Home made good quality dahi
Ingredients for dahi / curd making
- 5 liter of milk
- 9-10 tablespoons of plain dahi or curd (previous stock) as a starter culture
Dahi making Procedure
In a large pot (pot should be clean with hot water and dry it before use) , heat the milk over medium-high heat until it comes to a boil.
Stir the heated milk occasionally to prevent it from sticking to the bottom of the pot.
Once the milk comes to a boil, reduce the heat to low and let it simmer for a few minutes.
Turn off the oven and let the milk cool down to 40 to 45°C. You can check the temperature with a thermometer, or simply use your finger to check if it is warm to the touch.
Add 9-10 tablespoons of plain dahi or curd (previous stock of dahi) to the warm milk and stir well to mix.
Cover the pot with a lid and place it in a warm place (top hot surface of refrigerator or insulated box with 60 watt heating bulb) for 6-8 hours (dahi Incubation) . You can keep it in the oven with the light on, or in a warm place like a cupboard or a warm corner of your kitchen.
After 6-8 hours, check the dahi for consistency and taste. If it’s too sour, you can add a little sugar to balance the flavor.
Transfer dahi to a clean container and refrigerate for at least an hour before serving.
Some Tips for good quality dahi making
Use good quality milk for best results.
Make sure the milk is not too hot or too cold when you add the starter culture or previous stock of dahi. The ideal temperature is between 40-45°C.
Don’t disturb the dahi while it’s setting, as it needs a quiet and warm environment to ferment properly.
Use a clean and dry container to store the dahi, and make sure it’s tightly sealed to prevent any contamination.