How To Set Thick Curd at Home | Perfect Homemade Dahi
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.
Ingredients
- 500 ml toned milk boiled and cooled
- 1 tsp thick starter(previous day starter)
Instructions
- Transfer a litre or 910 ml milk in a sauce pan. Put the pan on medium heat and bring to boil the milk.
- Once the milk start boiling, keep it on simmer for 1-2 minutes and then switch off the flame.
- Let it cool down to the lukewarm stage.
- 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.
- Now remove cream(malai) layer from the milk. Take 2 cups or 500 ml milk in a separate vessel.
- Take another bowl, add 1 tsp starter(previous day curd) and whisk it well.
- Now add lukewarm milk to it and mix very well.
- Cover the bowl and put it aside without disturbing till the curd sets. It will takes around somewhere 3-4 hours in the summer depends on the weather conditions.
- Check the curd after 4 hours if it set put it in the refrigerator for 2-3 hours before serving.
- If curd is still loose wait for another 30-45 minutes and check again. Follow the same steps after that.
- Enjoy! curd with roti and sabji or dal chawal. You can make lassi or shake with it.
- Tips and tricks
Notes
- 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 the desired consistency and flavor. Don't hesitate to experiment and adjust the process according to your preferences until you achieve the perfect batch of curd.