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Wednesday, 17 September 2014

Homemade Curd / Homemade plain yogurt / How to make Curd / Yogurt / Dahi at home .... Kitchen Basics


Yogurt / Curd is one of the mandatory item is lunch menu of Indians and its almost made in every house here. Making this is such an easy one and healthy too with no preservatives.







Ingredients for Homemade Curd / Homemade Yogurt :

Milk-1/2 litre
Starter / Curd / Plain yogurt - 2 tbsp
Setting time required : 6 hours or more depending on the weather. 

To prepare  Homemade Curd / Homemade Yogurt :

1. Boil the milk well and Cool till it is only slightly warm ( you must be able to comfortably insert your finger in it and stay like that for 15 seconds ). DO NOT USE HOT MILK.
2. Transfer the Curd / Plain Yogurt into the bowl in which you want to set the Curd / Yogurt and pour the warm milk over and mix well. Close the lid tightly and keep to set in a warm place for about 6-8 hrs or overnight. 
3.  If the Curd / Yogurt is still stringy or runny, keep for some more time until it is perfectly set . That's it your curd is set. Use this as the starter Yogurt for the next batch. 
4. U can use this Curd / Yogurt to make varieties of Raitas, Curd rice / Daddojanam, Masala Lassis, Sweet lassis, for curries preparation to give mild taste, for Biryanis and Bath preparations and even u can just mix Curd / Yogurt with plain rice and have it with favorite Pickles and so on....as per ur wish and place refrigerate the remaining. In summer the curd set faster and in winter it may take long time.

Tips / Notes :


  • Take care not to move / disturb the bowl of curd at the setting period.
  • The curd taste and quality depends on milk and Starter / Curd / Plain yogurt brand and type, temperature of the room and the milk, the amount of starter curd and setting time affect the process of curd making. 
  • So, when you fail to get that perfect bowl of curd, don't let that discourage you. Change in any one or more of the above factors might do the trick and you will be rewarded.
  • The best option to set the yogurt in cold country is to leave the bowl of curd  covered with a plate in the oven with the light turned on. Do not turn on the oven itself. The heat from the light is enough to give it that extra push.

FAQ’s about Yogurt / Curd :

1. Why did my curd not set properly?
Your milk might have been too hot or cold at the time of adding curd/culture.
Your quantity of curd/culture was not enough.

2. Why is my curd half-set (half of it is curd and the other half is milk)?
Once you add the curd, you should stir well such that curd and milk are blended well. Curd should mix with the milk uniformly.

3. Can I use sour curd as a culture instead of fresh one?
Always use fresh curd. Whenever you make a batch of curd, reserve a teaspoon of curd for the next batch. You can either freeze or refrigerate the culture. Before going to India myself put a cup of curd in the freezer. Once come back, i will make a new batch of curd with the frozen culture. If you are using the frozen culture, let it come to the room temperature, and then add it to the lukewarm milk. If you use sour curd, your new batch of curd will turn sour quickly.

4. Even after 5 to 6 hours, my curd has not yet set, what should I do?
Place the curd in a vessel of hot water and leave it aside for another 1.5 to 2 hours. If the curd does not set, then somewhere something has gone wrong. Do not worry. You will get it by practice and experience.

5. My curd is little watery. What should I do?
Try refrigerating it for 2-3 hours.

6. I live in a cold place. I see my curd is taking a long time to set up.
For a cup of milk, instead of adding 2 teaspoons of curd, add 3.5 teaspoons of curd. Also place the curd in a vessel of hot water and leave it aside for it to set. You can also preheat the oven for just 2 minutes at 180C. Switch off the oven. Keep the oven lights on and place the curd container inside the oven for 7 hours or let it stay overnight.

7. By mistake, I allowed the milk to cool down completely. What should I do now?
Its okay. Just heat the milk up and when it is lukewarm, add the curd culture.

8. When I boil milk, the bottom of my pan gets burnt and the milk has burnt flavor?
Keep stirring the milk on and off. or else use a non-stick pan.

9. Can I use the same container that I boiled milk to set up curd?
Do not make curd in the same container that you boiled milk. Set the curd in a different container.

10. Can I remove the cream that is formed on the milk?
It is your choice. With the cream, you will get a thick and creamy curd.

Health Benefits of Yogurt / Curd :

1. Yogurt comes from milk. So yogurt eaters will also get a dose of animal protein (about 9 grams per 6-ounce serving), plus several other nutrients found in dairy foods, like calcium, vitamin B-2, B-12, potassium, and magnesium.
2. Yogurt May Reduce the Risk of High Blood Pressure
3. Yogurt With Active Cultures May Discourage Vaginal Infections
4. Yogurt May Help You Feel Fuller

So try this recipe and write back to us…We love to hear from you.

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