Dahi is a gut-friendly fermented milk product made from warm milk and a bacterial yogurt starter.
Curd in the Indian subcontinent, which means Dahi, homemade yoghurt. Dahi has been a part of Indian food for ages now. Our ancestors did know about its probiotic qualities. Check my video, tips and trick to set perfect curds every time.
We have kadhi, dahi vada, chaas, lassi, raita, thepla, and biriyani. Curds and rice or masuru anna with tempering is much appreciated.
We use it in tandoori recipes too as a marinade, as a souring agent too like in this Chana Madra. Desserts like shrikhand, misthti doi are popular.
Curds topped with salt, chill powder and cumin powder is a side dish paratha,theplas any parathas!
Then you can eat dahi topped with jeera powder and salt after a meal. Your tummy is aided by gut-friendly bacteria and you digest your food well.
- Homemade Indian Yogurt recipe and me
- Why MSK Dahi Recipe
- How to make Yogurt Recipe
- For Your Questions
- Recipes you can make using Dahi
- Recipe card
- Pin for later
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My friend Mabel keeps complaining that the curds she makes does not set as well as mine. So this post is for her to address most of her issues so that she can make curds at home and stop buying it.
Make MSK Dahi recipe as it is
- Easy
- Healthy
- Gut-friendly
- Does not use any preservatives
- Cheap
These are the ingredients you will need. For quantities please check the recipe card.
Ingredients:
- Milk
- Starter curds
Method:
Boiling Milk
- Every day morning, I heat my packet of milk in a clean, thick-bottomed pan.
- Heat is low and I allow the milk to come to a boil and come up.
- Let the milk cool down. The milk needs to be lukewarm to set curds. ( I use cold milk but I live in a hot climate).
How do you check if milk is warm enough to set curds?
If you plan to use warm milk, then...
- Touch the pan from the outside. It should be warm when you touch it.
- Dip your finger in the milk, and it should be warm.
- If you have a food-grade thermometer, use it. The temperature should be 5 to 96 degrees Celsius or 185 to 204 degrees Fahrenheit.
Now we are ready to set the curds. Setting Curd with 2 cups of milk
- If you live in a cold place or if it's winter use 2 teaspoon of starter curds for 500 ml milk.
- I use 1 teaspoon all the time since I live in a hot and humid place where we have no winter.
- Use the last night's curd as a starter. You can borrow from your neighbour or buy a good quality curd packet.
- I prefer to get Shri Krishna here or get from a Udipi restaurant some curds use a teaspoon.
- Apparently, you get dry starters in supermarkets and online stores use them. I am yet to see them here.
- Add the starter to the pot of milk and use a whisk to churn the starter. My mother-in-law stirred 32 times, one for each tooth. 😀 now pour in the pot you plan to set curds.
- Set the curds in ceramic pots, glass, steel bowls or terracotta vessels. Cover and set aside in a warm place.
- To reduce pans I add the curd to the pot in which you plan to set curds. Spread the starter around the walls of the pot. Now add the milk.
- I keep my pot overnight to set. If you are in a hurry and need good curds set in 4-5 hours. Then check this video I set the curds in the microwave.
- Now the speed with which the curds will set in the pot depends on the weather. In hot and humid weather you need lesser starter the time needed for setting is lesser too. 4-6 hours is enough here.
- In a cooler climate, you need more culture and 8-12 hours. My father covers his pot with a tea cosy or an old cap.
- So here is your well-set curds home dahi, thick, creamy and delicious.
- To check if the curds are well set gently shake the pot. The curds will wobble a little. Smell it it will smell wonderful.
- Refrigerate it to stop the bacterial action. And the curds does not over-ferment and get sour.
Substitutes:
- Substitute full cream milk with low-fat milk. However, the curds will not be thick and creamy.
Equipment:
You will need
- Pan to boil milk
- Bowl to set curds with a lid
- Whisk or spoon
How to serve:
- I love it dished up in a bowl.
- Mixed with rice.
