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Yoghurt
- Makes
625 ml
- Difficulty
Easy
Published 2005
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.
Ingredients
625 ml 2½ cups
Method
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
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