Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Homemade Indian Yogurt (Curd, Perugu, Dahi, Thayir)

I make yogurt at home regularly. I am not sure if I will be saving any money by making yogurt at home instead of buying in stores. But I like the taste of the homemade better than the store bought.

Perugu (Telugu), Dahi (Hindi, Gujarati, Marathi, Nepali, Punjabi, and Urdu), Doi (Bengali), Dohi (Oriya), Mosaru (Kannada), or Thayir (Tamil) is the yogurt of the India, known for its characteristic sweet-tart taste and semi solid consistency. It’s also commonly called as “Curd”. Perugu or Dahi is part of the everyday meal for us, and also I prepare raita with it.

Perugu is really quite easy to make at home. First, bring the milk to a boil, reduce the heat and simmer it for few minutes till a layer of cream forms on top of the milk. Turn off the heat and let the milk cool down to lukewarm level. Now add one tablespoon of live active culture of yogurt to this milk. Stir it once and cover the vessel with a lid. Keep the container in an oven or in a microwave (they act like incubators) undisturbed for about 8 to 12 hours. After this period, milk in liquid state will become semisolid - like yogurt. This is how you will know that the process of making yogurt is complete.

How much milk you need depends on how much yogurt you want to make. Small or large quantity, all it takes is adding one tablespoon of live active culture of yogurt. It’s that simple.

I read somewhere a list of 100 food related things one must do before they die, I don’t know about skinning and preparing the chicken but how about a taste of real yogurt.

About to add a spoon of yogurt to boiled milk and Yogurt
Adding a tablespoon of live active yogurt culture to lukewarm milk,
Homemade yogurt (Dahi, Perugu)

Where can one get active live culture of yogurt in US? This is the question I often get asked. Here is the list of sources that I can think of. Hope this helps.

• Try your Indian neighbors and colleagues. A lot of Indians prepare yogurt at home even in this day and age, particularly first generation Indians like us. But there are always exceptions to the rules so do not assume anything and be polite when you are inquiring.

• Try asking waiters at Indian restaurants. Yogurt is used to prepare raita, chutneys etc. Many Indian restaurants prepare yogurt freshly in their kitchen everyday.

• Try kitchens at Indian temples: Indian temples in US serve prasadam or food daily to the visitors. Yogurt rice is often part of the prasadam.

• Health food stores, Natural health stores etc.

Posted by Indira©Copyrighted in The Essentials, Milk & Products, Milk, Yogurt (Thursday June 23, 2005 at 7:53 pm- permalink)

The New Home of Mahanandi:

109 comments for Homemade Indian Yogurt (Curd, Perugu, Dahi, Thayir) »

  1. For some reason, making yogurt at home is never successful for me :( When my mom was here, she made it w/o any problem. When I tried it, the EXACT same way as her, the milk stayed semi-liquid and didnt get any better than that :( I live in hope, though… so I’ll try it yet again. Wish me luck! :)

    Comment by shammi — June 24, 2005 @ 6:28 am

  2. Aaa.. Shammi, next time better luck and good yogurt for you.

    Some tips (learned the hard way):

    1.After boiling the milk and before adding the culture, don’t transfer the milk to other container. Use the same container for both boiling milk and making yogurt.

    2.Add culture when milk is still in high lukewarm stage.[Imagine lukewarm stage as high and low:)]

    3. Add atleast one tablespoon not teaspoon of culture. In India just a drop or two are suffice to convert milk to yogurt, but here due to cold weather, we have to add atleast one tablespoon.

    4. As you might already know, keep the culture added milk in a warm place like oven or microwave with the light switch on. It really helps, particularly during cold winter months.

    Comment by Indira — June 24, 2005 @ 8:26 am

  3. Aha yogurt making woes. I caved in and bought a yogurt maker that is sort of a very warm incubator. But yogurt turns sour after a day. Just recently, started doing it as indira has suggested. I learned that you have to add the culture when milk is really warm (as opposed to room temp in India) as you have mentioned.

    Does it matter if you use 1 % milk or higher fat milk? I used to add some milk powder too to thicken it up.

    Comment by mika — June 24, 2005 @ 11:10 am

  4. Mika - You know, Once I made yogurt using Dannon’s yogurt as culture, it came out like poison, so vile and bitter. After asking around, finally a freind loaned me the real culture.

    Whole milk yogurt always taste better than the one made with low fat milk, I think, just like the icecream. But I use 2% milk and very rarely whole milk.

    Comment by Indira — June 24, 2005 @ 1:08 pm

  5. Indira, I learned the hard way too :) everything u had suggested I performed but i never used to keep it in the oven so as to keep it warm till yogurt starts setting in..but finally a friend of mine told me to keep it inside the oven..and I lept it and Voila! a home made yogurt for me and hubby :) btw, for setting the first time , I bought yogurt tub from Indian stores, I forgot the brand name (i think it was amul) and the used Vitamin D whole milk and started setting the combo of Indian yogurt culture and te Vitamin D milk gave a wonderful home made yogurt!

    I strongly suggest to all the newbies in yogurt setting to try to keep it in the oven the entire net after mixing in the culture…that is the key for setting curd especially in the climatic condition like US.

    Hope I made sense out here Indira :) btw, am going to try out egg pakoras this week end :)

    Comment by IBH — June 27, 2005 @ 10:47 pm

  6. IBH - yep, we Indians did find a new use for the oven.:)
    Egg pakoras on July 4th weekend, good thing. please don’t forget to cover the eggs fully with batter to avoid fireworks at home.:)

    Comment by Indira — June 28, 2005 @ 9:22 am

  7. I work with a lady from Guatemala whos brother in law is a chef. She gave me some active culture, the stuff that looks like cooked rice, and told me how to make the yogurt but now I’m trying to learn at what temperature to keep it at. This culture is the stuff that says alive as long as I keep feeding it and I’m not quite sure how to handle it, what temperature to keep it at while it is forming the milk before I have to strain the culture out, and how long the yogurt will stay good for after I’ve made some. Do you have any suggestions?

    Comment by Nicole — November 12, 2005 @ 2:38 pm

  8. I like your site a lot.I usually do the above mentioned method in summer.But in winter my oven is also cold and I dont use the oven for baking.It is like a pot storage place.
    I like to put on the heat vent for setting and it sets in no time.

    Comment by Sheela — January 27, 2006 @ 4:44 pm

  9. Hi

    Can live culture be made at home too do you know? Or do you have to buy it. The only one I have found is about $30 Australian dollars for a fairly small quantity which seems very expensive.

