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Homemade yogurt is so simple to make that you’ll wonder why you haven’t made it before. 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 stovetop 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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February 18th, 2008 at 10:05 am
Hi, thanks for this recipe. One question: do you put in the container (with milk and starter) straightaway in the 180 degrees hot over, or do you wait for it to cool down a bit?
I love home-made yoghurt. I know we would often have it in India, but I haven’t tried to make it here.
[Reply]
February 18th, 2008 at 7:04 pm
Hi MJ,
Yes, you put the container with milk and starter directly in the oven as soon as you switch it off. 180 degrees F is really not that hot, so if you wait to let it cool, you will defeat the purpose of heating it. Good luck and let us know how it comes out.
[Reply]
March 14th, 2008 at 4:40 pm
Hi,
I liked your recipe but i do have a very simple question i.e., you have shifted the milk to a plastic container before keeping it in the oven, so due to the heat will the container melt?????
[Reply]
March 15th, 2008 at 12:16 am
180 degrees Fahrenheit is not hot enough to melt anything. Be sure you turn off the oven as soon as it reaches this temperature. You are placing the plastic container in an oven which has been switched off.
[Reply]
March 16th, 2008 at 4:24 pm
Thank you, will surely try it and let you know how it turned out.
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March 18th, 2008 at 1:59 pm
Good effort! keep it up! looking for more from u both
[Reply]
April 8th, 2008 at 6:08 pm
I am trying it out today and will let you know how it turns out. The lowest temp on my oven is 200F so I figured I will wait 5/10min before I put the container in the oven. You think thats about correct estimation?
Additionally I wanted to know how long can this youghurt be stored for? What is the refrigrator life of the youghurt?
[Reply]
April 8th, 2008 at 6:30 pm
Hi Shama,
When your oven reaches 200F, turn it off and just open the door to air it out for 30 secs. That should reduce the temperature back down a bit.
[Reply]
April 8th, 2008 at 6:35 pm
Hi again Shama,
Yogurt lasts at least 2 weeks in the fridge, sometimes longer. You can tell yogurt has gone bad if it smells bad. A tip to increase the shelf life is to take as much as you need and keep it back in the fridge immediately. Many people sit at the dinner table for 30 mins to 1 hour with the yogurt can out the whole time. This not only makes the yogurt more sour, but it does not last as long.
[Reply]
April 8th, 2008 at 7:20 pm
Awesome, thanks Hetal for the quick response. The youghurt is sitting in the oven now. I am looking forward to see how it turns out
[Reply]
April 9th, 2008 at 2:04 am
Ok so I tried youghurt today. Some of the yoghurt turned out nice and thick and some of it was loose and watery. Any suggestions as to what must I watch out for. I made sure to mix starter youghurt when the milk became luke warm. Any other tips?
I’ll try again tomorrow
[Reply]
April 9th, 2008 at 2:08 am
Also, I wanted to take the time to thank both of you for your wonderful recipes. I have tried your kulfi recipe earlier and it turned out like a charm the first time – I have only started cooking a year ago and I love to learn new recipes
Once again, thank you very much for your time, effort and wonderful recipes
[Reply]
April 11th, 2008 at 1:23 am
The youghurt turned out really well on 2nd try – thanks so much for teaching me how to make it at home
[Reply]
April 18th, 2008 at 1:31 am
Hi Shama:
I been reading other recipes for homemade yogurt and I noticed that their recipes calls also for nonfat powder skim milk to get the tickness in the yoogurt, what about it?. And also can I use low fat milk like 2%, or 1% or skim milk too??.
Please can you help me out with these questions?.
Thank you very much.
[Reply]
April 18th, 2008 at 2:30 am
Linda:
Yes, some people do use powder milk to thicken the yogurt but we prefer it to have a more natural flavor (that is the whole point of making it at home).
Regarding the others – 2%, 1% and skim milk, needless to say, that whole milk yogurt is going to be thicker than 2%, 1% or skim. The lower fat content in the milk makes the yogurt more watery. We, personally, use 2% for our daily use and it works out really well. I would not reccomend going lower than that but if you do, then go ahead and add the powdered milk.
Hope this helps!
[Reply]
April 30th, 2008 at 4:39 pm
how cream(malai) form at the top of curd?
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May 7th, 2008 at 12:33 am
When boiling milk, the cream or malai usually forms at the top of the milk. When the milk is cooled down and the yogurt (curd) forms, the malai is still there and usually floats to the top.
[Reply]
May 20th, 2008 at 4:11 am
hi guys, I love your website!!!
you know, because pf you guys I was able to make yogurt (first time in my life, i must have tried 30 times….) but I had a slight problem, only top of my yogurt was set but the rest was all watery. what do u guys think I did wronge?
[Reply]
May 20th, 2008 at 12:41 pm
Hi Asma,
Sometimes, depending on how warm the milk was when you added the started yogurt affects the outcome. The milk should be very warm…similar to very warm bath water (but not hot). If the yogurt has not set after 3 1/2 hours, if is perfectly OK to keep it out 1-2 hours longer (it will not spoil, but the longer it’s outside, the more sour it will be). Also, many times, the yogurt seems not to have set but as soon as you keep it in the fridge, it hardens up. Good luck and let us know if it turns out.
[Reply]
October 8th, 2008 at 2:42 pm
Hi Hetal,
The lowest temp on my oven is 200F so how much time switch on the oven? and I use 2% milk.
I tried your recipes it comes good and taste was really good.
[Reply]
October 8th, 2008 at 6:38 pm
Hi Roopa,
Is your oven temperature readout digital? If so, when you turn on your oven, it should start telling you the temperature while it is increasing to 200 degrees. Turn it off as soon as it reaches 180 degrees.
If it is not digital, how do you usually tell if your oven has reached the correct temperature (for preheating purposes)?
If there is no way to tell, then turn on the oven and wait probably 3-4 minutes and turn it off.
2% milk works fine but the consistency will not be as thick at whole milk. I also use 2% milk.
