How to make Curd | Indian Yogurt Recipe

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Learn how to make curd or Indian yogurt at home easily every time. Curd also known as Dahi in Hindi is a fermented milk product made from warm milk and a bacterial yogurt starter. Curd has been made traditionally in India for thousands of years. It has probiotic qualities and good for the gut. Here I show you how to make curd at home with my easy step-by-step guide and some helpful tips for troubleshooting.

set curd in a red bowl with a spoon filled with curd.

About Curd or Dahi

Curd is made by mixing a yogurt starter with warm milk and allowed to ferment for some hours. After the fermentation process the consistency of the flowing milk gradually transforms to a thick wobbly pudding like texture. Due to the bacterial fermentation the final product also has a tangy taste.

You can also call curd as Indian yogurt. But note that the yogurt available outside India is different than curd that we make in India.

Basically curd is a milk product that is fermented, healthy and probiotic. Thus it is widely used in Indian cuisine to make a variety of recipes like dahi vada, papdi chaat, curd rice, kadhi pakora, chaas, lassi, raita, thepla etc.

It is also used as a marinade base to make tikka recipes and also used in the preparation of biryani. There are also some sweets where yogurt is one of the ingredient like shrikhand, balushahi, mishti doi etc.

A couple of requests on how to make curd/dahi at home and How to make paneer. And thus this post on Making curd at home.

I won’t be going into the food science of making curd and the fermentation process. Will just keep it simple with a few tips to keep in mind whilst making curd at home.

homemade curd in a red bowls

You can use curd to make simple raitas or use it in a variety of dishes or serve it plain with aloo paratha, plain paratha or other stuffed paratha varieties.

Generally we have a small portion of curd with our meals. The helpful bacteria in them help to digest food. So if you indigestion issues then you can regularly have some curd at the end of your lunch. We generally avoid having curd for dinner as it can give you cold.

Step-by-Step Guide

How to make Curd (Dahi or Yogurt)

Boiling Milk

1. First step is to take a thick bottomed pan and rinse it with clean water.

thick bottomed pan washed with water

2. Then add ½ litre of whole milk – about 2 cups milk. Keep the pan on the stovetop and begin to heat milk on a low to medium-low heat.

half litre milk added to pan

3. When the milk is getting heated, stir once or twice, so that the milk does not get browned or burnt from the bottom.

heating the milk in the pan

4. Let the milk come to a boil. Milk will froth and bubble when it comes to boil.

let the milk come to a boil

5. You can even heat milk to a temperature between 85 to 96 degrees Celsius or 185 to 204 degrees Fahrenheit. If you have a food temperature scale then you can make use of it.

measuring milk temperature with a thermameter

6. Switch off the heat. Remove the pan and keep it aside on the kitchen counter for the milk to cool at room temperature. We just need the temperature of milk to reduce till the milk becomes warm.

removing hot milk from the stovetop

Few ways to check if milk has become warm

7. You can check if the milk has become warm with your fingers (touch method) or with a thermometer. Dip your little finger in the milk and you should feel warm and not hot.

Another way is to touch the pan. When you touch the pan, it should feel warm and not hot.

checking milk temperature by using a finger

8. You can even use a food thermometer to check the temperature. The temperature of the warm milk should be between 39 to 44 degrees Celsius or 102 to 111 degrees Fahrenheit.

checking milk temperature using a food thermometer

Setting Curd

9. Now take 1 to 2 teaspoons of the curd starter and add in the warm milk. In winter you can add 2 teaspoons. Whereas in summers 1 teaspoon works fine.