    Comment by Daegesege — February 20, 2006 @ 5:45 pm

  10. I always make yogurt at home… at first, the yogurt that i made was alittle sour just the way we like it, but now a days, when i make yogurt, its not sour at all… it got not taste(moru)

    any tips???

    Comment by Curious Yogurt Maker — March 7, 2006 @ 3:42 pm

  11. Curious Yogurt Maker,
    It also depends on the weather and temperatures. If you live in a cold places, and if it is winter, you may not get sour taste. In summers you might get the sour taste. It also depends on the starter (or yogurt culture) you use.

    Comment by Madhavi — March 7, 2006 @ 4:46 pm

  12. Hi Indira,

    This website is really good - the pics are very good. I even tried pesarattu with whole moong dal minus the onions and it turned out just too great.

    Right now my problem is curd (or yoghurt). The Mountain high yoghurt that we get here is rather gooey. I keep making buttermilk out of it and having it. I even tried to use that for making my own yoghurt, just did not help - my yoghurt came equally gooey. It turned out properly thanks to the sunny weather here, but had the sticky gooey-ness. So, I am at a loss now - should I use sour cream? Where can I get an active culture? I am longing to taste my all time favourite curd rice here!

    Indira replies:
    I’m glad you had success with the recipe, Vasundhara and thanks for letting me know. Pesarattus are great tasting, aren’t they?
    About yogurt….yes, gooeyness is a problem, don’t taste that good too, I know.
    I get active live culture from “Udipi” restaurant in Pittsburgh. They make their own yogurt and it just taste like real yogurt. If you have any local Indian restaurants there, try asking them about the yogurt.
    Also, you can get decent quality live culture from natural food stores, the kind that sell healthy, all natural stuff. Try those shops, they usually carry yogurt cultures also. Do Google or Yellow pages for shop listings.
    Hope this helps.

    Comment by Vasundhara Subramanian — March 28, 2006 @ 5:09 pm

  13. Thanks Indira, I shall look around for all those - restaurants, shops. Hope it works.

    Comment by Vasundhara Subramanian — March 29, 2006 @ 4:34 pm

  14. I was going through your site and i just love it.
    I somehow have a feeling though that this is not just a blog but there is a whole team of content writers and photographers behind this.
    If i am wrong then this is a big compliment :-)
    I decided to post my comment in this section as i wanted to give a warning about packed yogurt.
    They had a lot MSG nowadays. I remember how i was addicted to Nandinis curd in india. After eating it i would get all thirsty for more sometimes. I just couldnt figure out.
    Then i made my own yogurt and it tastes better. But it doesnt make me crazy about it.
    Homemade yogurt is better.
    I was unsuccesful the first time but after some advice this is how i make it.
    I take two tablespoons(i always add more) and then i take an egg beater and beat the the milk for till it foams. Then i leave it for 4-8 hours( 4 hours makes the yogurt sweet at 8 hours it is still great) Then i just take it and dump it in the refrigerator. After it cool it becomes solid and it stays for two days without turning sour.
    Even i though i was unsuccesful again as the curds was still semi solid. But after an hour in the fridge it becomes great. i think the key here it beating the milk properly.
    The person who adviced me takes the milk and tranfer it from one container to another atleast 20 times from a height. He is used to it I did not want to take the risk so i beat it with an egg beater.
    Keep up the good work
    thank you

    Comment by Jairaj — April 2, 2006 @ 7:51 am

  15. Love your blog (am addicted to it:-) ). Tried several of your recipes and they turned out very well.
    Have been making yogurt now for past few years and learned a few things after many many unsuccessful attempts. Starting from store bought culture takes several rounds before the yogurt finally lose the gooeyness. Whenever possible, culture from India works best. Oven trick always works. Boiling the milk is very important. Also, as you said, 1 teaspoon is not enough. Need atleast 1 tablespoon. Also, milk on the warmer side. Other very useful discovery was matkas. I brought 2 earthen containers (small ones) from India. I pour the milk into them at the right temperature and put that in the oven after adding the culture. Yogurt is set in approx. 4 hours. Never failed so far with them. Plastic containers were the worst when attempting to set yogurt in.
    Look forward to your posts.

    Indira replies:
    Thanks Kiran. The tips you outlined are very valuable and thanks for sharing them with us. Appreciate it.

    Comment by Kiran — April 28, 2006 @ 12:01 pm

  16. Hi i just wanted to add some suggestions for making yogurt.

    - to make it thicker, you can try adding a evaporated milk instead of powdered milk. Powered milk stinks.

    - also, some commercial manufacturers use some other non-yogurt bacteria to help make it thicker. if you use one of those brands, you end up getting something with the consistency of slime. if you run into that problem, try another brand or just buy a culture so you know what you are getting.

    - one method of keeping the yogurt warm is to put the yogurt container inside of a cooler and fill it with hot tap water. i have a cooler that holds a 6 pack. 12 ounce canning jars fit in there perfectly. i fill it just below the lids so the water doesn’t mix with the milk. i make yogurt every week and i don’t have problems using this method in the winter. i will admit that i live in california, but we don’t turn on the heater so it can get pretty cool in the house.

    - use a thermometer and add the culture at 115 degrees so you don’t kill the bacteria and you know that it is still warm enough.

    Indira replies:
    Thanks Vicki.

    Comment by vicki — April 28, 2006 @ 2:49 pm

  17. Ok, I have a problem. I always make my yogurt at home. My in’laws are visitng and my FIL is always complaining as to how my yogurt is so sour…….so sour………. and on and on. Frankly, I dont find it that way and it tastes fine but you know these foodies from India.

    What do i do? I do mostly what you have described- heat milk, add 1/2 tablespoon culture. Should I may be try adding less culture? Should I remove the yogurt in 4 hours or so? Right now, i leave it overnight - most convenient.
    It would be really funny - to set the alarm for 3 a.m to remove the yogurt from the oven.


    Comment by sharupop — May 1, 2006 @ 2:39 pm

  18. […] How to make yogurt, from the great Indian food blog Mahanandi. […]

    Pingback by Bon Appegeek » Blog Archive » Candy is dandy but liquor is quicker: Grand Marnier orange tart. — July 3, 2006 @ 10:34 am

  19. hi..i live in europe and i want to set curd at home. i have no idea of what yoghurt to buy to set curd.