[Reply]
October 10th, 2008 at 10:56 pm
Hi,
Love your site. I made Veg-Lasagna and it was success-at-first-attempt. My husband loved it. THANK U…..
Please tell me how to make the curd SOUR to make dishes like Kadhi, Rava dosa, Rava idly, Tamilian specialities like Mor-kali, Mor-kuzhambu etc. I set my own curd but it does not become sour at all even after a week.
I boil milk, cool it to lukewarm, add the starter-curd, mix and leave it in the oven with the light on. It sets overnight. In the morning, I get nicely set curd good enough for curd-rice, raita etc. But NOT SOUR ENOUGH to make other dishes TANGY. (I use the Desi brand dahi from Indian store as my starter-curd).
I love my curd to be slightly on the sour side than on the plain sweet side. SO, PLEASE ADVISE…….
[Reply]
October 11th, 2008 at 1:08 pm
Hi Charunima,
Usually, the longer you leave curd/yogurt out to set, the more sour it becomes. I am really surprised that leaving it overnight is not making it sour. My yogurt sets in 3 1/2 hours (because I like it mild). If I were to leave it overnight, it would definitely be a lot more sour.
Instead of keeping the oven light on, try turning on your oven until it reaches 180 F degrees. Switch it OFF and then put your milk/starter in and leave it overnight. The warmer temp should help it. Let us know if it works.
[Reply]
October 20th, 2008 at 7:18 pm
Hi Chefs,
I’m yet to try your method of turning the oven to 180 F degrees. I will try that and let you know.
Meanwhile, what is SOUR CREAM? Can I use it as a substitute for sour-curd or sour-buttermilk to make Kadhi etc????
Awaiting your reply…..
[Reply]
October 20th, 2008 at 8:56 pm
Hi Charunima,
There are different kinds of sour creams available. One is called “natural” and the other “original”. The natural one is closest to hung yogurt. However, many people do not like the taste of sour cream because it doesn’t taste “exactly” like yogurt. Also, sour cream is not always as sour as sour curd. You can however use it in kadhi. Let me warn you though, it is very high in fat content.
[Reply]
October 23rd, 2008 at 2:12 am
hi girls
first thanks so much for the beautiful cisine….i love ur style and spirit. Anyways, one question can u tell me wht is yugurt starter that u add to the milk. please, am not fimiliar with indian cusine but am trying to learn more cause i enjoy and love the food!!!! thank u so much
[Reply]
October 23rd, 2008 at 3:36 am
Hi Mariam,
Thanks! Starter yogurt is basically just plain yogurt. You have to use some existing yogurt to make more. You can buy a small container of plain yogurt from the grocery store and use it to make your first batch. Once you have made your own yogurt, be sure to keep a little aside each time to make your next batch.
We’re so glad you enjoy Indian cuisine. Please feel free to ask any questions.
[Reply]
December 8th, 2008 at 2:33 am
I have heard that if you keep a starter from your homemade yogurt, that after several batches the good bacteria cultures decline and that you should get a new starter (from the store?). Do you know if this is true or can you take starter yogurt from each batch to make a new one indefinately?
[Reply]
December 8th, 2008 at 10:16 pm
Hi Trish,
It is a good idea to change your starter yogurt from time to time. In addition to the good bacteria, foreign bacteria also gets introduced in the mix. One tip we’ve heard of: buy a container of store bought yogurt,fill an ice cube tray with the yogurt and freeze it. When you’re ready to change out your starter yogurt, you can thaw out one cube of the original store bought yogurt and use that.
[Reply]
December 29th, 2008 at 9:19 am
Hello! I came across your videos yesterday and I like them very much. I am going to try out your yoghurt recipe tomorrow. It is good that you place comments. If I hadn’t read them, I would place the yoghurt at the temperature of 180 Celsius (356 F)
[Reply]
January 8th, 2009 at 8:05 pm
I have tried it and the yogurt has come out very nice.
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January 29th, 2009 at 7:29 pm
hi I always fail to make yogurt at home so can u tell me the exact temp of the milk after it cools down where we add the sample yogurt.I will thus take all the guess work out as to when to add the yogurt culture into it please.tell me the exact temp when we have to add the sample yogurt
[Reply]
January 29th, 2009 at 8:26 pm
Hi Ashwini,
You can cool the hot milk to approx 115 degrees Fahrenheit before adding the starter yogurt. Good luck!
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January 31st, 2009 at 2:23 pm
I tried to make this last night but I don’t know what happened because it was still liquid lose when I took it out of the fridge. I had a candy thermometer so I don’t know if the temperatures were wrong. I also don’t know if the milk was boiling when I took it out but it was 180 degrees. I really don’t know what I did wrong. Any help?
[Reply]
February 19th, 2009 at 2:48 pm
o my goodness!! help me! i have tried 4 times already and yet still my yogurt does not set.
I have tried various versions but your recipe was the easiest to follow both visually and in writing.
What is going wrong for me? my yoghurt is runny as milk. i tried using plain yoghurt to set it and that didn’t work – then i tried “LIVE” natural yogurt and still it has not worked. i tried leaving it overnight in my boiler room – nothing. With all hope tried the oven method and still no hope. I have followed the recipe to a tee and still when i take out my container after 3-4 hours – it is still runny!
Do i have to leave it in the fridge straight after the 3 1/2 hours int he oven? if so,how long do i refridgerate it?
Also i’m hoping to add Jaggery as a sweet element to the boiling milk – will this effect the setting too?
[Reply]
February 19th, 2009 at 3:55 pm
Hi Aliyah,
After putting a lot of thought into your predicament, here are 2 reasons why your yogurt may not be setting.
1. The container you use to set the yogurt can affect how long it takes to set. We used a plastic container and kept it in the warm oven. If you are using glass, the time it takes to set may be longer.
2. The size of your container will affect the setting time. Our containers are 1 quart size. If your container is larger, it may take longer to set.
If you want to make the yogurt sweet, you can just add your jaggery while boiling the milk. You may have to use your stove and stir frequently instead of your microwave so that the milk does not boil over.
