This article provides a simple recipe for making creamy yogurt at home. It explains how to make yogurt by boiling full-fat milk, mixing it with a starter culture (previous yogurt), and letting it set in a warm place. You can use this yogurt for raita, kadhi, butter, buttermilk or shrikhand! We can also make lassi at home using yogurt. Full Cream Milk - 1 litre, Previous Yogurt / Starter Culture - 1 to 2 tablespoons (at room temperature) Boil full-fat milk in a pan over medium heat. After one boil, keep stirring for 5-7 minutes on low heat - this thickens the milk. Let the milk cool slightly. In a clean container, add 1-2 tablespoons of previous yogurt to lukewarm milk. Stir gently (do not overmix). Cover the container and place it in a warm place. In cold weather, wrap the container in a cloth or place it in the oven/cooker. Once the yogurt is firmly set, refrigerate. Cooling enhances its creamy flavor. For extra creamy yogurt, do not remove the cream that forms on the milk while cooling. If you don't want the starter too sour, use less yogurt and set it for a shorter time. To set yogurt quickly, you can use a little sugar or lukewarm water.