How to Make Thick Curd | Homemade Yogurt | Homemade Dahi Recipe

By Homemaderecipes
How to make thick Curd at home with step step photos recipe. Curd is an important accompaniment to Indian food and no meal is complete without Dahi/curd at our home whether we used as is or in the form of raita's. Homemade curd or yogurt is pretty easy to make at home.
Curd or Dahi is a dairy product made by milk and sample of curd which curdling, we can make curd at home on a regular basis. We love to have homemade dahi as compared to market ones. The procedure is very simple, all you need to follow proper procedure and method and you can make thick curd at home.
I prepare homemade curd nearly everyday, not only it’s easy - it thick, rich in protein and taste's good too. Summers are the best time to have curd (yogurt) just plain or sweetened or in kadhi, lassi, or a simple raita.
Yogurt based dishes are cooling and ideal for summers. I learn this process from my mom, she usually prepare homemade curd in this way only. 
This is pure homemade style curd no preservatives included, I always prefer to prepare homemade curd as compare to buy it from market one.
The best part of the curd is very easy and simple to make at home, it's inexpensive too. Some dishes like paratha's and khichdi seem incomplete, if they are not served with dahi. With dahi, you can make end number of wonderful dishes like kadhi pakoda, raita, and lassi.
You can make end number of recipes from curd likevegetable raitacardamom flavored Mango Lassi,cucumber lassi and
Sweet Lassi.
Let's start to make this easy and quick recipe with simple step-by-step process with photos. 
COURSE: Side dishCUISINE: IndianPREP TIME: 2 minutesCOOK TIME:10 minutesRESTING TIME: 8 hours (overnight)TOTAL TIME:12 minutesAUTHOR: Jolly Makkar
Ingredients :
Full fat milk - 1 litreLeftover sample of curd/yogurt/dahi - 1 tbsp(1 day or 2 day old)
utensils
pan to heat milkhot pan
Preparation Method :
1. Keep the milk to boil, let the milk come to a boil, simmer for a minute or two and then close the burner.
2. Cool the milk at room temperature till it becomes warm, Immerse your finger and check.
3. I have used the different pan to make curd, add a teaspoon of curd (yogurt) culture to the milk and mix well. Repeat the above same step for 2 times. So the milk and curd mixed well.
4. Your curd is all ready to set. Cover and keep at room temperature for 6-8 hours or till the curd is set. You could also keep it overnight also. 
(this below pic for those who stays in a cold temperatures, then cover the bowl or pan in which the curd mixture is with a warm towel or warm blanket and keep it in a warm place in your kitchen. In Bangalore, the night temp. is always cold, I am preparing homemade curd in this process only.)
5. So now you have a nice well thick-creamy homemade curd. Keep it in a fridge to cool it.
6. Curd or dahi can be had plain or sweetened or can be made into a dessert, drink or any dish of your choice.
Important Notes :
  • Do not add dahi in hot milk, if its very hot the milk gets coagulates and you might end up getting a grainy curd.
  • Using sour starter will yield a sour curd or dahi
  • If you stay in a cold place or have cold temperatures, then cover the bowl or pan in which the curd mixture is with a warm towel or warm blanket and keep it in a warm place in your kitchen.
  • In summers the curd will be set faster than in the winters. so keep an eye as we are in the peak of summers in India now…

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Happy Cooking and Enjoy 😊😊