Hope it works for you
.
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February 19th, 2009 at 4:19 pm
Thank you so much for your speedy response. i can tell you that my container is probably what you get from chinese takeaway place. it’s the only plastic container i have that has a tight lid – also i have seen indian shops that their yogurts are in these containers too.
I have a gas oven and i know 180F is gas mark 4. how long do i leave the oven on for before i turn it off and place the milk mixture in? i’m thinking maybe the oven cools down too quickly and i’ve not heated it long enough?
i am not giving up until i learn how to make this dhai.
i really appreciate you responding back! at least i know there’s someone at hand to help.
[Reply]
February 19th, 2009 at 5:35 pm
Hi Aliyah,
Your container and size seems to be right. We have an electric oven so we set the temp to 180 degrees F and when it reaches that temp, we switch it off. We do not keep the oven going for any longer.
Maybe it’s the electric filament which remains warmer longer than gas, which must simply turn off (similar to an electric stove where it’s still hot even after turning if off versus a gas flame which just shuts off). If this is the case, then maybe you can kick start the oven a few times in between to keep it warm.
Of course the opposite could also apply. If the pilot light remains on all the time, the temperature might be too hot and kills the yogurt bacteria. Therefore it will never set.
Another option: If you have an ice box (igloo), you could fill it with very warm water and place your container in there. Close the lid to the igloo so that the water remains warm.
[Reply]
February 26th, 2009 at 8:28 pm
I have a question regarding homemade yogurt, After the milk is boiled well the cream that is formed at the top, should i remove the cream before putting the starter yoghurt?? Also do let me know for how many minutes should i preheat the oven to 180 degrees F ?
Thanks for your time & response
[Reply]
February 26th, 2009 at 9:26 pm
Hi Jayashree,
You do not have to remove the cream (unless you want to). When you mix the milk with the starter yogurt, the cream should break up.
You can switch off your oven as soon as it reaches 180 degrees F. You do not need to keep it on after that.
[Reply]
March 11th, 2009 at 5:09 am
Hello, I have just found your website and I love it! I wanted to know if I can use soymilk in place of the whole milk for the homemade yogurt? I can’t wait to make the yogurt.
[Reply]
March 11th, 2009 at 1:04 pm
HI Rosa,
We’ve never made soy yogurt but know that you can make it. The actual term is “cultured soy milk” since “yogurt” can technically be used for dairy milk products.
You can follow the same procedure, however you do not have to boil the soy milk. Just heat it to very luke warm before adding your starter. You can buy a small container of cultured soy milk from some of the whole foods type stores for your starter. Or, if allergy is not a problem, you can use plain yogurt. Soy yogurt may take a little longer to set so you can check on it after 3-4 hours and leave it longer if necessary. Let us know if it works for you.
[Reply]
March 17th, 2009 at 11:41 pm
hi
( wat do i do… thx so much… nice website btw
my gooodddd,
i have known this recipe for years, nva done it bfore actually, but when i decide to make it, exactly like that, the curd sets real nice but it doesnt taste sour… a bit actually, but i always have it more than 7 hrs (i like it sour and strong),.. mine is good but sour….
[Reply]
March 18th, 2009 at 12:30 am
HI DDC,
The longer you leave the yogurt out to set, the more sour it becomes. It also helps to start with a sour starter.
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March 25th, 2009 at 6:34 pm
how can i prepare yogurt with 2%milk?plz do reply me
[Reply]
March 26th, 2009 at 4:02 am
Hi Anu,
You follow the exact same steps with 2% milk as you do with whole milk.
[Reply]
March 29th, 2009 at 9:51 pm
Hallo,
I tried to do homemade dahi. I followed your instruction. The fist time it turned out perfect, bur the second time there were about two inches of whey on the top of the yogurt. Why?
Thanks in advance for your answer.
Federica
[Reply]
March 30th, 2009 at 2:32 am
Hi Federica,
There tends to be a little whey on the top of the yogurt but we’ve never seen 2 inches — that seems like a lot. Many times, the more fat content in the milk, the less whey. If your yogurt was nicely set at the bottom of the whey,you can just pour off the whey and use the yogurt. Also, once you cut into the set yogurt, whey will collect in the space where the yogurt was — this is normal.
[Reply]
March 30th, 2009 at 4:43 pm
hi
do you have any pointers for making this recipe with homade coconut milk?
thanks
[Reply]
March 30th, 2009 at 11:27 pm
Hi Hetal Didi,
thank you very much for your kind and quick answer. Probably the whey was less than 2 inches, I’m more familiar with decimal system!So it was more like two centimeters…Anyway, I poured out the whey and the yogurt tastes really good.
I’d like to thank you for sharing all these recipes, I’m really fond of Indian cuisine and of India, and it’s a pleasure to see Anuja and you creating so amazing dishes. I tried several of them and all turned out good! Good job girls!
[Reply]
April 2nd, 2009 at 6:38 pm
Hello, I attempted to make yogurt last night and wanted to leave it overnight for a thicker consistency, but when I went to it this morning, I awoke to a runny consistency that looked just a little thicker than what it had looked like when i put it in the oven last night. I followed your instructions even at the correct temperature, but failed. Do you think it may be because the temperature dropped below 100 in the oven? And what if the cultures have died, do you think that made it go bad? Also, it doesn’t smell or look bad, is just runny. I really don’t want to waste this batch because of how frugile I am. Can I use this for the next one I try at, or even for recipes? Or will it harm me? Thanks!
[Reply]
April 2nd, 2009 at 7:24 pm
Hi Selena,
One of the reasons that yogurt will not set is that the temperature of the milk that you start with is too high or too low. It should be approx 115 degrees F (if you have a candy thermometer) or slightly warmer than luke warm but shouldn’t burn your finger if you touch it. The temperature of the oven does not need to stay constant…just warm at the beginning to give it a good start. If you use a plastic quart size container, the yogurt should set nicely in 3 1/2 hours. The bigger your container is or if you use glass, the time to set will increase.
