Basic Homemade Curd, Dahi Or Yogurt Using Cow's Milk
by Tarla Dalal
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Making curds is a skill that every Indian must acquire because we cannot live without curds! Curd is not only tasty but packed with good health too, especially if it is made with pure cow’s milk.
Basic Homemade Curd is easy to make. It can be enjoyed plain, or used to make recipes like Kadhi , buttermilk, dhoklas , etc.
The key to making good curd is to use a good sample or culture to ferment the milk. A sample of store-bought curd does not work most of the time. You need a sample of homemade curd.
If you have some that you made the previous day, well and good, else try to get a sample from a friend or neighbour – you need just a tablespoon-full.
Refrigerate the curd after it is ready so that it gets a little thicker.
- Boil the milk and cool it slightly.
- Whisk the curds in a steel bowl, add the warm milk and whisk well.
- Cover it with a lid and keep aside until the curds set (approximately 5 to 6 hours). During the cold climate, place inside a cupboard or closed oven to set and it might take 10 to 12 hours.
- Refrigerate after the curds have set and use as required.
Nutrient values (Abbrv) per tbsp
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