curd recipe

Making Indian curd or yogurt at home is no rocket science. These simple steps will teach you how to make curd or yogurt at home without a food thermometer.

How to make curd or dahi at home | Thick curd recipe | Indian yogurt recipe

milk (full fat or whole milk)

tsp curd (or dahi

red chili (broken (optional))

Rinse a pot well. This reduces the chances of milk solids getting stuck to the bottom.

Pour milk and bring it to boil on a medium to low flame.

To get thick curd, once it comes to a boil simmer the milk for 15 mins on a very low flame.

Keep stirring in between else the milk will get burnt and smell bad.

Simmering step is to get a very thick curd. You can skip this if you are ok to have a moderately thick yogurt.

Preparation

Allow the milk to cool down.

If you are intending to use a curd culture that has come down to room temperature, then allow the boiled milk to come down to luke warm temp.

But if you are using the culture directly from the fridge, then the temperature of the milk must be mildly warmer than the luke warm.

Immerse your clean finger in the milk and check.

Add a tsp of curd to the warm milk and stir well. You will have to experiment with the amount of starter to use.

In India, my mother uses less than half tsp for 1 liter milk as it is not homogenized milk. But in Singapore I use about 1 tbsp or even more for 1 liter. It depends on the milk, climate and starter.

Cover &amp; move the bowl to a warm place.

Allow it to set for 6 to 10 hrs depending on the climate.

If you wish to set the curd well, you can break a red chili and drop it in the milk. it is optional and does not make the dahi or curd spicy or hot.

If you live in a cold place, then keep it in a casserole or thermocol box or oven with the light on.

Next if you intend to make curd in small bowls, check the step by step instructions after the recipe card.

When the curd is set, move it to refrigerator.

How to make curd or yogurt

Chia Seeds Curd (Yogurt) Rice is an easy and healthy recipe made with soaked chia seeds, greek yogurt (or hung curd) and tempered with Indian spices which is Keto, low carb.

Chia Seeds Curd Rice

chia seeds

full fat greek yogurt

salt (to taste)

coriander leaves (cilantro)

ghee (clarified butter)

peanuts

mustard seeds

red chillies

curry leaves

ginger (grated)

asafetida (hing) (optional)

Soak two tablespoons of Chia Seeds in 1 cup of water for 1-2 hours or in hot water for just 30 mins so that they bubble up.

For Tempering: Heat ghee or coconut oil in a pan. Once the oil is hot, add raw peanuts and saute till they are nicely roasted.

Next, add the mustard seeds and dry red chilies, let them splutter.

Now add the chopped ginger, curry leaves, and hing (asafetida) and saute for a few seconds. Tempering is ready, keep aside.

Once the chia seeds have been bubbled (swollen), add greek yogurt (or hung yogurt), salt, and mix.

Transfer the tempering/tadka to the bowl of chia seeds curd rice and add coriander leaves, cream (optional), and mix everything well. Serve chilled.

Top 2 curd recipe recipes from across the web

The most viewed curd recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Chia Seeds Curd Rice

Top 2 curd recipe recipes from across the web

The most viewed curd recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make curd or dahi at home | ...

Chia Seeds Curd Rice

The most viewed curd recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine