My Indian friends please help- to make yogurt?

Question

can you please tell me to make curd without using starters. Because in USA they use pectin , and other stuff in curd which I dont like to use as starter. I have heard after you heat the milk and cool add one green chillie to it and leave for some hours or overning and it will turn into curd or should I put lemon juice into the milk tomake curds? Please help. I am pregnant and got organic curds and it has pectin in it- I do not like it. I want fresh curds. Thankyou

Answer 1

To make ''fresh curd'...boil a litre (4 glasses) of fresh milk, and cool.....once it is cool, add in two or three tbsps of yogurt....anything that will ''curdle'' it...leave it covered in a warm place...and voila!!!! u'd have fresh yoghurt in the morning..or by noon.....thats the best way to make fresssssssssssssshhh yoghurt......try it...it will even have fresh cream on top ....

good luck

Answer 2

It's easy!

Basically boil the milk on either the stovetop or even in the microwave. Let it cool, if you add the culture now --- you'll kill it! When it cools to room temp but is still sligthly warm, add a tbsp or so of your culture (basically yogurt). Then cover it and put it in a warm place in your kitchen. If you live in the cold, you may need to put it in a low oven @200 deg F. The next morning, it should be ready.

FACTORS:

If you use whole milk, you will get the best yogurt obviously due to the higher fat content. But 2% milk is good, just dont use fat free milk.

If you live in tropical climates, your yogurt will be made quickly. Cooler climates may require using a low temp oven.

Use a good quality yogurt as your culture, any will work. I like Kefir.

This is the basic method, depending on the climate and your personal preferences (milk type, culture/yogurt quality....) you can tweak this method.

If you use organic milk and culture, you can make organic yogurt.

Once the yogurt has been "made" it will last for a few days in your refrigerator. Save a tbsp or so as yogurt culture for your next batch.

My mother actually brought (more like smuggled) yogurt culture from India and has been using it for years. It can be frozen also, thawed and used.

The article below has good info but makes the process complex.

http://www.dvo.com/newsletter/monthly/20...

Answer 3

1.  Yogurt

Use plain yogurt to make yogurt.... Dannon.

Dannon does not use pectin.

2. Curds

Milk will form curds when an acid is introduced or when you use rennet.  Curds are just milk proteins that have clumped together (coagulated).

Check out this website for more information...

http://biology.clc.uc.edu/Fankhauser/Che...

Answer 4

I am not Indian, but I make my own yogurt all the time.

Try to find organic Greek yogurt that has live cultures -it's not as bitter as the other commercially available yogurts and it doesn't have pectin