Homemade dahi also known as “curd” in English is a fermented milk product made from warm milk and a bacterial starter also known as “jaawan”. Curd is a traditional milk product that is eaten in India in every household for ages.
Its prebiotic nature makes it super healthy and homemade curd is good for your gut health. Setting the perfect dahi is easy but has small tips and tricks. In this post, I am going to share how I set dahi at home and how you can set the perfect dahi for your family.
As Rujuta Diwekar says, The test of good homemade dahi is that the spoon shouldn’t sink. The dahi should be set in such a way that there should be no water coming over the surface and if you keep a spoon it shouldn’t sink. How amazing, right?
About Dahi / Homemade Curd:
Dahi is made in almost every Indian household. This is eaten as a part of your meal or with dahi you can make thousands of recipes in your kitchen. Dahi is made by mixing lukewarm milk with a bacterial starter. Due to this, it has a sour/tangy taste.
In my household, we also set Kesar aka Saffron dahi by adding a little bit of sugar and kesar strands while setting it. It elevates the whole taste of your normal dahi.
Recipes made using Homemade Dahi
Product Recommendations:
Clay pot for setting dahi – Normally you can set dahi in any bartan which you have at home but if you set dahi in this earthen pot it gives a nutty/earthy texture to it.
Step by Step process :
How to make Curd or Homemade Dahi
- In a thick-bottomed pan or a vessel take the milk and keep it on a low flame.
- Boil the milk on a low flame and stir it in between so that it doesn’t get stuck at the bottom.
- Switch off the gas and keep it aside for the milk to come to room temperature.
- The idea is to let the milk come to a lukewarm temperature.
- The milk should neither be hot nor cold for setting.
- You can check the temperature by dipping your finger. It should feel lukewarm or gunguna
- Now take 1 teaspoon of the curd starter or jawaan and add it to the dahi. In winter you can add 2 teaspoons as it takes longer to set.
- With the help of a small whisk or a frother, mix it properly. This process helps in mixing the starter evenly and gives better results.
- If you do not have a whisker or a frother, you can do ulta pulta in a glass or a bartan.
- Once done, close it with a lid and keep it in a warm place to set.
- In Summer, it will be set in 4-5 hours, in Winter, it might take longer or overnight for it to set properly.
- Homemade and delicious dahi is ready to enjoy.
- You can eat it just like that or make yummy raitas/sabzi from it.
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