Comments on: Homemade Indian Yogurt (Curd, Perugu, Dahi, Thayir)

by: Homemade Curd Recipe | Fun and Food Cafe

Sat, 19 Nov 2011 07:43:50 +0000

[…] 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: […]

by: vasavi

Thu, 23 Dec 2010 16:19:24 +0000

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.

by: sundi

Sat, 18 Dec 2010 01:09:41 +0000

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

by: Padmaja

Mon, 09 Aug 2010 17:27:34 +0000

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.

by: Meena's Fine Foods

Sat, 03 Jul 2010 02:24:54 +0000

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
CANADA
Tel: 416-287-1727

by: Geetha

Thu, 01 Jul 2010 14:06:08 +0000

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

by: Smita

Thu, 10 Jun 2010 16:20:26 +0000

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.

by: Anisha

Thu, 03 Jun 2010 13:51:21 +0000

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!!!

by: Anisha

Wed, 02 Jun 2010 17:38:07 +0000

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

by: Anisha

Wed, 02 Jun 2010 17:34:16 +0000

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???