Updated on March 6,2024

Let’s see step by step instructions and tips on how to set thick curd with toned milk at home. Curd or Dahi is an essential part of our daily meal in Indian households.

What is Curd

Curd, which is also called dahi in Hindi and Yogurt in English is a rich probiotic food and good for our digestion and health. It is consumed daily in every Indian household. The making of curd at home is very simple and needs only two ingredients.

Curd is made by mixing a starter with warm milk and allowed to ferment for a few hours. Once the curd sets after the fermentation process, the consistency of the milk becomes like a thick pudding-like texture. Due to the bacterial fermentation, homemade curd has a tangy taste. Curd is also known as dahi or Indian yogurt. But note that the yogurt available outside India is different than curd that we make in India at home.

Dahi is a fermented dairy product made with cow or buffalo milk. Curd or Dahi is used for making many Indian cuisine like papdi chaat, lassi, chaas, raita, dahi bhalla, etc. We also used it as a marinade base to make many starter dishes like tikka recipes and in the preparation rice dish like biryani, curd rice, etc. Some sweet dish are also made with using here yogurt as a main ingredient like shrikhand, cheesecake, Mishti doi, mousse, dahi ke shole, dahi ke kebab, etc.

In this post, I am sharing the steps about how to set thick curd with toned milk. I used Amul brand toned milk here, you can use any brand of your choice. Toned milk is less is calories but not in nutrition and a healthier choice for those who can’t consume whole milk or full fat milk due to some health issues.

Toned milk is cow’s milk that has been diluted with water and skim milk to reduce its fat content. As a result, toned milk curd is generally lower in calories and fat than curd made from whole milk. You can read more information related to toned milk here.

Other Recipes You Would Like to Try

• Hung curd veg sandwich
• Bathua raita
• Mishti doi
• Lauki raita

Simplest Way to Set Thick Curd with Toned Milk at Home

In this post, I  will share some important tips and tricks that you we should keep in mind while you set curd at home. There is few things that is different in different weather conditions. So, here we are discussing how to make thick curd with toned milk during summers.

In summers, we face a lot of problem in setting curd. Sometimes, it become sour or or sometimes consistency is not perfect. All these issues we will be going to solve in this post.

Setting curd at home is a simple process that involves fermenting milk with the help of good bacteria to transform it into curd or yogurt. For making curd at home we can use fresh, pasteurized milk. You can use any type of milk, such as cow’s milk, buffalo milk, full fat, toned milk, or plant-based milk alternatives like soy milk or almond milk.

This is a simple and easy method of preparing thick yogurt or Indian curd at home using toned milk and culture or starter.

Toned Milk Curd Nutrition Profile (Per 100g)

The exact nutritional content of toned milk curd can vary depending on the brand and the type of milk used. Be sure to check the label for specific information.

Nutrient	Amount
Calories	65-75 Kcal
Protein	3-3.7 g
Fat	1.5-4.5 g
Carbohydrates	5 g
Calcium	168 mg

Toned Milk Curd (Dahi) Health Benefits

Toned milk curd or dahi, inherits several health benefits from both toned milk and the fermentation process it undergoes. Here are some key benefits:

Gut Health: Like most curds, toned milk curd boasts live and active cultures of beneficial bacteria called probiotics. These probiotics contribute to a healthy gut microbiome, aiding in digestion and nutrient absorption, potentially even alleviating symptoms of lactose intolerance for some individuals

Improved Digestion: The fermentation process in curd production breaks down lactose sugar to lactic acid, making it easier to digest for people with lactose intolerance. Additionally, the probiotics present in curd can help regulate bowel movements and potentially alleviate constipation.

Bone health: low fat curd is a good source of calcium, which is essential for building and maintaining strong bones and teeth. While toned milk has less calcium than whole milk curd, it is still a significant contributor to daily calcium needs.

Potential for blood sugar management: Toned milk curd generally has a lower glycemic index (GI) compared to toned milk. This means it causes a slower rise in blood sugar levels, that helps individuals managing their blood sugar, like those with prediabetes or type 2 diabetes.

Immune system support: The probiotics in toned milk curd may play a role in boosting the immune system by stimulating the production of immune cells and enhancing their activity.

Weight management: While not a magic bullet for weight loss, toned milk curd can be a healthy snack option due to its lower calorie content and protein content, which can contribute to feelings of satiety and potentially reduce overall calorie intake.

It’s important to remember that toned milk curd, like any other food, should be consumed as part of a balanced and varied diet. Additionally, consulting a healthcare professional is recommended for personalized advice regarding specific dietary needs and potential interactions with medications.

