Yogurt (or dahi) is one of the most nutritious foods dieters swear by. It is high in calcium, vitamins, probiotics, and other vital minerals, making it a popular food for health. The best part? It can be used in a variety of ways. Be it Indian curries, snacks, dips, beverages, salad, sandwiches, desserts, and more, the list is never-ending. If you love having healthy food with a delectable twist, this ingredient can be a great addition to your diet. But first, let us introduce you to the yogurt, or as Indians lovingly call it, “dahi”.
What Is Yogurt?
Yogurt, also known as yoghurt, is a dairy product made by fermenting milk with live cultures (beneficial bacteria). This gives it its distinctively sour flavor and creamy texture. It can be enjoyed as a side dish or used in various recipes. While cow’s milk is the most popular variety, yogurt can also be made from goat, ewe, sheep, or buffalo milk.
Is Curd the same as Yogurt?
Curd and yogurt are two very different things. Curd or Dahi is made by curdling the milk with edible acidic substances such as lemon juice or vinegar, whereas Yogurt is made by fermenting milk using bacteria. In India, curd is often used for yogurt, so if any Indian recipe says curd, you can use yogurt instead.
Health Benefits Of Yogurt
How To Make Curd Recipe (Indian Yogurt or Dahi)
To begin making dahi, rinse a heavy bottom saucepan. Rinsing the pan keeps the milk from scorching and sticking to the bottom of the pan. Pour the milk into the pan and heat it on medium heat until the milk comes to a boil. Note: Boiling the milk helps kill bacteria and improves the texture of the curd. If you don’t like cream on the curd, keep stirring occasionally to reduce the formation of cream on the milk. Once the milk comes to a boil, reduce the heat to low and simmer for another 5-8 minutes for a thicker curd. Take the pan off the heat and set it aside. Let it cool down until it feels lukewarm. The easiest way to check milk is to dip your finger into it; it should feel cozy, warm, and never hot. Add the yogurt with active culture to the lukewarm milk. Whisk or stir well until you have thoroughly blended the culture with the milk. Transfer it to a steel container or glass bowl. You can also use an earthen pot to set the curd since it gives a sweet and earthy flavor. Keep it in a warm place like an oven or instant pot for 6-10 hours, based on the weather.
Instant Pot Method:
I have used Instant Pot with the yogurt function to ferment the curd. Place the container in the Instant Pot above a trivet and Close the lid on the Instant Pot. Let the pressure valve be in the VENTING position. Set the pot to YOGURT mode. Let the yogurt incubate undisturbed for 6 to 8 hours, depending on your desired tartness and thickness. Once the yogurt sets, refrigerate the container and allow the curd to chill for a few hours until it sets completely. Note: Ensure to reserve a small amount of the homemade yogurt to use as a starter culture for your next batch. This practice helps to maintain consistency in subsequent batches of yogurt preparation. You can now enjoy your homemade yogurt!
Tips To Make Thick Curd at Home
How To Store Curd
When you store homemade yogurt in an airtight container in the refrigerator, it typically remains fresh for one to two weeks.
Serving Suggestions
You can serve yogurt in a variety of ways. From raita to lassi, the list is never-ending. You can even use it to make Indian curries like Kadhi, and a variety of other recipes like smoothies, dips, salad dressing, and marinades.
Recipes with Yogurt
Lassi Masala Chaas Neer Majjige Dahi Papdi Chaat Curd Sandwich Dahi Tadka Biryani Curd rice Raita Shrikhand
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