Here I have used a leftover curd starter. Nowadays you also get dry starters in super markets and online stores. So you can use these package starters also. There are many types of starters available to make different kinds of yogurt. Choose the starter for the kind of yogurt you are planning to make.

adding curd starter to warm milk

10. With a small wired whisk or a spoon mix very well. A small wired whisk makes the job of mixing the curd starter very well in the milk.

mixing curd starter with milk

11. Then pour this mixture in a bowl or a pan.

adding milk curd starter mixture to bowls

12. You can use terracotta or clay bowls, steel bowls and even glass or ceramic bowls for the curd to set. For less washing work, you can set the curd in the same pan in which the milk was boiled.

keeping the bowl with milk curd starter mixture to set for some hours

13. Cover the pan or bowl with a lid. Then keep at room temperature for 4 to 5 hours or till the curd is set. You can also keep overnight also. I kept overnight.

The time taken for the milk to get converted to curd largely depends on the temperature. In a warm, hot and humid climate, the time taken for the curd to set will be 4 to 7 hours. Whereas in a cool or cold climate, the time taken can be 8 to 12 hours.

Nowadays I also set the curd in the Instant pot using the yogurt function. So if you have an Instant pot then read the instructions to set the curd in it. Using the Instant pot is very helpful if you live in a place which has cold climate or during the winters.

close the bowl with a lid

14. Next day you will have a nice well set homemade curd.

homemade set curd in the bowls

15. You can see in the below picture that its a properly set thick and creamy curd. Usually, you see such thick curd in halwai shops (Indian sweet shops).

On fermentation, the curd will have a wobbly thick texture, pleasant fermented aroma and a slightly tangy taste. Remember to refrigerate it so that it does not get over fermented.

For any recipe, if you require sour curd then keep it for a couple of hours more at room temperature. This will increase the sourness in the curd due to more bacterial fermentation.

well set curd in a wooden spoon

16. Curd can be had plain or sweetened or can be made into a dessert, drink or any dish of your choice. You can also have a small bowl of curd with your lunch.

There are many recipes I make with curd. These are some of the popular recipes in the Indian cuisine where the hero ingredient is curd.

well set curd in a bowl with a spoon carrying curd

Helpful Tips to make thick Dahi at home

  • Use good quality whole milk. Full cream or whole milk yields a luscious and thick curd.
  • Always boil the milk before making the curd. This ensures that the milk does not spoil during the fermentation process.
  • The milk should not be hot. If its very hot the milk may coagulate and you might end up getting a grainy curd.
  • If its a little hot then the curd does not become thick and is a bit runny with some whey in the curd.
  • If the milk is cold, then the curd won’t set at all.
  • The milk must be warm. Just dip your little finger in the milk and you should feel warm not hot.
  • It is very important to dissolve the curd culture uniformly in the milk. Whisk very well with a spoon or a whisker.
  • If you stay in a cold place or have cold temperatures, then cover the bowl or pan in which the curd mixture is with a warm towel or warm blanket and keep it in a warm place in your kitchen. You can also use the Instant pot yogurt function for making curd.
  • Also you could place the bowl in a big large jar of wheat flour and then cover the jar. This is how my mom-in-law would make curd in the Delhi winters.
  • In summers the curd will set faster than in the winters. So remember this point.
  • You could use any quantity of milk you want to make the thick curd.
  • For half a litre milk, 1 to 2 teaspoons of curd culture works fine. Increase proportionally for larger quantities of milk.
  • Once the curd is set, refrigerate the curd.

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How to make Curd (Dahi Recipe)

Curd also known as Dahi in Hindi is a fermented milk product made from warm milk and a bacterial yogurt starter. Curd has been made traditionally in India for thousands of years.
4.93 from 27 votes
Prep Time 7 hrs
Cook Time 10 mins
Total Time 7 hrs 10 mins
Cuisine Indian
Course Side Dish
Diet Gluten Free, Vegetarian
Difficulty Level Easy
Servings 1 medium size bowl of curd


  • ½ litre whole milk or 500 ml milk
  • 1 to 2 teaspoons Curd (dahi or yogurt)


