks for that. I was under the impression that I had to get the milk to hot enough to get a bit bubbly. Your argument for 110 degrees makes much more sense. (And I am using raw Jersey milk). I always worried that I was damaging the milk protein with that heat. And it's nice to know that at 110 degrees with raw milk, I'm going to get a thinner yogurt. That is exactly what I was getting, so I thought that I was doing it wrong.

By Terje on Sep 16, 2014

Hm, I do not conceive this as making yoghurt. Using an "old" yoghurt just means you continue this existing culture. How can I start my own yoghurt starter (without using already existing yoghurt) ??? :roll:

By Ashley on Aug 10, 2014

Hello! Thank you so much for posting this I love it! When u preheat the oven do u preheat it at 110 degrees and then turn it off right when it reaches temp and keep the door closed for 6--8hrs? Also how long is the yogurt good for after it's made? do you ever sweeten the yogurt? Thanks again for posting this recipe it blows my mind that I can make yogurt at home!

By jeevi on Aug 2, 2014

:roll: hi friends

By A on Jul 18, 2014

If we use the expired date of curd in USA as starter does it still be gud

By JOESY on Jul 4, 2014

CAN I USE RICE COOKER TO HEAT MY HOME MADE YOGURT ?

By jyothsna on Jun 29, 2014

i rely dnt knw wt s yogurt bt i heard it so mny tyms n m intention is to knw wt is yogurt n i reachd ur site n finally cam to knw its jst curd

By Sam on Jun 27, 2014

I accidentally left my yogurt out for 24 hours. It tastes fine. We live in Hawaii where it's about 83 degrees. I didn't heat it to 110, I just left it at room temp. Yogurt making is very forgiving!

By Cara on Jun 27, 2014

I'm so glad I found your page. I make goat milk soap and have found that yogurt makes the bar harder for some reason so have been making my own. I have dairy goats but have been pasteurizing the milk-I wanted to see if I could make it with the raw milk and here I see I can. I just made a batch and can't wait to see how it turns out.

By Debralee on Jun 21, 2014

I accidentally left my yogurt sitting in the oven for 12-13 hours instead of 6-8. Is it still ok to eat or do I need to toss it? It was the first time I made yogurt so I have no idea.

I think it should be totally OK for consumption. But depending on your weather, it might taste totally sour if humid/hot in which case, you can use it in your cooking. --DK

By bonny on Jun 15, 2014

will YOGURT still produce Phlegm in my system?

By Adam on Apr 10, 2014

Hi, at what point do u strain it to make the yoghurt thicker when using raw milk? How is it best done?

By garry on Mar 29, 2014

yoghurt.made.by.monks.in.olden.times

By Unemaman on Mar 25, 2014

Reply to Liju.I did yogurt from milk powder when I was in Africa. Whatever quantity of powder you have you will need 1 and 1/2 quantity of water regardless of the volume. To make it easier I put the powder in a container, I marked it and then I use the same container to do the 1 and 1/2 measurement. Bring that water to boil especially to kill germs. Let it cool a little bit and add the powder. Stir until smooth then add culture. Then cover it. I use a comforter or a warm sheet to wrap the whole pot. Then I put it on a dry an dark place in the house for 7 to 8 hours. ***I use a pot that is used only to heat water or milk.

By Liju on Feb 23, 2014

Iam an Indian, now iam in philiphines, here yogurt is not available, and even fresh milk also not available in my city. so kindly advice, how i can make yogurt with milk powder.

By uday on Feb 15, 2014

:( hai friends...how to make fresh curd if you dont have old curd(saved from last batch).kindly please help me..

By Mechef145 on Jan 30, 2014

I prepare my yogurt in a clay pot in just 3 easy steps which I learned form the website where I got my clay pot from. I was so easy that I got it the first time we tried it. More over preparing it in clay pot is much healthier and easy. No need to keep a watch on it and most important no fear of metal getting into your food. The post are 100% natural clay and hand crafted in USA. Here is a link to their website "http://miriamsearthencookware.com/categoryclay-pot-recipeshow-to-make-homemade-yogurt-in-claypots/"

By Is Greek Yogurt Really Healthy? on Jan 26, 2014

[...] milk you can ever get. If you are lucky enough to get this, you can make your own Greek Yogurt. (http://chefinyou.com/2013/06/raw-milk-yogurt/) Sweeten it with honey or stevia,  add in your favorite fruit & nuts and you have one of the [...]

