how to make curd | how to make yogurt | dahi recipe | thick curd recipe with detailed photo and video recipe. perhaps one of the most important dairy product across all indian and regional cuisine. it is used in dishes and curries, curd rice and also served as it is. in this recipe post i am sharing the recipe for a thick curd prepared in restaurant and hotel.
well preparing homemade curd or how to make dahi is not a big deal for many readers and prepare it on a daily basis. but i have been receiving a lot of requests especially for a hotel style curd or market style yogurt recipe. hence i thought of sharing this unique way of preparing it with full cream milk and milk powder. as matter of fact i do not add milk powder while preparing the curd and i have added only to show how to have thick curd. adding milk powder helps to get the correct thickness and consistency. and this is how you get it in the market or supermarket. moreover you may also find huge amount of sugar too added in the supermarket yoghurt. basically it helps to maintain the taste and sourness level with longer shelf life.
furthermore some important tips and recommendations for how to make curd or how to make yogurt. firstly, the selection of milk is very important and i would heavily recommend using full cream milk for thick curd. skim milk can also be used but it would not result in a thick curd or set yoghurt. secondly, adding milk powder is purely optional and can be skipped if you do not have it or do not prefer too. however, it gives a good texture and thickness to the curd or yoghurt. lastly, choosing ideal vessel is very important and i would recommend using metal or ceramic bowls. also once the culture is added maintaining the humid temperature is very important. so you can keep it in a preheated oven or even in a curd setter.
finally do visit my other cooking tips, tricks and methods collection with this post of how to make curd. it includes recipes like tutti frutti, how to make paneer, how to maintain bronze and silver vessels, top 6 health benefits of honey and how to maintain cast iron dosa tawa. further, do visit my other related recipes collection like,
how to make curd video recipe:
recipe card for how to make curd:
how to make curd | how to make yogurt | dahi recipe | thick curd recipe
Ingredients
- 8 cup (2 litre) milk
- 2 tbsp milk powder
- ½ tsp curd / yogurt / dahi
Instructions
- firstly, take 1 cup milk in a heavy bottomed vessel.
- dissolve 2 tbsp milk powder to get more creamy curd.
- stir well making sure there are no lumps.
- now add 7 cup milk and mix well.
- get the milk to boil on medium flame stirring occasionally.
- once the milk comes to a boil, simmer for 2 minutes. this helps to get creamy curd.
- turn off the flame and allow to cool slightly (lukewarm).
- transfer the milk into another vessel. you can use the same vessel to set the curd.
- now stir in ½ tsp curd into lukewarm milk. use whole red chilli (with its stalk/head) if you want to make a curd without a culture or without using curd / dahi.
- cover and rest in warm place for 8 hours. you can also use instant pot / yogurt setter to set the curd if you are living in cold places.
- after 8 hours, the milk will be set into curd.
- however, to have a very thick and creamy curd, refrigerate for 2 hours before serving.
- finally, fresh and creamy homemade curd is ready to use.
how to make yogurt with step by step photo:
- firstly, take 1 cup milk in a heavy bottomed vessel.
- dissolve 2 tbsp milk powder to get more creamy curd.
- stir well making sure there are no lumps.
- now add 7 cup milk and mix well.
- get the milk to boil on medium flame stirring occasionally.
- once the milk comes to a boil, simmer for 2 minutes. this helps to get creamy curd.
- turn off the flame and allow to cool slightly (lukewarm).
- transfer the milk into another vessel. you can use the same vessel to set the curd.
- now stir in ½ tsp curd into lukewarm milk. use whole red chilli (with its stalk/head) if you want to make a curd without a culture or without using curd / dahi.
- cover and rest in warm place for 8 hours. you can also use instant pot / yogurt setter to set the curd if you are living in cold places.
- after 8 hours, the milk will be set into curd.
- however, to have a very thick and creamy curd, refrigerate for 2 hours before serving.
- finally, fresh and creamy homemade curd is ready to use.
notes:
- firstly, use good quality milk, to get rich and creamy curd.
- also, adding milk powder is optional. however, it makes curd / dahi more rich and creamy.
- additionally, if you do not have curd to set curd then use whole red chilli (with its stalk/head) to make culture.
- finally, add curd only after milk comes to a lukewarm temperature, else milk may curdle and it may not yield creamy and tasty homemade curd/dahi.