Make Indian curd, also known as yogurt and called dahi in Hindi, at home to achieve a rich and vibrant taste that cannot be found in purchased products. The recipe takes minimal effort to prepare and will delight your family's taste buds while helping you achieve authentic taste for your Indian recipes. Curd is typically made daily in Indian homes and is served with spicy foods to add flavor and dimension. Once prepared, use the curd to make raita, chutneys, and yogurt rice.
Things You'll Need
- 1 gallon of milk - whole milk preferred
- 1 cup starter culture
Bring the milk just to a boil then remove from heat and set aside. The milk is considered to be just to a boil when a few small bubbles are starting to reach the surface and break. Do not allow the milk to boil rapidly as it will affect the taste and consistency of the curd.
Remove any skin that has formed over the milk during the cooking process. Use a spoon or fork to lift the skin out of the milk.
Add the starter culture to the milk once it has cooled to approximately 110 degrees. If no thermometer is available, the milk will feel slightly above lukewarm to the touch. Mix gently and briefly to allow the starter culture to dissolve and mix into the milk.
Cover and wrap the pot with a towel to keep the heat in and maintain an even temperature. Allow the pot to sit covered for three to six hours. The longer the culture is allowed to grow in the warm milk, the sourer the curd will taste. Do not stir or uncover during this time.
Place the pot in the refrigerator for eight hours before using the curd.
Tips & Warnings
- Starter culture can be obtained from previous batches of curd or by purchasing yogurt that indicates it contains live cultures.
- When reducing the recipe to make smaller portions, keep in mind that colder climates require higher amounts of starter culture. For warmer climates, such as tropical or India summer months, less starter culture is needed and the amount may be reduced to as low as one teaspoon.
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