By Amanda on Jan 16, 2014

I am from Malaysia. There was once I accidentally left the raw milk, unheated one which I bought from an Indian shop in the kitchen for 3 days. 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. However, I threw it away as the Indian told me to boil it before consuming it. Now, I just wonder is it safe to consume? Can you please advise me? Thank you.

Raw milk would not spoil but would get sour. So the next stage would have been that of Kefir and then it would have naturally turned into yogurt. I dont know what stage it was in, but you could easily make "Cream Cheese" with it. You can make cream cheese when the milk turns into a runny yogurt consistency - takes anywhere between 24 hours to 2 days depending on the climate of raw milk left at room temperature. Drain using cheesecloth and that cream is the cream cheese. Don't throw away the drained liquid - whey is pure gold. --DK

By WildCookie on Jan 10, 2014

There are a lot of types of cultures and you can perpetuate any type you like when making homemade yogurt as long as you save some yogurt from one batch to make the next batch (and don't let it get too old). I make a gallon of yogurt every week with the Brod and Taylor folding proofer. It's so much better than other small-container yogurt makers and more reliable than other scrabble-together methods (pilot light, crock pot, etc). Their method makes the yogurt come out nice and thick--I use raw milk. It's sort of an expensive appliance at $148 but it doesn't take long to pay for itself if you eat a lot of yogurt (plus I use it for making bread). Anyway, I'd recommend this highly. http://brodandtaylor.com/custard-style-yogurt-recipe/

By baljit dosanjh on Jan 8, 2014

i make yogurt with i cup full cream milk powder/3 cup water warm water mix powder,then add some yogurt after 4 hour it will be ready,it tasty than to make with milk .must try this. i love it

By MC on Jan 7, 2014

I am very excited to make this yogurt! I am American born, but have studied/somewhat practiced Ayurveda and Yoga for more than 10 years. I just moved to a state that allows for Cow-coop and just purchased a share in the herd. First gallon of raw milk is SO SO delicious! I grew next to my aunt's dairy farm and always had raw milk as a child. It is really true that once you've had raw you can never enjoy pasturized. All my adult life I have avoided milk... just doesn't taste right and is upsetting to my system. This milk has had no ill effects and I've been very eager to implement more Ayurvedic principles and a deeper yogic diet.

Its unfortunate to be in a situation when I have to say it, but isnt the "real thing" just so life giving? Cannot pinpoint a specific reason - but you know that "its just the thing!" :) --DK

By helene on Dec 8, 2013

I could only get raw frozen milk...Does it still have the beneficial 'stuff' and can I make yoghurt from it?

By Hazel on Nov 2, 2013

Hi DK do you know if it's possible to make yogurt with breastmilk? I've have been making yogurt using pasteurized milk and uht milk with the slow cooker. Last night I tried using breastmilk but the yogurt didn't set. It was still very watery. Is it still safe for my baby to consume? Thank you!

By sizie on Oct 25, 2013

I agree with you Radha. And my mom makes "curd" like yogurt with store bought yogurt just fine. If you use milk with more fat, I think that does the work. Greek yogurts are most similar to indian curd you are talking about. So may be you can use greek yogurt with whole milk or even half and half. You will see the result. Also I always use glass container.

By Radha on Oct 25, 2013

American yogurt is not like Indian yogurt as one commenter wrote in this thread, Indian yogurt uses a different kind of bacteria. In India we don't say yogurt but curd because it suggests a how the Indian version is denser and thicker. In America they refer to curd as the solids from cheese making, but in India curd is similar to yogurt but its not yogurt. Its different and we don't have an accurate word for it. Sliminess is usually due to wrong culture, or unwanted bacteria. It can come from poor quality yogurt, maybe contaminated spoon or vessel, maybe the air, or milk that is to be repasteurized again to remove it. Maybe there is also something wrong with the sugars in the milk, and the bacteria is having trouble converting those sugars, like the lactose sugars perhaps? This is my opinion from what I've read.

