How to make thick yogurt (curd or dahi) at home

How to make thick yogurt (curd or dahi) at home step-by-step recipe with photos.

I cannot imagine a day in my life without yogurt (curd or dahi or mosaru). It is an essential part of our food. Yogurt is a part of our breakfast, lunch, dinner, and lunch boxes too. Be it summer or winter, this is an important part of our daily food. Making yogurt at home is the best option as it has all the good bacteria and probiotics intact.

Store-bought yogurt may be easy and convenient but can never match the quality and taste of homemade yogurt. When I was a child, I always saw my mom setting a bowl of yogurt every night for the next day. And I think that is a chore done at most Indian households. Once you start making yogurt at home you will never want to go back to the store-bought ones.

Click here to see recipes where yogurt is used as the main ingredient.

Follow my recipe and read the notes below to make thick yogurt (curd or dahi) at home every time.

How to make thick yogurt at home

Making yogurt at home is the best option as it has all the good bacteria and probiotics intact.

5 from 1 vote

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Course Breakfast, Others

Cuisine Indian

Prep Time 10 mins

Cook Time 10 mins

Fermentation TIme 12 hrs

Total Time 12 hrs 20 mins

Ingredients

  

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• 2 liters full fat milk
• 2 tbsp milk powder optional
• 2 tbsp active culture or curd

Instructions

 

• Heat milk in a saucepan and bring to boil. Turn off the flame and let it cool down until it is slightly warm
• Add milk powder to lukewarm milk and mix well making sure there are no lumps
• Add curd or active culture and mix well
• Cover it and keep it in a warm place for 12-14 hours
• Yogurt is ready to be served or stored in the refrigerator (see notes)

Notes

• Setting yogurt in an earthen pot makes it very thick and creamy
• Keep the yogurt in a warm place to set. On a cold night, you can turn on the light of the oven and place it in the oven (turned-off oven with only the light on). You may also place a blanket over the top of the bowl after setting it
• Make sure the milk is just lukewarm while adding the culture. If the temperature of the milk is high, the bacteria of the culture will die.
• Ideally, the temperature should be around 40 degrees C.
• Refrigerating the yogurt for a further 5-6 hours before serving will make it very thick
• Milk powder give the yogurt a very creamy and thick texture, however, is purely optional and can be skipped

Nutrition Facts

How to make thick yogurt at home

Amount Per Serving

Calories 129 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 21mg7%

Sodium 92mg4%

Potassium 284mg8%

Carbohydrates 10g3%

Sugar 11g12%

Protein 7g14%

Vitamin A 338IU7%

Vitamin C 1mg1%

Calcium 240mg24%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make thick yogurt (curd or dahi) step-by-step recipe with photos

1. Add milk powder to lukewarm milk

2. Mix well making sure there are no lumps

3. Add curd or active culture and let it set

4. Well-set yogurt

5. Refrigerate for best result