Making Dahi without starter – Make of Curd without the Jaman – Yogurt without yogurt culture

    homemade starter curd

    Making Dahi without starter – Make of Curd without the Jaman – Yogurt without yogurt culture

    Making curd at home is super simple and easy task. This curd recipe is prepared with homemade starter curd using lemon juice and green chilies. Curd tastes super tasty and delicious when prepared with home. Summers are the best time to have curd. For an Indian, no meal is complete without curd. Curd is one of the basic essential in an Indian kitchen.

    Curd is a very good and natural food which is very good for health. People often complain that the curd did not set as they used market brought starter milk. But this recipe of curd is prepared with homemade starter curd. With this recipe you will get thick, creamy and rich curd.

    Directions

    Getting ready:

    Squeeze a lemon’s juice in a bowl.

    dahi with homemade starter curdMaking:

    Take boiled milk in a vessel and reheat it a little for making the starter curd. Heat the milk same as we use for drinking and which can be touched with bare hands. When the milk turns little warm, turn off the flame.

    homemade curd with jaman

    Now, pour little amount of milk in different bowls for making the starter curd. We have taken 2 green chilies and red chilies with stalk and lemon’s juice.homemade curd with jaman

    Drop the green chilies in lukewarm milk taken in the bowl. It is very important to have the stalk attached to the chilies for making the starter curd and make sure it is submerged completely in the milk.

    homemade curd with jaman

    For the second starter curd we are using two red chilies with stalk. Drop the chilies to the milk in second bowl and submerge them to milk completely.

    The third variety of starter curd is prepared using the lemon. So, add the lemon juice to the lukewarm milk. Cover the starter curd and keep them on a warm place. Keep them aside for 10 to 12 hours to set.

    12 hours are complete; now let us check the starter curd. Starter curd prepared with green chilly, red chilly and lemon juice is ready. Take a spoonful of starter curd to check if set. Making starter curd is little time consuming. Normally it takes 10 to 12 hours for preparing the starter curd. The taste of this starter curd is not good as compared to dahi and is only used in making the curd.

    Now for setting curd with these homemade starter curds, we have taken 1 liter boiled milk. Make this milk little lukewarm as we need little warm milk for making the curd. When the milk turns little warm, turn off the flame.

    Transfer this lukewarm milk to casseroles equally. Then add 2 tsp starter curd prepared with chilies to this lukewarm milk and put the lid on and keep it aside for 6 to 7 hours to set.

    Likewise, add 2 tsp starter curd prepared with lemon to the milk. We are adding 2 tsp starter curd but you can also use 1 tsp. Adding 2 tsp of starter curd helps set the milk quickly but avoid adding too much of the starter curd.

    After 6 hours, check the curds. Thick and dense curd is set and ready. We prepare two curds, one with the starter curd prepared with lemon and the other using starter curd prepared with chilies. Both the curds are now ready and set well.

    homemade curd without jaman

    Use a spoon to check the curd if set nicely. Curd has come out really nice and also it tastes delicious on serving. Curd prepared with both types of starter curd has come out really well. It is now ready to be served.

    homemade curd without jamanServing:

    Nice and tasty curd with homemade jaman prepared with lemon juice and green chilies is now ready to be served. You can use this homemade curd in making raita or any curry with gravy or kadhi and so on.

    Suggestions:

    • While making starter curd with chilies, keep the stalk attached as the enzymes present in the stalk helps convert the milk to curd, making them sour in taste.
    • Use full cream milk for making the curd. Boil the milk until it simmers once and then let it simmer for 3 to 4 more minutes. If the milk is thick in consistency then the curd also sets with thick consistency.
    • After setting the curd, keep it inside the refrigerator else it can get sour taste. If you place the curd inside the refrigerator, it will get thicker and the taste will remain fresh.
    • If you see water in the curd, keep it in refrigerator for 3 to 4 hours then you will get thick and dense curd.
    5.0 from 4 reviews
    Making Dahi without starter - Make of Curd without the Jaman homemade starter curd
    Author: 
    Recipe type: Miscellaneous
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 5
     
    Ingredients
    • Green chilly - 2
    • Red chilly - 2
    • Milk - 1 liter
    • Lemon - 1
    Instructions
    1. Squeeze a lemon’s juice in a bowl. Take boiled milk in a vessel and reheat it a little for making the starter curd. Heat the milk same as we use for drinking and which can be touched with bare hands. When the milk turns little warm, turn off the flame.
    2. Now, pour little amount of milk in different bowls for making the starter curd. We have taken 2 green chilies and red chilies with stalk and lemon’s juice. Drop the green chilies in lukewarm milk taken in the bowl. It is very important to have the stalk attached to the chilies for making the starter curd and make sure it is submerged completely in the milk.
    3. For the second starter curd we are using two red chilies with stalk. Drop the chilies to the milk in second bowl and submerge them to milk completely.
    4. The third variety of starter curd is prepared using the lemon. So, add the lemon juice to the lukewarm milk. Cover the starter curd and keep them on a warm place. Keep them aside for 10 to 12 hours to set.
    5. hours are complete; now let us check the starter curd. Starter curd prepared with green chilly, red chilly and lemon juice is ready. Take a spoonful of starter curd to check if set. Making starter curd is little time consuming. Normally it takes 10 to 12 hours for preparing the starter curd. The taste of this starter curd is not good as compared to dahi and is only used in making the curd.
    6. Now for setting curd with these homemade starter curds, we have taken 1 liter boiled milk. Make this milk little lukewarm as we need little warm milk for making the curd. When the milk turns little warm, turn off the flame. Transfer this lukewarm milk to casseroles equally. Then add 2 tsp starter curd prepared with chilies to this lukewarm milk and put the lid on and keep it aside for 6 to 7 hours to set.
    7. Likewise, add 2 tsp starter curd prepared with lemon to the milk. We are adding 2 tsp starter curd but you can also use 1 tsp. Adding 2 tsp of starter curd helps set the milk quickly but avoid adding too much of the starter curd.
    8. After 6 hours, check the curds. Thick and dense curd is set and ready. We prepare two curds, one with the starter curd prepared with lemon and the other using starter curd prepared with chilies. Both the curds are now ready and set well.
    9. Use a spoon to check the curd if set nicely. Curd has come out really nice and also it tastes delicious on serving. Curd prepared with both types of starter curd has come out really well. It is now ready to be served.
    10. Nice and tasty curd with homemade jaman prepared with lemon juice and green chilies is now ready to be served. You can use this homemade curd in making raita or any curry with gravy or kadhi and so on.

     

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    • Show Comments (5)

    • GaythriV

      Very good and useful idea for making curds
      Many women face this problem finding not even a drop of curd for curdling at the time of necessity.
      Thanks for sharing.

    • MADHUMATI K VARMA

      After reading your starter curd I tried it and was supprised of the out come not only I do this but told my friends too. Thanks so much for sharing this recipe.

    • Nasim

      When making curd, after adding twoteaspoons of starter do you stir to mix the starter into the milk or not

      • Vasant Desai

        Yes. Stirring the starter in the milk helps to make the curd homogeneous. You can expect to get best results.

    • akshay

      aah! a mystery solved! 🙂

      i’m not sure if I’ll ever make a starter curds, but it’s nice to know.
      it’s true though,.. meals without dahi is just incomplete.

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