Prep Time 5 minutes
Cook Time 10 minutes
Cuisine Indian


  • 2 cups of whole milk *
  • 2 tablespoons yogurt culture (homemade or store-bought yogurt)


  • In a saucepan, add 2 cups of whole milk and bring to a boil. Remember to use a container that is slightly bigger than 2 cups so that the milk does not boil out.
  • Heat milk on the stove until it comes to a boil, continuously stirring gently to prevent milk from sticking to the bottom.
  • Once it boils, continue to let it boil on medium to low heat for 2-3 more minutes to get a thicker yogurt.
  • Pour boiled milk into a bowl/container to allow it to cool down. Allow the milk to cool down to a warm temperature, where you can put your finger in and it’s tolerable (it won’t burn the finger but is not cold). You can use the same saucepan but it might take longer as the saucepan is hot. If you are in a hurry you can place the bowl in a container with ice to cool down faster. It is okay if you see some cream on the top. You can remove the cream, but we prefer to keep it.
  • Put 2 tablespoons of yogurt in a small bowl and stir well.
  • Add the yogurt into the warm milk and mix it together.
  • In a cool climate, warm the oven to 200-250°F for 2-3 minutes and then turn it off.**
  • Cover the container with a lid. Place into the warm oven.
  • Allow the milk to ferment for 8-12 hours. Don’t move it or touch it. Check at 8-9 hours. If you want it to be more sour, you can let it go longer.
  • After 8-9 hours, taste to see if the yogurt is sour enough. If not, leave it for an hour or two.
  • You can keep the yogurt in the same container or transfer it to a new container. Keep it in the refrigerator.
  • Yogurt is ready to serve and use!



*You can use any type of milk. Whole milk will create a thicker yogurt.
**In warm climates, you can also wrap the bowl with towels to keep it warm and leave it out on the counter.


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