By sizie on Oct 25, 2013

the "slimy" texture is not due to American store bought yogurt that you use for culture. I have made it with store bought yogurt several times, it works just fine.

By Radha on Oct 25, 2013

:-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. Never use the slimy yogurt throw it out immediately. It could also be something with the brand of milk you used.

By himani on Oct 25, 2013

:twisted: Dear chef in you, could u pls tell me that why does the curd smtimes becomes slimy and falls like strands of thread frm the spoon?????? :oops:

By jemba david on Oct 25, 2013

please can you help me find a yogurt making machine

By Sizie on Oct 17, 2013

I love making yogurt! It tastes so good and you can also add/not add sugar, honey or any flavor you like. What I do is boil the milk for few minutes and let it cool until I can dip a finger in it. I then mix yogurt and cover the container with blankets for like 6-8 hours. It turns out good every time. You do not want to keep it warm for too long or it will turn little sour.

By kate on Oct 4, 2013

Hi 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.. But i have rather a lot please how long can i store in fridge im a great believer that that nothing need be thrown away :lol:

By Radha on Sep 11, 2013

You don't need starter to make yogurt, it can ferment naturally from the yeast in the air itself. When we make dosa we don't use starter. the air itself will provide the micro organisms to ferment it. Some know how to make yogurt like this.

By mull upon this on Sep 11, 2013

sowmya I believe beers first fermentation was brought about thru egyptians spitting it back out to provide natural yeasts. Perhaps yogurt was the spitting of raw milk back in the day ? What came first the chicken, or the egg ? Foods for thought, no pun intended

By How to make Yogurt at home using Raw Milk - The best veggie recipes from around the net. - Veggie-Recipes.net on Sep 9, 2013

[...] By DK [...]

By zahid on Aug 31, 2013

Is there any good way to stock the yogurt starte for a long period of time? Can I freeze some of my yogurt and then use it to make more yogurt at a later time? Thank you.

By mom of many on Aug 24, 2013

(Luban)....my husband can not digest milk, so he puts this yogurt in cereal! our family is of Lebanese decent and couldn't live without this:-)

By sowmya on Aug 22, 2013

Hi..i have a doubt that I have been mulling upon. How do u make yogurt/curd if u dnt hve curd from the previous batch. How was the first ever yogurt made? Any thoughts on that?

By radha on Aug 15, 2013

In india which vessel your family uses to ferment the milk? I think it was unglazed clay....not metal. I think the metal is causing it to be like cheese. when milk comes out of cow udder it is naturally hot.

By Therese on Aug 15, 2013

So "RAW at 110 degrees" to you means which of these: all / many / much / some of the good bacteria and enzymes survived the heating?

By Therese on Aug 14, 2013

If the milk is raw and you heat it to make the yogurt, are you not killing the beneficial ingredients of the raw milk? I am really eager to try your recipe!

I mention it in the post - milk heated upto 110 (only) is still raw --DK

By Beth on Aug 13, 2013

Dear Yogurt Maker, Thank you for the recipe and instructions. My mother used to make all of the yogurt we ate growing up and I remember the oven always being full of her fresh yogurt. She always called the process "yogurting." lol Anyway, thanks. I am going to try this myself. Best wishes, Beth

By candice on Aug 13, 2013

So to be more specific, the yogurt got too hot and has separated into whey and thick cheesy stuff. Is it still usable?

By radha on Aug 13, 2013

Esp! Our yogurt is tasting like cheese too. Help. Like cottage cheese.

By candice on Aug 13, 2013

My yogurt got too hot and I think it has turned into cheese, is that what happens?

By candice on Aug 13, 2013

I'm so excited, I'm making my first batch right now :-) if the milk/yogurt mixture went just above 110 is that bad? 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? I'm using Nancy's organic plain whole milk yogurt.