    Comment by Deepa — July 24, 2006 @ 5:02 am

  20. I use 2 cups of whole milk, 1 pound of plain yogurt and 1 tsp. of sugar and 1pint of half anf half. Put this in a glass dish and place on high in the microwave for 3 mts. firt and 3 minutes again and 2 if need be. Cover with plastic wrap and place in the frig. the next morning you can cut into squares. This is fast and good.

    Comment by Jyothi Mcminn — August 10, 2006 @ 5:19 pm

  21. Hi I have a friend from Bolivia who also lives in England and she has given me some live cultures in a little milk to bring home with me. She told me to pour this into a glass and top up with milk then cover with paper with holes made in it and leave in my kitchen for 2 days. I have then strained it into a bowl covered it and put it into my fridge.She told me to then wash the cultures and then start the whole process again. I am worried about food poisoning, do you think that it is safe to eat it?

    Comment by lesley — September 5, 2006 @ 4:23 pm

  22. i have tried to make curd at home using pavel living culture but each time it has gooeyness(the thickness is like honey) i tried using non homogenized milk but didn’t help
    pls suggest and also how can i get good indian culture at sunnyvale ,ca ,usa

    Comment by Mathili — September 14, 2006 @ 12:04 am

  23. I use PLAIN Dannon yogurt for a starter.
    You HAVE to make sure the milk you use does NOT have antibiotics in it.
    In the US, a good milk to use is Borden’s.

    Comment by Gloria — September 24, 2006 @ 6:22 pm

  24. Hi, I am a student in the US, and yogurt is expensive. I tried setting curd, something I used to do so well in India. But this is a big flop show. I waited 15 hours and the curd did not set :(

    Comment by sruti — November 7, 2006 @ 6:19 am

  25. Well I found out why it is so difficult to “set” curds.
    It is very simple “HOMOGENIZED”.
    Yes all milk is homogenized nowadays and especially in the US. That is why sruti you are having a problem.
    With all the tips given here and the tips which i have given in my comments the curds would set properly but still they were not like the curds my mom used to make when i was a kid. I remember there used to never be so much fuss.
    Remember want to set curds without fuss use only “whole milk”. Ask for whole milk. Most of the milk it will be mentioned it is homogenized.
    In India Sumul still sells whole milk.
    I hope this helps everyone.

    Comment by Jairaj — November 24, 2006 @ 9:39 am

  26. I have made curd / dahi successfully before, but this time I think the winter weather isn’t helping at all.. I put my lukewarm milk with the culture into the over all night long, and it did not set even a little.

    Now I have this big container full of milk with culture in it and not sure what I can do with all of that. I know that heating it now will cause it to curdle.. is there any way to salvage this milk and maybe even get curd from it? I am no so keen on making paneer ( cottage cheese) from this milk.. Is there any other way I can use this milk now? I’d hate to have to throw it all away.

    Comment by Neel — November 25, 2006 @ 4:58 pm

  27. Hi
    I live in US (Washington). I tried to make curd with yogurt. But sad to say that i was unsuccessfull with that trial. I used to make curd in India and i got fine curd. Please suggest me how to make good curd with little sour taste here. Me n my hubby really miss home made curd :( .

    Comment by Sangeetha — January 2, 2007 @ 3:05 pm

  28. Hi Indira,
    Have only just discovered your website and the feeling is that of coming home after a long stay abroad. I have been in the US for 4 years (lived in Bombay all my life) and came here after getting married. You know how people are always coming over to your home to talk and hang out for a cup of tea and snacks in India, and how here in the US, it can be comparitively so lonely. Reading your blogs feels like I am in India talking to a friend after a long gap.
    Thanks for all your wonderful wisdom, and especially for the way you impart it!

    Comment by Aarti — January 13, 2007 @ 6:10 am

  29. hi Indra,

    I too feel the same as Aarthi has told previously. I have come here to Washington DC after getting married… felt soo lonely here… but accidentally came across this site.. Felt so interesting… I took so many good tips from this site.
    Keep up this good work :)

    Comment by Akila — January 25, 2007 @ 4:28 pm

  30. […] Make Yoghurt […]

    Pingback by Making Yogurt at Home » jugalbandi — February 13, 2007 @ 9:36 pm

  31. What a great site. Never found anything better. Visuals are excellent and yoummy.
    Thanks, Thanks.


    Comment by Rao — February 25, 2007 @ 11:53 am

  32. Thanks for all the information.

    I always had a question about making it with yogurt powder and I like a little bit of sour taste. What do you add to make it sour instantly besides let it sit or warm it up for a while.

    Comment by Brian — March 1, 2007 @ 8:49 am

  33. HI. i’m a very beginner to cooking and living abroad, canada. i just came across ur site.. i want to know wat is this mean..

    “Then add one tablespoon of live active culture of yogurt to this milk”

    wat is tha live active culture… ? where can i get that.. pls do let me know.. u got a great site. thanx for it..

    Comment by Sk. — March 19, 2007 @ 6:12 pm

  34. Hello Sk…. When you buy yogurt here in the US…Canada shouldn’t be any different I don’t think. Look at the ingredients on the container. What you need for starting your own yogurt is plain yogurt from the grocery store with “live active cultures” (it will either list it after the ingredients or somewhere on the label IF it has live cultures) …about 6oz or a cup from store bought plain…or about a TBSP of yogurt cultures you can buy (usually) at a health food store. But that is what the directions mean.

    I’m not Indian (hope you ladies don’t mind) but I found this site quite by accident looking for answers as to why my 3rd batch of yogurt came out like sour cream. EXACTLY like sour cream here in the US. My first batch was okay and had that nice tart yogurt flavor (plus I put vanilla flavor in…)but it was thin (used 2% milk)…2nd batch was horrible but the consistancy was great (used 2% milk PLUS about a cup of cream)I tried to coffee flavor it by recipe that came w/ the maker…bad mistake..LOL it lost something in the translation. I’m using a yogurt maker WHICH works good BTW…it’s most likely my experimenting until I get it JUST right..

    This site makes me really miss my Indian friend who moved away some time ago….

    Comment by Fawn — March 25, 2007 @ 1:55 pm

  35. hi.i tried making curd at dint get solid for a long time,so i put it in the fridge.lateron when i tasted it it had got bitter.can anyone tell why it happened?is it ok to eat bitter curd?

    Comment by sunita — April 2, 2007 @ 8:37 am

  36. To make yogurt from cream, is it the same process as from whole milk?
    My ultimate goal is to make ghee from the yogurt made from cream. Any tips on how to accomplish this? I intend to churn the yogurt and hopefully butter will seperate, and from that make ghee.

