Lactose-Free Curd
A simple, step-by-step guide to making creamy, homemade lactose-free curd (dahi). Perfect for those with lactose intolerance or following an IBS-friendly diet, this recipe uses just two ingredients to create delicious, gut-friendly yogurt at home.
For 4 servings
Boil and cool the milk.
Pour the lactose-free milk into a heavy-bottomed pan. Bring it to a boil over medium heat, stirring occasionally to prevent it from sticking. Once boiled, turn off the heat and let it cool down until it is lukewarm.
TIPTo check if the milk is at the right temperature, dip a clean finger into it. It should feel comfortably warm, not hot. If it's too hot, it will kill the bacteria in the starter.Prepare and add the starter.
In a small bowl, take the lactose-free curd starter and whisk it until smooth to remove any lumps. Add the whisked starter to the lukewarm milk and mix well until it's fully combined.
Allow the curd to set.
If using, add the whole green chili to the milk. Pour the milk into a ceramic or glass container, cover it with a lid, and place it in a warm, draft-free place to set for 8 to 12 hours, or overnight. The time will vary depending on the climate.
TIPFor faster setting in cold weather, you can place the container inside a preheated (and turned off) oven or in an Instant Pot on the 'Yogurt' setting.Chill the curd.
Once the curd has set (it should be firm and not wobble too much), transfer it to the refrigerator. Let it chill for at least 2-3 hours. Chilling helps the curd to firm up further and develop its flavor.
Serve chilled.
Serve the homemade lactose-free curd as a side with your meals, or use it to make raita or smoothies.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker, Greek-style curd, hang the set curd in a muslin cloth for 1-2 hours to drain the excess whey.
- 2Always use a clean, dry spoon to scoop out the curd to prevent it from turning sour quickly.
- 3The sourness of the curd depends on the fermentation time. For a milder taste, ferment for a shorter duration.
- 4Avoid moving or disturbing the container while the curd is setting, as this can result in a watery texture.
- 5Using full-fat milk results in a creamier and thicker curd compared to low-fat milk.
Frequently asked questions
Yes, lactose-free curd is very healthy. It provides essential protein, calcium, and gut-friendly probiotics without the lactose that can cause digestive issues for many people, making it an excellent choice for an IBS-friendly diet.
