My family loves yogurt, we eat it nearly everyday. We eat it with our subjis and spicy dishes. We love it with our Paranthas and Potatoes. We make cool butter milk and sweet Lassi . I remember when I went to India I fell in love with homemade yogurt. It was so tangy and wholesome. My wonderful Mother-in-law taught me about how to make it, and I have been making homemade yogurt ever since. It is super easy, and saves money, and you avoid harmful ingredients in store bought yogurt. My secret to getting good yogurt is to heat up the oven a little bit and then tun it off and placed the wrapped bowl with the milk and yogurt inside of it. This keeps the temperature consistent enough to form the yogurt. This recipe makes 4 cups.
4 cups milk
3 tablespoons plain yogurt (purchased or homemade)
1. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn’t scald or boil over. Remove the milk from the heat and allow it to cool to 110°F to 115°F, or which feels a little hot to your finger. Place the milk in a bowl ( non metal) that can be covered. My husband and Mother-in-law swears that earthen containers, like those made of fired clay makes the best yogurt! So I stick to those, because it is so yummy.
2. In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
3. Cover the bowl with a lid or plate. Wrap the container in a towel or small blanket. If the room is really warm like in summer you can leave the bowl on top of a refrigerator. If your house is drafty or it is not warm you can heat the oven for a few minutes then turn it off and place the covered and wrapped yogurt container in the oven. Let incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency—longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation. When the yogurt has reached its desired taste and consistency refrigerate and enjoy!