Yogurt is healthy, but thick, creamy yogurt can transform meals. From lunch to snacks, it adds richness — but making perfect yogurt begins with simple precautions.
Start with the right milk. Choose full‑fat milk with at least 6% fat. Low‑fat packets may save money but make watery yogurt. For creamier results, opt for higher‑fat milk.
Heat milk gently on low flame and stir often. This keeps the fat from sticking to the pan, preserves sweetness, and ensures the yogurt turns rich and smooth.
Boil milk until 7-8 bubbles appear, not just a quick boil. This reduces water content, thickens the milk, and blends cream, butter, and fat evenly for perfect yogurt.
Longer boiling doe snot thin milk — it concentrates it. For best results, add thick curd (not sour) to your milk. Sour curd will ruin the sweetness and texture.
Timing is key. Add curd only when milk is warm to the touch, not hot or cold. Mix gently, then let it set for about 5 hours to get thick, creamy yogurt.
If using curd stored in the fridge, warm it before adding to milk. Use 3-4 teaspoons instead of two for best results. These small tips make a big difference.
For fresh morning yogurt, boil milk in the evening and add curd around 6–7 pm. Let it set overnight, then refrigerate. Avoid using old curd — it affects taste and texture.
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Author: News18
