Yogurt in a cup

I have always loved yogurt, and of course the sweet one, preferably bought from my favourite sweet shop. The creamy, thick sweet and little tangy flavour was my staple, that I regularly took with Chira or pressed rice. My mom always make yogurt in home. Every night she sets her milk in a left over yogurt mix for next day’s intake. But as she used to make sour one, I preferred to avoid it always. Sour yogurt used to make me vomit. Until very recently, two three years back, I first tried to eat sour yogurt and strangely I liked it. Bhola, where my ancestors are from, produces a special kind of Buffalo milk yogurt, that is extremely sour but very creamy, almost like sour cream. We used to take it with molasses. It has been regarded as a delicacy in our household.

However very recently my husband and I decided to consume sour yogurt, daily, to keep our numbers in control. Thus we have started making our own yogurt, from cow’s milk, that we get from our friend’s farm. The process is so easy and the satisfaction is so much higher that I always wonder, why people buy store bought yogurt, when making it is so easy and convenient. Homemade yogurt is much more creamy and tastier than the store bought. Every night before I hit the bed, I eat a cup of chilled yogurt as if I am having ice-cream. At times, very rarely that is, I put little molasses in the yogurt if I am in the mood for some sweet.

Rich, creamy healthy cup of fresh homemade yogurt
Rich, creamy healthy cup of fresh homemade yogurt

Making it is very easy and require very little ingredients. All you need is, 1/2 litre milk — whole is best, and 1/4 cup commercial yogurt containing active cultures, and it is done in few easy steps. First heat the milk, cool the milk and mix it with the yogurt. Mix well. Put the mixed yogurt in a pot, I use glasses or cups, and let is set in a warm place for 6 to 8 hours, best overnight. In the morning put it in fridge for few hours or have it as you like it. After you make your first batch at home, you won’t need to get the active cultures from stores. Keep 2 table spoon away for your yogurt making and consume the rest.

Make shakes, drinks or use it in any other way. My favourite way is to make a cool drink with coriander leaves, mint leaves, little ground white pepper,  sugar and salt to taste. Put it all in a blender and mix well. It is important to discard the stems from both the leaves. This drink is very refreshing and keeps you cool after hot humid way out. Having it with cucumber as a raita is also a great way to have yogurt if you don’t like the raw yogurt taste. Let’s make yogurt in home, it tastes great, works as a DIY project and above all good for the health.

Yogurt in a cup
Yogurt in a cup

Photo: Author

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