How to make Thick Creamy Curd/Dahi/Yogurt/Thayir at Home - Pure Homemade Curd/Yogurt

Pure Homemade Thick Curd/Yogurt

Any meal is incomplete without curd especially briyani. Making curd at home is super easy! And it tastes a million times better. The curd I make is really thick, not even a little bit watery. Though I set curd with semi-skimmed milk. I set curd at home and it works every time. I hear a lot of stories about store-bought curd, that they use preservatives. I don't know if that is true. But why to go for that one when you can make delicious thick curd at home. Let us learn how to set thick curd/ yogurt at home.

Ingredients : 

Servings - 2¹⁄_{2 cups}

• Milk - 500ml ( I use semi-skimmed milk, You can even use whole milk according to your choice.)
• Curd/Plain Yogurt from the previous batch as a starter - 2 tbsp

Method :

1. Boil milk in a vessel and let it come to almost room temperature. The milk should be lukewarm to touch.

2. Pour the milk into a container or bowl. Add the starter curd and mix well.

3. Make sure the starter curd is mixed well.
5. Cover the container and let it rest for 6-8 hours. I mostly leave it overnight

6. Once it's set, refrigerate the curd otherwise it will turn sour.
7. You can keep the curd in the refrigerator and use for a week.

Tips to make curd faster/during winters 

In winter or in cold places, curd takes a longer time to set. In that case, follow the below-mentioned steps :

• Preheat the oven for 3-4 minutes. Switch off the oven. Then keep the container in the oven for 6-7 hours or overnight leaving the oven lights on. 
• You can keep curd on your stabilizer or heater for 10-15 minutes. This will help curd to set faster. 
• Cover the container with a woolen cloth and then store it in a warm place.

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