How to Set Curd in Winters

5 from 2 votes

How to Set Curd in Winters

Making a firm dahi (curd) at home from scratch with just two ingredients can be a satisfying experience. This traditional recipe provides tips and tricks for successfully preparing dahi at home. Follow each step carefully, and you will have a bowlful of thick and well-set dahi to flaunt and relish!

Prep: 5

Cook: 15

SET TIME8

Total: 8 20

Course: How To's

Cuisine: Egg-free, Gluten-free, Vegetarian

Servings:

Calories: 78kcal

Author: Ruchi

Ingredients

500 ml Milk Full Fat
1 teaspoon Starter Jaman/Jaag/Khatta

Instructions

The first step involved in preparing curd is to heat and boil the milk under a low flame. So, add full fat milk to a heavy-bottomed pan.
Keep stirring the milk to reduce the layers of the cream (malai) formation.
Once it is boiled, lower the flame and let it simmer for a few minutes. After simmering the milk for a few minutes, let it cool down from hot to a little warm temperature.
Tip — Ensure that the milk is boiled well; otherwise, you will end up with slimy/ lacey curd that is barely set and tastes unappetizing.
You may check if the milk is at the right temperature before adding the culture by inserting a finger. If the milk feels comfortably warm, go on and add the starter. But if the milk still feels hot and gives the finger a burning sensation, wait a few more minutes until it cools down to the desired temperature.
You can use a thermometer; too, the ideal temperature should be between 37-45 degrees C.
Once the temperature of the milk is perfect, pour the warm milk to a container.
Add the starter/culture.
Blending the culture with the milk is essential for adequately setting the curd. Ensure that the bits of curd culture are not left in the milk in lumps. If you find any lumps, remix it until well incorporated.
Once the starter is introduced to the milk, cover the container with the lid and keep the container in a warm place undisturbed for about 7 to 10 hours or until set.
Tip — The dahi needs a specific minimum time to set properly and should not be disturbed while it sets.
Once the dahi is set, do not insert the spoon right away to check if it is done. Instead, slightly tilt the container to check if it has set and become firm. If it jiggles and feels loose, let it remain undisturbed for some more time.
After the approximate time has elapsed, and the dahi is set, place the container in the fridge, which will help it firm up further. Refrigeration is an essential step in setting a firmer dahi.
Your homemade curd is ready to be relished with your favorite meal.

OTHER WAYS TO SET DAHI

Place the warm milk in an insulated casserole.
The casserole will retain heat and provide an ideal temperature to the warm milk that aids the setting.
You can also wrap the dahi container with a warm blanket, shawl, or thick towel.
The warmth helps the dahi to set correctly.

Notes

Frequently Asked Questions

What are some of the ways to set dahi?

Obtaining a correctly set dahi during winter may be a tricky task sometimes. However, you can get a well-set dahi by keeping the dahi warm in the following ways -

Using an insulated casserole - The casserole will trap/ retain heat and provide an ideal temperature to the warm milk that aids the setting.
Alternatively, add warm water to the casserole and seal the lid. When the warm milk is ready with the culture, drain the warm water from the casserole and place the milk container in the casserole. The heat from the warm water facilitates the growth of bacteria and assists in setting dahi.
To maintain the temperature of the warm milk, you can also wrap the dahi container with a warm blanket, shawl, or thick towel. The warmth helps the dahi to set correctly.
You can also place the container on the top of the fridge, as this area is consistently warm due to the heat from the fridge’s compressor.
Another way is to place the container in an oven with the light on. The continuous heat provided by the illuminated range helps an easy setting of dahi.

How can I use this dahi?

There are many usages of dahi -

You can make it lusciously creamy with the homemade dahi that produces the best results.
You can add creaminess and some tanginess to your upma, dum aloo, and other Indian curry dishes by adding dahi to them.
You can also use dahi to add more flavor and fun to the chaat dishes, dahi bhalla, dahi papdi, and others.
You can also use dahi while baking cakes and pies. It is an excellent substitute for eggless baking.
Hang dahi in a muslin cloth and let the water drain from it completely for some hours. Now, you can use this thick curd to prepare summer drinks like smoothies, lassi, frozen popsicles, and tarts.
The hung curd is also used as a significant ingredient for the marinade. You can use hung curd in non-veg recipes to soften the meat. Dahi tenderizes the meat more gently and effectively than traditional marinades like vinegar or citrus-based ones.

How can I store the leftover dahi?

Dahi should be prepared fresh and consumed within 2- 3 days for the best taste. You can prepare to set up another batch after finishing the previous one.

Nutrition