You can probably use what you have as buttermilk. It should not have spoiled.
[Reply]
April 2nd, 2009 at 7:26 pm
One more thing Selena….
For thicker yogurt, you can mix non-fat dry milk into your regular milk before boiling it.
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April 20th, 2009 at 5:24 pm
hello i have a question about cultures. i have recently tried creating more varying recipes from your homemade yogurt recipe, such as frozen yogurt or cream sauce. i have heard that freezing or heating yogurt will kill the active cultures in it from many professional chefs and even nutritionists. iss this true? and how about the cultures in store bought frozen yogurt that states it contains live active cultures in it?
[Reply]
hetal Reply:
April 20th, 2009 at 6:13 pm
Hi Luu-luu,
Heating yogurt will probably kill the bacteria but freezing will not. Some people freeze fresh yogurt in small batches and then defrost it to use as the starter every time they make yogurt. Technically, you can use your existing yogurt as the starter, but every so often, it’s good to get a fresh starter. Some of the bacteria change as time goes on.
[Reply]
May 12th, 2009 at 7:23 pm
Hi guys,
I have tried making yogurt with this recipe. The consistency is good no doubt. But i find that the yogurt is slimy and sticky. Though the taste is perfectly normal. I use 2% milk and started with the store bought Indian yogurt with no gelatin in it. What could be the reason?
[Reply]
hetal Reply:
May 12th, 2009 at 10:56 pm
Hi coffee,
Did you heat the milk at least up to 180F? or boiling? There is apparently some kind of protein in milk that needs to be heated to at least 180F and is responsible for the texture to come out right.
[Reply]
coffee Reply:
May 13th, 2009 at 2:31 am
Hi hetal.
I have not checked the temperature. I heat it for 8 mins in a microwave and let it cool. But i am sure it has come to a boil. But i will check the temperature tomorrow and let you know. Thanks for the response.
[Reply]
hetal Reply:
May 13th, 2009 at 3:24 am
Sure. Be sure to use good (fresh) starter, not the slimy one.
May 14th, 2009 at 1:42 am
Hi, I would also like to mention that while the yogurt is being set in the oven, please do not shake or move the container. By doing this the yogurt may become watery or may not set at all.
[Reply]
May 18th, 2009 at 1:51 am
Hi, my wife and I tried homemade yogurt and it came out real nice and delicious. The yogurt was thick and none water although, we left it in the oven for about 5hrs it did not become sour. Thank for your recipe.
I remember, my mom used to put garlic pieces in the milk in case she had no left over yogurt. Do you know how to make yogurt without yogurt starter?
[Reply]
hetal Reply:
May 18th, 2009 at 5:57 pm
Hi Hebret,
Glad your yogurt came out well. Sorry, we have not tried making yogurt without the starter. The garlic idea sounds interesting though…will have to try it out.
[Reply]
August 17th, 2009 at 10:28 pm
Hi Hetal & Anuja,
If you want to make shrikhand then all you have to do is pour this yogurt (the sour kind as you said which is out for like 5 to 6 hours) in a thin clean cloth and tie it overnight on something over kitchen sink and let it become thick. Then all you do is add sugar ground with saffron to your taste and little bit vanilla extract and elaichi(cardomom powder)and charoli to the thickened yogurt.And your shrikhand is ready!
[Reply]
hetal Reply:
August 21st, 2009 at 2:38 pm
Hi Amita,
Thanks so much for sharing your Shrikand recipe. Sounds delicious!
[Reply]
August 21st, 2009 at 1:28 pm
Hello,
I am really happy and thankful for doing a good job to help us all.I stay in U.K(its very cold here) and before i came across your website,I was able to prepare yogurt.My yogurt sets perfectly well and tastes good.But with a problem – yes!! The only problem is it will be sticky. I did follow the same procedure as suggested by you but again ended up with same problem. Please let me know how to overcome it because you know we cant accept it though it tastes good. We feel somethings is wrong in it and i have almost started disliking it. please suggest me how can i overcome the problem before i give up preparing yogurt.Hope to hear from you soon.
Many thanks for your time and help in advance.
With regards,
Megha
[Reply]
hetal Reply:
August 21st, 2009 at 2:45 pm
Hi Megha,
There are a couple of things that may cause slimy yogurt.
First, did you boil the milk before allowing it to cool. This heating process break down certain proteins in the milk and allows it to set.
Second, when you are incubating the milk (keeping in a warm place), if the temperature gets cold before the yogurt sets, it will become slimy.
Since you mention that the climate is cold where you live, try to maintain the warm temp while the yogurt is setting. If you’re using an oven, give it another kick start. Be sure to remove the yogurt from the oven before you turn it on again. Turn the oven off before putting the yogurt back in.
You can also use an ice chest filled with very warm water and keep the yogurt in there. After a couple of hours, you can add more warm water in it to maintain the temperature.
Finally, be sure to use good (fresh) yogurt starter — not the slimy one.
Good luck!
[Reply]
Megha Reply:
August 21st, 2009 at 5:17 pm
Hello Hetal,
Thank you loads for a quick reply!! So kind of you. Much appriciated. I will surely try your suggestion and let you know soon.
Many thanks once again.
With warmest regards,
Megha
[Reply]
September 5th, 2009 at 9:02 pm
When transferring the milk and yogurt mixture to a container with a tight fitting lid, do you place the lid on the container before putting it in the oven, or is this just for storage purposes when you move it to the refrigerator?
[Reply]
hetal Reply:
September 6th, 2009 at 10:49 pm
The tight fitting lid is really for the storage part. I usually close the lid tight anyway while it’s setting, but it’s not a requirement. Sometimes, if there are too many bubbles on top of the milk, the lid makes the milk spill out. In that case, I just lay the lid on top, but don’t tightly close it. The yogurt sets anyway.
[Reply]
Clarice Reply:
September 7th, 2009 at 9:47 pm
Thank you so much for responding! I can’t wait to try this!
