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Ever since I was a child, I've been fascinated by the magic of curd. I'd watch my grandmother transform a simple bowl of milk into a thick, creamy delight, a staple in every Indian household. It's a taste of tradition, a memory in a bowl, and the heart of so many dishes. While store-bought options are convenient, nothing compares to the taste and texture of fresh, homemade curd. It's an art form, a science experiment, and a culinary ritual all rolled into one. And today, I'm going to share the secrets to making your own perfect batch right in your kitchen.
Homemade curd, also known as dahi, is a powerhouse of nutrients and offers numerous health benefits, making it a great addition to your diet.
Homemade curd is packed with "good" bacteria, specifically live and active cultures like Lactobacillus. These probiotics are crucial for maintaining a healthy gut microbiome. A balanced gut aids in digestion, prevents bloating, and can even help with issues like acidity and constipation.
The probiotics in curd play a significant role in strengthening the immune system. A healthy gut is directly linked to a robust immune response, helping your body fight off infections and stay healthy.
Curd is a fantastic source of calcium and phosphorus, two essential minerals for strong bones and teeth. Regular consumption can help prevent conditions like osteoporosis and support overall skeletal health.
High in protein, homemade curd helps you feel full for longer, reducing the urge to snack unnecessarily. It also contains potassium, which can help regulate metabolism and blood pressure, contributing to a healthier body weight.
The lactic acid and other nutrients in curd can do wonders for your skin and hair. When consumed, it helps maintain a healthy gut, which in turn can lead to clearer, more radiant skin. It can also be used topically as a natural moisturizer or to help with dandruff.
Why Homemade Curd is a Better Choice
While store-bought options are convenient, homemade curd offers several advantages:
* Homemade curd often contains a higher concentration of live and active cultures compared to packaged varieties, which may lose some of these beneficial bacteria during processing and due to added preservatives.
* You have complete control over the ingredients, ensuring your curd is free from added sugars, artificial flavors, and preservatives.
* Making curd at home is a much more economical option, especially if you consume it regularly.
I hope this post inspires you to try your hand at making homemade curd. It's more than just a recipe; it's a connection to a culinary tradition and a simple way to bring wholesome goodness into your daily life. The rich, creamy texture and tangy flavor of your own curd will be a reward in itself. So, grab a bowl and a whisk, and get ready to enjoy this simple, magical transformation. Do let me know in the comments how your first batch turns out! Happy curd-making! 😋👌🏻
Preparation time - 1 minute
Cooking time - 2 minutes
Settings time - 4 to 5 hours
Makes 500 ml curd
Ingredients to make Curd/Dahi at home:
500 ml milk
(I used slim and fit milk,
you can take your own)
1 to 2 teaspoon homemade curd
Method to make Curd/dahi at home:
- First of all transfer milk in a pan. Cooking it until warm temperature. (As I used pasteurised milk, I didn't need to boil it. In case you need to boil it, let it cool at room temperature to make it lukewarm.)
- When ready place a strainer over an empty pan and add homemade curd in it.
- Strain our lukewarm milk from it. So that it dissolves properly in milk.
- Repeat same process for 2 to 3 times for better result.
- At last transfer ready mixture in a setting jar. And cover it with plate.
- As I showed in video always cover plate upside down for quick setting of curd.
- Now place it on a cotton nepkin for setting. This nepkin will give warmth to our curd for quick setting.
- Let it rest for 4 to 5 hours.
- After that our curd will be ready to serve. Store it in refrigerator.
Tips:
- Settings time may be different in different seasons.
- You can also place it in OTG or microwave when they are not on use for quick setting.
- Even you can place it in casserole also.
- But as per my experience placing cotton nepkin is the best option for non soured and perfect set curd.
