Making yogurt at home is my most favourite thing. I usually make it fresh at home every Ramadan. As we have a habit of eating yogurt in Sehri. Also we make lassi from fresh home yogurt.
So this time also I make it and it’s very tricky to keep the temperature of milk accurate and the yogurt starter (jaag) should be a good one.
The best tip to get malai on top is to boil the milk in a pot and let it rest till it’s lukewarm. Then add the starter yogurt in the same pot. Let it rest for 4-5 hrs or until set.
If you shift the milk in another vessel, make sure the milk is very hot, then wait for it to become lukewarm. During this process a layer of balai forms over the milk. Do not disturb that layer..
In this way you will get thick creamy yogurt with malai on top.😋
After 1 day, the yogurt becomes thicker.
I use tetra pack milk. You can boil regular milk for 10-15 mins to make it thick.