    Comment by Brett — April 11, 2007 @ 7:31 am

  37. Where can I get Indian yogurt culture on line in the US? Do you know any webpage?
    Also thank you very much for the information. It is very useful.

    Comment by yoriko — April 30, 2007 @ 5:15 pm

  38. Hi Indira,

    Can u help me in making curd? i am in canada and tried with 2% homogenized milk.. it sets sometimes but sometimes its like milk or cream only :( wat shud i do?

    Comment by Amita — May 14, 2007 @ 9:20 am

  39. I do all the steps mentioned for making yogurt, but I strain my milk and starter into a thermos and let it incubate there (yogurt after about 4 hours). Works great.

    Indira replies:
    That’s a great tip. Thanks for sharing Deb G.

    Comment by Deb G — May 27, 2007 @ 6:44 am

  40. […] Como fazer yogurt em casa E aqui outra receita. […]

    Pingback by Chelsea Flower Show + at Quinta do Sargaçal — May 28, 2007 @ 4:09 pm

  41. I have tried the recipe for this yoghurt for the first time. I made a little at the bottom of my container, but also got a lot of ‘runny milk’. Is this normal? If not, what am I doing wrong? The bit of yoghurt at the base tasted wonderful. As I have recently has oral ‘thrush’, I really appreciated it.
    Help please. PS. I use skimmed milk.

    Hi Jenny, Congratulations on successfully making the homemade yogurt.
    About your question - it’s perfectly normal, because you used skimmed milk for yogurt there is lot “runny milk”. We call it buttermilk. For a solid, more substantial tasting yogurt, we usually use 2 percent milk. Less runny milk/buttermilk, more yogurt in that way.
    Hope this helps.
    Regards - Indira

    Comment by jenny — May 31, 2007 @ 12:44 am

  42. To Indira Thanks for listening. OK I’ll try it with 1/2 fat milk then?

    Comment by jenny may — June 4, 2007 @ 12:10 am

  43. All everybody,

    I am new to this site, was basically looking for some gud yogurt maker, but came across some gr8 tips which can save me £30 atleast. But i have a question, can any one tell me where i can get the perfect yogurt culture to start my homemade yogurt cycle.

    Comment by Shikha — June 20, 2007 @ 6:12 am

  44. If there is no ‘ active culture’ my mother-in-law(she was 90 yrs old)advised me once to put a little piece of Tamarind(Chintha pandu) in the lukewarm milk to make ‘Perugu’. I don’t remember how it turned out but somebody can try it.

    Comment by P.Vani — June 26, 2007 @ 9:28 am

  45. To make curd, it is very easy and simple. You can transfer milk in as much containers you like. There is no such thing of using same vessel or else curd will not rise. This is super duper superstition. Just take care you do not use dirty vessel. Use clean vessel(earthen pot is excellent choice). You can either boil the milk or for me I don’t boil. Being bachelor, I just purchase full cream milk, add 2 tablespoon of Paul’s live culture youghurt and keep it over night, at tropical temprature. In U.S., you have use some other method mentioned above.
    That’s it, you have CURD the next day.

    I enjoy curd by mixing it with pure organice junglee honey.



    Comment by Frankie DSouza — July 19, 2007 @ 5:55 am

  46. It will be helpful to understand the science behind yogurt making, so you get it right.

    a. Lactobacillus converts lactose present in the milk to lactic acid. This is independent of the fat content–you can make yogurt with skim milk found in the stores if you don’t care for fatty taste.

    b. It is important that the container into which milk is transferred be very clean and dry, since you will be incubating milk in it for next few hours–don’t want to feed nasty bacteria! One way to ensure this is to use the same container that milk has been boiled in, but it’s perfectly alright to transfer especially when the transfer is done when the milk is still hot, so as to kill any bacteria lurking in the container.

    c. Ideal bacteria incubation temperature is 37 degrees. This can be achieved in several ways

    1. keep the container in gas oven with pilot on. You have to keep tweaking the mechanism on your particular brand to get this right.

    2. Use the ‘casserole’ sold in India–the kind that is used to keep rotis and food warm. They can be found in Indian stores in the US too. It is ideal to make dahi–it will set in about 3-4 hours. If you fill it up completely you’ll get better quality yogurt.

    d. Those who are absent-minded with boiling milk and let it spill again and again to the point of frustration, invest in a milk cooker–it will be a time and energy saver.

    e. if you forget (for absent-minded only!;) to incubate with the culture when the milk is warm and it’s gotten too cold, reheat the milk, there is no need to boil it the second time to warm it and then follow the procedure of yogurt making–the one you find most convenient–I strongly suggest casserole method–it will work in winter and summer and does not require any outside source of heat to maintain the temperature.

    Hope these tips help. Many of the methods described above will work too. Find one that works for you–don’t give up!

    Comment by old-fogey:) — July 23, 2007 @ 11:11 am

  47. hi,
    I tried making yogurt from Dannon yogurt it came out fine but yesterday when I tried to make some it turned out bitter :(
    i don’t want to waste the whole batch of yogurt
    so is there anything that i could do to make it better tasting or are there any food items that i can make with it?
    please let me know.

    Comment by sravanthi — July 24, 2007 @ 2:30 pm

  48. I read some comments again:

    Wanted to add a few more things:

    a. the ‘thickness’ of yogurt does not come from fat but from protein cross-linking. What you get is cross-linked polymer of whey protein once the bacteria has produced enough lactic acid to turn it acidic. This is also the reason you don’t shake the container once you’ve started the yougurt-making, or you’ll break the gel.

    It is also important to heat it enough to denature the protein once (even with pasterurized milk this helps), and then ferment it. Heat to 75 degree for 5 minutes or simply to boiling as is customary.

    b. sravanthi–if your yogurt has turned bitter it’s better to toss it out than try to use it for cooking–you have grown some harmful bacteria instead of the ‘good’ bacteria–don’t take chances with spoilt milk. It is difficult to get good yogurt from Dannon, but it’s not impossible–I don’t know what you did wrong to help you but start from the begining.

    c. Jenny–while fatty milk helps for taste or for those who wish to make butter, the reason you didn’t get good enough yogurt was poor temperature maintenance during incubation rather than skim milk.

    Yogurt making is art and science–once you get the science behind it you won’t go wrong or will be able to spot your mistakes. Art–that comes later when you fine tune it for right sourness. Our mothers and grandmothers didn’t know all the science behind this but they had good climate conditions to help them out and enough folk wisdom to be able to be discerning. Incidentally, it is difficult to make yogurt even in Delhi and north india in the winters–they used to wrap the container in a sweater and keep it in the sun.

