Yogurt/Curd/Dahi

Name: Yogurt/Curd/Dahi
Total time: 28800 s
Yield: 2-3 servings
Cuisine: Pakistani
Ingredients: 1/2 litre Milk; 1-2 tsp Curd Starter

Uft @uft_1996

Haripur, Pakistan 🇵🇰

Kehtay hain k sehri mein dahi khanay sy din bhar piyas nahi lgti to kyun na dahi ghar py he bana liya jaye.
#joy

Uft @uft_1996

Haripur, Pakistan 🇵🇰

Kehtay hain k sehri mein dahi khanay sy din bhar piyas nahi lgti to kyun na dahi ghar py he bana liya jaye.
#joy

Saved

Ingredients

7-8 hrs

2-3 servings

1/2 litreMilk
1-2 tspCurd Starter

Saved

Steps

7-8 hrs

1

Take a thick bottom pan and add ½ litre of milk. Keep the pan on the stove top and begin to heat milk on a low to medium-low flame
2

When the milk is getting heated, stir once or twice, so that the milk does not get browned from the bottom.
3

Let the milk come to a boil. Milk will froth and bubble when it comes to boil.
4

Switch off the flame. Remove the pan and keep it aside on the kitchen counter for the milk to cool at room temperature. We just need to the temperature of milk to reduce till the milk becomes warm.
5

You can check if the milk has become warm with your fingers (touch method). Dip your little finger in the milk and you should feel warm and not hot.
6

Now take 1 to 2 teaspoons of the curd starter and add in the warm milk. In winters you can add 2 teaspoons. Whereas in summers 1 teaspoon works fine.
7

With the help of spoon mix very well.
8

Then pour this mixture in a bowl or a pan.You can use terracotta or clay bowls, steel bowls and even glass or ceramic bowls for the curd to set.
9

Cover the pan or bowl with a lid. Then keep at room temperature for 4 to 5 hours or till the curd is set. You can also keep overnight also.
10

Next day you will have a nice well set home made curd.
11

You can refrigerate it to make it more thick.