How to make it
8 steps. Take it one step at a time.
Bring the milk to a boil and simmer
In a heavy-bottomed pan, bring the milk to a boil and simmer until it reduces by about one-third of its original volume.
20 minAdd the 100g of sugar
Add the 100g (1/2 cup) of sugar to the reduced milk and stir until completely dissolved. Keep the milk warm on low heat.
Heat 25g of sugar
In a separate small pan, heat 25g (2 tbsp) of sugar on medium heat without any water. Let it melt and turn into a deep golden-brown caramel. Be careful not to burn it.
5 minSlowly pour a ladle of the warm milk
Slowly pour a ladle of the warm milk into the caramel pan, stirring constantly. The caramel might harden but will eventually dissolve. Pour this caramel-milk mixture back into the main pot of milk and whisk well.
Allow the milk to cool
Allow the milk to cool until it is lukewarm, approximately 43°C (110°F). If it is too hot, it will kill the cultures; if too cold, it won't set.
15 minWhisk the yogurt starter
Whisk the yogurt starter until smooth and add it to the lukewarm milk. Whisk thoroughly to ensure it is evenly distributed.
Pour the mixture
Pour the mixture into earthen pots or a glass bowl. Cover with a lid or foil. Place in a warm, draft-free place for 8-12 hours until set.
8 hrOnce set, refrigerate
Once set, refrigerate for at least 2 hours before serving. Serve chilled.
2 hr
A little kitchen wisdom
Using an earthen pot (clay pot) is highly recommended as it absorbs excess moisture, resulting in a thicker yogurt. Ensure the yogurt starter is at room temperature and well-whisked before adding.
