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Tangy homemade yogurt, a staple in every South Indian home. This simple recipe uses just two ingredients to create fresh, probiotic-rich curd perfect for raitas, curries, or enjoying on its own.
For 4 servings
Boil and Thicken the Milk
Cool the Milk to the Correct Temperature
Inoculate the Milk
Tangy homemade yogurt, a staple in every South Indian home. This simple recipe uses just two ingredients to create fresh, probiotic-rich curd perfect for raitas, curries, or enjoying on its own.
This south_indian recipe takes 490 minutes to prepare and yields 4 servings. At 163.3 calories per serving with 8.6g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner or breakfast.
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Set the Curd
Chill and Serve
After the curd has set and chilled, scoop it into a cheesecloth or muslin-lined strainer set over a bowl. Let it drain in the refrigerator for 2-4 hours to remove the whey, resulting in a very thick, creamy yogurt.
You can use low-fat (2%) milk instead of whole milk. The resulting curd will be less creamy but still delicious and lower in calories.
Once the perugu is set and chilled, blend it with a little milk, sugar, and a pinch of cardamom powder to create a refreshing sweet lassi.
Rich in live bacterial cultures that promote a healthy gut microbiome, aiding digestion, preventing bloating, and improving overall immunity.
Essential for developing and maintaining strong bones and teeth. Regular consumption can help in preventing conditions like osteoporosis.
Provides high-quality protein that is crucial for muscle repair, growth, and maintaining satiety, which can aid in weight management.
In Ayurveda, yogurt is known to have a cooling effect on the body. It helps in staying hydrated and is perfect to consume with spicy meals or during hot weather.
Yes, Perugu is very healthy. It is an excellent source of probiotics for gut health, rich in calcium for strong bones, and provides high-quality protein for muscle maintenance. It's also a natural coolant for the body.
One serving of Perugu (1 cup or approx. 250g), made with whole milk, contains approximately 150-165 calories, depending on the exact fat content of the milk.
This usually happens for a few reasons: the milk was too hot when you added the starter, which kills the bacteria; the starter culture was old or inactive; or the container was disturbed while it was setting.
The curd became too sour because it was left to ferment for too long, especially in a warm environment. The longer it sits, the more lactic acid is produced. To prevent this, refrigerate it as soon as it is firmly set.
Yes, you can use a few teaspoons of good quality, store-bought plain yogurt that contains 'live and active cultures' as your initial starter. Once you make your first batch, you can save some to culture the next one.
A traditional clay pot is considered the best as it is porous and helps absorb excess water, resulting in thicker curd. However, glass or food-grade stainless steel containers also work perfectly well.
This recipe goes great with these complete meals
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A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
