Basic Homemade Curd, Dahi Or Yogurt Using Cow's Milk


by
Basic Homemade Curd, Dahi Or Yogurt Using Cow's Milk

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 6 cookbooks   This recipe has been viewed 33978 times

homemade curd using cow's milk recipe | cow's milk dahi | how to make cow's milk dahi at home | healthy cow's milk dahi | with 15 amazing images.

homemade curd using cow's milk recipe is a protein and calcium rich fare which can be devoured by kids and adults both. Its soft creamy texture is suitable for senior citizens too. Learn how to make cow's milk dahi.

Making curd is a skill that every Indian must acquire because it forms an integral part of Indian meal – be it served by itself or in the form raita and pachadi! The key to making good homemade curd using cow's milk cow's milk dahi at home is to use a good sample or culture to ferment the milk. Further, depending on the season and the temperature, you need to keep it aside to set for the said time.

To make homemade curd using cow's milk, 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.

Healthy cow's milk dahi is not only tasty but packed with good health too, especially if it is made with pure cow’s milk. The protein, calcium and phosphorus it lends aids in bone strengthening. Its pro-biotic property aids in soothing the stomach and very effective for the digestive system. It is also less on fat count as compared to full fat milk or buffalo’s milk. So depending on the amount of fat allowed, weight-watchers, diabetics and heart patients can make their choice of including this dahi in their diet. They can also opt for low fat curd, which is made from 99.7% fat free milk.

Cow's milk dahi is easy to make. It can be enjoyed plain, or used to make recipes like Kadhi, Buttermilk, Dhoklas, etc. You can also serve it with healthy recipes like Oats Khichdi or Multigrain Thepla to make a complete wholesome and nourishing meal.

Tips for homemade curd using cow's milk. 1. A sample of store-bought curd does not work most of the time. You need a sample of homemade curd. If you have some homemade curd 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. 2. Refrigerate the curd after it is ready so that it gets a little thicker.

Enjoy homemade curd using cow's milk recipe | cow's milk dahi | how to make cow's milk dahi at home | healthy cow's milk dahi | with step by step photos below.

Add your private note

Basic Homemade Curd, Dahi Or Yogurt Using Cow's Milk recipe - How to make Basic Homemade Curd, Dahi Or Yogurt Using Cow's Milk

Preparation Time:    Cooking Time:    Total Time:     2Makes 2.25 cups
Show me for cups

Ingredients

For Basic Homemade Curd
2 1/4 cups cow's milk
1 tbsp curd (dahi)
Method

For basic homemade curd

    For basic homemade curd
  1. To make basic homemade curd, boil the milk and cool it slightly.
  2. Whisk the curds in a steel bowl, add the warm milk and whisk well.
  3. 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.
  4. 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

How to make Homemade Curd using Cow's Milk

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Spread it evenly with the help of a spoon.
  8. 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.
  9. 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.
  10. Cover with a lid.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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 cup
Energy142 cal
Protein6.7 g
Carbohydrates9.1 g
Fiber0 g
Fat8.6 g
Cholesterol1.1 mg
Sodium147.3 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Basic Homemade Curd, Dahi Or Yogurt Using Cow's Milk
5
 on 31 Jul 20 09:58 AM


Are Curd and Yogurt the same??? Also, please provide recipe of Probiotic Yogurt.
| Hide Replies
Tarla Dalal    They are the same. In India we say curd. Don''t have a recipe for probiotic yoghurt.
Reply
31 Jul 20 02:15 PM
Basic Homemade Curd, Dahi Or Yogurt Using Cow's Milk
5
 on 31 Jul 20 09:46 AM


1 Cup = How much mL???
| Hide Replies
Tarla Dalal    200 ml
Reply
31 Jul 20 02:11 PM
Basic Homemade Curd, Dahi Or Yogurt Using Cow's Milk
5
 on 23 Feb 18 02:26 PM


this curd recipe is a very basic recipe but gives you a perfect set curds which is very important, I hate my curds being thin or watery...