  • Rinse a thick bottomed pan or saucepan with clean water.
  • Pour milk into it and heat it on the stovetop on a medium-low to medium heat.
  • Stir a couple of times when the milk is getting heated so that the milk does not get burnt from the bottom.
  • When the milk comes to a boil, it will start rising. Before it spills out of the pan, switch off the heat. Set the pan aside on the kitchen countertop.
  • Let the milk become warm at room temperature.
  • To check if the milk has become warm dip your little finger (touch method) into the milk and you should feel warm and not hot. Second way is to touch the sides of the pan and it should feel warm and not hot.
  • The third way is to check with a food thermometer and it should have a temperature between 39 to 44 degrees celsius or 102 to 111 degree fahrenheit.
  • Once the milk has become warm, you can use the same pan for setting curd or transfer the warm milk in another bowl. Add 1 teaspoon of curd starter to the milk and mix thoroughly with a small wired whisk.
  • Cover with lid and allow the milk to ferment for 5 to 6 hours or until the curd is set
  • Depending on the temperature it may take more hours. You can also use Instant pot yogurt function to set the curd.
  • On fermentation the curd will have a pleasant fermented aroma and with a slight tangy taste and it will also have a wobbly thick texture.
  • Once the curd is made, refrigerate it so that it does not get overfermented. If you need sour curd for any recipe then keep the curd for a couple of hours at room temperature. This will lead to more fermentation and the curd will become sour or very sour.
  • You can eat this curd with your meals. You can also add it to variety of recipes like curd rice, buttermilk, lassi, kadhi, mor kuzhambu, dahi kabab, dahi vada, dahi bhalla, biryani, paneer tikka or make raita with it.


  • Use whole milk as it makes for a thick creamy curd.
  • In hot Indian summers, this method works for me. Use pasteurized or milk that has been boiled earlier and which is refrigerated. Remove this cold milk from the fridge, mix the starter with it. Cover the bowl and let the mixture ferment for 5 to 6 hours or as needed. This saves a bit of time as you don’t need to heat the milk. But note that this method only works in a hot or warm climate. Please don’t use this method with raw milk or milk that has not been pasteurized or boiled earlier as it may have some harmful microorganisms. These microorganisms are destroyed when the milk is boiled.
  • Make sure that the milk is warm before you mix the starter. Hot milk will kill the bacteria in the starter and you won’t get a properly fermented curd. 
  • In winters or cold climates ensure that you are not adding curd culture to milk that has cooled down. If the milk is cold, then the curd won’t set at all in the winters.
  • It is very important to dissolve the curd culture uniformly in the milk. Whisk very well with a spoon or a wired whisk.
  • Once the curd is set then refrigerate for a couple of days.
  • To keep the starter ongoing remove a few spoons from the curd and either refrigerate or freeze it in a small covered bowl.
  • If you don’t have any starter then buy packaged starters available in health stores or online stores or supermarkets.
  • The recipe can be scaled. You can make a small amount or big batch according to your needs.

Nutrition Info (Approximate values)

Nutrition Facts
How to make Curd (Dahi Recipe)
Amount Per Serving
Calories 304 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 65mg22%
Sodium 229mg10%
Potassium 772mg22%
Carbohydrates 23g8%
Sugar 23g26%
Protein 17g34%
Vitamin A 493IU10%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 2µg33%
Vitamin C 2mg2%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 603mg60%
Vitamin B9 (Folate) 35µg9%
Iron 1mg6%
Magnesium 60mg15%
Phosphorus 473mg47%
Zinc 3mg20%
* Percent Daily Values are based on a 2000 calorie diet.

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This Curd Recipe post from the blog archives (first published in May 2012) has been updated and republished on 28 June 2021.

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  1. I used Pasteurised Homogenised Cow Milk, boiled for 5 minutes, added 1tsp curd in 500ml lukewarm milk, kept in a casserole so that temperature is maintained uniformly.

    Curd set perfectly, but too much whey. Please advise the reason and remedial measures for improvement.

