yoghurt |how to make curd or dahi or yoghurt |homemade curd recipe(step by step)

yoghurt/dahi/curdcurd/dahi/yoghurt:

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.

Homemade curd/ dahi recipe:

Main Ingredient: yoghurt and milk
Recipe Type: side
Cuisine: Indian
Level of cooking: Easy
Author: Swati Paathak 

yoghurt |how to make curd or dahi or yoghurt
 
Prep time
Cook time
Total time
 
Serves: 2 cups
Ingredients
  • ½ lit milk
  • 1 tablespoon curd
Instructions
  1. Boil the milk in a pan over medium flame
  2. Allow the milk to cool down.
  3. *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.
  4. *If you are using the curd culture directly from the fridge, then the temperature of milk must be mildly warmer than the Luke warm.
  5. Add a tablespoon of yoghurt to the milk and stir well.
  6. Cover it and place the bowl in warm place.
  7. Allow it to set for 4-6 hours depending on the climate.
  8. Once the curd is ready, then refrigerate and use it use as required.
Notes
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.
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)

yoghurtBoil the milk in a pan over low-medium flame
Allow the milk to cool down.

yoghurt/curd/dahiAdd 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.

yoghurt/dahi/curd
Once the curd is ready, then refrigerate and use it use as required.

more basic recipes from this blog you might like please do check:

Homemade Ghee
homemade butter

Enjoy!

If you liked this, please share. Thanks!

(Visited 15 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

5 × 3 =

Rate this recipe: