How to make Yoghurt (Dahi) | Homemade Curd

Making curd (yoghurt) at home is a straightforward process that can lead to a healthier lifestyle due to the numerous benefits of consuming fresh, homemade curd.

Recipe in Hindi: घर पर दही कैसे बनाएं

Here's a simple DIY guide to making curd at home:

Ingredients:

1 liter of milk (preferably whole milk for creamier curd)
2-3 tablespoons of curd (store-bought or from a previous batch)
A heavy-bottomed saucepan
A clean, dry container with a lid (to set the curd)

Instructions:

Making of homemade curd (dahi)

1.Prepare the Milk:
Pour the milk into a heavy-bottomed saucepan and heat it over medium-low heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.

2.Heat the Milk:
Heat the milk until it reaches just below boiling point, around 180-185°F (82-85°C). You can use a kitchen thermometer to check the temperature, but if you don't have one, look for small bubbles forming around the edges of the milk.

3.Cool the Milk:
Remove the saucepan from the heat and allow the milk to cool down to around 110-115°F (43-46°C). Cooling the milk is essential because excessively hot milk can kill the beneficial bacteria in the curd starter.

4.Add the Curd Starter:
Once the milk has cooled to the right temperature, take a small amount of it (about a tablespoon) and mix it with 2-3 tablespoons of store-bought curd or curd from a previous batch. Stir well to ensure the curd starter is well incorporated.

5.Inoculate the Milk:
Pour the mixture of curd starter and milk back into the remaining milk in the saucepan. Gently stir to distribute the curd starter evenly.

6.Set the Curd:
Pour the inoculated milk into a clean, dry container with a lid. Cover the container with the lid to maintain a stable temperature.

7.Incubate the Curd:
Place the container in a warm, draft-free spot. The curd needs a warm environment to set properly. You can use a turned-off oven with the light on, a warm cupboard, or any place where the temperature remains relatively constant.

8.Wait for Fermentation:
Allow the curd to ferment for 6-8 hours or until it thickens and sets. The fermentation time may vary depending on the temperature and the strength of the curd starter. You can check by gently tilting the container; if the curd moves away from the sides and appears set, it's ready.

9.Refrigerate the Curd:
Once the curd has set, refrigerate it for a few hours before consuming. This helps in improving the flavor and texture.

10.Enjoy:

Your homemade curd is ready to be enjoyed as a side dish, in smoothies, or as an ingredient in various recipes. Remember to save a small amount to use as a starter for your next batch.

Conclusion:

Homemade curd is free from additives and preservatives, making it a healthier choice compared to store-bought versions. Plus, you have control over the quality of the ingredients used. Regular consumption of homemade curd can contribute to a healthy lifestyle due to its numerous health benefits.