HOME MADE CURD/ DAHI - TIPS AND PREPARATION

Many People buy curd, instead of fermenting it in houses. It is just an easy task which can be done in less time. Since we prepare it when needed, fresh curd can be consumed instead of curd we buy in the shops.

1. Bring milk to boil in low/medium flame.

Curd fermented in 4 hours, placing in a casserole

2. Boil for longer time to get thick curd. Milk cookers are handy since the milk stays warm and get thickened in a period of time.
3. Take a container in which curd is to be prepared and transfer the milk. Curd cannot be made in hot milk since it will break and become watery.
4. Wait until it becomes luke warm.
5. Dip a spoon in the curd you already have and mix it in the luke warm milk.
6. Close the container, in about 6 to 7 hours, curd will be ready.
7. To prepare curd in less time, place the container in a Casserole/ thermocol box, the curd will be ready in 3 to 4 hours.

Note:

• During rainy season it might take a longer time. So to fasten up the preparation, instead of dipping in the curd and mixing in the luke warm milk, mix 1/2 teaspoon of curd in the luke warm milk, so that the milk ferments faster.
• If the milk is watery, curd will not taste good. So the milk should be boiled for a longer time to get a thick milk.
• If you don't have left over curd, there is another method to prepare the starter.
• In a cup of milk, add broken red chilly/ stems of red chillies,  in 6 to 7 hours, milk will be fermented to curd.
• The above can be used as a starter, and curd can be made.