Whether it's winter or summer, yogurt is a delectable delicacy consumed in every season. However, it's easier to set it in the summer. However, if you want to make yogurt as thick as the market even in winter, let us tell you the secret. 

Usually, yogurt can be easily made from milk during the summer. However, as the winter months approach, it becomes more difficult to make yogurt from milk. Lactobacillus, a bacterium that helps milk form yogurt, doesn't work as easily in the cold.

In this context, we're sharing a trick to easily make high-quality yogurt at home. We spoke with Madhuri Sonekar, District Manager of Sanchi Milk Union. She shared a simple trick for making yogurt. Find out what she had to say...

First, we need to determine the purpose for which we're making yogurt. Therefore, we should select the milk. If you want to make thin yogurt, it's best to use toned milk. In other cases, cow's milk can be used. If you want full-cream yogurt, you can use buffalo milk.

In summer, yogurt takes 6 to 8 hours to set. However, making yogurt in winter is more difficult. This is due to the low outside temperature, which slows down the activity of Lactobacillus.

To make yogurt from milk, heat the milk until it becomes lukewarm, or you can heat it to room temperature. After this, add jamwan (a type of milk fermented with molasses). Or, if you have a culture, you can use that. Green chilies can also be used. This contains lactobacillus bacteria, which help curdle the yogurt.

If jamwan has been added, let it set. This takes about 8 to 10 hours. Do not disturb or stir it during this time. Stirring it can make the yogurt runny. We often disturb it, which can spoil the yogurt.

The container in which you're storing yogurt should be kept in a warm place. You should place it near a gas stove or a stove. Alternatively, you can place it in a container of lukewarm water. Or you can place it in mild sunlight. We should store yogurt at a temperature where the Lactobacillus bacteria can grow easily.

The Lactobacillus bacteria are the most important factor in yogurt formation. They are easily activated in the summer, but slow down in the cold. To activate them, you can focus on the tricks and tips mentioned above. This improves the quality of yogurt and its taste. The yogurt is pleasantly sour.

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