Homemade Indian Yogurt|Dahi Recipe

What is Curds in India?

In the Indian subcontinent curds is every day Dahi, homemade yogurt.

What is the difference between Indian Curds/Dahi and curds elsewhere?

• In 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, 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.

What are the ingredients needed to make curds?

Just 2 ingredients are needed to set good curds

• Milk: I use pasteurized milk full-fat milk or whole milk. Anything less will give you less creamy curds.
• Starter: A small portion of your earlier curds is your starter. A starter has different names according to the region you live in. In Karnataka its called “hepu” in Maharashtra, “virzan” or “virjan” in the north it’s called “Jaman”. Update: In Gujarati, this process is called “merwan”.

How to make creamy Indian Yogurt?

• Most Indian households when we make thick creamy curds we are using buffalo milk. Buffalo curd is creamy as its fat content is higher than the cow milk.
• If you are using pasteurised packet milk choose full-fat milk or whole milk only.
• A lesser fat content in the milk will mean that the dahi has more whey, it’s watery and not very pleasing to the eye. 

What is the quantity of starter you need to set curds?

Quantity of starter essentially depend on

• The quantity of milk: you plan to use for making curds. If you plan to make curds of 1-litre milk 1 teaspoon will be enough. For a smaller quantity of milk, you will need lesser.
• The season: in summer when it is hot you will need a lesser starter, in cold season a little more.
• Kind of milk: pasteurised milk that we use uses less starter compared to what needed for homogenized milk.

If I use more starter what will happen?

• Nothing your curds will set faster and you will have sour curds if you do not pinpoint the setting time.  You can use these curds to make kadhi, chaas, make instant idli. But wait before you convert all the sour curd use a little to set your curds. It’s all about eyeballing it. The best way is to smear a ½ tsp worth to the bowl.
• If you use too little starter your curds will take way too long to set. If like me you forget about it it will go sour. Make lassi, salad dressing or even flavour your gravies with it.

I live in a very cold place so how do I set my yogurt?

I generally do not have this problem. My place is hot and humid we hardly cold days.

• But last winter it was cold and to set my curds I used Akanksha’s old woollen cap that we had kept aside to giveaway. 
•  A tea cosy is also a good idea. 
• A cloth or scarf or something that will conserve heat.
• The other thing you can do is set the curds in a casserole.
• Keep it in the oven with the oven light switched on.
• Follow my method of setting curds in 5 hours below.

I need curds in 5 hours, how do I manage it?

• In the container that you want to set curds add the starter and spread it well to coat the container.
• Pour the warm milk.
• Run the empty microwave for 2 minutes or till it gets warm.
• Place the container of milk and starter in the oven and close. Do not open and check for another 5 hours.
• If you do not have access to a microwave or oven, place it in a warm pressure cooker, casserole. Again resist the urge to check on the curds or shake the container.

How to make creamy curds with low-fat milk?

• In a thick bottomed vessel add a little water and swirl it around to coat the base of the pan.
• Throw out the excess water.  Add the milk and on low flame heat it. What happens is the water does not allow the milk to scorch. 
• Boil the milk for 10 to 15 minutes. Stirring occasionally so that the milk does not boil over and not burn. The burnt milk you cannot use for anything. Just an added insurance here.  
• Allow the milk to cool and then set the curds as I have mentioned above.
• I know one of my cousins used cornflour to thicken the milk before setting curds. How she did it I am not sure I was younger then and now we have lost touch. 

Why does curd become sticky or slimy, taste bitter?

• Check your starter,  if it is store-bought have they used vinegar or lemon juice. This kind of starter does not work. 
• It is best if you borrow a starter from your neighbour. 
• If you do not have neighbours from whom you can borrow find a good natural curd brand and stick to it. I prefer to buy Nandini curds or Shri Krishna packets. Some of the other curds packets I used my curds became stick again after a few days. I was then told that the bacteria in the curds are modified so that they die after a fixed number of replications.
• There is another trick we Indians, collect cream from heated milk. Every alternate day add 1/2 teaspoon of curds to the container.  Let the container sit on the counter for about ½ an hour before you return it to the fridge. Use a small bit, say ¼ tsp of the cream from the side of the container and set your curds.
• The third way and the best way is freezing a small container of curd. Use it whenever you need.

