Making Yogurt (perrugu, curd)

I am a telugu girl so yogurt is very important. Particularly homemade. It's quite simple. Equipment: 1. plain yogurt 1 spoon prior batch, Dannon, or can use culture sold by dairy companies 2. glass pyrex bowl 3. milk 4. microwave Directions: Homemade Indian Yogurt (Curd, Perugu) 1. I like the taste of the homemade better than the store bought. It's really quite easy to make. 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. (I usually do this by heating 1 qt of milk for 8-9 minutes in an 1100 watt microwave) Basically watch the milk till it starts boiling. 2. Let the milk cool down to a lukewarm level (just warmer than room temperature). 3. Then add 1-2 tablespoon of live active culture of yogurt to this milk, stir it once and cover the vessel with a lid. Keep the container in an oven or in a microwave (they act like incubators) undisturbed for about 4-5 hours - it should be semi-solid at this point. 4. Then transfer it to a freezer for 20 minutes to arrest the souring process completely before putting it back in the fridge. If you prefer sour yogurt, leave it undisturbed for either 6 or 8 hours or even longer then just put in teh fridge. It's to your taste. I like yogurt like cream with no sourness. How much milk you need depends on how much yogurt you want to make. Small or large quantity, all it takes is adding one tablespoon of live active culture of yogurt. It’s that simple.