How to Make Curd. Homemade Dahi Recipe. Tarla Dalal

To make Curd at home using Buffalo milk, rinse a deep non-stick pan with 2 tbsp of water and simmer it for 2-3 minutes. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn. If using a stainless steel patila, you can set the curd in the same vessel.

Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. This will prevent milk from scorching as the water forms a protective layer between the pan and milk.

Discard the water and pour the full fat milk into the pan. We have used buffalo milk here as it is a full fat milk. The higher content of fat in this milk results in a very creamy, rich and thick curd as opposed to other types of milk.

Boil the milk on a medium flame for 6 to 8 minutes. Stir it occasionally to avoid the milk from sticking to the bottom of the pan or browning. Generally, for making dahi at home, you just need to warm the milk slightly. In hot climate, you will need to warm the milk very slightly but, if the weather is cold you need to warm it a little more.

Switch off the flame and allow to cool till it is lukewarm. Immerse your finger to check the temperature of the milk and then only add the starter. Do not put the milk in refrigerator to cool it quickly, it has to be cooled down at room temperature.

Add the full fat curd in a bowl or pan. This is called as jaman or a starter which helps in setting the curd. In winters, you would require more starter to set the curd so, adjust the quantity according to the season.

Spread it evenly with the help of a spoon.

Pour the luke warm milk over it. If the milk is hot and then added to curd, it will curdle and it may not yield creamy and tasty homemade curd.

Mix well using a spoon so, that the curd spreads evenly. Sour starter will yield sour curd so, ensure your low fat curd is fresh. You can even make use of a whisk to mix the curd in milk.

If you want to set the Homemade Curd in small containers, then transfer the mixture after the previous step of whisking into the container you want to set it in. You can set the curd in a metal container, plastic or even tiny clat pots.

Cover with a lid.

Rest in a warm place for 5-6 hours. During the winters, you can place the curd bowl in an oven or a casserole to set as it is considerably higher in temperature. During summers, the curd will set very quickly (within 4-5 hours), so check it after 4 hours without fail.

After 5-6 hours, the milk will be set into curd. It will take longer if the weather is colder.

After setting thecurd | dahi | how to make curd | homemade dahi |keep it inside the refrigerator or else it can get sour taste. If you place the curd inside the refrigerator, it will get thicker and the taste will remain fresh.

Use a spoon to check the curd if its set nicely.

Refrigerate after the curd have set and use as required.