Indian culture has always been surrounding by stories of “lord Krishna” and his love for butter, curd, and yogurt. Though these food items may seem simple, they hold a great significance in many stories.

It’s a true fact that every homemade dish is always better than those found in restaurants! Our grannies used to make delicious dishes containing only home processed ingredients.

It’s important for girls to know how to manage stuff at home when outsourcing is not easily available. Not only will this provide them with a sense of accomplishment, but it will also save them money in the long run!

  1. How Curd is Made at Home:

In this article, we will be sharing a simple and delicious recipe for preparing homemade curd.

  1. Step by Step Process of Preparation of Curd by Using Dahi:

This is the most common and easiest method of making curd at home:

  • You need curd (preferably a plain one).

  1. The Process to Make Dahi without Adding Curd:

If you find yourself without curd but still wanting to make curd, don’t worry! There is an age-old method of making curd without using curd that is just as powerful and effective. This method has been followed by many rural women in the Southern part of India for years.

These women would make their own culture to prepare curd and use it as a starter.

Steps to Follow:

To make red chili curd, start by boiling milk on the stove. Then, turn off the heat and let the milk cool to a warm temperature.

Next, add 7-10 stalks or stems of red chilies for every 1/2 to 3/4 cup of warm milk. Set the mixture aside in a warm place to set for 5 hours. Once it has set, you can use it as is or refrigerate it for later.

Bring the milk to a boil, then remove it from the heat and let it cool until it is warm. Then, add 7 to 10 stalks or stems of red chilies for every 1/2 to 3/4 cup of milk.

Set the mixture aside in a warm place until it sets, which should take around 5 hours. Note that this may not be safe to consume directly; I am not sure if it is healthy to eat.

To make chili milk curd, bring milk to a boil then turn off the heat and let it cool until it is warm. Add 7 to 10 stalks or stems of red chilies for every 1/2 to 3/4 cup of milk.

Set the mixture aside in a warm place until it sets, which should take around 5 hours.

Once it has set, you may use it as is or cook it further to make it more edible. I’m not sure if eating raw chili milk curd is healthy, so cooking it may be a better option.

To make your red chili milk, start by boiling the milk on the stove. Once it reaches a full boil, turn off the heat and let the temperature come down to warm. Then, add 7 to 10 stalks or stems of red chilies for every 1/2 to 3/4 cup of the warm milk.

Set the ratio accordingly. After adding the chilies, set the mixture aside in a warm place until it sets (this should take around 5 hours). Once it’s set, you can use it as-is or strain out the chilies before consuming. I’m not sure if it’s healthy to eat directly, but you can decide for yourself!

Bring the milk to a full boil, then turn off the burner and let the temperature come down until it’s just warm.

For every 1/2 to 3/4 cup of milk, add 7 to 10 stalks or stems of red chili. Set this mixture aside in a warm place until it sets, which should take around 5 hours.

Note that this may not be safe to eat directly – I’m not sure if it’s healthy to eat raw milk that hasn’t been properly processed.

  1. Some Useful Tips to Remember:

  • You should always use full cream or whole milk to prepare curd, as any other diluted milk will not set the curd.
  • During winter, curd needs more warmth to prepare, whereas in summer it does not.
  • If you use sticky starters, you will only get a stick curd.
  • Inhomogeneous milk requires more starters than processed milk.
  • If you add more curd to non-homogeneous milk, it will make your curd sour than required.
  • If your starter contains gelatin particles, you need to pour more amount of starter. If it does not contain gelatin, a reasonable amount is enough.
  • To make the perfect curd, always use full cream or whole milk. Any other diluted milk will not set the curd properly. In winter, you will need more warmth to prepare the curd whereas in summer season, you won’t need as much heat.
  • If you use sticky starters, you will only get a stick curd. For inhomogeneous milk, you will need more starters as compared to processed milk.
  • If you add too much curd to non-homogeneous milk, it will make your curd sour rather than the required taste. If your starter contains the amount of gelatin particles, you need to pour more amount of starter into the mixture. However, if it does not contain gelatin, a reasonable amount is enough.
  • You should always use full cream or whole milk to make curd, as any other diluted milk will not set the curd.
  • In winter, you need more warmth to prepare curd, whereas in summer you do not.
  • If you use sticky starters, you will only get a sticky curd.
  • For inhomogeneous milk, you need more starters than for processed milk.
  • If you add more curd to non-homogeneous milk, it will make your curd sour.
  • If your starter contains gelatin particles, you need to pour more starter into the milk. If it
  • does not contain gelatin, a reasonable amount is enough.

We hope that these two recipes will help you to prepare a healthy, delicious and nourishing curd for you and your family.I hope these two recipes help you prepare delicious, healthy and nourishing curd for you and your family.We hope that these two recipes will help you prepare healthy, delicious and nourishing curd for you and your family.

We hope that these two recipes will help you to prepare a healthy, delicious and nourishing curd for you and your family. By following these recipes, you’ll be able to create a curd that is packed with nutrients and flavor, and that will be loved by everyone in your household.

We hope that these recipes will help you prepare a delicious, healthy and nourishing curd for you and your family.