Home made thick curd / Dahi / Yogurt Recipe

Dahi is a yogurt from the Indian subcontinent, known for its characteristic taste and consistency.It is used in dishes and curries, curd rice and also served as it is.

Total time : 10.5hrs
fermenting time : 8hrs
setting time : 2hrs
cooking time : 30 minutes
Dish type : side

Ingredients :
Heavy Milk - 1litre
Curd / yogurt culture- 1tbsp

Method :
In a medium pot heat 1litre of milk & bring it to boil, turn off the flame allow to cool slightly (lukewarm). Remove all the cream from the boiled milk. Or you can leave the cream if you like.Add 1 tbsp of culture,mix well & transfer to the setting pot.Allow curd / Dahi to get ferment for 8 hrs in a warm place.
To have a very thick dahi/curd, refrigerate for 2 hours before serving.
Scoop 1to 2 tbsp for next culture.
fresh and creamy homemade curd is ready to use.

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