How to make curd (yogurt) starter from raw milk

IMPORTANT: Temperature must remain warm during culturing
Curd is different from yogurt. Although many people say "just buy yogurt from the store and use that as your starter" it is full of nasty chemicals and it is very sour. If you make it from raw milk and with this process you'll notice a huge difference in quality and taste. Curd is what you need to make ghee (cultured clarified butter).
How to make curd:
Ingredients:
+3/4 cup of milk
+Tamarind with shell
+Small jar
+Thermometer if possible
1) Heat up the milk to 110-115 ºF or body temperature
2) Submerge the tamarind into the milk for at least 10 hours
3) Once the curd is formed remove tamarind and use as starter
Highly recommended to watch the "how to make ghee video" after this:
• How to make ghee - The...
WEBSITE: www.thevedicway.org
FACEBOOK: / uguerrero

[@radhamadhava8838]

Here’s the recipe in written form for those who want it: Curd starter: 3/4 cup of milk Heat to 110 degrees - slightly warmer than body temperature Put in glass jar Add one tamarind fruit whole with peel Half Cover with slight opening Let sit for 10-14 hours Keep in warm place Do not stir before separation After separation, remove tamarind Should not smell putrid or taste sour It should be sweet and thick Half a tablespoon in warm milk makes more curd.

[@charmshop4794]

Where to store the starter

[@ironic_disco4276]

Use earthen pot for better curd making

[@wer733]

Cannot buy raw milk in my place

[@apsaraa4197]

Namaste' I love to make all that I can for myself, and from scratch if possible. So, when I started my journey of making curd (yogurt) I was blessed in finding "The Vedic Way" first search I made, and I couldn't be happier for having found this wonderful channel on YT. I had amazing results with this recipe from the first attempt I made, and have with each time there after, I make it and then put it in the oven (oven off) sitting in the corner near the light; light turned on, and it works perfectly. Of course it depends on the temperature, season and weather conditions and this last batch took 27 hrs, but it came out perfect even so. Be patient, and give it time...it will work. I highly recommend this to anyone looking to make curd from the very beginning, Also, I recommend their recipe for homemade deodorant...that one is amazing as well. Thank you Vedic way,,,for sharing, You are much appreciated. :)

[@domenic1165]

You are such a gentle man.... Thank you

[@ummaysalma1538]

I love the way u describe the whole process . It is easy to follow. Keep posting more videos on recipes and gardening. Thank u.

[@luciacindy]

Thank you very much for sharing this ayurvedic way...i am always happy to find something about ayurvedic living style. Best wishes to you !!!!

[@christyzuniga3502]

Thank you for this recipee. I have searched for hours. Finally, I was fourtunate enough to stumble upon your video.

[@lajwantishahani1225]

Namaste! I came here from your video on how to make ghee. So far I've been doing it the wrong way - from cooking milk cream, so thank you for that video. There are times when the curd at home becomes runny and does not make good culture, so this video is a huge help. Thank you again. Hare Krishna

[@tin6219]

This is simple, easy and good. Thank you for sharing.

[@weegiewarbler]

Thank you. I've been searching for this for so long. I don't want to use shop bought starters. I want to make it from scratch!

[@alekoancap2994]

Congratulations for this great video. I was looking for a way to make curd from the very beginning and thanks to your researches I found the answer. Peace

[@Dinkyjean1]

Thank you for the response and the link!! VERY much appreciated!! Blessings to you, my friend! :)

[@ahmadfaizan5671]

Thanks a lot brother, I have been searching for months to get this method on net but couldn't find it, every time somebody telling to use Dahi/curd in lukewarm milk ... and in frustration I stared typing in google, when was the first time the curd was been set or how to make dahi without using dahi but no no answer then not to say but thought I can't get my answer from any indian so I typed "how to make curd without dahi or starter" and then my search end at your link... Thanks a lot again

[@omguru4715]

Hare Krsna! It worked for me....I am in USA and tried your instruction and it worked for me....Very Happy.....I bought regular grocery milk. It took around 8 hours for milk to turn into curd. I kept in gas oven for 8 hours which has gas pilot ON that keeps oven warm.....for first 4 hours it seemed it won't work but when i checked after 8 hours curd was nicely formed.....Thanks for encouraging to make curd.....now i will try to make butter and ghee......Hare Krsna!