    Comment by old-fogey:) — July 25, 2007 @ 12:08 pm

  49. Hi Brett (if you’re still reading the incoming comments!)

    Yes, the procedure for making yoghurt from cream is the same, except you shouldn’t heat the cream too much. That causes some premature separation of the fat (which does not have the good properties of ghee yet) from the protein. Good luck making ghee. I’ll be making some myself this week!

    Comment by Priyanka — July 29, 2007 @ 8:04 pm

  50. hey indira how ru?
    by the way, ur yogurt receipt is really fantastic. its the first time i prepared yogart. i was well impressed. thank alot.

    i will try ur egg pakora receipt this week end, im having a few guests over for dinner. ill keep mu posted on how it went.

    xxxxx lots of love vanisha xxxxx

    Comment by Vanisha — July 31, 2007 @ 12:33 am

  51. Hi, Was wondering if i could use curd to make sour cream instead of buttermilk?

    Comment by Percious — August 14, 2007 @ 12:42 am

  52. Hi Indira,
    Came by your site accidentally and just love it. I am not Indian, but must have been one in my previous life! I (and hubby too) just love Indian food and make it often at home. I am always looking for new recipes to try. It is, by far our family’s favorite ethnic food; and it is so healthy, for the most part. I was looking to see how to make curd and that is how I got here. My Mom used to make yogurt at home, which was very good, and I may try to do it myself, especially after reading all the posts. It is a very helpful site and I thank you for it. Incidentally, can you please translate how much a kg of curd is in American measurement(i.e. cups, etc.)? Thanks much!

    Comment by Maddie — September 25, 2007 @ 1:48 pm

  53. After years of managing without yoghurt(I dont like the gooey yoghurt ), I finally have started setting it at home. Thanks to your wonderful website!.

    As for the culture, i use trader joe’s organic whole milk yoghurt and lucerne’s whole milk (without rbst/hormones). I tried setting it in the microwave but even after the whole night, the curd hadn’t set, it was liquidy. So I quickly pre-heated the oven to 300F for 10 min and kept the unset yoghurt inside. I was surprised that in the next 25 minutes, the milk became semi-solid and had the consistency of yoghurt. However it was still slightly gooey. I think only an indian store or restaurant curd will help solve the gooeness issue.

    Comment by Archana — September 25, 2007 @ 11:15 pm

  54. I’m about to make yogurt after reading this very informative post. Wish me luck!

    Comment by Pam — September 30, 2007 @ 2:45 pm

  55. Hi there,

    Have you ever tried using a homemade yogurt culture … like this one

    no need to wish good luck!. Should work all the time. At least that my experience from a similar line of products in Brazil.

    Just heat milk to 40-45 degrees celcius, add culture, ferment for 4-5 hours, put in fridge

    Comment by Kristian — October 5, 2007 @ 10:15 am

  56. wow..after reading your comments I really wonder.. what a skill it is to set a perfect home made curd. I hated the curd available in stores here in US, so gooey, like a paste and missed home made curd.
    Fortunately, a friend gave me live cultures from home made curd.Now after few experiments its coming off right. Yeah milk should be hot(lukewarm high) n not in room temp like India to set it right. I also put that in oven. But my dahi turns out sour unlike theirs dunno y? Today I have added some sugar while setting it up ;-) to change the taste and it has come out lot better.

    Can any1 tell me y does it turns sour? I keep it overnite in oven with approx 1 big spoon of culture(culture is the same what i got from there home and that curd tasted very fine to me)

    Comment by vani — October 19, 2007 @ 3:16 pm

  57. What a wonderful site. I currently live in hina and have been wanting tomake my own yogurt. We do not have ovens here and someone told me to try a large thermos for incubation. What are your thoughts on this?
    I have nevermade yogurt but am excited to try.

    Comment by mishele — October 20, 2007 @ 11:54 pm


    Comment by SARINA PRE — October 21, 2007 @ 1:10 am

  59. The original purpose of heating up the milk is to kill off any bacteria that might get in the milk at some point during the journey from the utter to the yogurt pot. Since the production of yogurt is dependent upon a specific set of bacteria (the culture), we want to make sure our little friends in the culture don’t have any competition.

    Bringing milk to a full boil will also change its flavor (it will taste cooked.. you’d be able to tell the difference in a taste test). It is, of course, up to you to determine which taste you like more. Both sides have supporters and detractors.

    Back to the heating.. Almost all milk available in a store is either Pasteurized or Ultra Pasteurized. Moreover, the packaging process is sterile. There isn’t any life in a carton of milk (in reality, Ultra Pasteurized milk doesn’t even need refrigeration.. think about that the next time you see all those open refrigerators in the supermarket).

    Our culture, though, won’t grow if it’s too cold. It won’t die, but it won’t thrive (I hope that answers Sarina’s question). So we need to heat up the milk to a temperature that gets the culture in the mood to undergo a population explosion.

    I was given a perugu culture from my friend’s mother and I’ve been making it regularly. I’ve noticed that if I use a large amount of culture the perugu comes out more sour.

    I’ve also tried making it with a mixture of whole milk and half and half. That makes without a doubt the best tasting yogurt in the world, but of course the fat content is through the roof.

    One last thing.. I believe I’ve read all the comments, but I may have missed it if this bit of advice has already been posted. I don’t even pretend to consider checking on the yogurt before it’s done fermenting. I was told (though ‘commanded’ might be a better word) that perugu doesn’t like to be disturbed, so shaking your oven while the yogurt is yogurting is a no-no.

    Comment by James — December 26, 2007 @ 4:53 pm

  60. I forgot to write what I originally wanted to post!

    This is only useful for people in the US, but the website “” might help you find raw milk that hasn’t been homogenized (i.e., milk). The site doesn’t have every place to get unpasteurized milk, but if you don’t know where to start and you want to make a very authentic yogurt, this site might help.

    Comment by James — December 26, 2007 @ 5:05 pm

  61. Perhaps I am cheating. I bought a thermometer, and heat the milk to 180 degrees fahrenheit, just below boiling. I cool it to between 100 - 110 degrees, then stir in either half cup of Dannon plain yogurt, or some of my previous batch… it comes out perfectly every time. I also use skim milk, and stir in 1/3 cup of nonfat dry milk powder for every 4 cups of liquid skim I use. It’s very creamy and rich, and basically has no fat.
    I also use Salton 1-quart yogurt maker b/c my apt is very cool and drafty in winter. This yogurt maker is perfect, not lots of little cups, and is not expensive (I got it for $10 on Amazon).
    So perhaps I’m cheating by using a yogurt maker to stabilize the temperature, but this works for me and is very delicious and natural.