No, its totally OK. Just allow the milk to come down to 110 when you stir in the starter. Its not necessary to use raw milk yogurt the first time around. The milk is raw until you either Vat or HTST pasteurizer it. --DK

By Bonny on Aug 10, 2013

Raw milk has been used for hundreds of years. It is Real Milk not the frankinskine stuff you find in the store. Get Real Raw milk is the only milk anyone should drink. Yougert or non yourgert straght from the cow.

By radha on Aug 9, 2013

My mom is making this now. but she says sometimes it underferments and sometimes it overferments and you cant tell unless you eat it. How to prevent this? She says in india its easier because its all the time hot there but in usa temp fluctuates. So how to prevent spoilage? What culture do you use? It seems hard to get real culture because some use their starter from store bought yogurt and claim it makes it slimy and awful. Some get it from the air like we do with dosa. Also I think the milk has to come to full boil on low heat.

Preheat the oven, switch it off and keep your yogurt to ferment in there. It works all the time. You can also keep the oven lights on for 100% success rate. Wrapping the vessel with a thick cloth (like a sweater/shawl) works equally well. The first time I made yogurt, I used store bought yogurt. You need to buy the ones which does not have any additives/thickeners etc. Just yogurt with live cultures. It works pretty well. Or opt for Indian restaurant ones that make their own yogurt --DK

By mufutau nofiu on Aug 9, 2013

raw milk dat is nt boil can be harmful

Not more than so many other things that we subject our bodies to on a day to day basis :). But then as I already specify, you can boil if you prefer that way.--DK

By Bonny on Aug 8, 2013

I am confused, first you say to only have the milk warm not hot. later you say to heat Raw milk to 110. still later you say to make sure to lower the milk heat to 110.???? Please put recipe seperate from the rest of the story. It is too confusing to follow this way.

Heating it to 110F = warm. As for lowering the temperature to 110 - its for the milk that you have heated more than 110F. I mention this specifically 'cos if you heat Raw milk to only 110, it is still considered as "RAW" and not "Pasteurized". So if that is a concern then boil the milk, cool it down until the temp reads 110F and then add the starter. Do read the lines again, slowly. It probably might not be as confusing as you thought. In case of any more questions, pls get back to me and I will try to explain it to you. --DK

By Alice on Jul 15, 2013

My milk is at 120. Is it still considered raw now?

By IMMI on Jul 14, 2013

I followed the steps and at last got my fist yogurt, but there is a thick layer of sour water between yogurt and top cream. How do I get rid of this water.

That's whey and is v nutritious. But you can drain it using cheesecloth. The result would be thickened yogurt. The longer you drain, better the thickness which would result in what is called as "Greek Yogurt" --DK

By Kala on Jul 10, 2013

:( very watery...must have cooled too much in the oven over the 7 hours...

By Kala on Jul 10, 2013

How do you keep the yogurt once it's made? Just refrigerate it all? Freeze/can it for later? I just got our first jar of non-homogenized milk and amazing organic, plain yogurt to use...but not sure what to do with it once it's all ready as it will make a lot.

Just refrigerate. --DK

By Ruby on Jul 10, 2013

Thanks for the info. Aparna - you can get raw milk in London. Try some farmers markets or hookandson.co.uk.

By Radha on Jun 25, 2013

They churn split dal I think for flavor and perhaps for some nutritional benefit. I usually see a wood churner used. Ask your elders, it was commonly done among their generation. It's similar to how they churn yogurt. http://spicingyourlife.blogspot.com/2011/02/gujarati-dal-from-sukham-ayu-indian.html http://supriyasflavors.blogspot.com/2011/01/plain-dal.html

aaah! Got it. I just mash it with a ladle or at some time, blend it with my hand grinder. But yes, I have this at home that I use regularly while making spiced buttermilk. At some point, I also used it to churn butter from cream that I used to collect from homemade yogurt. Thanks for the links and more explanation. Appreciate it. --DK

By Manu on Jun 25, 2013

OrganicRuby cited this Snopes link to indicate that using a Microwave oven defeats the health benefits. http://www.snopes.com/science/microwave/plants.asp Actually the Snopes article makes no such claim ! The Snopes testing disproved the rumor that water boiled in a MW and then cooled is harmful to plants. The results are the same regardless of the boiling method used :lol:

