Homemade yoghurt is one of the most important ingredients of Asian cooking. Yoghurt is commonly known as dahi or curd in India. It is a healthy dairy product created by bacterial fermentation of milk using ‘yoghurt cultures’, which is easy to make.
Level of cooking: Easy
- 500 ml milk
- 1 tablespoon yoghurt
- Boil the milk in a pan over medium flame
- Allow the milk to cool down.
- Add a tablespoon of yoghurt to the milk and stir well.
- Cover it and place the bowl in warm place.
- Allow it to set for 4-6 hours depending on the climate.
- Once the curd is ready, then refrigerate and use it use as required.
- To get thick curd, simmer the milk for 10-15 minutes over low flame.
- Keep stirring else the milk will get burnt and smell bad.
- Don’t add yoghurt to hot milk, it will curdle the milk.
- During The cold climate, place inside a cupboard or closed oven to set.
- The milk must be warm.[br]You could use any quantity of milk you want to make the curd.
Homemade curd or dahi or curd recipe (step by step with Photo)
Boil the milk in a pan over the low-medium flame
Allow the milk to cool down.
Add a tablespoon of yoghurt to the milk and stir well.
Cover it and place the bowl in warm place.
Allow it to set for 4-6 hours depending on the climate.
*If you are planning to use a curd culture that has come down to room temperature, then Allow the milk to cool down to lukewarm temperature.
*If you are using the curd culture directly from the fridge, then the temperature of milk must be mildly warmer than the Luke warm.
Once the curd is ready, then refrigerate and use it use as required.
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