I have grown up watching my mom making dahi daily since my childhood. Then after marriage, I saw myself doing same things as my mom. “Time definitely repeats itself” saying is so true. It passes on to generation so easily.
But when few years back when I was shifted to US things were little different. I was not able to do many things which were my part of life earlier. If example is to be given take dahi/ yogurt, which was my everyday work back in India. Slowly I was on my toes again with trial and errors. I understood that its a game of temperature,warmthness that matters.
So sharing a simple way of making dahi in less than 3 hours. No special yogurt cultures or fancy utensils/ incubating equipment required. Just two ingredients milk and about less than half cup of yogurt ( reserved from earlier batch of yogurt).
Here I am giving a detailed and step by step method so Don’t get afraid of length and steps to remember. It’s easy and once you adopt it, it will become smooth and flawless. Read Tips section for points to remember.
- 1/2 liter Milk whole or 2 % are best.
- 1 Tbsp yogurt ( starter) reserved from earlier batch /commercial yogurt
- Heavy saucepan with a lid or a pressure cooker/ Instant pot
- Pan for boiling milk
- Pan for making curd (ceramic/ steel/glass)
- Spatula/ spoon
Boil the milk on low to medium flame. When it starts boiling and milk rises upwards close the flame. If milk is thin than boil more for 5 minutes on low flame stirring with spatula in between for creamier and thick yogurt. Be sure to stir otherwise it will get burnt and smell bad. Make sure it does not get unattainted.
Let the milk cool down till it is just warm to your touch. If you have thermometer it should be 112 – 115 degree F. If cream is formed on top layer of milk, either stir it back or take it out from milk. For letting down the milk temperature fast, place it in a ice water bowl. When milk feels little warm to your finger, it’s time to set your yogurt. Make sure it should be warm not hot otherwise milk will coagulate.
Many are puzzled about quantity of starter to take but my secret is going to be revealed. I have always scored good marks in this 😉. One more thing to remember is that starter must be at room temperature. My trick is — I spread the starter in thin layer with help of a spoon on base and on all sides of the wall of container, in which i am going to set my yogurt/dahi. And then pour in the warm milk and gently stir in once with help of same spoon. In a pressure cooker take water around 11/2 cup and heat it till you feel hot, be careful don’t dip your finger. Remember to close the flame. Carefully place the milk container with lid on it. Close the cooker lid with whistle on it. Keep it at a place where it is not disturbed or touched.
Best comfort food for all seasons👌 Enjoy fresh Yogurt/ dahi in Breakfast, Lunch or Dinner.Yogurt/Curd has a number of health and nutritional benefits, and eating curd every day —
- Helps your system stay cool.
- Improves your digestive system.
- Helps get rid of stomach problems.
- High in calcium and protein, beneficial for those who are lactose intolerant and can’t take in milk.
- It works as an energy booster. It also hydrates your body and works as an antioxidant.
- Great for hair and skin – You can apply it directly, but consuming a cup a day shows results too.
- Stress buster and mood lifter – yogurt is a great mood lifter.
- Increases immunity and defence mechanism of the body.
- Using Sour starter will yield sour Dahi/ Curd.
- Starter must be at room temperature at time of mixing in milk.
- In colder regions, more starter is needed.
- Adding starter to hot milk will coagulate milk.
- Milk should be lukewarm as milk given to babies.
- Right temperature warmth is main factor for good bacteria to thrive and multiply.
- Keep it cover and keep in refrigerator for later use.
- Always keep starter covered from last batch in your refrigerator.