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1
- Refrigerate curd/yogurt from the previous batch, which will be used as starter culture, till needed.
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2
- Slowly bring milk to a rolling boil in a heavy pot over moderate heat, stirring occasionally to prevent scorching.
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3
- When milk comes to rolling boil, lower the heat to prevent overflow.
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4
- Slowly increase the heat to medium. Keep stirring.
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5
- The milk will stop to overflow. At this point, remove from the heat.
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6
- After removing from the heat, you can see that milk has reduced in quantity.
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7
- Keep it aside and let it cool.
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8
- To test, insert your finger to check whether milk is little more warm to the touch.
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9
- Take the starter curd/yogurt in a spoon. Drop it into the warm milk. And stir well.
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10
- Cover the pot. Keep it in a warm place for 6-8 hours to ferment.
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11
I use my unused microwave as a warm place to ferment.
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12
- After 6-8 hours, you have Thick Indian Curd/Yogurt.
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13
Refrigerate for 5-6 days.
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14
You can use this curd to make
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15
- Raita
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16
- Lassi
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17
- Buttermilk
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18
- Use it as a dip with chapati, rava uppittu (upma)
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19
- Eaten with rice as Curd Rice with a spicy pickle on the side.
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20
Detailed photo recipe is at http://www.pinterest.com/pin/452471093783437798/
