Saturday 6 June 2020

How to make Thick Curd/Yogurt/Thayir/Dahi at home with step by step photos/Homemade Yogurt/Thayir Recipe/How to Set Curd at home

Thayir/Curd/Yogurt/Dahi is a very basic recipe that is needed to set/make curd at home. We make curd/thayir every day to regular consumption. It is very essential to consume cud/thayir in summer to beat the heat.  I have shared lots of tips and tricks to make a thick and perfect curd/thayir/yogurt/curd at home.

Here’s how to make curd/dahi/yogurt/thayir at home with step by step photos…
1 litre
Curd Culture/Curd
1 tbsp
Preparation Time: 6-8 hours [for setting]          Recipe Category: Side Dish
Cooking Time: 15 minutes                                       Recipe Cuisine: Indian                 
Author: Priya Anandakumar

Heat the milk in a pan and let it boil. Simmer it on low flame for 10-12 minutes and switch off the stove.

I usually use a mud pot to set the curd at home, which yields a thick curd even if the milk is not whole milk.

Pour the boiled milk to the pot/bowl in which the curd is about to be set.

Let the milk cool down to room temperature. You can check by inserting a clean finger. If you can bear the temperature of the milk then it is ready.

Whisk the milk really well with spoon, it will turn frothy.

At this stage add the curd to the warm milk.

Mix the curd really well with a spoon, so that the curd is blended well with the milk.

Cover with a lid and keep in a warm place until set for about 6-8 hours depending on the weather. Avoid disturbing or moving the bowl before the curd is set.

Thick curd/thayir/yogurt/dahi is ready to be enjoyed. Refrigerate as soon as the curd sets.

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Use whole milk if you want a thick and luscious curd. You can as well simmer the milk for 10-12 minutes to thicken the milk, but make sure you do not burn the milk.

The yogurt/curd/thayir should be at room temperature before adding to the milk.

Never use sour curd which is very important, or else the curd/thayir will turn out sour.

Frothing the milk makes thick yogurt/thayir. Using earthen pot gives a nice thick thayir/dahi/yogurt. You can also use stainless steel containers.

The milk should neither be very hot nor cold, it should be just at warm temperature to make perfect curd.

If you live in very cold place, then it may takes more time for the curd to set. Keep the bowl in a slightly warm place for the curd to set.

The consistency of the curd depends on the kind of milk you use. Only secret is thicker milk yields thicker curd.

Thank you all for visiting my space, please come back again for more one pot meals and rice varieties from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

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