Yogurt, also known as curds, are eaten with nearly every Indian meal in some form or fashion. It is also used to tenderize meats, be a base for marinades, cut the heat of curried sauces, make sauces creamy, and as an ingredient in refreshing drinks.
- 2 1/2 Cups whole milk
- 2 Tablespoons plain yogurt
Bring the milk to a boil in a heavy-bottomed saucepan. Allow to cool to lukewarm.
Stir in yogurt, cover, adn leave in a warm place for 8 hours, or overnight. The yogurt should be thick.
From each batch, use 2 tablespoons to make the next batch.
Once the yogurt is set, put it in a strainer lines with a piece of cheesecloth and allow to drain overnight.