[@enriqueperez9679]

Thanks so much for this video. I was looking for a long time, finally. Thanks again. I will try and see....

[@shraddhachakravarti5698]

Jay Shree Krishna..... :-) Thanks a Billions....... After leaving India.... I tried almost all available curds in market... but all had an artificial feeling... sticky feeling. everywhere I searched on net/ youtube... all gave same crap of using little curd with Luke warm milk....and Finally You showed the correct method..... I am sure here where I live we dont get fresh Tamarind but I may get it in packet from Indian grocery stores and I will try with it. Once Again..... Thanks A Billion........ :-)))

[@ImmortalBharat]

You can also put 2 red chillies with the stalk. The stalk had enzymes that helps ferment and create starter Curd.

[@maxcrit3481]

Is that just 2 red chillies and nothing else?

[@eduardogalindo4517]

Saludos desde Tlaxiaco, Mexico. Gracias por el video y lo pondre en buen uso.

[@MrLibertyHugger]

Thanks for posting! Very informative and to the point.

[@lawmangad4124]

Greetings! Thank you for your video! I have been wondering how these starters are made! As I understand the process (and I might be wrong) the curding is a natural part of the breakdown of the milk, but by adding acid (tamarind) we increase the speed of the curding while the cooking slows the degradation (growth of bad bacteria) of the milk. Tamarind is exotic where I live, so I am thinking of trying it with cranberry (the highest acidic fruit we know). Very helpful video! Thanks again!

[@vincentbertoux5083]

Thank you Prabhuji for these valuable infos !

[@lazaronyc1a1]

thank you i have not words to explain the good of this information

[@Ogrim88]

Thank you, this is very useful information as I don't have access to proper indian curd in northern europe

[@srinivasr6133]

tks a lot for sharing the knowledge..was longing for the indian curds from a very long time...tried it and got it... tks once again.. hare krishna

[@enserresgr]

I made it ,i made it . I cought a lemon to slices ,i put them in a jar ,i added milk to cover them and left them for 24 hours . I threw the slices and the product was ready. Then i heated a litter of milk at 48 degrees celcium and i puted and stired a tablespoon of my product in it. I covered them with a towel and after 7 hours i puted them in the refrigarator. Some hours later it was ready to eat.

[@fattodacesare2300]

Excellent! Congratulations!

[@Blakehx]

Very good info, thanks! So how do you make yogurt with this?

[@ElaavanyaM]

Thank you so much. We live in US and had trouble making homemade curd. Thak you so much for explaining so well. The curd tastes awesome. Got compliments from my husband and little ones. Thank you thank you thank you.

[@swatisahoo6507]

Hi, did you use the organic milk available in store? As I don't know where to look for raw milk here. Please let me know which milk did you use.

[@ElaavanyaM]

Hi Swati, Yes, I use Organic milk. 2% normal organic milk. We get raw milk in Sprouts. Chek it out as well. I have not tried raw milk yet.

[@itssabari]

hi..we recently moved to US and was looking for videos to make curd from scratch . what kind of tamarind did you use to make the curd culure..let me know ! thanks :)

[@martiknittel]

Hare Kṛṣṇa! Thank you so much for this knowledge. Can you make curd out of kefir yogurt? (as in raw milk treated with the kefir grains) blss

[@josephineharrison3958]

Hi l have the fresh curd is it the same as the dry one

[@ajaxgomez7316]

thank you very much for your video, i was wondering if this will serve for yogurt as well as cottage cheese?

[@10dayRescueMiracle]

Thank you! I'm really excited to find this and your Ghee/buttermilk video. I believe this will really help to regain my young son's health... much better than store bought yogurt/cultures or 'ghee'. My question is, why is it not necessary to boil this raw milk when making curd starter? Is there no risk of bad bacteria growing in this raw milk curd starter?