    1. Too much of whey can be due to getting fermented more. Reduce the hours for fermentation. Hope this helps.

  2. Hey.
    I purchase my starter from an organic dairy and the starter is really nice. I keep the same amount of starter for the milk and the quantity of milk and follow all instructions and on most days the curd sets well but on some days it doesn’t set at all even after 7-8hrs.
    Can you help me out.?
    I don’t want to keep wasting milk because of this.
    Do you recommend adding chilli stalk to starter + milk every time to ensure that the curd will set?

    Thanks in advance

    1. Hi Nishi, curd sets well in warm temperatures. You can keep chili stalks. Even I do that on occasions and it makes the curd really thick. Keep in a warm place. In cooler climates the curd takes a long time to set. If you have an Instant Pot, you can use the yogurt option in it to set the curd. Trust me, it makes the best curd. In winters and monsoons, I use the Instant Pot to set curd. In summers I keep the curd to set at room temperature.

  3. Hi Dassana,

    Do you use non homogenized milk? My curd sets but there is so much whey in it. Your curd photo looks so thick and creamy without any whey. How to minimize whey in curd?

    1. shubha, i use homogenised milk and do not have any problem with getting whey in curd. firstly in summers, do not keep the curd for a long hours as then the whey separates. secondly add less amount of the starter in summers. so for half a litre of milk, you can add 1 teaspoon of curd starter. too much of starter can also lead to the whey getting separated once the curd sets. do make sure that the milk is not hot. the milk has to be warm. you can even use cold milk and add the starter and keep for setting in these hot summers. the curd sets very well and is thick. no need to heat milk. if the milk is pasteurized or has been boiled earlier and refrigerated and then it can be used. hope this helps.

      1. Hi Dassana,

        Thanks so much for getting back. I keep my curd in the Instant Pot so it is independent of outside temperatures. I will monitor the heat of milk better when I add it to the bowl containing a teaspoon of the culture and see if that helps. The milk is pasteurized so maybe I can try to keep it cold.Thanks for your tips.

  4. Dear Dassana

    This is Arusha again….I have tried nearly 10 to 15 times but my milk does not set at al to turn into Dahi….I boiled milk in micro, on electric stove top and in different vessels also, like for micro I used pyrex bowl and for stove top I used steel vessel..but never I succeeded….In india my dahi sets in few hours but here, in the US it never happens..I have used full fat, 2 percent, whole milk…but did not get good dahi.can u give temperature in degrees, so I can try… do u think vessles make any difference in setting dahi??4 stars

    1. arusha, i will update in a two days the temperature settings on this post. i just made dahi yesterday. i use steel pan for heating. i even use clay pot at times for heating milk. keep the bowl or pan in a warm place. also the outside temperature has to be warm or hot. in cold seasons setting dahi can be tricky. usually i cover the pan with a warm napkin or a towel and keep it in a warm corner of the kitchen. do not keep in a place where there is cold draft of air coming through. my mother in law keeps the pan in a large container (dabba) of atta. atta is warm and it helps in setting dahi easily.

  5. Can you please tell us what yogurt this is most like? I’m trying to buy some yogurt starter for a better batch. Also could you explain how you use the yogurt to make paneer? No one sells a kit like that but I feel it would Sell Well! Thank you5 stars

    1. what is sold in the west as yogurt is different than what we make in india as curd. curd has a pleasant sour taste and is not very thick. of course one has to taste curd made with the right strain of bacteria. what is sold even in indian markets as curd has a different taste as compared to the ones made in homes.

      without a culture also you can make curd, but you need to have a nice warm climate. what i do is, i heat milk till its slightly hot. just a bit above being warm. then remove the crowns of green chilies, about 10 to 12 crowns. place the crowns on the milk. cover and keep. this method needs a warm room temperature and won’t work in a cool or cold climate. it takes 7 to 9 hours for the curd to set. you can also use dry red chili crowns. once the curd is set, then keep a few teaspoons of it in the fridge or freezer and then use this culture to make the second batch of curd with the method mentioned in this recipe post.

      for paneer, once the milk comes to a boil, add 3 to 4 tablespoons of curd. stir well and the milk will split. you may need to add more if the milk does not split.

