How To Make Curd | Dahi (Homemade Indian Yogurt)

a bowl of fresh homemade curd (yogurt) with a spoon full of curd

5 from 7 votes

How To Make Curd | Dahi (Homemade Indian Yogurt)

Learn how to make perfect curd at home (yogurt), also known as dahi, using the traditional method of curd preparation using milk and curd culture with a few simple steps.

Course Side Dish, Snack

Cuisine Indian

Keyword homemade curd, how to make yogurt, instant pot curd

Diet Gluten-Free, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 149kcal

Author Bhavana Patil

Equipment

Ingredients

4 cups whole milk
1 tablespoon yogurt with live culture (any other starter culture)

Instructions

To begin making dahi, rinse a heavy bottom saucepan. Rinsing the pan keeps the milk from scorching and sticking to the bottom of the pan.
Pour the milk into the pan and heat it on medium heat until the milk comes to a boil. Note: Boiling the milk helps to kill any bacteria and improves the texture of the curd.
If you don't like cream on the curd, keep stirring occasionally to reduce the formation of cream on the milk.
Once the milk comes to a boil, reduce the heat to low and simmer for another 5-8 minutes for a thicker curd.
Take the pan off the heat and set it aside. Let it cool down until it feels lukewarm. The easiest way to check milk is to dip your finger into it; it should feel cozy, warm, and never hot.
Add the yogurt with active culture to the lukewarm milk. Whisk or stir well until the culture is blended well with the milk.
Transfer it to a steel container or glass bowl. You can also use an earthen pot to set the curd since it gives a sweet and earthy flavor.
Keep it in a warm place like an oven or instant pot for 6-10 hours, based on the weather.
I have used Instant Pot with the yogurt function to ferment the curd.
Place the container in the instant pot above a trivet and Close the lid on the Instant Pot.
Let the pressure valve be in the VENTING position. Set the pot to YOGURT mode.
Let the yogurt incubate undisturbed for 6 to 8 hours, depending on your desired tartness and thickness.
Once the yogurt is set, place the container in the refrigerator and let the curd chill for a few hours to set completely.
Note: Ensure to reserve a small amount of the homemade yogurt to use as a starter culture for your next batch. This practice helps to maintain consistency in subsequent batches of yogurt preparation.
Your homemade yogurt is now ready to be enjoyed!

Video

Notes

Tips To Make The Best Curd

Full-fat Milk: Use full-fat milk for the best results. The higher fat content helps in achieving richer and creamier curd.
Boil the milk: Boiling the milk kills any undesirable bacteria and improves the texture of the yogurt.
Milk Temperature: The milk temperature should be lukewarm (between 35 and 40 degrees Celsius) to set thick curds. Never let it become too warm. It might destroy the culture or starter, cause milk to coagulate, and result in runny, watery curd.
Ferment for long hours in winter: For the ideal curd consistency in the winter, you must store the curd for extended periods in a warm place to allow it to set.
Reserve homemade yogurt culture: Remember to reserve a small amount of the homemade yogurt as a starter culture for your next batch.
Refrigerate the curd before serving: Set a properly thick and creamy curd in the summer, it takes around 5 to 6 hours. Following that, I prefer to put it in the fridge for 30 to 40 minutes before serving.

Nutrition