[@eileenfb1948]

Can this curd be made with pasteurised milk - if that is all I can get. I don’t know if the fermentation would be successful with shop bought milk.

[@leahheta]

hi, can the curd be stored in the fridge then i remove it and warm it to room temp before i use it?

[@feverace]

Great video. What kind of tamarind pods do I buy- its seems there are sweet dried pods (used in Asian cooking) and sour dried pods, used in Indian cooking. Thanks for any advice.

[@yasamanhoorfar5205]

Hi. please let me know, how often do you drink it?

[@readerenergy]

Hare Krsna Prabhu, and thank you for the very nice information you have been posting. I have a question in regard to the curd. Does the milk that you put the starter in once it is made need to be heated to 185 degrees (this is suppose to change the proteins in the milk), then cooled to 115 degrees and the starter added, as is done when making yogurt at home? If it is, is this also necessary when making the starter? I have actually made the starter, however it took about 24 hours. Although I do live in the northern United States and it was pretty cool outside when I made it. The temperature in my kitchen was probably around 72 degrees when I made it.

[@ladypamela8269]

Does this starter still have the probiotic in it that yeast does? That yeast does. Or does this create yeast

[@suvarnamanjari108]

Hare Krsna! thank you for this! I've always wanted to know how to make curd from scratch.

[@user-tx2yj8rl4c]

Please tell me where and what kind of order the tamarind . Can you provide a link ? Yesterday leavened milk limonom..no how it turned watery . I separated the cottage cheese through cheesecloth and add to the milk rest. But uzhet 10:00 there was nothing going on. I want to order the tamarind . Thank you.

[@seemasoni6963]

can we use tamrind without shell

[@Rimasyamlan]

what if i use tamarind but without the shell?is it ok too?

[@casimuel92]

can use the Tamarind without shell?

[@nivedytagopi3692]

can we use the tamarind which is used for Indian dishes (without dry skin with seed) for making curd? I'm not able to reach the fresh tamarind from tree directly. it will be helpful if u reply me soon.. thanks in advance

[@arishkamzz4540]

Does it contain a live culture?

[@victoriapirogova6774]

in Russia its so popular to make natural curd.. almost every household does it, especially if there is older generation

[@svetlanara6338]

And we do this without tamarind)

[@Oblu]

Svetlana RA please how you do it?

[@svetlanara6338]

Just keep at room-temperature for 2 or 3 days. With tamarind would be faster.

[@review6862]

Keep what at room-temperature?

[@thesaint686]

How do you make curd?

[@Anamthala]

we dont get imlis here , wat would be the other alternatives

[@builder1902]

Good day! Thanks for sharing this knowledge. Just have a question here. Is it necessary that tamarind is ripe? Thanks again..God bless you.

[@xvzw]

how long does it last?

[@dondada8959]

Is kefir grains the same as curd?

[@enserresgr]

I can t find tamarind , is there something else to add in the raw milk to make curd ?

[@MusicOpensUpTheMind]

Does the tamarind act as an acid which curdles the milk to separate the curds from the whey? By the look of your curd it seems the curds and they whey have not separated. What about the bacteria? Where does that come from? Please correct me, I'm probably misunderstood.

[@ayuskamiya]

Is tamarind paste (glorybee.com/tamarind-paste) an option, rather than using the whole tamarind pod?

[@Nice-music585]

can we use tamarind block?

[@mevebarr713]

Super...!!!! Thanks Haré Krishna

[@CS-ic5fm]

Do you need to use raw milk?

[@JayanDivakaran]

great information

[@KrsitieSimplyBlessed]

Thank you for sharing. I am looking forward to your pure making videos. I have 32oz. of raw goat milk. No tamarind. How much fresh lemon juice shall I use at 110 degrees? Thank you.

[@geninegarcia-antonio5115]

Is the bacteria cultured in the curd thermophilic?

[@tonywilliams7811]

will this work with nut milk?

