Easy Homemade Curd Recipe – Indian Dahi Making Guide

Last Updated on 2 months by Neha Deshmukh

Easy Homemade Curd Recipe – Indian Dahi Making Guide

Hey everyone! If you’ve ever craved that perfectly tangy, creamy Indian curd (dahi) but felt intimidated to make it at home, you’re in the right place. Honestly, making dahi is so much easier than most people think. I remember the first time I tried – I was convinced it wouldn’t work, but the results were amazing! And now, it’s a staple in my fridge. Let’s get started, shall we?

Why You’ll Love This Recipe

This recipe is a game-changer. Forget store-bought curd that often lacks that authentic flavour. Homemade dahi is fresher, healthier, and tastes incredible. Plus, it’s incredibly versatile – perfect for raitas, lassis, marinades, or simply enjoying with your meals. It’s a little bit of kitchen magic that anyone can master!

Ingredients

Here’s what you’ll need:

• 500 ml milk (about 2 cups)
• 1.5 tsp starter curd (about 1 tablespoon)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Milk: Full Fat vs. Low Fat, Buffalo Milk Variations

Full-fat milk (around 3.25% fat) gives you the richest, creamiest curd. You can use low-fat milk, but the texture won’t be quite as luxurious. Traditionally, many Indian households use buffalo milk for dahi – it results in an exceptionally thick and flavourful product. If you can get your hands on it, definitely give it a try!

Starter Curd: Choosing the Right Culture, Regional Differences

The starter curd is crucial! You need a good quality, active culture. Store-bought plain yogurt can work in a pinch, but ideally, use curd from a previous batch or a trusted source. Different regions in India have their own unique dahi cultures, resulting in slight variations in taste and texture. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s make some dahi! It’s simpler than you think.

First, bring the milk to a boil in a heavy-bottomed pot. This helps denature the proteins, leading to a firmer set. Once boiling, let it cool down until it’s warm to the touch – you should be able to comfortably hold your clean finger in it for about 10 seconds.

Now, transfer the warm milk to a clean container. A glass or ceramic bowl works best. Add the starter curd and gently mix it in using a whisk. Make sure it’s thoroughly combined – you don’t want any clumps!

Cover the container loosely with a lid or a clean cloth. This allows air to circulate while protecting it from contaminants. Find a warm place to let it sit undisturbed for 6-8 hours, or even overnight.

Once set, pop it in the fridge to stop the fermentation process and achieve your desired consistency. The longer it chills, the thicker it will become.

Expert Tips

Here are a few things I’ve learned over the years to help you get perfect dahi every time:

Maintaining the Right Temperature for Setting

Temperature is key. Too cold, and the culture won’t activate. Too hot, and you’ll kill it. A warm spot in your kitchen, like near a slightly warm oven (not in it!), is ideal. In colder months, you might need to wrap the container in a towel.

Preventing Sour Curd

If your curd turns too sour, it means it’s been fermenting for too long. Reduce the fermentation time in your next batch. Also, ensure your starter curd isn’t overly sour to begin with.

Achieving the Perfect Consistency

Want thicker dahi? Use full-fat milk, and let it ferment for a longer period. Chilling it for a longer time also helps. For a thinner consistency, reduce the fermentation time.

Variations

Let’s get creative!

Vegan Curd (Using Plant-Based Milk)

You can absolutely make curd with plant-based milk! Soy milk and almond milk work well, but you might need to add a thickening agent like agar-agar.

Instant Pot Curd

I love using my Instant Pot for dahi! It creates the perfect warm environment. There are tons of Instant Pot dahi recipes online – it’s a real time-saver.

Spice Level: Adding Flavors (e.g., Chili, Herbs)

My friend loves adding a pinch of roasted cumin powder to her dahi – it’s delicious! You can also experiment with chili flakes, chopped herbs like cilantro or mint, or even a touch of sugar.

Festival Adaptations: Mishti Doi for Bengali New Year

For a sweet treat, try making Mishti Doi, a traditional Bengali curd sweetened with jaggery. It’s especially popular during Poila Boishakh (Bengali New Year).

Serving Suggestions

The possibilities are endless! Here are a few ideas:

• Raita with your favourite Indian meal
• Lassi – blend with fruit and a little sugar
• Marinade for chicken or paneer
• Simply enjoy with rice and dal

Storage Instructions

Homemade curd will keep in the refrigerator for 3-4 days. Make sure to store it in an airtight container to prevent it from absorbing odours. You can even use some of your freshly made curd as a starter for your next batch!

FAQs

Let’s answer some common questions:

What type of milk is best for making curd?

Full-fat milk gives the best results, but you can use low-fat milk if you prefer. Buffalo milk is a traditional favourite for extra richness.

Can I use store-bought curd as a starter?

Yes, you can! Just make sure it’s plain, unsweetened yogurt with live and active cultures.

How do I know if the curd is set properly?

The curd should be firm and slightly wobbly. If it’s still liquidy, let it ferment for a few more hours.

What do I do if my curd is too sour?

Reduce the fermentation time in your next batch.

How long can homemade curd be stored in the refrigerator?

3-4 days is ideal for optimal freshness and flavour.

Enjoy making your own dahi! I hope this recipe brings a little bit of Indian flavour into your kitchen. Let me know how it turns out in the comments below!