Homemade yogurt/dahi/curd is so simple to make that you’ll wonder why you haven’t made it before. Use organic milk to make organic yogurt. Try this recipe and you will agree that homemade yogurt has a delicious flavor that is very different from store bought ones, not to mention how much cheaper it is to make versus buying.
Ingredients:
Whole Milk – 4 cups
Starter Yogurt – 1 heaping Tbsp
Method:
1. Bring Milk to a boil on the stove top or microwave. If you have a candy thermometer, bring milk to approx 180 degrees Fahrenheit.
2. Allow Milk to cool to slightly warmer than luke warm (approx 115 degrees F on a candy thermometer).
3. Add Starter Yogurt to the Milk and blend together with a hand blender or whisk.
4. Transfer Milk to a container with a tight fitting lid.
5. Preheat oven to 180 degrees F and switch oven OFF.
6. Place container with milk into warm oven and set timer for 3 1/2 hours.
7. After 3 1/2 hours, remove yogurt from oven and store in refrigerator.
Tips:
1. Starter yogurt can be from your previous batch or you can buy a small single serve Plain Yogurt from the grocery store.
2. Do not add starter yogurt into hot milk or yogurt bacteria will die and yogurt will not set.
3. If you prefer yogurt which is on the tart (sour) side, keep the yogurt in the warm oven for 5-6 hours. The longer you keep it outside, the more sour it becomes.
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I live in the United States (Nebraska) where you can’t get the fresh milk even I heard that its illegal for farmers to sell the fresh milk (directly from the farms) and it has to go to the companies where its pasteurized and homogenized so the only option I have is to buy the pasteurized and homogenized cow’s milk( unlike in our countries). And the yogurt to use as a starter is also the same pasteurized a homogenized yogurt and I am not sure the yogurt I buy from the Indian store is the same pasteurized & homogenized even its printed on the container(s) Indian Style or Home made dahi (but I can taste the difference between American companies made yogurt and that Indian style dahi. Please tell me/us that the pasteurized and homogenized milk contains healthy bacterias or not. On American companies made Dannon or other brands yogurt containers, its printed some bacterias L-somethings are added in that yogurt. I will really appreciate your answer which will benefit many of our sisters/brothers here in the US and may be some other countries where the situations are alike. Thanks
Great Article! Interesting Read!
I have made this many times, and it normally comes out great. However, today my curd did not thicken, and is in between a watery texture and the regular texture it should have. Do you know if I can fix this, or do I have to start over?
I wanted to know why the curd that I make sometimes turns sticky after we follow the same procedure that you have told us.
I live in India. I try to make homemade curd whenever I am in the US. There, my problem is to get the’good’ starter curd. I tried with the curd bought from grocery market in the US as starter.After setting, curd becomes a little sticky. Not as natural as in india. I dont use the curd from the grocery shop as starter in India. Does it make a difference?
Hi Hetal,
I like your show very much. Thank you soo much for showing New Recipes 🙂
Actually I just wanted to know that how long Homemade Shrikhand stays fresh in Freeze ??
Thanks!
Hi Jay,
Thanks so much! Glad you are enjoying SMTC! Usually, yogurt has a longer shelf life than regular milk. Since Shrikand is made from yogurt, it can also stay fresh for up to 2 to 3 weeks (provided you use fresh yogurt).
followed the recipe above and few other websites … with great results in clay pot. Check the link below.
https://www.facebook.com/photo.php?fbid=10200400362748126&l=24486ac60c
Hi,
I tried making yogurt not following this method but tried in similar way and it turned out bitter. I have never faced this problem earlier. Though I use 2% milk each time but this time I made it using Whole milk instead. Can you please tell me the reason for its turning bitter? Also if I can use this bitter curd for any other purpose now or should just throw it?
Pleaseeeeeee guide…
Thanks!
Hi PS,
Sorry to hear about your yogurt. Unfortunately, we have never had this problem before. Could it be that you left it out too long and the really sour taste is also somewhat bitter? Using whole milk or 2% will just change the consistency and creaminess, not the sour/bitter taste.
