Homemade Yogurt/Curd

Making a perfect homemade curd always brightens up my mood.I usually like to eat just like that as a quick snack.Curd is a good probiotic and it helps in digestive health.It is also good for hair and skin.

INGREDIENTS:

Curd -1 tbsp
Milk -2 cups

METHOD:
1.Heat milk in a vessel and bring it to boil.Once it comes to boil,simmer the heat for a minute, remove from flame and let it cool.

2.Check temperature(check by placing your finger and if you are able to bear the heat, temperature is perfect)of milk and transfer to a vessel where you want the curd to set.

3.Add 1 tbsp of curd to warm milk and mix well without any lumps.

4.Keep it in a warm place and don't disturb for 6 to 8 hours.

SCRIBBLED NOTES:

• For every 500ml of milk,use 1 Tbsp of curd.
• If you don't have a candy thermometer,check the milk temperature by inserting a finger,if you are able to withstand the temperature for 2 minutes then milk is warm and perfect for making curd.
• If you are concerned about taste,use whole milk else use 2 % milk for fewer calories
• Temperature should be warm for the curd to set.
• Dont add starter curd to very hot milk,it will kill the bacteria in curd.
• You can use plastic or glass jars to set the curd.Using glass jars would be best.
• Dont shake or stir the jar during incubation time,yogurt bacteria will be disturbed and curd wont be set.
• If the yogurt is set and doesn't taste sour,it means the incubation period wasn't enough..The longer yogurt ferments the more acidic or sour it becomes.Allow the mixture to incubate from 8 to 24 hours according to how sour tasting you would like the curd to be.
• If you are using store bought yogurt as a starter,check the label and it should read "contain live culture" or "bacterial culture".
• If the climate is too cold and if you have trouble setting the yogurt,preheat the oven to 180 deg Fahrenheit for 2 minutes and turn it off.Place the yogurt jar in the oven and switch on the oven light.Curd will be ready in 4 to 5 hours.