[@dstryxx]

THANK YOU this video has a lot of very useful information that most yogurt videos do not explain. I've been making yogurt for years but have only just now realized that the quality of the starter and the milk change the flavor/health benefits and to learn that you can use tamarind to create the starter was amazing... I'm now curious as to what plants are used in different cultures to create the starter!!! like green chillis in India... I will be studying more on Vedic Cuisine

[@TheVedicWayChannel]

Glad to be of service! Another option, if you have access to raw milk, is to simply let the raw milk sit at the same culturing temperature. It also naturally turns into curd, without the tamarind. Tamarind is helpful when the milk was boiled. Chillis definitely not since they are plants from the nightshade family, toxic. I believe traditionally was just by letting raw milk sit. Other alternatives to tamarind are anything that is sour, lemon juice, etc.

[@SyamaSundara108]

Hare Krsna! Please pardon my ignorance, is This is the curd used for lassi recipes?

[@magdalena3328]

Is it raw milk or boiled?

[@meditating010]

Vedic Way - I've learned a lot from your channel. I find one video we are missing - how to take care of tulsi plant - starting from Seeds etc. type of soil and additional things like where to buy appropriate pot etc. please do one video for that

[@TheVedicWayChannel]

Hare Kṛṣṇa! Yes, it is important, I'll work on that, it will take some time since I have to take pictures at all stages.

[@enserresgr]

I have to put lemon slices instead of tamarind and then follow the same procedure as if i put tamarind ?

[@absoluteexistence8279]

I wanted to know this for a long time

[@tarynmerrick5688]

I cannot buy raw milk where I live. Is it possible to have success with any other kind of milk?

[@helenesstables]

Thank you for this informative video. I live in Massachusetts and I sustain myself with my vegetable gardens and thanks to my goats. Is there an alternative to tamarindo (since I can't find it fresh here in New England) in order to make my curd? Also, would it be the same procedure with goat milk instead? I have been buying my organic yogurt starter online but I do not trust these sources. Thank you in advance for your response.

[@TheVedicWayChannel]

You are welcome. Yes, you can use lemon juice, or just simply raw milk if you have access to it. Haven't tried with goat milk, don't know, should be very similar.

[@0672694]

Hi Jim, If you really trust the source where you get your raw milk and you are certain that it is pure without any bad bacterias then it is possible to make curd from raw milk. Nowadays though it is much more difficult to get pure raw milk that is uncontaminated in some way. By something simple as the milk man not cleaning his containers properly can create some bad bacteria that you don't want to ingest. Best is to boil the milk to be sure you will not get sick.

[@jagarfi]

what a wonderfully simple method of lacto fermentation! :) thank you for sharing... But tamarind doesn't grow around here. And there are hundreds or thousands of beneficial bacteria that humans use in dairy fermentation around the world. Does this work with pasteurized milk too? Thank you so much for sharing!

[@rastaguymeister]

Is it desirable to use raw milk to make curd?

[@THOOOMEME]

Blessings, I read in some posts below that I can use lemon juice, could you please explain how the process with lemon juice eg. how much do I add? Love

[@THOOOMEME]

+The Vedic Way thank you 😃 blessings

[@julieuhc2241]

It is imaging ! thank you very much. Can it work with ripe tamarin but green not brown dry?

[@TheVedicWayChannel]

It can work with anything acid/sour. You can try tamarind or lemon also.

[@0623kaboom]

very informational video this one and the ghee one .... okay im not a fan of the religious tones but the processes you go through to make proper ghee and home made curd or culture ... are EXCELLENT .... one, okay a few questions though, this curd is it good for making cheese like cheddar or mozzarella types ? ... The milk solids on the bottom of the pot .. are there any uses for it besides food for the pigs ? ... and finally could you do some video's on using as much of the ingredients that are set aside from making ghee ... as little waste or discard as possible ?

[@np1472]

0623kaboom throw the milk solids in the compost

[@memnunekiazim]

I leave in Greece ,I don't know if I can find tamarind...is there anything similar to it?Can we have a good curd with an other ingredient?Thank you!

[@TheVedicWayChannel]

Yes, with lemon. Or sometimes even just raw milk on its own, it will sour and curdle naturally.