  6. Hi Dassana,I have been making curd for quite some time now, but I follow a slightly different process. The glass bowl in which I intend to set the dahi, i smear the curd culture in that nicely like a coating, and then I pour the warm milk in it, and let it dry overnight in a corner of my kitchen. The curd comes out fine. I have never done it your way, but would try it and let you kNow. By the way, why is it that after repetitively using the curd culture from the same store bought curd cup, on the 4th or 5th time , the curd eventually doesn’t set as well as the 1st time?? Also have you ever prepared Greek yogurt??
    Thanks5 stars

    1. chayanika, thanks a lot for sharing this suggestion. i have always stirred the curd culture in the milk. i liked your method. i also sometimes just add green chili or red chili crowns in warm milk and let the curd set. this i do, when i do not have curd culture.

      i have never faced this issue. in fact as time progresses, the curd sets very well. thats whats i have seen with the store brought curd.

      i do make hung yogurt. its basically greek yogurt only but with a different name. i have shared the detailed method for making hung yogurt on the blog.

  7. I used Amul milk to make curd.The curd does not set thick.There is a whey liquid on top.I am in Mumbai but even after 8 hours the curd had not even started setting it took 11 hours to set.
    Is it because of the milk?5 stars

    1. thats too long. at times i also use amul milk to set curd and it turns perfectly fine. just warm the milk a little more. also add green or red chili crowns on the milk. for green chilies, just rinse the chilies first and then remove the crowns from them and add in milk. you will get thick and creamy curd. at times i only use the chili crowns for setting curd when there is no starter.

  8. Though the starter curd I used was Amul Dahi from the store, this is my third attempt and pretty much the same

  9. Hi,
    There is an issue that I am facing constantly(a newbie tp setting curd, though). We use buffalo milk here. However, even though the curd sets into a very thick, cream-ish(should it be creamy-ish??) consistency and tastes like curd, it is slightly sticky. Why? I use the above mentioned proportions. I stay in Mumbai. It is pretty humid here, as you might know. I set the curd overnight. I tried it in an earthern pot and even the one in which I boil milk. If Ieft outside it does start to turn sour-ish but not crazily though(like some homemade curds do). Also, my starter curd was Amul Dahi bought from the market. And ya, do I remive the malai/cream layer from milk before setting or not?(any which ways not a drastic improvement have i noticed). Do let me know where am i going wrong. The curd remains just too fresh for my liking(we like it a little bit sour). Help?

    1. the stickiness is due to amul dahi being used as a starter. most readymade dahi brands add pectin to thicken the curd. so when you make curd with a store brought curd the curd will be slimy and stringy. if you keep on making curd with the reserved portion of the set curd every time, then the stickiness will go away eventually. for sourness, just keep for a few more hours. the creamish color will be due to the type and quality of milk.

      1. Thanks.. It was all actually from the starter. I got one from the local halwai and the dahi/curd sets like a dream. ? Never going for store bought curd as starter.
        Also, just out of curiousity_ sometimes there will be some whey liquid floating on top when I check my curd in the morning. Is it because it has been kept out that long, say 7-8 hrs and its d monsoon time here? And sometimes grainy/gritty(but not too much to worry about). Just wanted to know why??

        1. i agree. the halwai folks have fresh curd without the addition of pectin or preservatives. the whey is seen if the curd is kept too long or the milk is slightly more hot and not warm. the graininess is due to the slight curdling that happens when curd is added to milk. this happens when the milk is hot. if the milk is warm, then no curdling will happen.

        1. there is no different way. before using the earthen bowl you need to soak the it for some hours with water. then let it dry naturally or you can dry in sunlight too. then pour the warm milk+curd mixture in it. cover and let it set.

