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**Lillie_Steins** · 06-08-2012, 06:38 PM

Commercial yoghurt like amul or brittania (or any standard natural yoghurt, not the fruit variety) will work to start the first batch of home made thayir. This process worked abroad as well for me. Even now in india, after return from a fifteen day plus trip, the first home made thayir is made with purchased yoghurt. Even in cold climates, if the vessel with hot milk (40 deg c) with added yoghurt is kept inside an insulated jar, curd will be ready in 4 to 5 hours. Richness of the curd will depend on the milk grade.

We are now reduced to or forced to using low fat(e) (

06-08-2012, 06:38 PM	#33
Lillie_Steins Join Date Oct 2005 Posts 4,508 Senior Member	Commercial yoghurt like amul or brittania (or any standard natural yoghurt, not the fruit variety) will work to start the first batch of home made thayir. This process worked abroad as well for me. Even now in india, after return from a fifteen day plus trip, the first home made thayir is made with purchased yoghurt. Even in cold climates, if the vessel with hot milk (40 deg c) with added yoghurt is kept inside an insulated jar, curd will be ready in 4 to 5 hours. Richness of the curd will depend on the milk grade. We are now reduced to or forced to using low fat(e) (
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