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.
Check our collection of recipes using curd.
Enjoy how to make Basic Homemade Curd recipe with detailed step by step photos below.
- To make basic homemade curd, 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.
How to make Curds video by Tarla Dalal
Basic Homemade Curd, Dahi Or Yogurt Using Cow's Milk recipe with step by step photos
To make Homemade Curd using Cow's 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 use the same vessel to set the curd.
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.
Discard the water and pour the cow's milk into the pan. We have used cow's milk here as it is the type of milk that is most used in Indian homes. It makes a creamy and delicious curd but if you want a thicker curd, it is better to use buffalo milk as it contains more fat content than cow's 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.
Switch off the flame and allow to cool slightly (lukewarm). Immerse your finger to check the temperature of the milk and then only add the starter. Do not putt the milk in refrigerator to cool it quickly, it has to be cooled down at room temperature.
Add the 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.You can also use clay bowls, glass or ceramic bowls to set the curd. My mother makes use of air-tight, lunch-box bottle container to set dahi for our office use.
Spread it evenly with the help of a spoon.
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.
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.
Cover with a lid.
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.
After 5-6 hours, the milk will be set into curd which is curd from cows milk. It will take longer if the weather is colder.
After setting the curd, 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.
Use a spoon to check the curd if its set nicely. Your fresh and creamy homemade curd using cow's milk is ready to use.
You can use this Cow's Milk Curd to make subzis like Achaari Dahi Bhindi or raitas or any curry with gravy like Rajasthani Pakoda Kadhi. This cow milk curd recipe has 33% less fat than homemade full fat curd recipe or curd made from Buffalo milk.
Nutrient values (Abbrv) per tbsp
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