- As a side to parathas.
- As a raita like in this Khamang Kakdi Recipe
How to store:
- Once the yogurt is set transfer the bowl to the refrigerator.
Protips:
- For thick curds use whole milk or full cream milk.
- Use boiled and cooled milk to make dahi.
- The amount of culture you will need for 1 teaspoon for 500 ml of milk.
- I boil my milk and chill it in the fridge. With this cold milk, I make my curds. I live in a hot and humid climate. I find heating my milk gives me bad texture curds.
- Hot milk will give you grainy curds. This does not taste good. Also, my whey does not separate.
- The most important part is that your culture should be well dispersed. You can stir or whisk in the culture or like me spread it against the wall of the container.
- If you live in a cold place cover the bowl with a warm cap, tea cosy or scarf. I know some of my friends leave it in the oven with the oven light switched on.
- If you own an instapot then use the yogurt setting to make your dahi.
- Now the speed with which the curds will set in the pot depends on the weather. In hot and humid weather you need lesser starter the time needed for setting is lesser too. 4-6 hours is enough here.
- In a cooler climate, you need more culture and 8-12 hours.
- Refrigerate it to stop the bacterial action. And the curds does not over-ferment and get sour.
Frequently Asked Questions:
-
What is the difference between Indian Curds/Dahi and curds elsewhere?
In the Indian sub-continent, Dahi or curds is made by bacterial fermentation of milk where lactose is converted to lactic acid.
In the rest of the world curd is a product of coagulating or curdling of milk. The agent for curdling the milk is generally rennet, lemon juice, and vinegar. -
So what is the difference between curds and yoghurt?
The line differentiating curd and yogurt is very thin. It all depends on the bacteria strain used. To make dahi we use the bacteria strain called lactobacillus bacteria. Yoghurt uses Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.Source: Wikipedia
-
Why do you set dahi at home?
Most Indians will prefer to make yoghurt at home as it is simple and inexpensive. Also, call me a control freak but I know what I am adding in the milk and I do not add any additives to "enrich" my curds.
I live in a very cold place so how do I set my yogurt?
I generally do not have this problem. My place is hot and humid we hardly have cold days.
- But last winter it was cold and to set my curds I used Akanksha's old woollen cap that we had kept aside to giveaway.
- A tea cosy is also a good idea.
- A cloth or scarf or something that will conserve heat.
- The other thing you can do is set the curds in a casserole.
- Keep it in the oven with the oven light switched on.
- Follow my method of setting curds in 5 hours below.
I need curds in 5 hours, how do I manage it?
- In the container that you want to set curds, add the starter and spread it well to coat the container.
- Pour the warm milk.
- Run the empty microwave for 2 minutes or till it gets warm.
- Place the container of milk and starter in the oven and close. Do not open and check for another 5 hours.
- If you do not have access to a microwave or oven, place it in a warm pressure cooker, or casserole. Again resist the urge to check on the curds or shake the container.
How to make creamy curds with low-fat milk?
- In a thick bottomed vessel add a little water and swirl it around to coat the base of the pan.
- Throw out the excess water. Add the milk and on low flame heat it. What happens is the water does not allow the milk to scorch.
- Boil the milk for 10 to 15 minutes. Stirring occasionally so that the milk does not boil over and not burn. The burnt milk you cannot use for anything. Just an added insurance here.
- Allow the milk to cool and then set the curds as I have mentioned above.
- I know one of my cousins used cornflour to thicken the milk before setting curds. How she did it I am not sure I was younger then and now we have lost touch.
Why does curd become sticky or slimy and taste bitter?
- Check your starter, if it is store-bought have they used vinegar or lemon juice? This kind of starter does not work.
- It is best if you borrow a starter from your neighbour.
- If you do not have neighbours from whom you can borrow find a good natural curd brand and stick to it.
- I prefer to buy Nandini curds or Shri Krishna packets or get from some Udipi restaurant.
