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Yogurt

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Yogurt

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.

 

4
Servings
97
Calories Per Serving

Ingredients

  • 2 1/2 Cups whole milk
  • 2 Tablespoons plain yogurt

Directions

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.