Plain Curd
Creamy, tangy, and full of probiotics, homemade dahi is a staple in Indian households. This simple recipe shows you how to make perfect, thick curd at home with just two ingredients. It's the perfect cooling side for any meal.
For 4 servings
- boil
Boil the milk.
Pour the milk into a heavy-bottomed pot. Bring it to a rolling boil over medium heat, stirring occasionally to prevent it from sticking to the bottom. Once boiling, reduce the heat and let it simmer for 1-2 minutes.
TIPBoiling the milk for a couple of minutes helps to thicken it, resulting in a creamier curd. - rest
Cool the milk to lukewarm.
Turn off the heat and let the milk cool down until it is lukewarm. To test, dip a clean finger into the milk; it should feel comfortably warm, not hot (around 40-45°C or 105-115°F).
TIPIf the milk is too hot, it will kill the bacteria in the starter. If it's too cold, the curd won't set properly. - mix
Prepare and add the starter.
1.In a small bowl, take the yogurt starter and whisk it until smooth.2.Add 2-3 tablespoons of the lukewarm milk to the starter and mix well. This helps temper the starter.3.Pour this starter mixture into the pot with the rest of the lukewarm milk and stir gently to combine everything. - rest
Let the curd set.
Cover the pot with a lid and place it in a warm, draft-free place to set for 6 to 8 hours. Avoid moving or disturbing the pot during this time.
TIPIn colder weather, you can place the pot inside a turned-off oven with the light on, or wrap it in a thick towel to maintain warmth. - rest
Refrigerate to chill and thicken.
Once the curd is set (it should not jiggle much), transfer it to the refrigerator for at least 2-3 hours. Chilling stops the fermentation process and helps the curd become thicker.
- serve
Serve chilled.
Serve the fresh, homemade plain curd as a side with your favorite meals like khichdi, biryani, or parathas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use a clean, dry pot and spoon to prevent the curd from spoiling.
- 2For a thicker, Greek-style yogurt, you can strain the set curd through a cheesecloth for a few hours.
- 3The sourness of the curd depends on the fermentation time. For a milder taste, check it after 6 hours.
- 4Save a tablespoon of your homemade curd to use as a starter for the next batch.
- 5Ensure your starter yogurt is fresh and has active live cultures for the best results.
Adapt it for your goals.
Vegan
Use plant-based milk like soy or almond milk and a non-dairy yogurt starter. The setting time might vary.
healthyHealthy
For a lower-fat version, use low-fat (2%) or skim milk. The resulting curd will be less creamy but still delicious.
quickQuick
If you have an Instant Pot, you can use the 'Yogurt' function to set the curd in a controlled environment, which can be faster and more consistent.
Why this is on our healthy list.
Rich in Probiotics
Homemade curd is packed with live bacterial cultures that improve gut health, aid digestion, and boost immunity.
Excellent Source of Calcium
Curd is a great source of calcium and phosphorus, which are essential for maintaining strong bones and teeth.
Good Quality Protein
It provides high-quality protein that is easily digestible, helping with muscle maintenance and overall body function.
Cooling Effect
Curd has a natural cooling effect on the body, making it a perfect food to consume during hot weather or with spicy meals.
Frequently asked questions
Yes, plain curd is very healthy. It's an excellent source of probiotics, which are beneficial for gut health. It is also rich in calcium for strong bones and provides a good amount of protein.
