How to make curd or dahi at home | homemade dahi recipe | full fat curds |
by Tarla Dalal
Added to 42 cookbooks
This recipe has been viewed 253922 times
curd recipe | dahi recipe | how to make curd | homemade dahi | full fat curds.
Curds or ‘dahi’ is a dairy product made by coagulating milk which leads to curdling. It is mostly made at home in every Indian household. Indians like to have homemade dahi any time of the day – not only with their meals but also as a snack!
The process of making full fat curds at home is very simple, all you need to do is follow proper procedure and method.
We show you how to make curd. To make dahi, firstly you need to choose correct milk that is full fat milk. If you do not choose milk correctly, you will get watery dahi with excessive whey. We have started with heating little water in a pan, so that the milk doesn't burn. Rotate the pan so that the milk doesn't scorch as the water may make a protective layer, remaining water is then discarded. Then, boil the milk for 6-8 mins, allow it to cool till it is lukewarm. Once the temperature of the milk comes down, take a patila or a vessel you want to set curd in, add little full fat curd also known as jaman or starter which will help in setting the curd. Spread the curd evenly and pour the milk over it. Make sure the milk is not hot as it may lead to curdling of curd and it may not yeild creamy curd. Mix well, cover and let it rest in a warm place for 5-6 hours. After 5-6 hours, you'll find the curd set and put it in the refrigerator or else it will turn sour.
The best part is that curd is quite easy to make at home and inexpensive. It is however important to have a sample of homemade curd to make good curds as store-bought ones don’t work most of the time.
So, if you do not have curds made the previous day, try to get a tablespoon or two of it from a neighbour or good friend.
Some dishes like parathas seem incomplete if they are not served with full fat curds.. Curd is not only relished plain, but also used to make wonderful dishes like Kadhis and raitas.
Not only that, good fresh curd is essential to make chaats like Dahi Puri, Dahi Vadas, Moong Dahi Misal and Dahi Kachori too.
Check our collection of recipes using curd.
Enjoy curd recipe | dahi recipe | how to make curd | homemade dahi | full fat curds | with detailed step by step photos.
Method- To make the curd, warm the milk.
- Add the curds, mix well and cover.
- Keep aside until the curds set (approximately 5 to 6 hours). During the cold climate, place inside a cupboard or closed oven to set.
- Refrigerate after the curd have set and use as required.
How to make Curds video by Tarla Dalal
How To Make Curd Or Dahi At Home recipe with step by step photos
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To make Curd at home using Buffalo milk, rinse a deep non-stick pan with 2 tbsp of water and simmer it for 2-3 minutes. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn. If using a stainless steel patila, you can set the curd in the same vessel.
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Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. This will prevent milk from scorching as the water forms a protective layer between the pan and milk.
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Discard the water and pour the full fat milk into the pan. We have used buffalo milk here as it is a full fat milk. The higher content of fat in this milk results in a very creamy, rich and thick curd as opposed to other types of milk.
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Boil the milk on a medium flame for 6 to 8 minutes. Stir it occasionally to avoid the milk from sticking to the bottom of the pan or browning. Generally, for making dahi at home, you just need to warm the milk slightly. In hot climate, you will need to warm the milk very slightly but, if the weather is cold you need to warm it a little more.
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Switch off the flame and allow to cool till it is lukewarm. Immerse your finger to check the temperature of the milk and then only add the starter. Do not put the milk in refrigerator to cool it quickly, it has to be cooled down at room temperature.
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Add the full fat curd in a bowl or pan. This is called as jaman or a starter which helps in setting the curd. In winters, you would require more starter to set the curd so, adjust the quantity according to the season.
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Spread it evenly with the help of a spoon.
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Pour the luke warm milk over it. If the milk is hot and then added to curd, it will curdle and it may not yield creamy and tasty homemade curd.
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Mix well using a spoon so, that the curd spreads evenly. Sour starter will yield sour curd so, ensure your low fat curd is fresh. You can even make use of a whisk to mix the curd in milk.
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If you want to set the Homemade Curd in small containers, then transfer the mixture after the previous step of whisking into the container you want to set it in. You can set the curd in a metal container, plastic or even tiny clat pots.
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Cover with a lid.
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Rest in a warm place for 5-6 hours. During the winters, you can place the curd bowl in an oven or a casserole to set as it is considerably higher in temperature. During summers, the curd will set very quickly (within 4-5 hours), so check it after 4 hours without fail.
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After 5-6 hours, the milk will be set into curd. It will take longer if the weather is colder.
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After setting the curd | dahi | how to make curd | homemade dahi | keep it inside the refrigerator or else it can get sour taste. If you place the curd inside the refrigerator, it will get thicker and the taste will remain fresh.
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Use a spoon to check the curd if its set nicely.
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Since this curd is thick and luscious, you can use this Homemade Curd made with Buffalo milk to make dips like a Radish Cucumber and Curd Dip or even use it to make lassis like Mango Lassi.
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Indian dips using full fat curds or curds made with Buffalo milk.
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Indian rice using full fat curds. The South Indian's love adding full fat curd to their rice which makes it a soothing or comfort food.
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To make Curd at home using Buffalo milk, rinse a deep non-stick pan with 2 tbsp of water and simmer it for 2-3 minutes. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn. If using a stainless steel patila, you can set the curd in the same vessel.
![]()
-
Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. This will prevent milk from scorching as the water forms a protective layer between the pan and milk.
![]()
-
Boil the milk on a medium flame for 6 to 8 minutes. Stir it occasionally to avoid the milk from sticking to the bottom of the pan or browning. Generally, for making dahi at home, you just need to warm the milk slightly. In hot climate, you will need to warm the milk very slightly but, if the weather is cold you need to warm it a little more.
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Add the full fat curd in a bowl or pan. This is called as jaman or a starter which helps in setting the curd. In winters, you would require more starter to set the curd so, adjust the quantity according to the season.
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Nutrient values (Abbrv) per serving
| Energy | 238 cal |
| Protein | 8.7 g |
| Carbohydrates | 10.2 g |
| Fiber | 0 g |
| Fat | 13.2 g |
| Cholesterol | 32.5 mg |
| Sodium | 38.6 mg |
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