[@thiagoribeirodecarvalho1331]

Nice video. I have a few questions: once the curd has been produced, how long should I keep it? I'd better keep it refrigerated from this point on, right? Thanks in advance and best wishes

[@TheVedicWayChannel]

You can use that to make yogurt, and then from the yogurt made, take a sample and use for next batch. You can do that for a long time, until the yogurt becomes too sour, you have to make a new starter.

[@alin.0649]

Helo! I have a question pls: I found only one kind of tamarind in my area...it is called "sweet tamarind" from Thailand. Is it ok?

[@TheVedicWayChannel]

Don't worry, anything that is sour, could be lemon, etc.

[@alin.0649]

@@TheVedicWayChannel thank you very much!

[@phalinimcleod8819]

Thanks so much, Prabhu. I have often wondered what Srila Prabhupada meant in his purport to Bhagavad-gita As It Is, Chapter 3 Text 37 where he writes, "...as milk in contact with sour tamarind is transformed into yogurt..." I had experimented with tamarind paste once, as that was the only tamarind I had at home, but w/o any guidance, I was just groping in the dark. Now you have given us clear instructions how to come up with our own culture and I am very grateful. Hare Krishna.

[@seemasoni6963]

HARE KRISHNA Sir this best way to make curd home at without useing to much preservatives .please answer my question can we get same taste and all healthy things like yogurt.

[@marilynreno7510]

Is using the shell mandatory? I ask because I only have access to store bought so I have no idea if they've been exposed to agri. chemicals. Also, making it with the tamarind, will the curd have the beneficial bacteria like lacto? Thank you so much and please consider making more videos.

[@TheVedicWayChannel]

No, you can use without the shell, the principle is somthing sour. Yes, beneficial bacteria is already in the milk. Yes, I will be posting more videos soon. Hare Kṛṣṇa!

[@miaskitchenquest4359]

do you make the starter each time? Or do you then use something from the ghee process as it goes along?

[@TheVedicWayChannel]

No, we only make a new starter after weeks or months. Just use the starter to make new yogurt, and then save a little bit from the new yogurt for the next batch. Hare Kṛṣṇa!

[@ayuskamiya]

Will the finished curd have a similar probiotic effect than the yogurt made with a yogurt starter that contains lactobacillus, bifidobacterium, etc.?

[@TheVedicWayChannel]

Yes, marketing companies make a big hype about their cultures being "special". But nature already gives us all that we need, it will be completely healthy, taste great and it can beat commercial brands in nutrition.

[@TheMoonLife]

hi, thank you for the video can I use pasteurized milk and lemon instead of tamarind?

[@TheVedicWayChannel]

yes, just not homogenized milk.

[@aivanovski]

@@TheVedicWayChannel can you please tell us how much lemon(is it only juice?) for how much milk. Thank you.

[@narayanac481]

Hi, I do not have tamarind where I live, is there another alternative?

[@narayanac481]

+Narayana C Also, is this cultured, how are the bacteria introduced?

[@DesiringDevotion]

I know that tamarind is acidic and will 'cut' the milk. Does it also mean that the tamarind has a culture that assimilates the milk? Or does it just prepare the milk for microbes that are already naturally in the milk? Thanks for uploading, it is videos like this I want to help create. Knowledge on the practical level for re-civilization of humanity. Hare Kṛṣṇa!

[@GraceYoga]

Hello! I have a question. I have raw milk. Should I heat it to 180 ºF then drop it to 110 ºF?

[@TheVedicWayChannel]

Hi. Yes, its best to boil if you don't control the cleanliness of the milking. Although, if your raw milk is completely clean, you can just warm to 110 (it probably comes out of the cow at that temperature already). Both ways work. Hare Kṛṣṇa!

[@GraceYoga]

Thank you! Hare Kṛṣṇa!

[@abulgaad]

Where did you buy raw milk? I don’t like pasteurized milk. Diana Warlick

[@decepthor]

is curd dahee?

[@meditating010]

I used thai tamarind that was slightly sweeter, it did curdle but I wasnt very happy with the way it was set - the surface of the curd seem uneven - Should I use sour tamarind?

[@gajananphadte3440]

Add lemon and you have Paneer, not curd.

[@ElaavanyaM]

Got my answer.

