Friday, February 4, 2011

Yogurt – The traditional way of making

Yogurt or as we call it CURD commonly in India, is a very important part of south Indian diet. The south Indian meal is not complete without at least a morsel of curd-rice. Personally, I am not a fan of it but, if I have relatives coming over I have to make sure I have enough of curd. It would almost be disrespectful to not serve curd.
The procedure of making curd is very simple, just a spoon of curd & freshly boiled & cooled milk; but the timing is important; when I need it, I should have kept it 8 hours ago. There are a bunch of factors I need to keep in mind such as when do it need it, do I have enough milk ready to make it, if its set and not being eaten then do not forget to refrigerate or it will go sour. After being used to the boxed yogurt in the US, I am still trying to get used to making curd here.


  1. You still didn't say how to make it :)

  2. I did :). In detail, you need a spoon of unsweetened, unflavored yogurt with live cultures and some boiled and cooled to room temperature milk. Mix them together & let it set for about 6-8 hours. Preferably, if you set it at night, the milk ferments into yogurt by morning and it’s ready to eat :D