[Reply]
October 9th, 2009 at 12:36 pm
Dear Madam,
Your recipes are nice. Can I include them in my website for visitors (with reference to your site, like a link) to enjoy your recipes?
I hope you wont mind.
Thanks
[Reply]
October 30th, 2009 at 9:48 am
Hi Hetal
First of all, i’m simply love you guys! The way you teach is so easy for teenagers like me
Anyways, I have got a mocrowave-oven and not a oven. So could you you tell me how do i go about setting the yogurt?
Thanks a lot for teaching us some wonderful recipes!
[Reply]
hetal Reply:
October 30th, 2009 at 1:19 pm
It’s so nice to see teenagers interested in cooking!
We use the oven to keep the milk warm so that the yogurt bacteria can grow and become yogurt. We are not actually cooking with the oven. So, unfortunately, you cannot use your microwave because you cannot pre-heat a microwave. One alternate option is to fill an ice chest or cooler with warm water and keep your yogurt container in it. If you close the cooler lid tightly, your yogurt will remain warm for quite some time.
[Reply]
December 3rd, 2009 at 4:57 pm
HI GLZ…U BOTH R ROCKING..!! M BIGGGG FAN OF URZ..U R DOING WONDERFUL…LOOKS GOOD! N COOKS GOOD!
WISH U ALL THE BEST!! TAKE CARE!!
[Reply]
December 3rd, 2009 at 5:37 pm
thanks for this recipe is good and can you passme
about recipe with kefir
[Reply]
December 15th, 2009 at 10:58 pm
Hi Hetal
My Oven temperature reads out 1, 2, 3, 4, 5 … till 10.
Out of this which number is 180 degrees? Pls. help
Seena
[Reply]
hetal Reply:
December 16th, 2009 at 2:33 am
Hi Seena,
I would guess that 1 would be closest to 180F. Just a note…you can heat your oven for quick set yogurt (3 1/2 hrs), but if you have time, you can just leave the milk with the starter in your oven (without heating) overnight and it will still set.
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December 29th, 2009 at 11:20 pm
Hi,
I tried to make yogurt. After the milk is lukewarm I added yogurt. heated the oven to 180F, turned it off. Kept the milk in the oven for more than 4 hrs.
But there is no change, not even the slightest sign of yogurt.
Any suggestions
Thanks
Challa
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anuja Reply:
December 30th, 2009 at 6:24 am
Hi Challa,
Here are a few things that might be the issue:
- the starter is not enough or was not mixed in well.
- the milk was not warm enough or cool enough, when the starter was added.
- the 4 hour works well for about a quater of a gallon of milk (more milk needs more time)
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January 12th, 2010 at 2:38 pm
Hi There,
Just wanted to confirm is it ok to use yogurt which has a expiration date in about 2 days and milk which has an expiration in 14days .
Can the yogurt (home made) which is prepared using the above ingredients be used for 14days.
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anuja Reply:
January 12th, 2010 at 3:17 pm
Hi Joyce,
As long as the milk is not spoiled and smelly, you can use the it for the yogurt and will extend the life span. In genral the shelf life of yougurt is a lot longer that milk. Same goes for the starter.
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January 27th, 2010 at 1:30 am
Hello Anuja and Hetal,
I have been making curd at home after seeing this recipe and its turning out fab. I use 2% milk and a good starter and its been working out great. There is just one problem there is lot of water in the curd after it sets. There is this watery portion that floats on top. I tried draining it after i took it out of the oven, but every time i scoop out curd the water forms again. Is it coz of the 2% milk or coz I close the tupperware container before putting it in the oven tht condesation takes place. The curd taste very good though.
Thanks
Sanchitha
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hetal Reply:
January 27th, 2010 at 4:05 pm
Hi Sanchitha,
The water that collects is perfectly fine…home made yogurt does that because there is no pectin or gelatin added like store bought yogurt. Yes, 2% milk will leave a little more water than whole milk, but like I said, it doesn’t hurt anything. There is no need to remove it. Just scoop out the thick part to eat and use the watery part mixed with the thick part for raita or kadhi.
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February 7th, 2010 at 12:30 am
Do you know how to make FRUIT flavored ice cream? I really like this place called caliyogurt, and they always have honeydew ice cream…do you know how to make it have that flavor? Also, how sweet is this yogurt, because I have noticed that it does not have sugar? If it is not sweet enough, how do we add the sugar? Thank you in advance!
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March 12th, 2010 at 7:45 pm
You’ve said sour cream can be used as a substitue for yougurt. Is the opposite true? Can we use curd in the place of sour cream. I specifically want to know if I can use it in bakes because sour cream is high calorie.
Love you guys. This site is awesome and I am so glad I discovered it.
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March 26th, 2010 at 11:52 pm
Thanks for every thing. My son ha milk allerg so can you please teach me how to make Yogurt from soymilk.
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April 10th, 2010 at 9:30 pm
Thanks for everything but Dahi is slimy tried all different thing it always come slimy.
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anuja Reply:
April 14th, 2010 at 9:33 pm
Hi Priti,
That usually happens if your starter is slimy (old). try and get a new starter and try it again…should do the trick
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April 27th, 2010 at 2:45 pm
hi there….i’m from a remote village in kerala…i’ve tried this recipe once but it dint set at all…..i used pastuerised toned milk…thats the only milk that we get here…can u gimme any extra tips to make my homemade yoghurt perfect….pls tell me in degree celcius…
waiting for ur reply…
thank you…..
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April 28th, 2010 at 8:44 pm
Hello,
I tried making yogurt exactly as you have mentioned (along with pre-heating oven to 180F and then switching off) around twice but with no success
But I am determined to make good dahi… some day 
I did notice that when I threw it off, the container had some traces of yogurt at the bottom, almost as if a very little milk had turned into yogurt, its possible that it could be just traces of the starter yogurt. I have no idea what I am doing wrong, I tried with full fat and 2% milk and the starter yogurt was plain store bought yogurt which said it had active cultures in it. The last time I made it, I also turned on the oven light for last 20 mins as I thought the oven had gone cold (I live in a cold region in US). I saw you mentioned that we can turn on the oven every few hours to keep the temp constant but I will need to remove the container with dahi before startign the oven. Wont that harm further as it will shake the mixture each time I remove the container out?