    Comment by Barbara Carter — January 6, 2008 @ 1:41 pm

  62. its not very tuff to set t yogurt…just boil whole milk properly..bring it to lukewarm temp…add around 2 tbspn of culture mix it thoroughly..pour it in a asteel vessel put it in oven ..lightly place a red chiillli on the milk cover it properly so tat outside air does not go in ..switch on t bulb n chk after 8 hrs…its done!!!!

    Comment by neha jain — January 7, 2008 @ 9:02 am

  63. I`ve been making curd for the last 14 years with no problem. I`ve used the same recipe as the one on top of this page. For a starting culture I`ve been using an ordinary yoghurt from the supermarked, and for milk I`ve also used ordinary full fat millk from the supermarked. I live in northern europe and we don’t have all the different choises of milk that you have in america. But all the ones I have tried worked fine.

    A tip for making curd in a cold climate is to pack the container in clothes to keep the temeprature. For instance a couple of bahting towels. This keeps the temperature.

    For making it thicker just leave it in the fridge longer, the water will gradually leave the curd similar to making shrikand.

    If you want a more sour taste, also leave it in the fridge a little longer. If you want a mild and sweet taste, eat it at once.

    Comment by amir — January 15, 2008 @ 9:41 am

  64. Deepa #20 in this above list left a recipe that sounds almost sinful. I am anxious to try ths one. Having never had fresh or homemade yogurt I am excited.
    In 1986 I was given a recipe and stout instructions for making homemade cheese from an Elderly Russian Woman. Very similar to Ricotta but smoother. Very delicate taste. I run across my recipe now and then but haven’t made this cheese in about 15 years. As I remember it was a gallon of whole milk (good quality) and a quart of buttermilk, gently stirred heated to a point then left to set and in 24 to 48 hours it formed a solid on top and below was separated much like the descriptions of the yogurt does, however, it is heated for a few hours very slowly over a low flame until a rosette forms on the top. It is taken off the flame and left to set up overnight or longer and then it is scooped out and into cheesecloth to drain then refrigerated afterwards in a container.
    I was told to make cheescake with it or eat it plain. I now want to make the cheese after looking over this helpful page, and the yogurt. Thanks this is a wonder site and a Happy and Safe New Year to all.

    Comment by Roni — January 15, 2008 @ 9:00 pm

  65. I would just like to add that I tried making curds at home with Stonyfield farm organic yougurt as a starter culture. It worked out quite well…so if you don’t have any Indian friends or colleagues to give you a starter culture try stonyfield farm “organic”. I added 4 tablespoons in 2/3 gallon of 1% milk to start my fermenting.

    Comment by Akhila — February 1, 2008 @ 1:23 pm

  66. I was diagnosed with Diverticular disease after spending 1 month in hospital and have been back with other attacks specialist told me it is the worst case she has ever seen especially since i am only 39years old.A friends parents gave me a batch of live culture yoghurt they obtained 25 years ago from the Himalayas and told me this might help. I have been making yoghurt for a week now and have picked up a few good tips from your site.One question i have is should i be washing the live culture under warm running water each time i make a new batch as this is what my friend told me to do or should i just tip it into a fresh sterilized jar unwashed.I tip it from the jar thru a strainer each night then wash the cultre under warm running water while it is in the strainer then tip it into the jar and cover with 1 inch of full cream milk and repeat this each night.Maby if anyone else has been using live yoghurt for Diverticular disease can let me know if it has helped them.Your site is a great help.Many thanks

    Comment by sean — February 13, 2008 @ 2:26 am

  67. Hey there!
    I’ve tried making home made but I keep getting a ‘gunge’ i.e. a viscous, gelatinous (but lovely tasting) yoghurt. I have to admit the appearance doesn’t make me want to eat it…any ideas??? (I heat milk to boiling then left to cool to 35-45°C. Then added yoghurt and put in bain marie at 45°C in pressure cooker (not on stove but just to keep the heat in) and left over night)…really gooey, yuk! Have tried with raw milk AND then with pasteurised and same results….help!!!

    Comment by Julie — February 21, 2008 @ 9:42 am

  68. Julie,
    The viscous, gelatinous, texture is likely from the starter you’re using. I have been making yogurt for ages from a brand of yogurt I get here in China. A few weeks ago, I ran out of my regular starter and decided to try it with a brand that (at the time I didn’t realize) had a thickener added to it. The result was somewhat slimy. I ate one bowl and had to throw the rest out because the texture was so off.

    Comment by Sarah — March 18, 2008 @ 11:59 pm

  69. I live in Ca and prepare yogurt @ home.The texture is fine but it has some kind of weird subtle taste,I don’t now how to describe,some kind of milky, it does not taste like normal.I started it using yogurt from the Indian Grcery Stores and this tasted really good.I use Diary Glen Milk(2%).But when I try to prepare @ home it does not taste good.

    Any Suggestions from Anybody………


    Comment by Trying to make yogurt — April 1, 2008 @ 6:00 pm

  70. Hey! I recently started making yogurt and have made about 5 batches so far. I love the home made taste, and I love that I know what goes into it. Organic milk and organic yogurt cultures. I have experimented a bit and this is what I find works for me-

    I boil or not boil the milk depending on how much time I have. If I boil it, I let it cool to a lukewarm to medium luke warm temperature, if not, I just heat it to the right temperature.
    Then I pour it into an empty clean plastic yogurt container (from previous store bought yogurts), mix a heaped tbsp of my previous yogurt, cover it, and put it in the oven with the oven light on. But before I put it in, I heat the oven to the lowest a WM, or a Warm, and then turn it off after the tiny light goes off. Then I put cultured milk in, close door, turn oven light on, and then go get my beauty sleep! DONT LEAVE THE OVEN ON. Just heat it so it gets a bit warm, and put it off.

    Take it out in 6-8 hours. 7 hours works best for me. Refrigerate.

    Sometimes the texture might be gooey, but it tastes oh-so wonderful and you get used to the gooeyness.

    Also, my mom makes the creamiest yogurt in the world, but she uses powdered milk.
    Hope this helps!


