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Snack Bar. The Good Food Cafe. Packing Material. Online Slots Availability. Available Filling Fast Closed. Store Locator. Contact Us. Gift Hampers. Flavoured Yogurt Dairy Whiteners. Exclude Out Of Stock. New Products. Do I keep some curd from new batch to make next batch? Hi Angie, 1. Yes you can use it as a starter. The fresh curd you make can be refrigerated even for 2 to 3 months. It can grow black mold on top if not handled well.
It will be visible on top. You can also freeze a bit and use anytime when needed. Bring it to room temperature and use as a starter. Hope these help. HI Swasthi, as usual an excellent and detailed write up on yogurt making. What caught my attention is that little unknown fact to transform milk into yogurt by using red chili stacks. I never heard this procedure.
If you know any source to this, please direct me. I make thick yogurt quite often at home. Most of the time it comes out ok but occasionally it gets stringy. I have no explanation why this happens. Food dehydrators have various temperature settings. You just keep the vessel inside the dehydrator, turn it on and leave it there for hrs. This is a sure shot way to set the yogurt, especially if you live in cold countries like USA, Canada or Europe.
Another tip if you want to make a real thick yogurt — just add 4 to 5 table spoons of unsweetened evaporated milk I use Carnation brand evaporated milk to the milk while it is simmering in the pot.
Yogurt comes out very thick and with lots of cream on the top, if you like that. Thanks for the great work you are doing and keep it up. Hi Rom garu, Thanks for reading. Stringy yogurt is more common when made with milk from grass fed cows.
This is what out elders in Andhra say. But I found that simmering milk for longer reduces the chances of slimy and stringy yogurt.
Regarding the red chilli stalks, many years ago I heard few women speaking about it in India. I experimented myself and was surprised to make yogurt without any starter.
For thick yogurt I just simmer milk for longer which actually gives the same taste as the yogurt made from water buffalo milk. I like the way you add evaporated milk. Thanks again. Hi friends We are from Melbourne Australia, My concern is having trouble in setting curd in this winter. I encounter this problem atleast once in every winter.
I have kept in warm room I have kept in oven but the milk is the same and there is no setting. Usually here in winters we use more starter. That was my last starter. Does the greek yogurt can be used as a starter. Hi Nasreen Yes you can use greek yogurt. Ensure the milk is preboiled well and it is slightly higher in temperature than warm. If you dip your finger, you should feel it is slightly hot but not very hot. Add 2 tablespoons greek yogurt to 1 cup of milk and set it overnight in the oven with light ON or in a warm room.
Also do not add very cold starter from the fridge. Keep it out of the refrigerator for sometime in a warm place before using. Try setting smaller batches during winters. It creates a warm enough environment to encourage the cultures, without constantly using the electricity or gas. I used this to make my curd yesterday and it was perfectly thick this morning! If you use this to raise dough, ensure you put a small jug of boiled water at the bottom of the oven to prevent the dough from forming a dry skin which will hinder rising.
I followed the same recipe, used Pasteurised Homogenised Cow mIlk. Yogurt is not thick, much watery. Please advise. Hi Subhabrata It depends on the milk and weather. If it is raining and cold in your place, then try adding more yogurt and set for longer time. Also try with a different brand of milk.
I have given lots of tips in the post. They will help you understand what might be causing. Very helpful ,pls tell that in rainy season how much time will it take to set properly. Can we give this curd to babies 8 months. Because we are using tetra pack milk to prepare curd and can you please let me know which brand is best in Singapore. Hi Indira Yes you can give fresh curd made with fresh milk. Try to avoid tetra packs for baby unless essential.
Since many years I was using Pura fresh milk. You can experiment with any of these. I order online from Redmart. Really great help. I am using Meiji from past 4 years. Thanks a lot. Details are impressive and creates expected awareness and helps to serve purpose. Thank you very much. Contents hide. How to make curd dahi recipe. Making Indian curd or yogurt at home is no rocket science. These simple steps will teach you how to make curd or yogurt at home without a food thermometer.
Instructions for Instant pot curd included. Prep Time 8 hours. Cook Time 20 minutes. Total Time 8 hours 20 minutes. Servings 1 liter. Author Swasthi. 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. 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. 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.
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. 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.
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. 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. Notes If you are new to making curd, I suggest reading the entire post for more details.
Frothing the milk will make it thicker.
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