Homemade Curd | How to Make Curd at Home | Homemade Dahi | Easy Curd Recipe
Homemade curd is a simple everyday kitchen staple made by setting warm milk with a small amount of curd as a starter. The temperature of the milk plays an important role in getting a smooth and well-set texture, as milk that is too hot or too cold can affect the result. Once the starter is mixed in, keep the curd undisturbed in a warm place until it sets. The setting time may vary depending on the weather and room temperature. Once ready, refrigerate the curd to maintain its texture and freshness, and use it for raita, chaas, kadhi, marinades, or everyday meals.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
5 minutes
Makes
1 Handi
INGREDIENTS
- ½ litre whole Milk
- ½ tbsp Curd
METHOD
- Heat the milk until warm. Dip your finger to check the temperature, cannot be hot.
- Once done, transfer 2 tbsp of the warm milk into a separate bowl and add in the curd.
- With a whisk properly mix the mixture and transfer to the warm milk.
- Properly whisk this until well combined.
- Take a handi or a bowl and pour the mixture into it.
- Cover and store in a dry warm area for about 6-8 hours and let it set.
- Once done, store in a refrigerator and use at needed.
Chef's Note from Renu Dalal:
Add the starter when the milk is comfortably warm rather than hot, and keep the container undisturbed while the curd sets.
