Thick Indian Curd Yogurt Recipes

HOW TO MAKE CURD | HOW TO MAKE YOGURT | DAHI RECIPE | THICK CURD RECIPE

Steps:

• firstly, take 1 cup milk in a heavy bottomed vessel.
• dissolve 2 tbsp milk powder to get more creamy curd.
• stir well making sure there are no lumps.
• now add 7 cup milk and mix well.
• get the milk to boil on medium flame stirring occasionally.
• once the milk comes to a boil, simmer for 2 minutes. this helps to get creamy curd.
• turn off the flame and allow to cool slightly (lukewarm).
• transfer the milk into another vessel. you can use the same vessel to set the curd.
• now stir in ½ tsp curd into lukewarm milk. use whole red chilli (with its stalk/head) if you want to make a curd without a culture or without using curd / dahi.
• cover and rest in warm place for 8 hours. you can also use instant pot / yogurt setter to set the curd if you are living in cold places.
• after 8 hours, the milk will be set into curd.
• however, to have a very thick and creamy curd, refrigerate for 2 hours before serving.
• finally, fresh and creamy homemade curd is ready to use.

HOW TO MAKE THICK CURD OR YOGHURT AT HOME

Steps:

• Heat the milk till it boils. Some people simmer it on low heat to thicken it further.
• Now let the milk cool down so that your milk is lukewarm. My test is to insert a clean finger. You should be able to bear the temperature of the milk while it feeling warm.
• Now froth the milk. I do this by transferring milk from one pan to another for 4-5 times till the milk is frothy. Then I add the culture to the milk and toss it once or twice more till assimilated.
• Now, leave for the curd to set in a warm place for 5-8 hours depending upon how how or cold the climate is.
• You will get thick curd to consume. Refrigerate as soon as the curd sets.

HOW TO MAKE CURD | DAHI RECIPE

Steps:

• Rinse a pot well. This reduces the chances of milk solids getting stuck to the bottom.
• Pour milk and bring it to boil on a medium to low flame.
• To get thick curd, once it comes to a boil simmer the milk for 15 mins on a very low flame.
• Keep stirring in between else the milk will get burnt and smell bad.
• Simmering step is to get a very thick curd. You can skip this if you are ok to have a moderately thick yogurt.
• Allow the milk to cool down.
• If you are intending to use a curd culture that has come down to room temperature, then allow the boiled milk to come down to luke warm temp.
• But if you are using the culture directly from the fridge, then the temperature of the milk must be mildly warmer than the luke warm.
• Immerse your clean finger in the milk and check.
• Add a tsp of curd to the warm milk and stir well. You will have to experiment with the amount of starter to use.
• In India, my mother uses less than half tsp for 1 liter milk as it is not homogenized milk. But in Singapore I use about 1 tbsp or even more for 1 liter. It depends on the milk, climate and starter.
• Cover & move the bowl to a warm place.
• Allow it to set for 6 to 10 hrs depending on the climate.
• If you wish to set the curd well, you can break a red chili and drop it in the milk. it is optional and does not make the dahi or curd spicy or hot.
• If you live in a cold place, then keep it in a casserole or thermocol box or oven with the light on.
• Next if you intend to make curd in small bowls, check the step by step instructions after the recipe card.
• When the curd is set, move it to refrigerator.
• Ensure your sealing ring and instant pot are clean and are free from any kind of strong flavors from the previous cooking. Pour 1 cup water to the steel insert of your instant pot.
• Pour 4 cups of milk to a stainless steel bowl. Place a trivet and then place the bowl of milk over it. Do not cover the bowl.
• Secure the instant pot with the lid and position the steam release value to sealing. Press pressure cook button and set the timer to "zero".
• The Instant pot beeps when it is done. Let the pressure release naturally. Carefully remove the bowl and let the milk cool down to warm temperature.
• When the milk is warm, place your clean finger to ensure it is not too hot. It must be warm. Stir in half teaspoon yogurt and place the bowl back on the trivet in the instant pot. The pot should not be too hot.
• If you live in a cold region or during winters, you may turn on instant pot & press the yogurt button. But during other times, you don't need to turn on the instant pot at all. I usually place the bowl in the instant pot without turning it on. The residual heat from the previous cooking will be enough to set the curd.
• It will take 6 to 8 hours for the curd to set well. Remove the bowl and place it in refrigerator.

THICK INDIAN CURD (YOGURT)

Steps:

• - Refrigerate curd/yogurt from the previous batch, which will be used as starter culture, till needed. - Slowly bring milk to a rolling boil in a heavy pot over moderate heat, stirring occasionally to prevent scorching. - When milk comes to rolling boil, lower the heat to prevent overflow. - Slowly increase the heat to medium. Keep stirring. - The milk will stop to overflow. At this point, remove from the heat. - After removing from the heat, you can see that milk has reduced in quantity. - Keep it aside and let it cool. - To test, insert your finger to check whether milk is little more warm to the touch. - Take the starter curd/yogurt in a spoon. Drop it into the warm milk. And stir well. - Cover the pot. Keep it in a warm place for 6-8 hours to ferment. I use my unused microwave as a warm place to ferment. - After 6-8 hours, you have Thick Indian Curd/Yogurt. Refrigerate for 5-6 days. You can use this curd to make - Raita - Lassi - Buttermilk - Use it as a dip with chapati, rava uppittu (upma) - Eaten with rice as Curd Rice with a spicy pickle on the side. Detailed photo recipe is at http://www.pinterest.com/pin/452471093783437798/

HOMEMADE THICK VANILLA YOGURT

Steps:

• Make sure all of your cooking implements are very clean before you start. You will be using a medium sized pot, a large pyrex (or other non-metal) bowl, and some measuring tools and stirrers. It also helps to have a thermometer. I usually pour boiling water over them.
• Stir the agave into the milk, and put it on the stove at medium heat.
• Slowly add the milk powder to the milk, stirring constantly so as to avoid scalding.
• Add the vanilla and stir well right before the milk reaches the boiling point.
• When the milk just begins to bubble, or alternately, when it hits 210 degrees F (just below boiling), remove it from the heat and transfer to a non-metal bowl (something with thick sides works best).
• Let the milk sit until it's just cool enough to hold your finger in for fifteen seconds (or until it hits 105 degrees F).
• Your 1/4 cup of yogurt (starter) should be at room temperature. Add enough of the milk to your starter to mix it into a thin liquid, and add this back to the milk, making sure it's stirred in very well.
• Put plastic wrap over the bowl, wrap it in a small towel, and place it somewhere warm where it won't be disturbed (I use a rice cooker on the warm setting).
• Let it sit for 6-12 hours, making sure not to peek or otherwise move the bowl. The time will vary depending on how warm it is where the yogurt is left to ferment, but as a rule, warmer spots will take less time and cooler spots will take more, but leaving the yogurt anywhere warmer than 110 degrees should be avoided, as it may kill the active cultures. For me, nine hours works best.
• When it has finished fermenting, the plastic will puff out and your yogurt will be sitting in a yellowish syrup. This is just the whey, and it is up to you whether or not you want to drain it off. Place the yogurt in the fridge and let it get cold before serving.
• Reduce the milk powder to 3 tbsp and omit the agave and vanilla for plain yogurt that can be used in recipes.