> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.

# How to Make Curd

<img src="https://mintcdn.com/cookbook/IxppUcb_ou3kjRE0/images/heroes/homemade-thick-curd-dahi-recipe.webp?fit=max&auto=format&n=IxppUcb_ou3kjRE0&q=85&s=a03fb1b241771ade850b3545f41c22ba" alt="How to Make Curd" className="rounded-xl" width="900" height="676" data-path="images/heroes/homemade-thick-curd-dahi-recipe.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                  |         |
  | ---------------- | ------- |
  | **Prep time**    | 2 min   |
  | **Cook time**    | 10 min  |
  | **Resting Time** | 8 hr    |
  | **Total time**   | 12 min  |
  | **Serves**       | 2 litre |
</Accordion>

## Ingredients

* 8 cup (2 litre) milk
* 2 tbsp milk powder
* ½ tsp curd / yogurt / dahi

## Instructions

1. firstly, take 1 cup milk in a heavy bottomed vessel.
2. dissolve 2 tbsp milk powder to get more creamy curd.
3. stir well making sure there are no lumps.
4. now add 7 cup milk and mix well.
5. get the milk to boil on medium flame stirring occasionally.
6. once the milk comes to a boil, simmer for 2 minutes. this helps to get creamy curd.
7. turn off the flame and allow to cool slightly (lukewarm).
8. transfer the milk into another vessel. you can use the same vessel to set the curd.
9. now stir in ½ tsp curd into lukewarm milk. use whole red chilli (with its stalk/head) if you want to make a curd without a culture or without using curd / dahi.
10. cover and rest in warm place for 8 hours. you can also use instant pot / yogurt setter to set the curd if you are living in cold places.
11. after 8 hours, the milk will be set into curd.
12. however, to have a very thick and creamy curd, refrigerate for 2 hours before serving.
13. finally, fresh and creamy homemade curd is ready to use.

## Step-by-step

<Steps>
  <Step>
    firstly, take 1 cup milk in a heavy bottomed vessel.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-3.jpeg" alt="how to make curd" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    dissolve 2 tbsp milk powder to get more creamy curd.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-4.jpeg" alt="how to make curd" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    stir well making sure there are no lumps.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-5.jpeg" alt="how to make curd" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now add 7 cup milk and mix well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-6.jpeg" alt="how to make curd" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    get the milk to boil on medium flame stirring occasionally.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-7.jpeg" alt="how to make yogurt" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    once the milk comes to a boil, simmer for 2 minutes. this helps to get creamy curd.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-8.jpeg" alt="how to make yogurt" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    turn off the flame and allow to cool slightly (lukewarm).

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-9.jpeg" alt="how to make yogurt" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    transfer the milk into another vessel. you can use the same vessel to set the curd.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-10.jpeg" alt="how to make yogurt" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now stir in ½ tsp curd into lukewarm milk. use whole red chilli (with its stalk/head) if you want to make a curd without a culture or without using curd / dahi.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-11.jpeg" alt="dahi recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cover and rest in warm place for 8 hours. you can also use instant pot / yogurt setter to set the curd if you are living in cold places.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-12.jpeg" alt="dahi recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    after 8 hours, the milk will be set into curd.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-13.jpeg" alt="thick curd recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    however, to have a very thick and creamy curd, refrigerate for 2 hours before serving.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/06/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-14.jpeg" alt="thick curd recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    finally, fresh and creamy **homemade curd** is ready to use.

    <img src="https://hebbarskitchen.com/wp-content/uploads/mainPhotos/how-to-make-curd-how-to-make-yogurt-dahi-recipe-thick-curd-recipe-2-1920x1441.jpeg" alt="how to make yogurt" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Video

<iframe className="w-full aspect-video rounded-xl" src="https://www.youtube.com/embed/RwuIczJScUk" title="Video recipe" frameborder="0" allow="accelerometer; clipboard-write; encrypted-media; picture-in-picture" allowfullscreen />

## Notes

* firstly, use good quality milk, to get rich and creamy curd.

* also, adding milk powder is optional. however, it makes curd / dahi more rich and creamy.

* additionally, if you do not have curd to set curd then use whole red chilli (with its stalk/head) to make culture.

* finally, add curd only after milk comes to a lukewarm temperature, else milk may curdle and it may not yield creamy and tasty homemade curd/dahi.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/homemade-thick-curd-dahi-recipe/](https://hebbarskitchen.com/homemade-thick-curd-dahi-recipe/)
</Note>