73 Responses to “Homemade Yogurt (Dahi)”

1. mummyjaan Says:
   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.

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2. hetal Says:
   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.

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3. Anonymous Says:
   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?????

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4. hetal Says:
   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.

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5. Anonymous Says:
   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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6. kanika Says:
   March 18th, 2008 at 1:59 pm

   Good effort! keep it up! looking for more from u both

   [Reply]

7. Shama Says:
   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?

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8. hetal Says:
   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.

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9. hetal Says:
   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.

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10. Shama Says:
    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

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11. Shama Says:
    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

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12. Shama Says:
    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

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13. Shama Says:
    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

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14. Linda Says:
    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.

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15. anuja Says:
    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!

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16. Anonymous Says:
    April 30th, 2008 at 4:39 pm

    how cream(malai) form at the top of curd?

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17. hetal Says:
    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.

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18. asma Says:
    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?

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19. hetal Says:
    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.

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20. roopa Says:
    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.

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21. hetal Says:
    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.

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22. Charunima Says:
    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…….

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23. hetal Says:
    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.

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24. Charunima Says:
    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…..

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25. hetal Says:
    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.

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26. mariam Says:
    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

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27. hetal Says:
    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.

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28. Trish Says:
    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?

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29. hetal Says:
    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.

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30. Olga Says:
    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)

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31. Olga Says:
    January 8th, 2009 at 8:05 pm

    I have tried it and the yogurt has come out very nice.

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32. ashwini Says:
    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

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33. hetal Says:
    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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34. Angelina Says:
    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?

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35. Aliyah Says:
    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?

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36. hetal Says:
    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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37. Aliyah Says:
    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.

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38. anuja Says:
    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.

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39. Jayashree Says:
    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]

40. hetal Says:
    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]

41. Rosa Says:
    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]

42. hetal Says:
    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.

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43. DDC Says:
    March 17th, 2009 at 11:41 pm

    hi
    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…. ( wat do i do… thx so much… nice website btw

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44. hetal Says:
    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.

    [Reply]

45. anu Says:
    March 25th, 2009 at 6:34 pm

    how can i prepare yogurt with 2%milk?plz do reply me

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46. hetal Says:
    March 26th, 2009 at 4:02 am

    Hi Anu,

    You follow the exact same steps with 2% milk as you do with whole milk.

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47. Federica Says:
    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]

48. hetal Says:
    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.

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49. octavia Says:
    March 30th, 2009 at 4:43 pm

    hi
    do you have any pointers for making this recipe with homade coconut milk?
    thanks

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50. Federica Says:
    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!

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51. selena Says:
    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!

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52. hetal Says:
    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.

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53. hetal Says:
    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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54. luu-luu Says:
    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.

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55. coffee Says:
    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.

56. Anuj Kapoor Says:
    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]

57. Hebret Says:
    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]

58. Amita Rode Says:
    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]

59. Megha Says:
    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]

60. Clarice Says:
    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?

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    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]

61. Aryan Says:
    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]

62. reebok Says:
    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.

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