Tips on how to make curd or dahi Recipe
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Ingredients: |
Ingredients: 1 jug milk
1/4 cup curd - Starter
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Directions: |
Directions:1. Always use full fat milk or whole milk only. As diluted milk or low fat milk will not set your dahi well and makes it watery with more whey.
2. Why does your curd become sticky?
• using starters like greek yogurt or any sticky one will yield a sticky curd.
• It depends on the milk too (depends on the feed of the cows), some milk yields a sticky curd .
3. How much curd or dahi to use as starter purely depends on 3 basic factors.
• The kind of milk you are using – homogenized or non homogenized. Homogenized milk require more starter. As the milk is processed and the particles are broken down to minute in order to keep them apart which helps in increasing their shelf life. Dahi does not set well if you use less starter for homogenized milk.
On the other hand, non homogenized milk needs less starter as they tend to set well and faster. Adding more will make your curd sour. So adjust the amount of starter accordingly
• Place the bowl of milk in the casserole dish.
• Wrap a warm cloth or woolen scarf to the bowl and keep inside the warm shelf. |
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Personal
Notes: |
Personal
Notes: *purée fruit into baby food and you have fruit 🍎 yogurt
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