  10. Hi..I wish to know the recipe for setting curds with lemon juice? Coz lemon juice is more readily available than a teaspoon of home-set curd, and ready made curd just doesn’t help ..So if u could pls give the ingredients as well as the recipe for setting curds with lemon juice(measuring cup etc also will be useful information..)..thanx a lot
    Nyati Singh

    1. i have not read or know any method where curd can be set with lemon juice. you do need a starter to set the curd. one way is to use green chilies crowns to set curd. warm milk. add green chili crowns. keep in a warm place. cover and let the curd set. this will take more time than setting the curd with a starter. try first with 1 cup of milk. then you can use the curd starter for setting curd later. for 1 cups of milk, you can add 4 to 5 green chili crowns.

  11. Hey,

    I use Amul cow’s milk and whenever I try to set the curd it becomes very sticky. What can be the reason, it looks really ugly.

    1. which curd starter you use. do you use readymade curd starter like amul or any britannia. with readymade curd starters, the curd when set becomes stringy and sticky. over a period of time, if you keep on taking the curd starter from the previous batch of curd you have made, then the stringiness and stickiness goes away. but this means that you have need to have many batches of curd with the same starter.

      1. Yes, i have tried 3-4 times with Nestle’s curd and everytime it gets sticky i stop using it thinking that milk has some issue. But thanks for your suggestion I will follow it till i get the desired curd.

        And yes, yesterday’s hakka noodles were good but were a little dry, i used 4-5 spoons of oil, not sure why the dryness.

        1. fine neha. if you have a generous neighbor, then you can use the curd starter from them 🙂

          its not due to the milk. its the ready curd starter as they add pectin and thats why the stringy slimy consistency is there once the curd is set. thanks for the feedback on hakka noodles. dryness could be due to less sauce or the veggies must have got sauteed to much.

    1. i am not sure as i have never used kefir yogurt drink. you can give a try and make a small batch of curd.

  12. curd and yoghurt are not the same things. They have different bacteria in them. You might want to correct your article.

    1. technically what you say is right, but in india curd and yogurt are used synonymously. hence i have used the word yogurt. in my college the english translation of ‘dahi’ or ‘curd’ would be yogurt.

  13. dear madam, mmm For last 60 yrs i am using same procedure to prepare curd.For last 6 months this mode fails.Usually i collect thick layer milk cream in a bowl and mix in it 2 tablespoon of curd thouraly.In the same bowl i put cream twice a day and stir well for 4 to 5 days.There i found a layer of white bacillus visible to naked eyes.I learnt bacteria forming curd from milk are invisible to naked eyes.What is the reason for the appearance of a layer of white bacillus on the top of bowl? Can i use this curd?What precaution to take safe curd ?Thanking you.

    1. the bacteria are invisible to the eyes. from what you say, you are keeping the mixture for 4 to 5 days at room temperature. looks like the curd is getting spoiled. please don’t use it.

  14. Dear Dassana,
    I’ve been making curd for a long time now. But since I came to africa, my attempts to make curd is never successful. Last night a tried once again, but there is a bitter taste to the curd. Do u have any idea what went wrong?

    1. the curd has not set well or has got spoiled. discard it. when curd does not set properly or gets spoiled, there is a bitter taste. so don’t use this curd.

  15. King mangarasa III of mid 15th century wrote a book on south Indian culinary, which is “Supa sastra.” In this book he stated 20+ ways to set curd. Each resulting in different texture and taste.
    If you can buy translated very of this book online5 stars

  16. I am one of those weird people who can make pie, bread, cookies, and things that require baking in the oven but cannot make anything from normal day to day cooking. Every time I’ve tried its been an utter shameful experience and have felt like a complete failure as a cook. I’ve made yogurt twice so far using your recipe and I have restored faith in myself to say the least lol. It’s turned out absolutely delicious and sweet. I know yogurt is one of the simpler recipes but I am inspired to continue trying again. Thank you for making this recipe so easy to follow and with lovely rustic Indian photography.5 stars

    1. thats good to know that yogurt came out well. sometimes it has happened with me also that curd has not set, specially in the cold season and i am making yogurt since ages. so its alright.

