5) Indian Yogurt

[Zenia]

WeIndians grew up eating curd almost every day in some or the other form. We serve it at the end of every meal either on its own or in the form of Curd Rice, Chaas/ buttermilk, Lassi etc.

A lot of Indian dishes like Raita, Kadhi, Dahi Vada and curries are also made using Indian yogurt. We also use it as a tenderizer in a lot of meat based recipes like Kebabs and Biryani. Using the same, we also make Hung Curd for Shrikand. So Curd is a staple in Indian cuisine.

I have grown up enjoying farm fresh milk and homemade curd (Indian yogurt) while I was in India. When I relocated to Singapore, dealing with commercial processed milk (homogenized & pasteurized) was a new experience to me.

Making curd with raw fresh milk that is not processed at all is super easy! But if you are using homogenized and pasteurized milk then you may encounter tons of problems like slimy yogurt, sour yogurt or curd in which whey separates or yogurt which does not set at all etc.

In this post I have shared all my experiences as tips to get the curd right (thick, creamy & delicious). If you are one among those lucky people who do not have any hassles in making it, this post may not be for you.

6. Decide on the amount of starter to use depending on the milk and kind of starter. For 1 liter milk you may need 1 teaspoon to 1 tablespoon depending on a lot of factors. I have explained this above the recipe card below. Please read that.

7. Add the starter when the milk comes down to warm temperature. 1 tsp to tbsp depending on the kind of milk, weather conditions and starter. Read the tips on how to make thick curd by frothing milk from the end of this post.

10. Cover with a lid and keep in a warm place until set for 6 to 10 hours depending on the weather. Avoid disturbing or moving the bowl before the curd is set. Some people use a broken red chili to set the yogurt well. If needed break a red chili and just put it in the milk. This will not make the curd spicy or hot.

This is a tip which we follow to make thick curd at home. This method is also good if you do not like cream layers on the curd. This technique breaks down the cream layer and disperses the fats to the milk making the curd rich and tasty.

Then quickly pour to the bowl, cover and rest in a warm place. Towards the end of the process the milk should still be warm. To get this right, you will have to try a few times. But this method surely gives thick and more tasty homemade curd.

The process is the same but to ensure the curd is set well, I add an extra quarter tsp of curd to every half cup milk. This method of setting curd in individual bowls is preferred by many as scooping out little curd every time from a large bowl disturbs the entire bowl and leaving behind lot of whey.

There is a age old method of making curd without using curd followed by rural women in South India. These women used to make their own culture to use as a starter. I have tried making this to check if it really works and yes it does.

Hello. Your curd and all other recipes are really well in detail and simple to understand. This is very helpful for my teaching project. Is it fine if I use these for my presentations? (Since the website is not allowing me to copy anything)

First time making. The recipe and instructions were easy to follow. I loved the step by step instructions with the pictures. It was so easy to make. It tastes so nice. I will definitely be making this from now on. Thank you

Indian curd and yogurt same thing!!!! Only difference is the type of cultures used as a starter. Making it at home is a learning and I wonder how different cultures have various ways to make it. First time learning so many things from this post and need to try out soon.

I used green/ red chillies to make starter. It does not work.

Used limbu / lemon to create starter. It also did not work.

Are their SAFE & hygienic ways to use other strarters ? Can we get curd culture which is easily available for home made curd making ? How about Kefir ?

For many years I have been using heavy cream to make thick curd. After seeing your recipe I stopped using that and just boil the milk a little longer. I love how it turns out after refrigerating. Thick and better than Greek yogurt. Never going to use cream again! Thank you!

Make Dahi (curd), a creamy, luscious Indian yogurt the traditional way in the comfort of your own home with only two ingredients - whole milk and a yogurt starter!! The recipe and technique was passed down by my great-great grandmother. Use dahi to make dishes like Mango Lassi or serve it as a side along with dal and roti.

I have to say, I'm extremely grateful for Masala and Chai. I'm not sure I would take the time to learn traditional Indian recipes without it. Now I'll get to pass off these recipes to my kids, and of course to all my readers!

My mom learned how to make dahi where she grew up in Uttar Pradesh in India. She actually learned how to make raita (yogurt side dish) from her great-grandmother in clay pots with fresh buffalo milk. She has always preferred to make homemade chutneys, achaars, yogurt, freshly dried herbs, and would dry out spices and grind them herself.

