Preparation info
  • Makes

    625 ml

    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Yoghurt or curds are eaten with or in nearly every Indian meal in some form or other. Yoghurt acts as a tenderizer in marinades, thickens sauces and makes refreshing drinks.


  • 625 ml ( cups) milk


Bring the milk to the boil in a heavy-based saucepan, then allow to cool to lukewarm. Stir in the yoghurt, cover and leave in a warm place for about 8 hours, or overnight. The yoghurt should be thick. If it is too runny, the milk was probably too hot for the starter yoghurt; if it is too milky, the yoghurt was probably not left in a warm enough place to ferment. From each batch, use