Curd or dahi is a common and healthy dairy product used daily in many Indian homes. It is rich in calcium, protein, and good bacteria that help in digestion. Making curd at home is simple, cost-effective, and more natural than store-bought ones. In this article, we will tell you how to make perfect dahi at home in easy steps and also share tips to store it properly.
Ingredients You Need
To make curd at home, you need only two simple ingredients:
- Milk – 500 ml (full cream or toned milk)
- Curd starter – 1 tablespoon (this is already set curd from previous batch or store)
Step-by-Step Method to Make Perfect Dahi
Step 1: Boil the Milk
Take 500 ml of milk in a pan and bring it to a boil. Boiling helps kill any bacteria in the milk. Once the milk starts boiling, turn off the gas.
Step 2: Cool the Milk
Let the milk cool down. The right temperature is lukewarm — it should not be too hot or too cold. You can check the temperature with your finger. It should feel warm but not burn your finger.
Step 3: Add Curd Starter
Now take 1 tablespoon of curd (starter) and mix it well into the lukewarm milk. Stir gently using a spoon or whisk so the starter mixes properly with the milk.
Step 4: Let It Set
Cover the vessel with a lid and place it in a warm place. Let the curd set undisturbed for 6 to 8 hours. If the weather is cold, wrap the bowl in a cloth or keep it in the oven with light on.
Step 5: Ready to Serve
After 6–8 hours, check the curd. It should be firm and creamy. Place it in the fridge for 1 hour before serving for a better taste.
How to Store Curd Properly
Once your dahi is ready, it is important to store it in the right way to keep it fresh for a longer time. Here are a few easy tips:
1. Refrigerate Immediately
As soon as the curd sets, place it in the fridge. This stops the fermentation process and keeps the curd from turning sour.
2. Use a Clean Container
Always store curd in a clean, dry container with a tight lid. Glass or stainless steel containers are better than plastic.
3. Avoid Repeated Scooping
Do not use a wet spoon to take curd. Always use a dry, clean spoon. This prevents bacterial growth.
4. Don’t Leave It Outside
Avoid keeping curd outside the fridge for too long, especially in summer. It will become sour and watery.
5. Consume Within 2–3 Days
Home-made curd should ideally be consumed within 2–3 days for the best taste and freshness.
Extra Tips for Perfect Dahi
- Use Full Cream Milk – This gives thick and creamy curd.
- Starter Quality – Always use fresh, good-quality curd as a starter. Avoid using sour curd for setting.
- Right Temperature – If milk is too hot, it may kill the bacteria. If too cold, the curd won’t set properly.
- Clay Pots or Earthenware – You can set curd in clay pots for a natural, earthy flavor.
- Don’t Move the Bowl – Once you mix the starter, don’t shake or move the bowl. Let it rest in one place.
Health Benefits of Homemade Curd
- Improves Digestion – Contains probiotics that support gut health.
- Boosts Immunity – Helps fight infections.
- Good for Bones – High in calcium and vitamin D.
- Keeps You Cool – A natural body coolant in hot weather.
- Helps in Weight Loss – Keeps you full and is low in calories.
Conclusion
Making curd at home is very easy and requires very little effort. With the right temperature, good milk, and proper storage, you can enjoy fresh, thick, and tasty dahi every day. It’s healthier, cheaper, and cleaner than store-bought ones. So next time, skip buying curd from the market and try making it at home using the steps shared above.
