Deepa Mohan [06/10/08 07:27 +0530]:
How does that explain the setting of yogurt with culture, which is done with a spoon and never by hand? I *do* have the problem; my neighbour sets her yogurt in the morning, I find it difficult to get it to set even overnight. I have tried using her yogurt culture, using the exact same process and amount and so on.
Well, that depends on temperature and other conditions in your kitchen. And the condition of the milk too. Do you dilute your milk before boiling it? Or is your vendor in the habit of adulterating milk with milk powder (thank god milk powder rather than water mixed with melamine..). A surefire cure for curds not setting is to put a red chilly into it - ask udhay if you can borrow his bhut jolokia.