The problem each time was that after 3.5 hrs, the container still looked like it had just milk in it, no sign of thickening at all. I still kept in the refrigerator and ended up throwing it the next day
Please help, I have really run out of ideas on what to do!
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shaharrr Reply:
April 29th, 2010 at 1:38 am
even i’ve got the same problem…the dahi not thickening at all…i did it in the cooking range oven.i think that could be one reason for my failure…anywyas hope we both get a reply at the earliest.
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anuja Reply:
April 29th, 2010 at 4:38 am
Hi Shaharrr,
The cooking range should not be the issue, looks like it’s something else. I have responded to Swapna…same questions apply for you. Give me your answers and we’ll try and help you out!
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shaharrr Reply:
May 13th, 2010 at 1:21 pm
u know wot…atlast…SUCCESS…actually i pre-heated my oven for 5 minutes at 140 C…kept for 3 and a half hours…then to the refrigerator…and u wont believe…i got the perrrfect dahi that i was looking for…..thankyou soooo much….now i’m gonna try paneer…..
thyanx a loooot
hetal Reply:
May 13th, 2010 at 2:29 pm
Yeaahhhh! Good for you Shaaharrr!
anuja Reply:
April 29th, 2010 at 4:36 am
Hi Swapna,
And we are “determined” to make your yogurt a success
Here are a few questions for you:
- how much yogurt are you making?
- how much starter are you using (sounds like a it may be less than required)?
- was the starter at room temperature?
- what type of container are you using?
- was the milk warm (and not cold) once you added the starter?
And a few clarifications:
- we turn on the oven and take it upto 170/180 and then turn it off and only then put the container in the oven.
- we have the oven light on all thru (specially during the winter months)
- once the yogurt is setting, we do not turn on the oven every few hours.
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Swapna Reply:
April 29th, 2010 at 7:32 pm
Thank you so much for the prompt response. Here are my answers:
1) Since I was trying for the first time, I started with less milk, almost 1.5 – 2 cups.
2) I used one spoon of the starter.
3) The starter was slightly cooler than room temperature. Maybe thats the problem!
4)The container I used was a RubberMaid plastic dabba with a tight fitting lid.
5) Yes milk was warm when I added starter.
Also I too turned off the oven when it reached 180F and then put the container in it. I was thinking that if I pre-heat the oven and also keep light on, it might get too warm inside. But I can will try keeping light on next time. Also I probably read somewhere else then, to start up the oven every few hours to maintain a warm temperature.
Please let me know. Thank you so much. It feels gr8 that there’s someone out there to help me with my yogurt making adventure
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Swapna Reply:
May 1st, 2010 at 2:37 pm
Hello,
I was able to finally successfully make some dahi… woohoooo!!!!!!!!!
The changes I made were:
1) Kept starter out for sometime (abt an hr) to bring to room temp.
2) Kept container in pre-heated (&switched off) oven along with the light ON too.
3) After 3.5 hrs since it didnt look like milk had thickened at all, I left the container inside oven overnight. In the morning, dahi had set!!!!!
I think I kept it almost 10 hrs in oven and then for 3 hrs in fridge. I didnt find dahi very tart, but next time onwards will keep 5-6 hrs in oven and see how that goes.
anuja Reply:
May 3rd, 2010 at 8:21 pm
Kudos, Swapna! The feeling that you have got it right is amazing
Enjoy your dahi!
May 8th, 2010 at 2:32 pm
Hi Hetal and Anuja!! This recipe looks really good. Im not really a fan of yogurt, but is there a way that this yogurt can be flavored? Like maybe adding vanilla extract when it is finished? Or sweetening it? Or maybe even making it with flavors? Chocolate, or fresh fruits?? Thank you so much!
Justin
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hetal Reply:
May 8th, 2010 at 3:37 pm
Hi Justin,
You can definitely add flavors to this yogurt. After the milk has boiled (or scalded), stir in sugar, honey, molasses, chocolate syrup, etc. You can even add vanilla extract, instant coffee or other spices. Then allow the milk to cool to luke warm before adding the starter yogurt and incubating. If you want to have fruit preserves, jam or peanut butter at the bottom, you can spoon a tbsp into the bottom of of small containers and gently pour the warm milk/yogurt mixture over the top and then incubate. If you are using canned or fresh fruit, it is best to mix them in after the yogurt has set. Sometimes, the acid in certain fruits will prevent the yogurt from forming.
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Justin Reply:
May 8th, 2010 at 5:31 pm
Thank you soo much Hetal!!!!
I am currently making a test run batch. I reduced the recipe to 1 cup of milk, and 2 teaspoons of yogurt. I added about 1 tablespoon of sugar while the milk was hot, and when I put my finger in it, it was lukewarm. Its been fermenting for about 2 1/2 hours now, and when I just opened the oven and shook the container to see, it was still liquid. What do I do if it does not set?
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hetal Reply:
May 8th, 2010 at 6:32 pm
Hi Justin,
I am assuming you put the starter yogurt in when the milk was luke warm and not when it was hot. It takes some time for the yogurt to form. We keep it in a warm oven and it takes 3 1/2 hours. Even the container you use makes a difference in the time. Just leave it alone. People even keep the yogurt overnight and it doesn’t spoil.
May 9th, 2010 at 2:09 pm
Thanks again Hetal.
My dahi did not come out as planned
I fermented it for 3 1/2 hours yesterday, but it just thickened to whole milk consistency. It tasted great just like dahi, but it was more on the liquid side. I will definitely try again! 
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May 11th, 2010 at 12:30 pm
Sorry, one question really interests me!
Can I use starter yoghurt made from cow milk to make yoghurt with goat milk?
