Zelda Pande shows you how to make yoghurt or curd from scratch.
Photograph: Ned Jelyazkov/Wikimedia Commons
Having a bowl of yoghurt or curd along with your meal is mighty refreshing in summer.
And if you are tired of having packaged dahi (curd), here's a step-by-step guide to making the perfect dahi at home. Home dahi is far tastier than store yoghurt.
Watch the video to find out how you can make fresh curd using warm milk and two tablespoons of homemade dahi.
Ingredients
- 2 tbsp homemade dahi/curd/yoghurt
- 500 ml full cream fresh cow/buffalo milk, like Amul Gold or Gokul Full Cream etc
Method
- Bring 500 ml full-cream milk to a boil, without adding water, and cool for a short time.
When it is still mildly hot, not burning hot, but hot enough to be able to dip a finger in to feel the temperature, start making the dahi. - A small batch/joran/starter sample of the previous day's homemade dahi should be on hand.
Even dahi from two or three days before will do. - Pour the milk into a shallow steel saucepan or ceramic bowl.
Add 2 tbsp of the older dahi to the milk and whisk well.
Cover the saucepan/bowl with a lid and let it sit for about 4 hours (during summers) or leave it overnight, if the weather is cool. - Once it is slightly firm and set, refrigerate.
Note: If you are making dahi for the first time, always reserve some homemade dahi, to use to make again, in case this bowl doesn't set right.