- Some of the other curds packets I used my curds became sticky again after a few days. I was then told that the bacteria in the curds are modified so that they die after a fixed number of replications.
- There is another trick we Indians, collect cream from heated milk. Every alternate day add ½ teaspoon of curds to the container.
- Let the container sit on the counter for about ½ an hour before you return it to the fridge. Use a small bit, say ¼ teaspoon of the cream from the side of the container and set your curds.
- The third way and best way is freezing a small container of curd. Use it whenever you need it.
Are there alternate methods to make a starter?
Yes, there are methods where the whole chilli with the stalk (green or red) anyone is added to the milk. This gives a starter. I have not tried it but Swasthi seems to have tried it.
What is the curd starter called across the country?
A starter has different names according to the region you live in. In Karnataka it's called “hepu” in Maharashtra, “virzan” or "virjan" in the north it's called “Jaman”. Update: In Gujarati, this process is called "merwan".
Benefits of eating curds?
Me, I look at Dahi as a panacea for all diseases.
My girls will tease me when they complain of tummy issues, "I know you will say eat curds” they say. True enough I will start with curds and then look at the alternatives like jeera water or alle limbu.
But research has proved that eating yogurt is beneficial
- for restoring the good bacteria in the digestive tract.
- for people suffering from constipation.
- To lower the bad density cholesterol
- if you suffer from lactose intolerance eat yogurt. It helps.
- besides this, in the hot summer season a glass of buttermilk, yoghurt as a snack refreshes you.
- If we avoid eating curds in the summer your eyes burn and itch. eating curds helps ease these symptoms.
What can I use curds in?
A few dishes I have used curds in are
- Kadhi
- Lassi or Chaas
- Curds and Rice
- Masuru Bhakri
- Upminsinkai Aralittu|Jowar Popcorn Flour in Curd Sauce
- Masuru Avalakki
- Dahi Wada
- Dahi wada with a difference
- How to Make Dahi Bhalla Recipe
- Salads
- Chaat
- Sandwich with Hung Curds
- Best Yogurt Parfait
- Homemade Feta Cheese
- Homemade Plain Greek Yogurt
Homemade Indian Yogurt Dahi Recipe
- A container with a lid
- Spoon
- 250 ml full-fat milk or whole milk heated and cooled
- ¼ teaspoon curd or dahi/yogurt as a starter
The traditional method of setting Dahi:
- In the container that you want to set curds add the starter and spread it well to coat the container.
- Pour the warm milk and set aside in a warm place.
- The curds will set in 8 hours. Store the container in the fridge till needed.
To set curds when you want it urgently.
- Run the empty microwave for 2 minutes or till it gets warm.
- Place the container of milk and starter in the oven and close. Do not open and check for another 5 hours.
- If you do not have access to a microwave or oven, place it in a warm pressure cooker, casserole. Again resist the urge to check on the curds.
The method I follow every day
- Smear the container with curds then pour chilled milk. Set it in a warm place for about 10 to 12 hours or overnight.
To make curds from milk that is not full fat or whole milk:
- In a thick bottomed vessel add a little water and swirl it around to coat the base of the pan.
- Throw out the excess water. Add the milk and on low flame heat it. What happens is the water does not allow the milk to Scorch.
- Boil the milk for 10 to 15 minutes. Stirring occasionally so that the milk does not boil over. Also, the milk will not burn. The burnt milk you cannot use for anything. Just an added insurance here.
- Allow the milk to cool and then set the curds as I have mentioned above.
- For thick curds use whole milk or full cream milk.
- Use boiled and cooled milk to make dahi.
- The amount of culture you will need for 1 teaspoon for 500 ml of milk.
- I boil my milk and chill it in the fridge. With this cold milk, I make my curds. I live in a hot and humid climate. I find heating my milk gives me bad texture curds.
- Hot milk will give you grainy curds. This does not taste good. Also, my whey does not separate.
- The most important part is that your culture should be well dispersed. You can stir or whisk in the culture or like me spread it against the wall of the container.
