Learn how to make thick and creamy curd ( dahi ) at home with just two ingredients: milk and starter. Follow the step by step guide with tips and tricks to troubleshoot common problems with curd making. Yoghurt, Dahi What is Curd, Yogurt, Yoghurt, Dahi ? Curd has a special place on the plate and palate of India. No Indian meal is complete without some form of dahi showing up on the table. The product of the lactic fermentation of milk, curd is esteemed for both its smoothness and refreshing taste. When making curd at home use only pure milk. Dahi or doi, also mosaru, thayir and perugu, is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk, and sometimes buffalo milk or goat milk. [1] Basically, with this Dahi recipe, you get a fermented milk product that is healthy, gut friendly and probiotic in nature. This dahi can be further used to makes a variety of dishes in Indian as well as western cuisines. The Curd Recipe yields dahi , which can also be called as the Indian Yogurt.
