Thick Indian Curd (Yogurt)

• Note: You can also use plain greek yogurt or plain yogurt as a starter culture.

1. - Refrigerate curd/yogurt from the previous batch, which will be used as starter culture, till needed.
2. - Slowly bring milk to a rolling boil in a heavy pot over moderate heat, stirring occasionally to prevent scorching.
3. - When milk comes to rolling boil, lower the heat to prevent overflow.
4. - Slowly increase the heat to medium. Keep stirring.
5. - The milk will stop to overflow. At this point, remove from the heat.
6. - After removing from the heat, you can see that milk has reduced in quantity.
7. - Keep it aside and let it cool.
8. - To test, insert your finger to check whether milk is little more warm to the touch.
9. - Take the starter curd/yogurt in a spoon. Drop it into the warm milk. And stir well.
10. - Cover the pot. Keep it in a warm place for 6-8 hours to ferment.
11. I use my unused microwave as a warm place to ferment.
12. - After 6-8 hours, you have Thick Indian Curd/Yogurt.
13. Refrigerate for 5-6 days.
14. You can use this curd to make
15. - Raita
16. - Lassi
17. - Buttermilk
18. - Use it as a dip with chapati, rava uppittu (upma)
19. - Eaten with rice as Curd Rice with a spicy pickle on the side.
20. Detailed photo recipe is at http://www.pinterest.com/pin/452471093783437798/

greek yogurt

Taken from www.epicurious.com/recipes/member/views/thick-indian-curd-yogurt-52494061 (may not work)