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hetal Reply:
May 11th, 2010 at 2:43 pm
Hi Alexander,
We’ve never tried it, but after some research, it looks like it is possible to make goat’s milk yogurt with a cow’s milk starter. You may also consider picking up some dried bacterial cultures from a local health food store and use it as your starter.
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May 19th, 2010 at 11:32 am
Hi, I saw you’re video on youtube and it looks good! I just wanted to know if incubating it at the end is compulsory because I’ve asked the lady making the Dahi at the Indian Restaurant and she just told me to let it sit in a cool place with a cloth over it.
Also, I read on another blog that they do not incubate it at the end and just left the Dahi with a cloth over it.
Here’s the link
http://thecookscottage.typepad.com/curry/2008/11/how-to-make-yogurt–dahi.html
Does living in a tropical country count for anything? Thanks!
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hetal Reply:
May 19th, 2010 at 1:47 pm
Hi Samantha,
Incubating is not necessary but it makes the process faster. Yogurt cultures need warmth to grow so I’m not sure about the person saying to keep it in a cool place (room temp should be fine but it takes 8-10 hours).
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June 2nd, 2010 at 11:09 pm
Hi Hetal & Anuja,
do you think this will work with 30% cream? and what about lactose free milk or cream, does it work also?
thanks a lot & keep up the brilliant work
leylo
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anuja Reply:
June 6th, 2010 at 12:08 am
Hi Leylo,
We have never tried making yogurt with that combination so can’t say for sure. We usually make yogurt with 2% milk and it works well. We suggest that you make a little bit and experiment so in case it does not work out, you don’t end up wasting a lot of milk/cream.
Let us know your feedback in case you do try it
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June 3rd, 2010 at 10:23 am
i truly need a recipe for homemade curd that coul be used for a prayer for lord krishna
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August 21st, 2010 at 3:31 am
Do you know if I could make this yogurt using cream (whipping or heavy) instead of milk. I’m trying to cut out the carbs. Also can this recipe be cut in half without hurting the quality? Thank you, Cindy
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September 19th, 2010 at 4:02 am
Just the perfect method i finally found for preparing homemade yogurt. Simple and easy with best results…Thanks a thousand times both of u.Love ur site..
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October 2nd, 2010 at 5:17 pm
Thanx 4 all the method in ur yoghurt recipe.although I’D used a different starter.it’s nuscience gainbac capsul.each contain 5 billion CPU,dried live LACTOBACILUS.and the result after 8 hours,still liquid.what should I do? Next time I’LLsurely follow ur exact recipe.
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hetal Reply:
October 4th, 2010 at 2:30 pm
Hi Ratih,
Unfortunately, we have not tried to make yogurt with anything other than starter yogurt so we cannot offer any advice about the capsules you are using. Sorry.
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October 14th, 2010 at 2:23 am
Hi Hetal & Anuja! I tried making my own yogurt and the taste was amazing! It took me about 11 hrs though.. It was not very thick when I placed it in the refrigerator. But later it became nice and thick. I used the 2% milk. Just wanted to let you guys know how much I appreciate your videos and all the answers to the viewers questions..
I am just curious – if I am using a store bought yogurt as starter, will it have ‘lesser quality live cultures’? Also, is it better to start off with an organic starter, so that the home-made yogurt will be better – like getting better ‘genes’
?
Steph
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hetal Reply:
October 14th, 2010 at 6:00 pm
Hi Steph,
You definitely want a good quality yogurt to start making yogurt at home. Store bought yogurt will not have “lesser quality” cultures however you want to use a brand that has nothing but milk and active cultures as the ingredients. Organic yogurt is great if you plan to make your yogurt with organic milk. Even non-organic yogurt starter works great.
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Anonymous Reply:
October 15th, 2010 at 11:41 pm
Hi Hetal,
Sorry, if my questions are too naive. I made my yogurt using Pavel full fat. I checked the ingredients and was glad that it just had milk, active cultures and Vitamin D. So I think I am good to go?? Anyway, the yogurt tasted amazing.
I ran out of yogurt and I got ‘mountain high’from the store and it has pectin in it. Now my question is:
Is it healthier to have home made yogurt that the store bought? I researched a little bit and got the info that store bought yogurts might have added sugar and might be days old and might have preservatives. But ‘Pavel’ did not list preservatives or sugar in its ingredients. As I missing something?
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January 9th, 2011 at 6:29 am
Hi,
I am a Bachelorette, so i am sharing a room with my friend, we don’t have oven, is there any other way, we can make thick curds ?
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anuja Reply:
January 12th, 2011 at 4:51 am
Hi Nami,
There are a lot of other ways to make dahi/curd/yogurt.
You just have to create a warm/cozy place for the put the container – wrap a blanket around it or put it in a warmer part of the house or wrap it in a shawl and put it inside a pressure cooker and allow the curd to set. Otherwise create a warm area with a light on it.
Hope that helps.
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March 12th, 2011 at 4:38 pm
hi
i am able to make my yogurt perfect.it tasts good.but my curd is very sticky.can u tell me the reason where i am going wrong
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anuja Reply:
March 15th, 2011 at 3:43 pm
Hi Deepu,
Sure sigh of needing a fresh starter – try with a fresh batch.
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May 22nd, 2011 at 1:07 pm
Hi
I’ve been making yoghurt for a while, and it’s been going really well, but lately, my yoghurt has only been lasting for 1 week instead of the normal 3 weeks. I’m trying to find out why, and then I stumbled on your site and it’s great!!.
So what I do for my yoghurt (I make 4L at a time because I run a little restaurant in Singapore) – add 1cup milk powder, 8tbsp honey before taking it up to scald. Keep it there 5 mins
I let it go down to 120F, then whisk in 1 cup of room temp starter (I use a new starter about every 3 batches). Then I put in glass jars (500ml/1L and 2L) then I put it in a pot with jars of hot water, which keeps it at about 110F for 5 hours, then put in the fridge. The yoghurt is lovely for 7 days, then it goes off. It is usually the open jars that go off faster, but they are only out of the fridge for 5 minutes maximum at a time, never more. It also always stays in the glass jars that I make it in.
