How To Make Curd At Home: A Simple Guide For Creamy Delights

An excellent and convenient method to incorporate probiotics into our daily diet is by consuming curd or dahi (yogurt) regularly. Curd has been a staple food in Indian cuisine for centuries and has its roots in the Indian subcontinent. The term 'dahi' is believed to have originated from the Sanskrit word 'dadhi,' which translates to sour milk. It is produced by combining a starter culture of beneficial bacteria with warm milk, allowing it to ferment for several hours. After the fermentation process is complete, the milk transforms into a thick, creamy, pudding-like consistency, with a tangy flavour resulting from the presence of bacteria. If you've been seeking the best method for making curd at home, your search ends here!

How To Make Curd At Home?

• Begin by heating the milk in a clean pot or saucepan until it reaches a temperature of approximately 180°F (82°C). This step helps to eliminate any harmful bacteria and alters the milk's protein structure for a thicker curd.
• Allow the heated milk to cool to around 110°F (43°C) before proceeding. You can expedite the cooling process by placing the pot in a bowl of cold water or transferring the milk to a clean container and refrigerating it.
• Once the milk has cooled to the desired temperature, add a small quantity of yogurt or curd from a previous batch as a starter culture. The active bacteria in the starter culture will kickstart the fermentation process, transforming the milk into curd.
• Stir the milk and starter culture thoroughly until they are well combined. Ensure that the starter culture is evenly dispersed throughout the milk.
• Cover the pot or container with a clean lid or cloth to maintain warmth and prevent contamination. Place it in a warm, draft-free spot, such as an oven with the light on or a cosy corner of the kitchen.
• Allow the milk to ferment undisturbed for approximately 6-8 hours or until it sets into a thick, creamy curd. The fermentation duration may vary depending on factors like temperature and the potency of the starter culture.
• After fermentation, gently uncover the pot and tilt it to check if the curd has set. It should have a slightly firm texture and a tangy taste.
• Once the curd has set, transfer it to the refrigerator to halt the fermentation process. Chilled curd can be stored in the refrigerator for up to a week.
• Your homemade curd is now ready to be savoured as a nutritious snack or used in various recipes and dishes to add creaminess and flavour.

For more such stories, stay tuned to HerZindagi.

Image credit: Freepik