    Comment by Aruna — May 28, 2008 @ 12:28 pm

  71. For people in the San Francisco Bay Area, I have some tips:

    1. Use Verka Dahi to start your homemade yogurt series. I used this culture and it has just the right blend of sweet and tangy taste like home.

    2. Set it on a heating pad on medium for 8 hours. Bundle it with towels so the cold doesn’t get in and kill the yogurt bacteria while they are working. This is key. If it’s too cold or too hot, the bacteria will all die and you will not get dahi in the morning.

    3. After heating up the milk, don’t put the culture in until the milk is lukewarm (you should be able to put your finger in the milk without any discomfort for 10 seconds). Don’t let it cool too much also, otherwise bacteria will not survive.

    4. Don’t disturb container or move it around too much while it is setting.

    That’s it. In the California Bay Area, both Verka Dahi and Nancy’s Wholemilk Yogurt (available at Whole Food’s) are good live cultures to start with.

    Also, Whole Food’s sells good fresh non-homogenized cow milk under the Strauss Family Farm brand. Very good and very fresh - just like India. Also expensive.

    Good luck!

    Comment by Arjun — February 23, 2009 @ 11:38 pm

  72. >I use Diary Glen Milk(2%).But when I try
    >to prepare @ home it does not taste good.

    Aruna, your problem is probably the non-homogenized factory milk. Try this once: get Strauss Family’s fresh whole milk (pasteurized) from Whole Food’s and try to use it for your yogurt. Let us know if that helps.

    Comment by Arjun — February 23, 2009 @ 11:39 pm

  73. Sean, I think the reason to wash the culture might be so the bacteria unfreeze and are ready to do their job. Instead of washing, what I do is after the milk is lukewarm, I mix some of the milk into the culture to help the bacteria get to the milk’s temperature. And then add the starter to the milk to set. Washing might be achieved the same thing wrt the bacteria.

    Comment by Arjun — February 23, 2009 @ 11:42 pm

  74. 2 tips to make quick and good yoghurt (curd):

    1. After adding a spoon of yoghurt to warm milk, pour the milk from the container into a glass and back 2-3 times (like in filter coffee). This will make the yoghurt firm and not watery.

    2. Put a dry red mirchi (chill) in the yoghurt-added milk and keep in microwave/hot case. This will quicken the process considerably.

    And I like your site very much, Indira! Great work!

    Comment by Subhashri — April 27, 2009 @ 7:17 am

  75. HI Indira,

    I have being trying to prepare home made curd but all in vain. I stay north of San Francisco and i buy non fat plain yogurt from trader’s joe or from Safeway(Mountain High Plain brand).

    I am using 2% milk and milk stays semi liquid and it takes two days to get into a thicker state and does not taste good.

    I have read repeatedly the recommendation is to use yogurt from Desi store, but we don’t have Desi store nearby.

    Can anyone give me some suggestions.

    Comment by Arthi — May 13, 2009 @ 7:18 pm

  76. iam also making curd in my house but it is gooey texture. i dont like gooey curd. iam preparing with whole milk. please can any one give me the tip for good curd in texture.

    Comment by Radha — June 12, 2009 @ 7:04 am

  77. please any one tell the name of yogurt brand is good,to make yogurt in good texture.

    Comment by Deepthi — June 18, 2009 @ 1:50 pm

  78. Though not Indian, I grew up in India (family there for several generations). Here’s what my grandmother used to do when she ran out of yoghurt starter: put a small lump of tamarind (in the USA you can buy a block of compressed whole tamrind in Indian grocery stores) into a small bowl of warmed milk, cover it and leave in a warm place to set overnight. The next day, throw away most of the “curds” from the bowl and stir in fresh warmed milk into the same bowl. Cover and leave to set in a warm place. Your second batch of curds should be “real” yoghurt. It helps if you bring the milk first to a boil and let it cool until just warm before you put in the tamarind lump (or your new starter for the second batch).
    To the ladies who complain about gooey texture - this is due to the wrong culture in the curd you used to start it. Throw it all out and start fresh. Either with the tamarind method described above, or with a fresh batch of good plain yoghurt from an organic grocery store (such as Whole Foods). Good yoghurt from an Indian grocery store also makes a good starter.

    Comment by Wendy — July 15, 2009 @ 12:21 pm

  79. You suggest using the oven as an incubator, but do you mean turned off? Will the warmth of the milk be enough to keep the oven warm? My question is, what temperature should the incubator place be?

    Comment by Keith — October 25, 2009 @ 6:44 pm

  80. Cut Chilly into pieces and put one piece in warm milk.Milk will turn to curd.

    Comment by shilpa — October 30, 2009 @ 4:59 am

  81. Trusted and Easy source to get culture:
    Go to nearby “Gurdwara” (Sikh Temple), there, you can ask the people who prepare langar to give you some culture and they would be happy to help you out. Sometimes they may not understand the word “culture”, you can use the word “Jaag” (punjabi translation for culture) to refer it.

    Comment by Sumeet K Arora — January 11, 2010 @ 12:14 pm

  82. One way I have heard is to dip a clean muslin cloth strip in a curd culture, dry it and carry it along. When used next time with milk, the culture will become alive and then you can keep feeding it.
    This way people may be able to carry their home made cultures from India to USA.

    Hope someone tries that. Let me know if this succeeds.

    Comment by Sujit Kane — January 29, 2010 @ 9:08 am

  83. I love Indian food. My Indian friends always have curd at each meal so I tried it as i ate with them. I find that it helps my acid reflux that that is so reponsive to highly seasoned/spiced food. They gave me some culture. I now make my own. I add stawberry puree to it and other flavouring and have my own homemade yogurt. Yogurt in the stores where I am in Jamaica is so expensive. Glad I found out how to do it.

    Comment by marcia — March 3, 2010 @ 12:41 pm

  84. We grew up in Azerbaijan and we used to have Yogurt (Matsoni) just like you have on that picture, but here my dad tried to do it from yogurts like danon or stonyfield…. it becomes gooie…. why those yougurts are not gooie, but when you trying to make your own from those they become gooie?

    Comment by Erik — March 14, 2010 @ 9:01 pm

  85. I am wanting find out is there any alternative to using a store bought yogurt for starter. Is there a way to make the starter at home with what ingredients? Somewhere I heard that making a starter using tamarind and …? can make a starter or get the results of yogurt? Does anyone know, how in the very beginning of the life of yogurt the starter came to be?? :)

    Comment by Eimaan — March 14, 2010 @ 9:34 pm

  86. If you are in Toronto, Canada and are looking for yogurt made with culture brought from India, please visit Meena’s Fine Foods.