Hello ladies, I LOVE your site and recipes. You guys have awesome energy. My mom makes home made yogurt and I love it. I always make sweet yogurt during parties which I put in the oven and bake. I tried the home made yogurt recipe from your site but it did not set even after I had it out overnight. Can you please help? Should I put it in a 180•F oven to set?
Hi Ranja,
After you mix the starter yogurt into the warm milk, you have to leave it in a warm place so that the yogurt bacteria can grow. We heat our oven to 160-180F and TURN IT OFF. The oven should not be kept on, just warm when you put the yogurt in. Alternately, you can leave the oven light on to create a warm environment.
Hii Hetal,
Do You Know, how these big companies like nestle or mother diary makes there dahi, so that it remains in good taste for even more than 15 days.
Actually i am thinking to start the business in state level, so pls help me out
Hi Udit,
I have kept my homemade yogurt in the fridge for over a month and it still tasted like the first day I made it. Yogurt has a really long shelf life if kept properly in the fridge.
Hi Hetal,
i’m ussualy make my own yoghurt at home, but now i try to sell it, but many people says that my yogurt is stil not sour enough, i’ve tried the way you make it, but its stil the same taste, I use 5-10 % of starter yoghurt and 45 Celcius for the incubator. after 8 hours 10 hours even 20 hours the taste its still the same. Some recipes tell that lemon juices can make yoghurt becomes more sour, but after i tried theres just a small different. Could you tell me what is wrong with my method??
and i’ve tried many different starter yogurt
I’m sorry if my question is simmilar and im sorry if my english is not good. Thanks 😀
Hi Ilham,
Usually, the yogurt becomes sour if you keep it out for longer periods of time. Do you maintain the 45C throughout the incubation period, or just at the beginning?
i set 45C for the whole incubation period.
i used a box with a bulb for keep the temperature at 45C.
and what kind of flavourings that makes yogurt taste better ?
Hi,
I tried making mishti doi (sweetened yogurt) it’s about the same way that you guys make it. I just have one questions, this was my first time making it. When I took the bowl out of the oven why were there water left over under the dahi? The dahi was set, there were just water under it. Did it keep it too long in warm or not enough?
please reply soon. Thank you.
Hi Sayeda,
If the dahi has set, you could just gently drain off the liquid (water). This happens to us when we make regular dahi as well. Water collects at the top even though the dahi has set at the bottom.
Thank you very much for your quick reply. I must say I enjoy you guys so much. And your recipes.
Anyway, my friend usually makes her dahi with
half and half milk, starter yogurt and sugar. And she usually leave it in oven for about 10 to 15 mins at 350 degress and then shuts it off.
I tried the same way, it did set but it left so much water underneath the dahi. I can’t drain it because the yogurt will fall with the draining.
What did I do wrong?
Thank you
Hi Sayeda,
Oh, I see…the water is at the bottom. I’m sorry, but I have never come across this problem, though I don’t usually make misti doi (just the regular kind). I am also surprised that your friend leaves the dahi in the oven for 15 mins before turning it off. I would imagine that it would kill the yogurt bacteria with that intense heat. Sorry to not be of any help. 🙁
Hetal & Anuja!
Thanks for all your good work.
Can you please tell me if there is any difference between the curd/yoghurt we use and sour cream?
Also there are certain dishes which call for adding sour cream. Can we substitute it with the malai that we get on top while boiling milk??
Thanks in advance for your response.
Priya
Hi Priya,
Both yogurt and sour cream are fermented dairy products. There are two major differences. First, sour cream is fermented cream whereas yogurt is fermented milk. This makes sour cream a lot richer in flavor and texture because of the added fat content. Second, the bacteria starter in each of them is slightly different so the flavor is also different. Though you can substitute malai or other types of heavy cream for sour cream, you will lose out on the slightly tangy flavor of sour cream. Hope that helps.