Do you have any ideas? Please help! I never used to have this problem and I have no idea why it’s started – I haven’t changed anything that I’m doing!!
thank you so much!
Christina
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hetal Reply:
May 23rd, 2011 at 2:58 pm
Hi Christina,
It seems you are doing everything correctly…especially since you’ve been doing this from the beginning. The new starter you are using…is it from a completely new source or does it have any connection to your existing yogurt?
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Christina Reply:
May 25th, 2011 at 2:36 am
Hi
It’s from a completely new source. I’ve been sterilising my jars, trying it in different fridges in case mine aren’t cold enough, it’s totally inexplicable!! Oh well, thanks for replying.
Love your website!
Christina
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August 21st, 2011 at 6:31 pm
I tried this the other night but ended up with just liquid… I did follow everything perfectly. I’m thinking I will try a different container next time. Will post results again soon! Thanks for this way of making yogurt – I’ve made yogurt a different way over a 12-13 hour period and it set but just didn’t last long.
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hetal Reply:
August 22nd, 2011 at 2:39 pm
Hi Kate,
Over time, we have also realized that yogurt in plastic containers set faster than glass. Also the quantity matters as well.
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August 26th, 2011 at 3:57 pm
Hi Hetal/Anuja,
Thanks for your recipes! I have seen my mom using split green chillies instead of starter yoghurt.
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hetal Reply:
August 30th, 2011 at 3:06 pm
Hi Anjali,
Wow! We’ve never heard that one before. Would you be able to get more details on exactly what to do? We’re very interested!
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Divya Sriram Reply:
October 16th, 2011 at 8:10 pm
Yes. It works with red chillies also. My mom had also mentioned this to me once. Just take a small quantity of boiled milk, add a very small piece of dried tamarind and a dried whole red chilli to set yogurt. When the yogurt is set, just remove the red chilly and the tamarind piece and use that as a starter for making a bigger batch. The red chilly makes the yogurt thick. Try it, works well.
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October 23rd, 2011 at 2:52 pm
I have made yougurt at home for last 30 years (once a week) and has come out perfectly everytime.
However, since last 5 weeks (tried 12 times), it is coming sticky or slimy and I cannot understand why.
I have changed cultures like Dannon Yougurt, culture from a friend etc to no avail.
Any idaes?
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hetal Reply:
October 27th, 2011 at 7:51 pm
Hi Riddhi,
Milk usually has some sort of protein structure that gets broken down when the temperature reaches and is maintained at 180-185 degrees Fahrenheit for about 20 minutes or so. Maybe you can try to heat your milk at a medium flame for longer instead of on high for a shorter time.
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October 30th, 2011 at 5:08 pm
How to make curd in 2 hours with out becoming sour.
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December 17th, 2011 at 8:01 am
Greetings Ladies:
Re Yogurt, your recipe calls for WHOLE MILK
WHAT IS THAT PRAY TELL ??!!
Here in Canada, the MAX I can find is 3.25%
One has to buy CREAMS from that point on
I am not sure which section of your site your response will appear, so may I request you to respond to my Email — Much obliged
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December 17th, 2011 at 8:28 am
Re-visiting……….Hi Again
Else-where, it says to add 2 Table Spoons of yogurt to 3 1/2 cups of milk
In your recipe, you call for 1 TBLS for 4 cups of milk
Please ENLIGHTEN
Merci
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December 18th, 2011 at 12:58 am
Hi,
How do I make ‘Greek Style’ yoghurt (its thicker and creamier)?
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hetal Reply:
December 18th, 2011 at 11:00 pm
Hi Ferhana,
Greek yogurt is strained to remove excess whey, making it thicker and creamier.
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December 24th, 2011 at 9:59 am
Hi
It would be useful to know the time it took for the milk to come to the right temperature(lukewarm) after boiling.
Thank You
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January 9th, 2012 at 6:52 am
i tried this at home and it turned out soo creamy and nice.. Thanks a lot for the recipe.. Although it took me more than 4 hours.
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hetal Reply:
January 11th, 2012 at 8:13 pm
Hi Pree,
Over time, we have realized that the time can vary depending on what kind of container you use (glass, plastic, etc) and how much quantity you make. Glad it worked out for you.
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February 27th, 2012 at 12:07 am
Hello,
i have been trying to turn curd sour in winter but cudn’t and some recipes need that to turn out well….please help me.
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hetal Reply:
March 1st, 2012 at 3:30 pm
Hi Shweta,
The only way to get sour curd is to leave it out for a longer time, even after it has set.
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March 28th, 2012 at 1:46 pm
Hi Hetal,
I am soooo sorry that I happened to see your question to one of my comments now only. It is not allowing me to reply there and so I am adding it as a new comment. When I talked to my mom, she said it is not green chillies but fresh green chilly crowns to be used for starter yogurt. Add few fresh chilly crowns to the lukewarm milk and set it aside for few hours. Once the starter is set, chilly crowns can be removed. Also fresh chilly crowns should be used for this.
Again Sorry for such a late late reply!
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March 30th, 2012 at 6:51 pm
Hi well I m trying to prepare yogurt but it comes out to b sticky .kindly help
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hetal Reply:
April 4th, 2012 at 11:46 pm
Hi Senegal,
Yogurt becomes slimy if the milk has not been heated long enough. To avoid this, heat the milk at a lower temperature and for longer to break down some of the proteins.
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April 10th, 2012 at 2:24 am
I have been trying to figure out why my crock pot yogurt went slimy after many previous successes. I may have slightly overheated the milk and then I think I let it cool too much from the 185 temp when I added the yogurt. Then I placed it in a warmed oven and left overnight. It thickened nicely. I have done this many times and it turned out wonderful. I drained it thru cheesecloth like a usually do, but now it looks like thick slim. And I made a big batch! Is there anything I can do with the slimy yogurt? I hate to throw anything out. Thank you.
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