Making dahi at home really only takes about 10-15 minutes of being involved. At the end, you have thick, creamy luscious homemade curd at a fraction of the price in-store. The ingredients are also super accessible - just whole milk and a yogurt starter!

Most Indian households make their own homemade yogurt on a weekly basis. We use it to serve as a side with dal (lentils) and roti, lassi, added into curry for a bit of creaminess, or even to marinate meat or paneer. Once we reach the end of the dahi, we save a spoonful as a starter to make more for the next week.

The best way to get the culture is by starting with someone else's - whether you ask in your local town's Facebook group, steal some from a family friend, visit your local Indian restaurant, or buy a container of dahi from the Indian grocery store to start with. You can also use plain Greek full-fat yogurt, but this will result in a slimy texture with most brands.

Rinse a heavy bottom pot really well. You can lightly oil or brush butter around the bottom and sides to prevent the milk solids from sticking and burning. Pour in the milk and bring it to a boil on low to medium heat.

Once the milk comes to a boil, you'll see a ton of tiny air bubbles. Reduce the heat to a low flame and let the air bubbles envelop the milk at the top so the milk is bubbly all around. This gives a stronger flavor and results in a thicker curd.

Pour the milk from the heavy bottom pot into a clay pot or a bowl that you'll store the dahi in. Start with the pot as close to the bowl as possible, and continuously pour the milk while moving the pot higher and higher. This is called pulling the milk. It may be a bit messy so have a towel on hand.

Cover the yogurt with a lid and wrap it tightly in a towel to allow it to set for 6-10 hours. If it's warm, the dahi will only need about 6 hours to set. If it's cooler, it will need about 10 hours to set and should be kept in a warm place like the oven. Avoid moving or disturbing the bowl until the yogurt has set.

What do you think about using an unglazed clay pot to make dahi? My mother never used one - she tends to use stainless steel or plastic containers. I've been using stainless steel, but it retains a lot of moisture. I don't want to use plastic. The unglazed clay pot seems like it will absorb the excess moisture but I'm worried about bacteria hanging out inside the semi-porous clay material. What do you think?

BTW, I love your site - some traditional indian recipes (explained by a first-generation 'Indo-Canadian/American) and some fusion recipies - can't wait to try them!). The Chole Bhature takes me back to my childhood (my mom rolled the bhature, while I fried them...didn't enjoy making them but loved the taste).

Cucumber Raita is a creamy, crunchy Indian dip made with yogurt, chopped cucumbers, fresh herbs, and mild spices. This refreshing and cooling condiment is a must-have with biryani, pulao, and many Indian meals. Here's a 10-minute recipe that can be made ahead of time, and is best served chilled.

This is why raita is a common addition to everyday meals in most north-Indian homes. I love making a variety of raitas, some of my favorites include boondi raita, onion raita, and avocado raita. Today I'm featuring my kids' favorite- Cucumber raita.

The beauty of this cucumber raita recipe is that you can serve it with just about any Indian entree. I like to think of this crunchy, zingy cucumber raita as the ultimate cooling condiment. ?

Raita is a popular Indian condiment made with plain yogurt that is seasoned with earthy and zingy spices, like cumin and chaat masala. The cooling elements of yogurt help balance out the heat from spices in most Indian dishes.

Cucumbers: I like using English, Persian or Pickling cucumbers for this recipe because I don't have to remove the seeds, nor do I have to peel them. They are also more crunchy in taste, which adds a great contrast to the creaminess of the yogurt. If a regular cucumber is all you have on hand, simply peel and remove the seeds.

Yogurt: I use plain, 2%-fat or full-fat yogurt. I prefer using homemade yogurt, but you can use any good quality store-bought as well. Greek yogurt can also be used if you prefer a thicker consistency.

Indian Spices: Chaat masala is a spice blend that adds a zing, which compliments the cool yogurt. Roasted ground cumin, on the other hand, adds a wonderful earthiness and sweet aroma to the dip. If you can't find chaat masala, use teaspoon lemon or lime juice instead. If you can't find roasted cumin powder, follow this easy roasted cumin powder recipe and make it at home!

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