Why eat curds?

Me, I look at Dahi as a panacea of 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

• for restoring the good bacteria in the digestive tract.
• for people suffering from constipation.
• in lowering the bad density cholesterol
• if you suffer from lactose intolerance eat yogurt. It helps.
• besides this, in the hot summer season a glass of buttermilk, yoghurt as a snack refreshes you.
• If we avoid eating curds in the summer your eyes burn and itch. eating curds helps ease these symptoms.

Are there alternate methods to make a starter?

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 liked the idea and not tried it. 

Recipe Card for Homemade Indian Yogurt

Homemade Indian Yogurt Dahi Recipe 

Make creamy Indian curds at home. It does not need a lot of equipment, effort and ingredients.

5 from 10 votes

Print Pin Rate

Course: Cooking 101/Basic Preps

Cuisine: Indian

Keyword: How to make curds at home, Make Dahi in 5 hours, Setting curds the Indian way

Prep Time: 5 minutes

Cook Time: 20 minutes

Setting time: 8 hours

Total Time: 8 hours 25 minutes

Servings: 250 litre

Calories: 98kcal

Author: ArchanaPotdar

Equipment

• A container with a lid
• Spoon

Ingredients

• 250 ml full-fat milk or whole milk heated and cooled
• 1/4 tsp curd or dahi/yogurt as a starter

Instructions

The traditional method of setting Dahi:

• In the container that you want to set curds add the starter and spread it well to coat the container.
• Pour the warm milk and set aside in a warm place.
• The curds will set in 8 hours. Store the container in the fridge till needed.

To set curds when you want it urgently.

• Run the empty microwave for 2 minutes or till it gets warm.
• Place the container of milk and starter in the oven and close. Do not open and check for another 5 hours.
• If you do not have access to a microwave or oven, place it in a warm pressure cooker, casserole. Again resist the urge to check on the curds.

The method I follow every day

• Smear the container with curds then pour chilled milk. Set it in a warm place for about 10 to 12 hours or overnight.

To make curds from milk that is not full fat or whole milk:

• In a thick bottomed vessel add a little water and swirl it around to coat the base of the pan.
• Throw out the excess water.  Add the milk and on low flame heat it. What happens is the water does not allow the milk to Scorch.
• Boil the milk for 10 to 15 minutes. Stirring occasionally so that the milk does not boil over. Also, the milk will not burn. The burnt milk you cannot use for anything. Just an added insurance here.
• Allow the milk to cool and then set the curds as I have mentioned above.

Notes

I know one of my cousins used cornflour to thicken the milk before setting curds. How she did it I am not sure Unfortunately, we have lost contact now. 

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What can I use curds in?

Few dishes I have used curds in are

• Kadhi
  • Bihari Bade Kadhi
  • Punjabi Kadhi Pakora
  • Kadhi Goole
  • Gatte ki Kadhi
  • Pithore Ki Sabji
• Lassi or Chaas
  • Beetroot Lassi
  • Lassi
  • Buttermilk/Matha
  • Majige
  • Chilled Cucumber Mint Soup
• Curds and Rice 
• Masuru Bhakri
• Upminsinkai Aralittu|Jowar Popcorn Flour in Curd Sauce
• Masuru Avalakki
• Dahi Wada
  • Dahi wada with a difference
• Salads
  • Sautikai Kosambri/Kakdi chi Koshimbir in Curds
  • Mint Chakkah
• Chaat
  • Ragda Pattis
  • S for S.P. or Sev Puri
  • Samosa Chaat
• Sandwich with Hung Curds
• Best Yogurt Parfait
• Homemade Feta Cheese
• Homemade Plain Greek Yogurt