In India, Yogurt/Dahi is always made at home, and never store bought. This specially made clay pot is used to store the cultured milk to create wonderful, full-flavor yogurt. The use of clay in making yogurt is beneficial because the properties of the clay cool the milk and also reduces the water content by evaporation from the clay's pores. This clay pot measures 7.5 inches in diameter and 5 inches in height. Making Homemade Dahi/Yogurt is easy: First, bring the milk to a boil, reduce the heat and simmer it for few minutes till a layer of cream forms on top of the milk. Turn off the heat and let the milk cool down to lukewarm level. Now add one tablespoon of live active culture of yogurt to this milk (from store bought full-fat yogurt). Stir it once and fill the clay pot and cover the pot with lid. Keep the container in an oven or in a microwave with the light on (they act like incubators and provide some warmth which is needed) undisturbed for about 8 to 12 hours. After this period, milk in liquid state will become semisolid - like yogurt. Refrigerate once solid.
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