Making yoghurt at home is nothing new in Nepali tradition. The mention of yoghurt may remind many people of the thick, delicious yoghurt traditionally set in wooden containers known as theki.
However, traditional methods of making yoghurt are gradually disappearing. Unlike in the past, many households no longer keep milking cows or buffaloes. Even those who still have wooden yoghurt containers may find that they have cracked and become unusable over time.
Nevertheless, many people still enjoy the idea of eating homemade yoghurt, even when the milk is store-bought.
A common complaint among those who make yoghurt at home is that it does not set properly, separates and releases water, or lacks the desired taste. Many young people today have little or no experience of making yoghurt at home.
To make thick and delicious yoghurt similar to the kind available in the market, there are a few simple things to keep in mind. They are as follows:
1. Choose the right milk
Milk with its cream intact is best for making yoghurt. Its higher fat content helps produce thick and creamy yoghurt. Yoghurt made from toned or skimmed milk tends to be thinner. Therefore, it is best to use pure, unprocessed milk.
2. Boil and cool the milk properly
First, bring the milk to a boil and then allow it to cool until it is lukewarm. Make sure the milk is neither too hot nor too cold. Lukewarm milk is ideal for setting yoghurt.
3. Add a starter culture
A small amount of previously prepared yoghurt should be used to set a fresh batch. This is commonly known as the starter yoghurt. About one to two tablespoons of old yoghurt are sufficient for one litre of milk. Adding too much can make the yoghurt sour, while adding too little may prevent it from setting properly.
4. Choose the right container
Earthenware or glass containers are considered best for setting yoghurt. Earthen pots absorb excess moisture, helping the yoghurt become thicker. Stainless steel containers can also be used. It is best to avoid plastic containers whenever possible.
5. Maintain the right temperature
A warm environment is essential for setting yoghurt. During winter, keep the container in a warm place in the kitchen or cover it with a light cloth.
Do not disturb the yoghurt while it is setting
Once the milk has been left to set, avoid stirring or moving it. Leave it undisturbed for six to eight hours. Frequent stirring or checking can prevent the yoghurt from setting properly and affect its texture.
