Homemade Dahi
I made my homemade dahi or curd in a clay pot that naturally thickens it and tastes just like the yogurt in India. You will need dahi as a yogurt starter to make it as well as organic full-fat whole milk. I have also linked a clay pot below.
Ingredients
- 1/4 cup dahi yogurt starter
- 1 quart whole milk organic
Instructions
- Using a heavy bottom saucepan, heat milk on medium heat.
- Stir the milk occasionally so it does not burn at the bottom.
- Once milk comes to a boil, let it simmer for 10-15 minutes.
- Turn off heat and set aside.
- In the meantime, get your yogurt starter (dahi) at room temperature and your glass/ ceramic bowl or clay pot ready.
- Take a teaspoon of your yogurt starter (dahi) and spread to bottom of your setting bowl or clay pot.
- Check the temperature of your milk by taking your clean finger and touching the milk. If it is lukewarm, then you can add the remaining yogurt starter (dahi). If it is hot, then you need to wait until it is lukewarm. Hot milk will kill the cultures.
- You can also check temperature using a thermometer. It should be between 110℉ - 115℉.
- Once you add the remaining yogurt starter (dahi) to your milk, take a whisk and mix well.
- Then take the milk and pour into your setting bowl or clay pot.
- Cover with lid and place in a warm place for 6-10 hours to let is set. In cold areas, it will take the latter time to set. In summer, it will take less time.
- Once curd is set, refrigerate it.
- Enjoy your homemade dahi and you can use that to make more dahi in the future.
Notes
Enjoy dahi in raita, buttermilk or lassi. I have many of these recipes on my blog.