Curd
Master the art of making creamy, thick, and tangy homemade curd (dahi) with this foolproof recipe. Using just two simple ingredients, you can create a delicious and healthy probiotic-rich staple, perfect for enjoying plain, making raitas, or adding to curries.
For 4 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.Boil and Cool the Milk
- b.Pour the milk into a heavy-bottomed pot and bring it to a boil over medium heat, stirring occasionally to prevent scorching.
- c.Once boiling, reduce the heat and let it simmer for 2-3 minutes. This helps thicken the milk slightly, resulting in creamier curd.
- d.Turn off the heat and allow the milk to cool down until it is lukewarm. A clean finger dipped in should feel comfortably warm, not hot (around 38-43°C / 100-110°F).
- 2
Step 2
- a.Prepare the Starter
- b.In a small bowl, take the curd starter.
- c.Whisk it vigorously with a spoon or a small whisk until it is completely smooth and free of lumps. This is crucial for an even set.
- 3
Step 3
- a.Inoculate the Milk
- b.Add the smooth starter to the lukewarm milk.
- c.Stir gently with a clean spoon for about 30 seconds to ensure the culture is distributed evenly throughout the milk.
- 4
Step 4
- a.Set the Curd
- b.Pour the milk mixture into your desired setting container (an earthen pot, glass bowl, or ceramic dish works best).
- c.Cover the container with a lid or a plate, leaving a tiny gap for air to circulate. Do not seal it airtight.
- 5
Step 5
- a.Ferment
- b.Place the container in a warm, draft-free place for 6 to 10 hours, or until the curd is set. A turned-off oven with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are all great options.
- c.It is very important not to move, shake, or disturb the container while the curd is setting.
- 6
Step 6
- a.Check and Chill
- b.After 6 hours, gently tilt the container to check. If the curd holds its shape and doesn't jiggle like a liquid, it's ready.
- c.Once set, transfer the curd to the refrigerator for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The milk's temperature is the most critical factor. Too hot, and it will kill the bacteria; too cold, and the curd won't set.
- 2For a unique flavor and faster setting, you can add a whole green chili (with its stem intact) to the milk along with the starter.
- 3In cold weather, wrap your container in a warm towel or place it inside an insulated casserole dish to maintain a consistent temperature for setting.
- 4To make thick, Greek-style yogurt (chakka), strain the set curd through a cheesecloth-lined sieve for a few hours in the refrigerator to drain the whey.
- 5Always save a few tablespoons of your fresh homemade curd to use as a starter for the next batch, ensuring a continuous supply.
Adapt it for your goals.
Low-Fat Curd
Use low-fat or skim milk for a lighter version. The result will be less thick and creamy but still delicious and healthy.
Sweet Curd (Mishti Doi)Sweet Curd (Mishti Doi)
To make a sweet version, dissolve date palm jaggery or sugar in the warm milk before adding the starter. This creates the popular Bengali dessert, Mishti Doi.
Vegan CurdVegan Curd
Create a plant-based version using peanut milk or cashew milk and a vegan yogurt starter or the crowns of green chilies, which contain microbes that can culture the milk.
Why this is on our healthy list.
Promotes Gut Health
Loaded with live probiotics, homemade curd helps maintain a healthy balance of good bacteria in your gut, aiding digestion and preventing issues like bloating and constipation.
Strengthens Bones and Teeth
As a rich source of calcium and phosphorus, curd is essential for developing and maintaining strong bones and teeth, helping to prevent conditions like osteoporosis.
Boosts Immunity
The active cultures and beneficial bacteria in curd stimulate your immune system, helping your body fight off infections and illnesses more effectively.
Excellent Source of Protein
Curd provides high-quality protein that is easily digestible and essential for muscle repair, growth, and overall body function. It also helps in keeping you feeling full and satisfied.
Frequently asked questions
A 100g serving of homemade curd made with full-fat milk contains approximately 98 calories. It's a balanced source of protein, healthy fats, and carbohydrates.