Homemade Indian Yogurt Dahi Recipe
Make creamy Indian curds at home. It does not need a lot of equipment, effort and ingredients.
Servings: 250 litre
Calories: 98kcal
Equipment
- A container with a lid
- Spoon
Ingredients
- 250 ml full-fat milk or whole milk, heated and cooled
- ¼ teaspoon yoghurt curd or dahi, as a starter
Instructions
The traditional method of setting Dahi:
- In the container that you want to set curds add the starter add ¼ teaspoon yoghurt it well to coat the container.
- Pour the 250 ml full-fat 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.
Video
Notes
Protips:
- For thick curds use whole milk or full cream milk.
- Use boiled and cooled milk to make dahi.
- The amount of culture you will need for 1 teaspoon for 500 ml of milk.
- I boil my milk and chill it in the fridge. With this cold milk, I make my curds. I live in a hot and humid climate. I find heating my milk gives me bad texture curds.
- Hot milk will give you grainy curds. This does not taste good. Also, my whey does not separate.
- The most important part is that your culture should be well dispersed. You can stir or whisk in the culture or like me spread it against the wall of the container.
- If you live in a cold place cover the bowl with a warm cap, tea cosy or scarf. I know some of my friends leave it in the oven with the oven light switched on.
- If you own an instapot then use the yogurt setting to make your dahi.
- Now the speed with which the curds will set in the pot depends on the weather. In hot and humid weather you need lesser starter the time needed for setting is lesser too. 4-6 hours is enough here.
- In a cooler climate, you need more culture and 8-12 hours.
- Refrigerate it to stop the bacterial action. And the curds does not over-ferment and get sour.
Nutrition
Serving: 100g | Calories: 98kcal | Carbohydrates: 3g | Protein: 11g | Fat: 4g