By OrganicRuby on Jun 25, 2013

Just my opinion but i think if your going to go to the trouble to make homemade yogurt using a microwave sorta defeats the health benefits, that is if thats what your after. http://www.snopes.com/science/microwave/plants.asp Otherwise thanks so much for your yogurt recipe!!!! :mrgreen: :mrgreen:

Err, is that comment for me? 'Cos I certainly am not using one. --DK

By Radha on Jun 23, 2013

We need more posts like this on how to make foods the traditional way. Like how to slow cook and churn dal?

Will certainly do so Radha. Thank you :). One small clarification - Did you indeed mean churning Dal? If yes, can you please explain what you mean by that? --DK

By Elaine on Jun 23, 2013

Thank you, for sharing your Raw milk yogurt recipe:) I have been making 24hr fermented yogurt from pasteurized milk for years, I would LOVE to find pure Raw milk!! Here in Canada, its against the law to sell Raw milk :(

Your next best bet would be Vat Pasteurized, Cream Top (non homogenized) milk :) --DK

By Radha on Jun 14, 2013

Googly, as DK said yogurt in stores is made to appear artificially thick either by spinning it at ultra high rates or adding a thickener like pectin, guar gum, or maybe tapioca starch. Natural thickness depends on the fat content of the milk. In India we have different native cow breeds. These breeds Are not engineered like the American ones to output more milk. So their fat content might be different than the engineered cows. Also their diet was different, they don't eat corn like American ones. So breed, diet, affect quality of milk, and thickness of curd. Also Indians use different milk cultures which also affect thickness. However recently the Indian government started importing engineered American breeds and some governments in India ordered the execution of the native breed cows because the American engineered cows output more milk. However they are prone to getting more health issues hence milk farmers are struggling with high vet costs . The native breed cows had better immunity.

Beautifully explained. Thank you. Good (and sad )to know that Indian Gov is importing such cows. Natural is better in my opinion. Our land is better off without dumps from other countries. --DK

By Radha on Jun 14, 2013

I was also thinking what googly was thinking, but not comparing it to commercial yogurts. I think googly is thinking of simulated Greek yogurt as a comparison. Regular commercial yogurt will be watery not thick. Hence the curd made by DK compares better. However curd from buffalo milk will be thicker. I'm not sure if googly is thinking about buffalo milk curd.

By googly on Jun 13, 2013

Have to say your website is really good and creative. unfortunately, from the photo that you have put up for Curd, the curd really doesnt stand up- it looks flat and gelatinous. It should be stiff to some extent and not "Shiny". Sorry- but this is not real curd that you get in the tubs in US nor does it resemble the ones back home. Whats the reason? No offense meant.

None taken. Pls refer my notes both on top of the recipe and the one below that will answer your question - Points worth knowing and Point to consider before making Raw Milk yogurt. I would also like to add that this is "Raw Milk" yogurt and not regular yogurt as available in commercial tubs in US and India. This is at its most natural state with no addictive or thickeners, hence unadulterated. --DK

By Radha on Jun 4, 2013

Apparently where I live the person who sells the raw milk gets a lot of Indian customers. One Indian lady taught her how to make yogurt. Another customer makes mango kulfi from the raw milk. Curious I went to see this place. They sell it out of a house. But the cleanliness was of concern to me, as well as boiling it right . However it had very good fat like you said.

By Radha on Jun 4, 2013

I have no problem with raw milk and went to a raw milk seller myself to check out the milk. i looked into starters, but the Indian one is different than the western one. we use different bacteria. Can we do this by capturing the yeast from the air? what temp is considered boiling? I think we have to boil it.

By Bg (@bgayathri) on Jun 4, 2013

all i do is take a pyrex bowl, fill it with 2%milk ,microwave for 5-6minutes, keep checking it with my fingers till it is warm and not too hot, add a few spoons of curd and set it on the counter for a day. Fresh yogurt is ready. If it is not thick enough, i add a few stems of green chilli.

