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Yoghurt
Preparation info
- Makes
625 ml
- Difficulty
Easy
Appears in
By Priya Wickramasinghe and Carol Selva Rajah
Published 2005
Yoghurt or curds are eaten with or in nearly every Indian meal in some form or other. Yoghurt acts as a tenderizer in marinades, thickens sauces and makes refreshing drinks.
Ingredients
625 ml 2½ cups
Method
Bring the milk to the boil in a heavy-based saucepan, then allow to cool to lukewarm. Stir in the yoghurt, cover and leave in a warm place for about 8 hours, or overnight. The yoghurt should be thick. If it is too runny, the milk was probably too hot for the starter yoghurt; if it is too milky, the yoghurt was probably not left in a warm enough place to ferment. From each batch, use