- If you live in a cold place cover the bowl with a warm cap, tea cosy or scarf. I know some of my friends leave it in the oven with the oven light switched on.
- If you own an instapot then use the yogurt setting to make your dahi.
- Now the speed with which the curds will set in the pot depends on the weather. In hot and humid weather you need lesser starter the time needed for setting is lesser too. 4-6 hours is enough here.
- In a cooler climate, you need more culture and 8-12 hours.
- Refrigerate it to stop the bacterial action. And the curds does not over-ferment and get sour.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
priya vj says
Lovely detailed writeup about setting curd at home ..though this is a regular feature in most homes , the perfect starter and the right temperature of milk is the key to yummy yogurt . Any beginner can set the perfect dshi after reading ur post
ArchanaPotdar says
Thank you, Priya.
Mayuri Patel says
What would life be without dahi? I cannot imagine it..so no wonder I cannot adopt a vegan life 🙂 Making dahi at home is the best and like you my night routine is to add 'merwan" (that's what is called in Gujju) to the milk and let it sit overnight in a warm place. Your long list of dahi dishes is proof that we tend to use it in so many Indian dishes.
ArchanaPotdar says
True Mayuri. I cannot think of giving up curds. Even as I am replying I am thinking I should have a spoonful.
As for the Gujju word I will update it immediately before I forget.
The Girl Next Door says
I absolutely love Dahi, and can't do without it. Your curd has set so perfectly. It looks delicious, rich and creamy. 🙂
ArchanaPotdar says
Thanks.
Poonam Bachhav says
Loved your detailed post on how to set curd at home. It is my nightly routine aswell to add 'virjan' ( the Marathi word to starter) to milk apart from soaking almonds. Even we cannot do without curd.
ArchanaPotdar says
Thanks, Poonam. I think I should update that spelling too.
Kalyani says
super, detailed post as always Archana... with lots of peruasive research !! I had this in mind too, and thought it would be too simple .. .but you have done it full justice .. kudos 🙂
ArchanaPotdar says
Thanks, Kalyani.
Shobha Keshwani says
Thanks for sharing various tips. Now my curdsets well too. I add little milk powder to the milk and geta nice thick consistency. It sets in 4 hours.
ArchanaPotdar says
That is a nice tip Shobha. I will love to try it.
Swati says
Dahi is a one of the main ingredients of our Indian meals irrespective of the cuisine.. nothing beats the freshness and taste of homemade yogurt.. I too was about to do the basic curd recipe but my curd didn't set properly .. Loved this detailed post and the recipes that we can make using it.
ArchanaPotdar says
Thanks, Swati maybe mine worked because it did not know it was a model ;D
Preethicuisine says
Curd is an integral part our diet. Home made yogurt looks so thick and creamy and so well set.. Awesome Archana .
ArchanaPotdar says
Thanks.
Jayashree T.Rao says
That's a nice ode to dahi. Frankly, I cannot end my lunch without curd rice. And setting curd is a daily routine for me.
ArchanaPotdar says
😀 Thanks.
Vasusvegkitchen says
Very useful post Di, nice write up. This post is very helpful to get perfect curd not only for beginners but also experienced ppl too. Loved the way u use Akanksha's old wollen cap to set curd on cold days.
ArchanaPotdar says
😀 Thanks, Aruna.
Mina Joshi says
I make yogurt regularly - usually using the starter from the previous days yogurt. What would be do without yogurt? Even when I was doing veganuary, I was lucky to be able to get vegan yogurt.
ArchanaPotdar says
True without a starter I cannot function.
Sasmita says
Homemade yogurt is simply the best one and i love to do it. Yours looks so thick and creamy.
perfect guide to make curd at home with all the tips n tricks 🙂
ArchanaPotdar says
Thanks, Sasmita.
Chef Mireille says
I've always wanted to make my own yogurt but was nervous. Your easy step by step instructions make me now ready to handle the challenge.
ArchanaPotdar says
Thanks, Mir. Happy yogurt making!