Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!

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Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!
by ArchanaPotdar · This post may contain affiliate links · 26 Comments
Curd in the Indian subcontinent, which means Dahi, homemade yoghurt. Dahi has been a part of Indian food for ages now. Our ancestors did know about its probiotic qualities. Check my video, tips and trick to set perfect curds every time.
Homemade Indian Yoghurt is a snack, a dressing, a dip a dessert too that most Indians love. The regional names of dahi are doi, perugu, thayir, mosaru or masaru.
Each region in India has a unique way to add curds even in curries, gravies it gives food a delicious flavour.
We have kadhi, dahi vada, chaas, lassi, raita, thepla, and biriyani. Curds and rice or masuru anna with tempering is much appreciated.
We use it in tandoori recipes too as a marinade, as a souring agent too like in this Chana Madra. Desserts like shrikhand, misthti doi are popular.
Curds topped with salt, chill powder and cumin powder is a side dish paratha,theplas any parathas!
Then you can eat dahi topped with jeera powder and salt after a meal. Your tummy is aided by gut-friendly bacteria and you digest your food well.
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My friend Mabel keeps complaining that the curds she makes does not set as well as mine. So this post is for her to address most of her issues so that she can make curds at home and stop buying it.
Make MSK Dahi recipe as it is
These are the ingredients you will need. For quantities please check the recipe card.
Boiling Milk
How do you check if milk is warm enough to set curds?
If you plan to use warm milk then…
Now we are ready to set the curds Setting Curd with 2 cups of milk
You will need
What is the difference between Indian Curds/Dahi and curds elsewhere?
In the Indian sub-continent, Dahi or curds is made by bacterial fermentation of milk where lactose is converted to lactic acid.
In the rest of the world curd is a product of coagulating or curdling of milk. The agent for curdling the milk is generally rennet, lemon juice, and vinegar.
So what is the difference between curds and yoghurt?
The line differentiating curd and yogurt is very thin. It all depends on the bacteria strain used. To make dahi we use the bacteria strain called lactobacillus bacteria. Yoghurt uses Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.Source: Wikipedia
Why do you set dahi at home?
Most Indians will prefer to make yoghurt at home as it is simple and inexpensive. Also, call me a control freak but I know what I am adding in the milk and I do not add any additives to “enrich” my curds.
The quantity of starter essentially depend on
I generally do not have this problem. My place is hot and humid we hardly have cold days.
Yes, there are methods where the whole chilli with the stalk (green or red) anyone is added to the milk. This gives a starter. I have not tried it but Swasthi seems to have tried it.
A starter has different names according to the region you live in. In Karnataka it’s called “hepu” in Maharashtra, “virzan” or “virjan” in the north it’s called “Jaman”. Update: In Gujarati, this process is called “merwan”.
Thanks to Poonam’s #255 Dahi Delights under Foodie Monday Bloghop I am posting an everyday necessity. Poonam blogs at Annapurna and her recipes are a treat both for the eyes and the tongue. One of her recent posts like always has me drooling and wondering why I did not buy the Amarnath flour when I saw it. I could have made Rajgira Sheera.
Me, I look at Dahi as a panacea for all diseases.
My girls will tease me when they complain of tummy issues, “I know you will say eat curds” they say. True enough I will start with curds and then look at the alternatives like jeera water or alle limbu.
But research has proved that eating yogurt is beneficial
A few dishes I have used curds in are
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
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priya vj says
Lovely detailed writeup about setting curd at home ..though this is a regular feature in most homes , the perfect starter and the right temperature of milk is the key to yummy yogurt . Any beginner can set the perfect dshi after reading ur post
ArchanaPotdar says
Thank you, Priya.
Mayuri Patel says
What would life be without dahi? I cannot imagine it..so no wonder I cannot adopt a vegan life 🙂 Making dahi at home is the best and like you my night routine is to add ‘merwan” (that’s what is called in Gujju) to the milk and let it sit overnight in a warm place. Your long list of dahi dishes is proof that we tend to use it in so many Indian dishes.
ArchanaPotdar says
True Mayuri. I cannot think of giving up curds. Even as I am replying I am thinking I should have a spoonful.
As for the Gujju word I will update it immediately before I forget.
The Girl Next Door says
I absolutely love Dahi, and can’t do without it. Your curd has set so perfectly. It looks delicious, rich and creamy. 🙂
ArchanaPotdar says
Thanks.
Poonam Bachhav says
Loved your detailed post on how to set curd at home. It is my nightly routine aswell to add ‘virjan’ ( the Marathi word to starter) to milk apart from soaking almonds. Even we cannot do without curd.
ArchanaPotdar says
Thanks, Poonam. I think I should update that spelling too.
Kalyani says
super, detailed post as always Archana… with lots of peruasive research !! I had this in mind too, and thought it would be too simple .. .but you have done it full justice .. kudos 🙂
ArchanaPotdar says
Thanks, Kalyani.
Shobha Keshwani says
Thanks for sharing various tips. Now my curdsets well too. I add little milk powder to the milk and geta nice thick consistency. It sets in 4 hours.
ArchanaPotdar says
That is a nice tip Shobha. I will love to try it.
Swati says
Dahi is a one of the main ingredients of our Indian meals irrespective of the cuisine.. nothing beats the freshness and taste of homemade yogurt.. I too was about to do the basic curd recipe but my curd didn’t set properly .. Loved this detailed post and the recipes that we can make using it.
ArchanaPotdar says
Thanks, Swati maybe mine worked because it did not know it was a model ;D
Preethicuisine says
Curd is an integral part our diet. Home made yogurt looks so thick and creamy and so well set.. Awesome Archana .
ArchanaPotdar says
Thanks.
Jayashree T.Rao says
That’s a nice ode to dahi. Frankly, I cannot end my lunch without curd rice. And setting curd is a daily routine for me.
ArchanaPotdar says
😀 Thanks.
Vasusvegkitchen says
Very useful post Di, nice write up. This post is very helpful to get perfect curd not only for beginners but also experienced ppl too. Loved the way u use Akanksha’s old wollen cap to set curd on cold days.
ArchanaPotdar says
😀 Thanks, Aruna.
Mina Joshi says
I make yogurt regularly – usually using the starter from the previous days yogurt. What would be do without yogurt? Even when I was doing veganuary, I was lucky to be able to get vegan yogurt.
ArchanaPotdar says
True without a starter I cannot function.
Sasmita says
Homemade yogurt is simply the best one and i love to do it. Yours looks so thick and creamy.
perfect guide to make curd at home with all the tips n tricks 🙂
ArchanaPotdar says
Thanks, Sasmita.
Chef Mireille says
I’ve always wanted to make my own yogurt but was nervous. Your easy step by step instructions make me now ready to handle the challenge.
ArchanaPotdar says
Thanks, Mir. Happy yogurt making!