Yoghurt

How to make yoghurt (dahi) at home?

We have all become so busy earning our livelihoods, that we have started neglecting the basic necessities of life.

One such example, from the Indian context, is making yoghurt at home.

We have all grown up being told that it was good for digestion. It has been an essential food item for all families.

These days people buy yoghurt that comes in plastic packets and tubs. Even those having grown up in India.

If there’s one food item that must be made at home and consumed every day, it’s dahi.

So here’s how you can do it:

If you are in India, ask around in your family or close friends. You might be able to get the ‘starter culture’ from them.

Otherwise, buy organic yoghurt with live cultures and try to use a tablespoon of that as a starter culture. You might have to try different brands.

Buy non-homogenised milk (preferably), warm it up and mix in the yoghurt. Cover and leave in a warm place overnight.

If you are buying fresh milk from the farmer, boil it first. Add the starter culture only after the milk has cooled down to body temperature.

It will take you a few tries to get good consistency and taste. If you are not entirely happy with the way it has turned out, you can still use it to make raita (Link: ) to overnight oats.

In the Western countries, you can buy starter cultures for making yoghurt at home. Try these. No need to buy a yoghurt maker!