dahi

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

Sweet Rose Lassi is perfect for a romantic date night, Galentine&#039;s Day with the girls, or for a floral-scented cooling drink during the summer! This lassi is flavored with roses and cardamom to make a delicious vibrant pink drink.

Rose Lassi

milk

rose syrup ((like Rooh Afza))

rose water

tsp cardamom

rose petals, pistachios (for garnish)

Add the dahi, whole milk, rose syrup, rose water, and ground cardamom to a blender. Blend until completely smooth.

Pour into tall glasses. Garnish with rose petals and slivered pistachios.

Serve chilled.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643398029/ltqwqj1pd4qbihajvenh.mp4

Sweet Rose Lassi is perfect for a romantic date night, Galentine's Day with the girls, or for a floral-scented cooling drink during the summer! This lassi is flavored with roses and cardamom to make a delicious vibrant pink drink.

Use this Cucumber Mint Raita as a creamy accompaniment to spicy dishes. This traditional Indian yogurt-based side dish has a crisp cucumber crunch complimented by mint and a few Indian spices for a perfect balance to your desi dinner.

Cucumber Mint Raita

whole milk yogurt (*see notes)

cucumber

mint

tsp chaat masala

tsp black pepper (freshly ground)

tsp cumin

tsp Kashmiri chili powder (or to taste)

tsp kala namak (black salt) (*see notes)

carrot (grated)

lemon juice

Whisk the yogurt in a mixing bowl until smooth.

Add the spices, dried mint, and diced cucumber into the mixing bowl with the yogurt.

Taste for spices and adjust according to preferences.

Make dahi (curd), a creamy, luscious Indian yogurt the traditional way in the comfort of your own home with only two ingredients - whole milk and a yogurt starter!! The recipe and technique was passed down by my great-great grandmother. Use dahi to make dishes like Mango Lassi or serve it as a side along with dal and roti.

Dahi (Indian Curd Yogurt)

yogurt

Heat a heavy bottom pot on medium heat. Pour in the milk and bring to a boil while stirring in intervals and scraping the sides to avoid burnt milk. You&#39;re looking for a lot of air bubbles.

When the milk reaches it&#39;s boiling point, remove the pot from heat and cool to about 135°F, or when you can comfortably touch the warm milk.

Once the milk is at 125 - 135°F, slowly pour the milk from the heavy bottom pot into a medium sized bowl. Start as close to the medium sized bowl as possible, and slowly pour in the milk as you raise the heavy bottom pot higher and higher while continuously pouring the milk. This is the first pull.

Repeat. Pour the milk from the medium sized bowl back into the heavy bottom pot, starting as low as possible and continuously pouring the milk while raising the bowl higher and higher.

In the empty bowl, add a tablespoon of yogurt starter and mix it until smooth and coating the bottom.

For a third time, pour the milk from the heavy bottom pot back into the bowl in the same fashion, starting from low and moving higher and higher. This should create a ton of air bubbles.

Stir the milk to fully combine the yogurt starter with the milk.

Cover the bowl with a plate. Wrap the bowl with the plate on it with a towel and store at room temperature (~73°F) or in a warm place like the oven for up to six hours undisturbed.

After the sixth hour, carefully unwrap the towel and uncover the lid. Check for a thick, jiggly consistency by gently shaking the container to see if the dahi has set.

Once the dahi has set, transfer the bowl to the fridge and chill for a minimum of an hour before serving.

I have not tried the recipe, but I will! I am OBSESSED with Mango Lassi and have been wanting to make it at home because it's really expensive at the Indian restaurant. If I don't have Dahi starter, could I use live culture plain yogurt? While I know it wouldn't be true Dahi, it should be pretty close, right?

Thank you so much for this post! I am in the process of making your Butter Chicken recipe and I thought to myself, "eh...what's the difference I'll just use Greek Yogurt," but NO!!! I am so glad I took the time to read this recipe and explanation of Dahi. 

It was actually super easy for me to find at my local Indian market, too, and the owner was so excited to hear that I was excited about using these traditional ingredients! 

And now I am planning to keep an extra scoop on hand so I can make my own! Thanks for all the extra tips, too! I was wondering about freezing any leftover yogurt and I see you answered that for me in the FAQ!

This was so easy and delicious!! Can't wait to make more.

https://content.jwplatform.com/videos/mlvM4D3L.mp4

Make Dahi (curd), a creamy, luscious Indian yogurt the traditional way in the comfort of your own home with only two ingredients - whole milk and a yogurt starter!! The recipe and technique was passed down by my great-great grandmother. Use dahi to make dishes like Mango Lassi or serve it as a side along with dal and roti.

Homemade Dahi

Top 4 dahi recipes from across the web

The most viewed dahi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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

Rose Lassi

Cucumber Mint Raita

Dahi (Indian Curd Yogurt)

Top 4 dahi recipes from across the web

The most viewed dahi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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

Rose Lassi

Cucumber Mint Raita

Dahi (Indian Curd Yogurt)

The most viewed dahi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine