I consume yoghurt (curd) by the kilo in this country. Its fantastic with every meal that contains rice, and I’ve really started to love having curd rice (rice mixed with curd and a little salt) to finish off my meals.
I tried making yoghurt at home in Canberra once, but it is far too cold there and we couldn’t get the cultures to set. Also i think the milk from supermarkets is too pasteurised and so the yoghurt can’t breed and set.
Here, it is incredibly easy to make your own curd, and it tastes fantastic when it is home made – no added sugars or anything. All el naturale.
- Boil milk, let it cool
- When milk is lukewarm, add 1/2 tsp yogurt
- Leave in a covered container for 2-3 hours
TIPS: If the milk is too warm, or you add too much yoghurt, then the mixture will set too fast and become sour. If the milk is too cold, or you don’t add enough yoghurt, then the mixture won’t set.