How can I make dahi at home?

What you need

• 1 liter of milk (full-cream gives the thickest result)
• 1 to 2 tablespoons of fresh, non-sour curd as a starter
• A clean pot and a clean container with a lid

Method

1. Boil the milk. Simmering a little longer helps if you want thicker curd.
2. Let it cool to about 40 to 45 degrees C. If you do not have a thermometer, a clean finger should be able to stay in for about 10 seconds.
3. Whisk the starter in a little warm milk, then stir it into the pot.
4. Pour into the container, cover and leave it still.
5. Check after about 4 hours in warm weather; in winter it can take 8 to 15 hours, so many people leave it overnight. It is set when the surface holds its shape.
6. Move to the fridge.

Summer and winter

In summer, use about 1 tablespoon of starter per liter and check early. In winter, wrap the container in a blanket or place it in a switched-off oven with the light on, use about 2 tablespoons of starter, and avoid opening the lid to check.

Fixing common problems

• Watery: use full-cream milk and simmer it longer.
• Too sour: it was left too long; check earlier and chill once set.
• Not set: the milk was too hot or cold, or the starter was weak.
• Off smell: wash the container with hot water first next time.

Storage and what to skip

Keep it covered in the fridge. Do not rely on tricks such as a dried chili stem (no study tests it) or lemon juice (it is not a culture). If you have no fresh curd, use a powdered culture and follow the packet.