Homemade Dahi with Toned Milk – Step by Step Preparation

1.Transfer a litre or 910 ml toned milk in a sauce pan. Put the pan on medium heat and bring to boil the milk.

2. Once the milk start boiling, keep it on simmer for 1-2 minutes and then switch off the flame.

3. Let it cool down to the lukewarm stage.

4. Check it with finger if you can keep your finger comfortably in the milk for 10-15 seconds, this is the right temperature to set the curd.

5. Now remove cream(malai) layer from the milk. Take 2 cups or 500 ml milk in a separate vessel.

6. Take another bowl, add 1 tsp starter(previous day curd) and whisk it well.

7. Now add lukewarm milk to it and mix very well.

8. Cover the bowl and put it aside without disturbing till the curd till it sets. It will takes around somewhere 3-4 hours in the summer and around 5-6 hours in winters depends on the weather conditions.

9. Check the curd after 4 hours if it set put it in the refrigerator for 2-3 hours before serving.

10. If curd is still loose wait for another 30-45 minutes and check again. Follow the same steps after that.

11. Enjoy! this delicious toned milk curd with roti and sabji or dal chawal. You can make lassi or shake with it.

Serving Suggestions

Serve chilled homemade curd or dahi with meal or can make lassi or shake with it.

Tips and Tricks

• Start with fresh, pasteurized milk to ensure the best results. Avoid using milk close to its expiration date or milk that has been sitting in the fridge for too long.
• Select a good quality starter culture to set your curd. This can be a small amount of curd from a previous batch or store-bought yogurt with live and active cultures. Make sure the starter culture doesn’t contain any additives or sweeteners.
• Ensure that all utensils, pots, and containers used in the curd-making process are clean and sterilized. Any residual bacteria or contaminants can affect the quality and taste of the curd.
• Temperature control is crucial for curd formation. Heat the milk to the right temperature range (around 185°F or 85°C) for proper sterilization, then cool it down to a lukewarm temperature (around 105-110°F or 40-43°C) before adding the starter culture. Use a kitchen thermometer to accurately monitor the temperature.
• It’s important to provide a consistently warm environment for the curd to ferment. You can place the pot near a warm oven, on a heating pad set to low, or use a yogurt maker with temperature control. Wrapping the pot in a clean cloth or placing it in a closed microwave (not turned on) can also help maintain the warmth.
• Allow sufficient time for the curd to set and ferment. The fermentation process typically takes around 6 to 8 hours, but it may vary depending on factors like temperature and desired tartness. Avoid disturbing or moving the pot during this time, as it can disrupt the curd-setting process.
• If the curd doesn’t set within the recommended time, you can extend the fermentation period by a couple of hours until the desired consistency is achieved. Conversely, if the curd sets too quickly and becomes too sour, you can reduce the fermentation time in the future.
• After the curd has set, refrigerate it for a few hours to enhance its texture and taste. This will also help slow down further fermentation and preserve the curd’s freshness.

By following these tips and tricks, you can increase the chances of successfully making delicious homemade curd with perfect desired consistency and flavor. Don’t hesitate to experiment and adjust the process according to your preferences until you achieve the perfect batch of thick curd.

Recipe Card

My Latest Video

FAQs

Can you make curd from toned milk?

Absolutely! Toned milk is perfectly suitable for making curd. The fermentation process doesn’t affect the fat content, and the resulting curd retains the beneficial bacteria and nutrients present in the toned milk.

Cow milk vs. toned milk: Which is better?

There’s no definitive answer to which is “better” as it depends on individual needs and dietary preferences. Cow milk has richer taste due to high fat content and high content of fat-soluble vitamins like A, D, and E. Wheres Toned milk is lower in calories and fat, making it suitable for weight management or low-fat diets. Also, it is easier to digest.

Why is my homemade yogurt not setting?

There are several reasons why your homemade yogurt, or curd, might not be setting properly. If the milk temperature is too hot above 115°F (46°C), can kill the beneficial bacteria responsible for fermentation, hindering the thickening process. Or if the milk temperature is too cold below 100°F (38°C)can slow down bacterial activity, leading to a longer setting time or incomplete setting.

How can I store Dahi without fridge?

While refrigeration is the safest and most effective way to store dahi (curd), there are a few simple methods you can try if you lack a fridge. Transfer curd to an earthen pot helps keep the curd cool through evaporation. This method can keep dahi fresh for up to 12 hours, depending on the ambient temperature. Or you can keep the curd pot in a bowl filled with cold water. This method can keep dahi fresh for up to 8 hours.

Try to set your PERFECT THICK curd with Toned Milk at home with these tips and tricks. If you like the recipe share it with your friends and family and don’t forget to give us a 5 star rating. How it works for you, take a picture and tag it #healthicallykitchen on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!