By Radha on Jun 4, 2013

Veena read my mind. I thought milk should come to a boil? How to get the Indian culture? Or can we do open fermentation by capturing the bacteria or wild yeast from the air? Was it fermented in clay or ceramic traditionally? Raw milk means it came straight out of the cows udder. But it's illegal to sell it in many states with some exceptions to the rule.

Please refer my reply to Veena. And also refer my Tip 2 for getting the starter. Raw Milk is indeed illegal in many US states, which is why I mention the alternatives in not only Tip 1 but also in "Points worth knowing" section before the recipe. --DK

By Manu on Jun 4, 2013

I had been making my own yogurt for years using the traditional Indian home method, but a friend recently taught me an even simpler method, and without the use of thermometers or even the need to test the temperature by hand.All you need is a MW oven which is quite universal in homes now. Place 4 cups of regular full milk and heat it for 10-12 minutes in a microwave oven in a MW safe glass or ceramic dish. Take it out and let it cool completely down to room temperature.This may take about two hours. To hasten the cooling time, you can even put the glass container in a basin of cold tap water. Once cooled, stir in two tablespoons of store bought plain yogurt. Put the milk back into the MW over and heat for 2 minutes and leave it there. The youurt will be ready after 4 hours.If you do it last thing at night. , it will be ready in the morning. Tip 1: The initial 10-12 minutes is the time required for 4 cups of milk to reach almost boiling point in a normal MW oven. You may know your oven, or experiment with it, to know when that point is reached. It's ok for the milk to start boiling and then stop without it boiling over. If you can do this, this is a fail proof method every time. Tip 2 : The milk must be completely at room temperature before adding the starter. In the traditional Indian method it had to be 'lukewarm, but not in this method.

Aaah, interesting. I hardly use M/W for my cooking, but I am sure it will be useful for those who do. Thanks for the details Manu --DK

By malini on Jun 4, 2013

very interesting. i will try this. :)

By bhuvaneshwari on Jun 4, 2013

hi DK, what is raw milk? the milk bought from the milk man...also u mentioned about pastuerizing milk at home... what is that??? thanks :)

Yes, Raw Milk is milk straight from cows without undergoing any kind of processing. I will do a post on that soon Bhuvs :) --DK

By shelley on Jun 4, 2013

Years ago, while living in Rome, I made my own yogurt with pasteurized milk. and a commercial. yogurt for first starter. It worked we'll, and we had many batches from it.

By Aparna on Jun 4, 2013

Bane of my life! Yogurt from shops! Lucky you that you were able to get good quality starter. I have been trying for 2 years now without success. I end up with a gooey mess that's an insult to yogurt and the yogurt maker! No chance of raw milk in London, and I've tried starters from restaurant, shop, supermarket, anything that says "LIVE!!! Probiotic goodness!!!" and nothing works! Milk, methinks, is the culprit. I don't know if its UHT or not but the daily trips to the mart for yogurt certainly leaves me crying! Next trip home, I'll try sneaking in some homemade goodness!! :wink:

I used Whole Milk Yogurt (no additives, just read the ingredients) from my local Indian store to make my first batch. From then on, its been my own yogurt as a starter for the next batch. Arent there loads and loads of Indian restaurants in London? I am sure one of them would have a good starter. Hope you get a good starter - for all this effort, you deserve a batch :) --DK

By veena on Jun 3, 2013

Hi very interesting and time saving method of preparing curd. But I have one doubt in using raw milk specially one we buy from milk man who gets milk from his cows. Should'nt we boil the raw milk to destroy harmful bacteria and other germs?

I will do a separate post on this with all the details.But before that, have to say that, first you have to make sure that your Milkman is following good organic practices - go to his shed and give it a check. Raw milk has immense nutrition, but then again - this milk even if pasteurized at home (that is boiling at ideal temperature) is eons better than buying UT and other store pasteurized milk (whop boil it to 300F+ temperature to maintain long shelf life )thereby killing any beneficial factor from it. I do mention in the post that you can boil your milk - no need to use raw, just make sure to bring down the temperature to 110F before adding the culture --DK