Make your own Yoghurt with your own culture delicious and creamy, with no hi-fi techniques with simple pantry ingredients found in your home, Home made from scratch
I usually make from 2 to 3 pints ( say 1 to 2 litres) and use 1 tbsp of the culture to make it.
It is important to have luke warm milk, if it is too warm the end product will curdle which you don't want. Below I have mentioned two ways You can choose either way to make it
When I was in India I used to boil milk and let it cool down to luke warm and then make yoghurt.
I also do the above method or sometimes I just warm one glass of milk to 50 sec in my microwave and mix it with the remaining milk around 1 litre which evens out the temperature to luke warm and then proceed by adding 1 tbsp of the culture.
After coming here I just take a cup