Creamy Curd recipe
Homemade Dahi / Curd / Yogurt
I have personally struggled a lot to get that perfect dahi (curd / yogurt) with cream/malai. So I thought of
sharing this experience with others who are new or still struggling to make
good dahi. Here is a step by step method of making curd with few tips.
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Prep Time – 10 mins
Ingredients
1 ltr Milk (Whole / full
fat milk)
1 tbsp Starter / curd
Method :
- Always use full cream milk for thick curd. Get the milk to boil on medium flame stirring occasionally.
- Once the milk comes to a boil , simmer for 2-3 mins & keep beating the milk this helps to get creamy curd.
- Turn off the flame and allow to cool slightly (lukewarm). The temperature of the curd should be such that you can easily touch with your finger.
- Add 1 tbsp of curd into lukewarm milk.If u live in cold place add around 3 tbsp of starter/curd for 1 ltr milk
- Cover & rest in warm place for atleast 7-8 hours
- After 8 hours , the milk will be fermented into curd
- Refrigerate the curd or else it will start turning sour.
Note/Tips :
> During winters, use casserole to set curd. Another trick is to preheat the microwave to 200 degree before switching it off and then place the casserole/container inside it.
>The other method is that you put some hot water in your casserole, keep the vessel which contains the milk and starter in it and close the lid
>Also you can use woolen cloth or blanket to cover the casserole/container. This will ensure proper warmth and heat
>If you want low calorie curd go for toned or skimmed milk.
>Get the starter / curd in room temperature this will expedite the
process of curd formation.
>Milk should not be very hot this makes the curd runny. Use warm milk to set curd.
Dahi Recipe Step-by-Step with Pictures:
- Always use full cream milk for thick curd. Get the milk to boil on
medium flame stirring occasionally.
- Once the milk comes to a boil , simmer for 2-3 mins & keep beating
the milk this helps to get creamy curd.
- Turn off the flame and allow to cool slightly (lukewarm).
- Add 1 tbsp of curd into lukewarm milk.If u live in cold place add
around 3 tbsp of starter/curd for 1 ltr milk
- Cover & rest in warm place for atleast 7-8 hours
- After 8 hours , the milk will be fermented into curd.
- Thick & and malaidar curd is ready. Refrigerate the curd or else it will start turning sour.
Serving – Curd can be used in variety of dishes like butter milk (chaas), lassi, raita and many curry recipes.
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Thank you !
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