But krishnamma is it a natural way of fermenting and since i m pregnant nw, i m afraid to try that method.
Hi Sanravi, No problem it is 100% natural only. Once you get the curd done from that you can use that curd to make more curd. When I come back to my home after a long time, I use to follow this method. If you are afraid, make a small quantity first and then from that curd you can prepare more and more and more............:2thumbsup:
Hi all - I usually boil the milk in the microwave and then let it cool to lukewarm and use only about a spoonful of yogurt and I usually keep it back in the microwave - just a place to keep it because it will be warm and will not get any drafts. During summer time it usually gets done in about 4-5 hrs and during winter time I put a ladleful and it will get done overnight. Like some of the other members suggested, you can get culture from other Indians. I have not tried the method that TDU suggested - since I have never run out of culture. I keep some in the freezer when I go to India or out of town. Another key thing is to make sure you put the yogurt only when it is lukewarm - I used to mess up when I first started making it here because of this. If it is too hot, it will kill the culture and if gets too cold, it wont set or it may taste milky. I also use skim milk - it will be a bit watery but I dont mind that since I dont like the creamy taste of whole milk. Shobana
Hey, We get "yogurmet yogurt starter" (a powder to make yogurt) from NewSeasons Market.I think u can buy it online also from www.Newseasonsmarket.com. It costs $4 per pack which has 6 small 5gram packs which lasts for 3years .One small pack(5gm pack) if u use as starter,later u can continue using the leftover curd from previous day to make next yogurt.Try it.And remaining packs can be used if u miss making curd etc.Its awesome.And moreover,try boiling the milk on stove and not in microwave.Taste is very good on stove.My mom came to usa last week and she tried it on stove and taste was different and tasted like our home curd in india.Now she is boiling milk on stove on medium flame until one frothy boil comes up,cools and makes the yogurt. Goodluck, Vaishu
thats true krishnamma, my grandpa used to say if u get everything u wont feel for it, but only if u miss them u will know the effect of missing them.
I tried to prepare curd with red chilli method and green chilli method and it was a flop for me. The curd came out sringy... Let me try Vaishu's method ...
Hello Austin, Sorry to hear this FB from you. Have you followed the method correct? like warming the milk and keeping it in a warm place? Because I use to do like that whenever I return home after a long time. Why it is failure for you?:idontgetit: any how please try once more and put 4 -5 'heads' of red chilies and try with small quantity. All the best!:-D