  17. I have read the recipe for making dahi and I am still not clear as to how to make CURD? If I understand it correctly your recipe below is saying to add 1 tsp of curd to milk in order to get/make dahi.

    What is curd? I though curd and dahi was one in the same?
    Thank you!

    1. curd and dahi is one and the same. and to convert a milk to curd, you need to add a small amount of curd in the milk. this curd culture or rather the friendly bacteria in the curd, converts the whole milk into curd.

      1. I am even more confused now!!!

        Why do you have to take it from neighbors or from local diary store. How can I not get it on my own. Where did the neighbors get theirs?. Did they buy it, did they make it??? If they did make it, what is the recipe for it?5 stars

        1. ram, if you make your own curd once using the culture taken from somewhere else. then you don’t need to take curd culture from outside next time. just save 1-2 tsp of curd culture and it will be used to prepare your next batch of curd. thats how things work. there are also ways to make the curd culture with the use of green or red chillies. but i have never tried. i hope it clarifies the doubt.

        2. I guess its a question of the chicken or the egg….anyway just in case you don’t know this trick try using half a lemon next time. You will get something close to curd and then using that you can in one or two attempts get a proper curd. That’s where the neighbours got it from 😉

  18. haii in usa when storebrought curd is added to milk and after setting the curd while eating curd the curd is like a 1 string con sistency when taking with a spoon

    1. mostly with store bought curd the consistency is stringy. it happens in india also at times. so i borrow the culture from my neighbours or buy the curd from halwai or dairy shops. see if you can do the same.

    1. you just need to keep for a day or night, it automatically get curdled and become dahi in two days . most of the time i use this method, and it works

  19. Dear dassana
    Ur recepies r really good.I made dahi as per ur instructions. It set good & also taste good. Please let me know the recipe for black paper urad dal kids like it.I want to give them home made papad without any preservatives.please please let mi know this recipe.

    1. thanks ajita. i don’t have a ready recipe. i need to try. so if i try the recipe i will surely add in the blog.

  20. Hi dear,
    no doubts are cleared. I have tried exactly u have guided in ur recipe and my dahi turned out well! Now then I now that dahi can be made without even churning them!! Hahaha!
    Thank u a lot sweetheart…

  21. Hi dear,

    before I leave my doubts behind, I would like to let u know something.
    U’re really AWESOME!!
    I have learnt plenty of things from ur site and they are fully informative with reasonings!
    One of ur recipe that made me famous is ur Panneer butter masala! And now all my cousin calls me with that name hehehehe..
    I can also boast to other non-veg eating people that look at the amount of dishes and things we can prepare at home, making them alter their thoughts of that vegetarian is boring! I hate to hear that from people!
    I’m just 26 but I have learnt many cookings and partially credit goes to people like u for inspiring me!
    Thanks a million!
    Looking at ur homemade dahi recipe, I have a small doubt. Do I need to churn the milk after adding dahi into the warm milk? Or do i just add the dahi into the warm milk and leave it aside after giving a stir?

    1. thanks a lot simirthy for the inspiring words. i have seen both your comments. so the problem is solved 🙂

  22. I warmed up the milk then I added the curd. I put a sweater around the milk. The house got 62 degrees. The milk did not turn into curds. Should I worm up the milk on the stove again?
    I did read your instructions today morning. I warmed up the milk at Knight. the temperature outside is 34 degrees and 60 at knight at home at knight.

    1. sam, if the curd does not get set overnight then you have to discard the milk. its not safe to drink this milk. because the milk becomes sour. the curd didn’t set because of low temperature. for next time, if you have a oven.. then keep the oven lights on and keep curd bowl inside. just keep the oven lights on and don’t heat the oven.

  23. Very good site.

    The easy language and pictures used for representations for simple dishes make your site very nice. Great work.5 stars

  24. