So, I explained...
Here are the steps (with photos and some tips =)
Ingredients:
2L - 3% Milk
2 tablespoons - Yogurt starter (can buy Natural plain Yogurt from store for starter)
1/2 cup water (bring to boil before pouring milk, as it prevents milk from sticking to the pan *Tip)
Utensils:
3L Pan (to boil milk)
Corelle bowl with glass lid (or anything similar)
Most important gadget:
Timer - set for 15 minutes (so the milk does not boil...cuz, trust me, it will *Tip)
Timer needs to be set according to the quantity of milk and assuming gas is on medium control
1. Collect all materials (utensils and ingredients)
2. Pour 1/2 cup water into pan and turn on the heat
3. Need to make sure a thin layer of water is boiling before pouring milk as it's easier to clean the pot after (as the milk does not stick as much)
4. Pour 2.5 Litres of milk in pan (pan size/capacity should be more than quantity of milk so as to leave some room as the milk boils fast, i leave about an inch personally)
5. Set the heat to Medium and set the Timer to 15 minutes (varies by milk capacity and heat control)
6. Turn off gas when milk starts to boil (and place pan on a different burner for cooling)
7. After about 30 minutes, pour milk in a Corelle container to further cool off (about another hour and a half)
8. The milk pan comes out quite clean when a thin layer of water is boiled first
9. Yogurt starter ready to be stirred into the boiled milk
*I take the Malai off and don't ask where it goes (now don't tell my grandma as she would start screaming...)
Malai - A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off
10. Mix the starter and pour it in the warm milk
*In case the milk gets cold, I usually put it in the microwave for 2 minutes and then add starter
11. All set to be left alone for a while (8 hours or so)
12. With cool temperatures inside the house, I usually wrap it up in a fleecy blanket
12. All bundled up
*I typically start the process at 7pm & wrap it up by 10pm; and it's all set/ready first thing in the morning
13. And the next morning; Voila, home-made yogurt is ready.
*you can probably see the thin layer of malai that got left behind at the top
14. Put the yogurt in the refrigerator (tastes good for 3-4 days)
*we like to mix Boondi, Raita masala and salt and it tastes Delicious =)
