Curd
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
5 steps. 15 minutes total.
- 1
Step 1
- a.Boil the Milk
- b.Pour the milk into a heavy-bottomed pot or saucepan.
- c.Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
- 2
Step 2
- a.Cool to Lukewarm Temperature
- b.Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
- c.To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
- 3
Step 3
- a.Inoculate with Starter
- b.In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
- c.Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
- d.Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
- 4
Step 4
- a.Ferment and Set the Curd
- b.Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
- c.Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
- d.Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
- 5
Step 5
- a.Chill and Serve
- b.Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
- c.Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
- d.Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra thick curd, add 2 tablespoons of milk powder to the cold milk before you begin boiling it.
- 2Using an earthenware or clay pot (matka) to set the curd can result in a thicker texture, as the porous clay absorbs excess whey.
- 3Avoid moving, shaking, or stirring the container while the curd is setting, as this will break the protein structure and result in a watery texture.
- 4If your curd turns out too sour, it means it was fermented for too long. Reduce the setting time for your next batch.
- 5Always save a tablespoon of your fresh homemade curd to use as a starter for the next batch to maintain a consistent culture.
- 6In colder climates, wrap the container in a thick towel or blanket to maintain a warm temperature for fermentation.
Adapt it for your goals.
Low-Fat Curd
For a lighter version, use low-fat or skim milk. The resulting curd will be less thick and creamy but will have fewer calories.
Greek Style Yogurt (Chakka)Greek-Style Yogurt (Chakka)
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.
Sweet Curd (Mishti Doi)Sweet Curd (Mishti Doi)
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.
Why this is on our healthy list.
Boosts Gut Health
Packed with live probiotics, homemade curd helps maintain a healthy balance of gut bacteria, 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, reducing the risk of osteoporosis.
Enhances Immunity
The healthy bacteria in curd stimulate the immune system, helping the body fight off infections and illnesses more effectively.
Frequently asked questions
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.