    The yogurt is creamy, and has that authentic taste that you remember from your childhood.

    One container (750 ml) is only $3! A great deal.

    You can contact us at 416-287-1727
    1295 Morningside Avenue, Unit 22
    Toronto, Ontario
    M1B 4Z4

    Comment by Meena's Fine Foods — May 7, 2010 @ 8:28 pm

  87. Hi Indira

    I stay in london its been two years i had curd after coming back i sometimes really feel burning sensation in the stomach.. so please tell me do we need to preheat oven or microwave if so for long and after that can i place the set curd in it and for how long? please tell me cleraly..

    perugu tinalani undhi please help me please provide instructions clearly.please ch
    eppandi me reply kosam yeduru chusthanu
    thank you

    Comment by pooja — May 21, 2010 @ 9:57 am

  88. Hi Indira, TOTALLY love your website — am planning to try making my own dahi tonight - will do exactly what you recommend — work in Scarborough Ontario — does anyone know where I can get a good starter - somewhere in Scarborough???

    Comment by Anisha — June 2, 2010 @ 12:34 pm

  89. An update to my comment —- just called Meena’s fine foods as per post # 86 — they have Indian Dahi (incase anyone else is looking!!!!)

    Comment by Anisha — June 2, 2010 @ 12:38 pm

  90. I did it! I did exactly as Irdira said in her post — my dahi set beautifully — have put it into the fridge so i can have nice chilled dahi when I get home from work!!!

    Comment by Anisha — June 3, 2010 @ 8:51 am

  91. Need Help!!! I live in California and have made curd 3-4 times now with mountain high curd. The curd comes out really well but after about 3 days a pink layer develops on the outside of the curd. Can anyone tell what we are doing wrong? We refrigerate it after a night in the oven. And we set the curd in a casserole. And advice wd be really appreciated. Thanks.

    Comment by Smita — June 10, 2010 @ 11:20 am

  92. Smita - I had that happen once for me and I had to start all over. I now use the plain kefir to make yogurt.

    Comment by Geetha — July 1, 2010 @ 9:06 am

  93. Please try us for Indian yogurt (Thayir, Perugu, Dahi , Doi , Dohi , Mosaru) made fresh with live culture brought from India. We are at:
    1295 Morningside Avenue Unit 22
    Scarborough On M1B 4Z4
    Tel: 416-287-1727

    Comment by Meena's Fine Foods — July 2, 2010 @ 9:24 pm

  94. Hi,I would like to share my experience.
    I have started making yogurt at home.
    I tried making yogurt using “dannon plain yogurt” as culture. I was able to amke the yogurt but the taste was not likre the real home made one.

    Nowadays its easy to get the culture. You can use the greek yogurt that is avaialbe in health foods stores, or buy a can of desi yogur from the desi grocery stores.

    I make my yogurt with ‘Fat Free Milk’. yogurt is watery. I started using nondairy creamer to the boiled milk, after cooling I adde the culture and put it in the microvawe at night and the yogurt is ready by morning.

    Comment by Padmaja — August 9, 2010 @ 12:27 pm

  95. hi Id like to share my experience in making my own yogurt as long as I can remember. ive the wide mouth picnic containers - can hold about half gallon , but i use about one third gallon at a time. boil any milk well, after 5min or so pour it into the picnic container and let it cool to dsired temp hot lukewaem in the container itself, add about 1 tblspoon yogurt and cover with its tight lid. in 6 - 8 hrs excellent yogurt is ready. you can try making first in the insulated mugs that you use for coffee

    Comment by sundi — December 17, 2010 @ 8:09 pm

  96. hi indira
    just read abt different experiences in yoghurt making, since here in uk we can never be sure of the climate i brought a yoghurt maker and it is working really fantastic it tastes even better after being inthe fridge that eating freshly made.and never turns sour even i leave it a longer in the machine.
    i am using rosemary conleys yoghurt maker.

    Comment by vasavi — December 23, 2010 @ 11:19 am

  97. […] A few tips shared by Indira helped me quite a bit. here are a few things to keep in mind for a successful curd recipe: […]

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  98. Hi Indira..I have recently shifted from India to husband loves homemade yoghurt…but the one we get here are all creamy n expensive…I bought some culture from one of our relatives who are making yoghurt in yoghurt maker…I don’t have one right now n I tried making it the way we do in India..but it didn’t work out..I m using devondale full cream milk n I kept it in casserole whole night…pls help…Wat to do…

    Comment by Punita Verma — June 14, 2012 @ 7:15 am

  99. I tried to set curd by taing semi skimmed milk and 2 tblespoons of Tsco plain yogut. Kept it in the oven but didnt work. How long do I need to preheat the oven before switching it off and putting in the dahi for setting?

    Comment by shravani — June 19, 2015 @ 12:17 am

  100. I tried to set curd by taking semi skimmed milk and 2 tablespoons of Tesco plain yogurt. Kept it in the oven but didnt work. How long do I need to preheat the oven before switching it off and putting in the dahi for setting?

    Comment by shravani — June 19, 2015 @ 12:17 am

  101. Found site today n the comments n blog on thairu is very helpful. Love Indian food n all its spices

    Comment by Ming Toh K — July 20, 2015 @ 10:56 pm

  102. Found site today n the comments n blog on thairu is very helpful. Love Indian food n all its spices

    Comment by Ming Toh K — July 20, 2015 @ 10:56 pm

  103. Hi I wanted to know if I can use milk which has been boiled and already cultured but did not turn into yogurt. You see I boiled the milk and when it was more on the cooler side… I added the yogurt i had (about 2 tablespoons) then I put it into the oven and after a couple of hours I saw it didn’t “solidify” like yogurt does so I put it in the microwave… It still hasn’t solidfied :(

    Comment by Mia — August 27, 2015 @ 11:25 pm

  104. Namaste Indira,

    I just found your site. Haven’t had time yet to research everything.

    I was searching the web to find online/order by mail, Indian foods (some prepared already) that are free from garlic and onions.

    Also; any ideas on sites that sell cow milk products by mail that practice ahimsa? No harm to cows, etc. No slaughterhouse mentality. Organic, etc.?

    Thank you.


    Comment by ROBERT — September 16, 2015 @ 3:00 pm

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  109. I set my yogurt at home. I am doing this for many years. recently, 3 to 4 days after setting I see pink layer on yogurt

    Comment by deepa — July 12, 2016 @ 9:26 am

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