Authentic Indian Dahi Recipe – Homemade Curd in 6 Hours

Last Updated on 3 months by Neha Deshmukh

Authentic Indian Dahi Recipe – Homemade Curd in 6 Hours

Hey everyone! If you’ve ever craved that perfectly tangy, creamy dahi (curd) like the kind your grandmother makes, you’re in the right place. I remember the first time I tried making dahi myself – it didn’t quite set, and I was a little disheartened! But trust me, with a few simple tricks, you can consistently make incredibly delicious homemade dahi in just 6 hours. Let’s get started!

Why You’ll Love This Recipe

Making dahi at home is so much more rewarding than buying it from the store. The flavour is fresher, tangier, and you control exactly what goes into it. Plus, it’s surprisingly easy! This recipe is perfect for beginners, and once you get the hang of it, you’ll be enjoying homemade dahi with every meal.

Ingredients

Here’s what you’ll need:

• 1 liter milk
• 2 tablespoons starter curd (dahi jaun)

Ingredient Notes

Let’s talk about the stars of the show! Getting these right makes all the difference.

Milk: Full Fat vs. Low Fat & Impact on Dahi
Full-fat milk (around 3.25% fat) will give you the richest, creamiest dahi. However, you can use low-fat or skim milk, but the texture will be slightly thinner. I personally prefer full fat for that luxurious texture. 1 liter is approximately 4.2 cups.

Starter Curd (Dahi Jaun): Choosing the Right Culture
This is crucial! You need a good quality starter curd with live and active cultures. A tablespoon or two is all you need. Avoid using yogurt that has added flavours or thickeners.

Regional Variations in Milk & Starter Cultures
In some parts of India, people use buffalo milk for an even richer dahi. Also, different regions have their own preferred starter cultures – some are tangier than others! Feel free to experiment to find what you like best.

Step-By-Step Instructions

Alright, let’s make some dahi!

First, pour 1 liter of milk into a pan. Bring it to a boil over medium heat, stirring occasionally to prevent it from sticking or scorching. Once boiling, reduce the heat and let it simmer for a minute or two. This step helps denature the proteins in the milk, resulting in a thicker dahi.

Now, turn off the heat and let the milk cool down until it’s warm to the touch – around 30-40°C (86-104°F). This is really important! If the milk is too hot, it will kill the cultures in the starter curd. If it’s too cold, the cultures won’t activate properly.

Once cooled, transfer the milk to a clean, heat-retaining vessel. Traditionally, this is a clay pot (matka), which provides the ideal environment for setting dahi. But a mason jar or any clean, non-reactive container works perfectly well too!

Gently mix in 2 tablespoons of well-beaten starter curd into the warm milk. Make sure it’s thoroughly combined – no clumps allowed!

Cover the vessel and find a warm place to let it sit undisturbed for about 6 hours. A great spot is near a stove or oven with the light on, or even wrapped in a warm towel.

After 6 hours, check if the dahi has set. It should be firm and slightly wobbly. If it hasn’t set, give it a few more hours. Once set, refrigerate for at least 2-3 hours to thicken it further and stop the fermentation process.

Expert Tips

Here are a few things I’ve learned along the way:

Maintaining the Right Temperature for Setting
Temperature is key! Consistent warmth is essential for the cultures to thrive. Avoid moving the dahi during the setting process.

Preventing a Sour Taste
If your dahi turns too sour, it means it’s been fermenting for too long. Reduce the setting time next time.

Troubleshooting: What if My Dahi Doesn’t Set?
Don’t panic! It could be due to several reasons: the milk was too hot or too cold, the starter curd wasn’t active, or the temperature wasn’t warm enough. Try again with a fresh batch of starter and pay close attention to the temperature.

Variations

Want to get creative? Here are a few ideas:

Vegan Dahi (Using Plant-Based Milk)
You can make dahi with plant-based milks like almond, soy, or coconut milk. The texture will be different, but still delicious! You might need to add a thickening agent like agar-agar.

Spice Infused Dahi (Adding Flavors During Setting)
My aunt loves adding a pinch of cardamom or a few strands of saffron to the milk while it’s cooling. It adds a beautiful aroma and flavour!

Adjusting Setting Time for Different Climates
In warmer climates, dahi will set faster. In colder climates, it might take longer. Adjust the setting time accordingly.

Festival Adaptations: Dahi’s Role in Indian Celebrations

Dahi holds a special place in Indian culture. It’s an integral part of many festivals, like Holi and Janmashtami. It’s also often served with festive meals and is considered auspicious.

Serving Suggestions

Dahi is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With rice and dal
• As a side dish with spicy curries
• In raita (yogurt dip)
• As a base for smoothies and lassi
• Simply on its own, with a touch of sugar or honey

Storage Instructions

Homemade dahi will stay fresh in the refrigerator for 3-4 days. Store it in an airtight container to prevent it from absorbing odours.

FAQs

What type of milk is best for making dahi?
Full-fat milk gives the creamiest results, but you can use low-fat or skim milk if you prefer.

Can I use store-bought yogurt as a starter culture?
Yes, but make sure it’s plain, unsweetened yogurt with live and active cultures.

What if I don’t have a clay pot, can I use another container?
Absolutely! A mason jar or any clean, non-reactive container will work just fine.

How do I know if my dahi has set properly?
It should be firm and slightly wobbly. If you tilt the container, the dahi should hold its shape.

What causes dahi to become grainy?
Over-fermentation or using very cold milk can cause dahi to become grainy.

How long can homemade dahi be stored in the refrigerator?
Homemade dahi is best enjoyed within 3-4 days.