Now drop two green or red chilies with the stalk in the milk such that they are immersed. Or squeeze about two teaspoon of lemon juice into it. Everyone loves it. The best part of making parathas is that you can serve them for breakfast as well pack them in the lunch box for kids. There is, in fact, a significant difference between Curd and Yoghurt.
When some acidic substance like lemon juice or vinegar is added to milk, the milk protein gets tangled into solid masses called as curd. The water separated out is known as whey and which is drained off to retain only the curd.
This process of milk coagulating to form curd is known as curdling. During winters, I just turn on the oven at lowest temperature for few minutes just to warm up the oven not pre-heating and then keep the container in oven turned off overnight. Keep refrigerated for hours or till it gets chilled. Then yogurt is ready to use. If not chilled in the fridge then yogurt will stay runny and watery. Here I have made with 1 litre milk, you can double, triple or halve the recipe as required.
Serving suggestion: plain curd can be served as a side with your meal. You can use it in the many different recipes. Once the yogurt is formed and you forgot to put in the fridge. Meaning you kept it outside even after it is set for longer period of time. As the time goes it will becomes sour. But no worries, It is still edible. You can use sour yogurt for making kadhi , dhokla, handvo.
Because it is set at the high temperature. Always set the yogurt at warm place. OR the starter yogurt is too old and so bacteria are not that powerful to make the thick yogurt. So always buy the new starter yogurt after using the same for about months over and over. I prefer to use whole milk full fat milk which gives the thick and luscious yogurt. If fat free or low fat milk is used then yogurt may be thin or runny not thick. If the raw milk is used then yogurt will be runny compared to the made from pasteurized milk.
OR the starter yogurt does not have active bacteria in it. OR you have added starter yogurt to the hot milk or cold milk instead of warm, so the active bacteria got killed. Your email address will not be published. This site uses Akismet to reduce spam. Ensure the milk is preboiled well and it is slightly higher in temperature than warm.
If you dip your finger, you should feel it is slightly hot but not very hot. Add 2 tablespoons greek yogurt to 1 cup of milk and set it overnight in the oven with light ON or in a warm room. Also do not add very cold starter from the fridge.
Keep it out of the refrigerator for sometime in a warm place before using. Try setting smaller batches during winters. It creates a warm enough environment to encourage the cultures, without constantly using the electricity or gas.
I used this to make my curd yesterday and it was perfectly thick this morning! If you use this to raise dough, ensure you put a small jug of boiled water at the bottom of the oven to prevent the dough from forming a dry skin which will hinder rising.
I followed the same recipe, used Pasteurised Homogenised Cow mIlk. Yogurt is not thick, much watery. Please advise. Hi Subhabrata It depends on the milk and weather. If it is raining and cold in your place, then try adding more yogurt and set for longer time. Also try with a different brand of milk. I have given lots of tips in the post. They will help you understand what might be causing. Very helpful ,pls tell that in rainy season how much time will it take to set properly.
Can we give this curd to babies 8 months. Because we are using tetra pack milk to prepare curd and can you please let me know which brand is best in Singapore. Hi Indira Yes you can give fresh curd made with fresh milk. Try to avoid tetra packs for baby unless essential. Since many years I was using Pura fresh milk. You can experiment with any of these.
I order online from Redmart. Really great help. I am using Meiji from past 4 years. Thanks a lot. Details are impressive and creates expected awareness and helps to serve purpose. Thank you very much.
Contents hide. How to make curd dahi recipe. Making Indian curd or yogurt at home is no rocket science. These simple steps will teach you how to make curd or yogurt at home without a food thermometer.
Instructions for Instant pot curd included. Prep Time 8 hours. Cook Time 20 minutes. Total Time 8 hours 20 minutes. Servings 1 liter. Author Swasthi. This reduces the chances of milk solids getting stuck to the bottom. Pour milk and bring it to boil on a medium to low flame. To get thick curd, once it comes to a boil simmer the milk for 15 mins on a very low flame. Keep stirring in between else the milk will get burnt and smell bad. Simmering step is to get a very thick curd.
You can skip this if you are ok to have a moderately thick yogurt. If you are intending to use a curd culture that has come down to room temperature, then allow the boiled milk to come down to luke warm temp. But if you are using the culture directly from the fridge, then the temperature of the milk must be mildly warmer than the luke warm. Immerse your clean finger in the milk and check. Add a tsp of curd to the warm milk and stir well.
You will have to experiment with the amount of starter to use. In India, my mother uses less than half tsp for 1 liter milk as it is not homogenized milk. But in Singapore I use about 1 tbsp or even more for 1 liter. It depends on the milk, climate and starter. Allow it to set for 6 to 10 hrs depending on the climate. If you wish to set the curd well, you can break a red chili and drop it in the milk.
If you live in a cold place, then keep it in a casserole or thermocol box or oven with the light on. Next if you intend to make curd in small bowls, check the step by step instructions after the recipe card.
When the curd is set, move it to refrigerator. Pour 1 cup water to the steel insert of your instant pot. Pour 4 cups of milk to a stainless steel bowl. Place a trivet and then place the bowl of milk over it. Do not cover the bowl. Secure the instant pot with the lid and position the steam release value to sealing.
The Instant pot beeps when it is done. Let the pressure release naturally. Carefully remove the bowl and let the milk cool down to warm temperature.
When the milk is warm, place your clean finger to ensure it is not too hot. It must be warm. Stir in half teaspoon yogurt and place the bowl back on the trivet in the instant pot. The pot should not be too hot. I usually place the bowl in the instant pot without turning it on. The residual heat from the previous cooking will be enough to set the curd.
It will take 6 to 8 hours for the curd to set well. Remove the bowl and place it in refrigerator. Notes If you are new to making curd, I suggest reading the entire post for more details. Frothing the milk will make it thicker. Please scroll down to know the details. Do not add yogurt to hot milk. It will coagulate the milk. Using sour starter will yield a sour dahi. If the milk does not set well, try again with fresh milk in different ways by increasing the culture, keeping it in a warmer place, adding your culture to warmer milk.
Try different ways with different starters, different brand of milk and even in different places in your kitchen. Nutrition Facts. Calories Calories from Fat Iron 0.
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