[@tamiwhitehead7395]

Blessings. Please explain...boiling after adding lemon will make curd, not boiling after adding lemon will make yogurt? Is that correct. Thank you! Also, is there any difference using goat milk instead of cow milk??

[@gajananphadte3440]

Boil milk n make luke warm. Add whatever u want and keep still at warm place for a night.

[@shanmuganathanca245]

thanks!!!

[@loveofsisrael]

do u have heat the milk o rcan u leave it raw

[@TheVedicWayChannel]

Usually heat, becuase of contamination in the process of milking. Unless you milk yourself in a super clean way, and cow is not sick.

[@koushikbarman3787]

tell me which component of tamarind helps curd formation act as starter ?

[@TheVedicWayChannel]

It is the acid principle, anything acid/sour should work.

[@sylviakolbiarz1268]

thanks for that!!

[@db8315]

Do I have to boil the raw milk or just heati it up to 44 C? If I don't boil the raw milk it gets sour and smells bad the next day. Another question... Can I use lemon juice instead of tamarind, beacause I can't get tamarind like this in my country, only in the form of paste?

[@TheVedicWayChannel]

No, it can be used raw also. If its spoiling means that it is already contaminated, so yes, better boil. Yes, you can use lemon juice. Also, if you have raw milk, make sure the milkman is completely clean, and then you don't even need lemon or tamarind, just let the raw milk sit for a few hours at warm temperature.

[@cookwithsarah2136]

Do you have a recipe for yogurt?

[@johnali349]

milk

[@Dontneedahandle0]

I don’t know if you read the comments, but I would like to ask you a question. I live in a part of the United States, where the purchase of raw milk is impossible, (dairy farmers won’t sell it for fear of being fined, it’s illegal to sell raw milk here). I want to try and make the curd and then butter and ghee myself. If it is absolutely impossible to get raw milk, can it be done using regular pasturized milk sold in markets here in the United States? I want the health benefits and to stay true to the original recipe, but I cannot. Please advise me Sir. Thank you, Namaste.

[@TheVedicWayChannel]

Namaste, you can certainly get raw milk, just has to be labeled properly so that the farmers don't get in trouble. I think it has to say "animal feed", or another way is to "lease a cow", something like that, would have to research. It would also be possible if the milk is not homogenized and pure, but that's rare. Hare Kṛṣṇa!

[@Dontneedahandle0]

Thank you, I will talk to my local dairy farm and see if they would be open to selling it to me under the examples you gave. Again, thank you so much. Namaste 🙏🏻

[@absoluteexistence8279]

Amanda P really, we can't get Raw milk in USA

[@sarithbox4197]

nice share! do i need to warm it when waiting it curd ?

[@sarithbox4197]

***** thank so much. it very help full how many temperature to keep it warm ?

[@sarithbox4197]

Ok thank so much.... help full.... :D

[@omguru4715]

Great Job....Krsna bless you.....Hare Krsna.

[@helenagaxi]

to make the curd, the milk is boiled and then allowed to cool and the tamarind is put?

[@TheVedicWayChannel]

Yes, at 110 F temperature the tamarind is put and kept.

[@MNJGaGa]

Hare Krishna! Love&Light.

[@mapuanakupuna3471]

Aloha, great info, what's the amount of Lemon juice to milk to make the curd? Mahalo nui loa!

[@voboovobi3910]

+The Vedic Way whats tamron and where can i buy it can you please send me the link?

[@voboovobi3910]

+The Vedic Way thank you very much i ll search in europe where to find this.

[@swatisahoo6507]

Please let me know if I can use homogenized milk available in store. I don't have access to raw milk.

[@swatisahoo6507]

No there is no farm near me. I used homogenized milk. I totally agree about milk being adulterated but don't have any other option. It took me much longer than 10 hours to make first batch curd. It was good. Tasted like the one I used to get in my village in India, it was a bit sweet. I am yet try the first batch curd to make second batch. Thanks

[@tin6219]

I put 1 tablespoon of this natural curd into 1 l. milk, the result is very sour and watery. What went wrong?

[@tin6219]

Thanks i try again。