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Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
For 4 servings
Boil the Milk
Cool to Lukewarm Temperature
Inoculate with Starter
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Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
This indian recipe takes 500 minutes to prepare and yields 4 servings. At 163.98 calories per serving with 9.1g of protein, it's a beginner-friendly recipe perfect for side or breakfast or lunch or dinner.
Ferment and Set the Curd
Chill and Serve
For a lighter version, use low-fat or skim milk. The resulting curd will be less thick and creamy but will have fewer calories.
After the curd is set and chilled, strain it through a cheesecloth or muslin cloth placed over a bowl for 2-4 hours in the refrigerator. This removes excess whey, resulting in a very thick, creamy yogurt similar to Greek yogurt.
To make a sweet, Bengali-style curd, caramelize 1/4 cup of sugar until it's a deep amber color, then carefully mix it into the boiled milk. Alternatively, dissolve sugar or jaggery in the warm milk before adding the starter.
Packed with live probiotics, homemade curd helps maintain a healthy balance of gut bacteria, aiding digestion and preventing issues like bloating and constipation.
As a rich source of calcium and phosphorus, curd is essential for developing and maintaining strong bones and teeth, reducing the risk of osteoporosis.
The healthy bacteria in curd stimulate the immune system, helping the body fight off infections and illnesses more effectively.
Yes, it's very healthy. It's a natural probiotic that improves gut health, a great source of calcium for bone strength, and provides high-quality protein. Making it at home ensures it's free from preservatives and artificial thickeners.
One cup (approx. 260g) of curd made from whole milk contains about 160-180 calories, depending on the exact fat content of the milk.
Common reasons include: the milk was too hot or too cold when you added the starter, the starter was old or inactive, or the environment was too cold for fermentation. Ensure the milk is lukewarm (you should be able to comfortably hold a finger in it for 10 seconds).
Absolutely! Just make sure the label says 'live and active cultures.' Use plain, unflavored yogurt for the best results.
Sourness comes from over-fermentation. Reduce the setting time, especially in warmer weather. Once the curd is set, immediately move it to the refrigerator to stop the fermentation process.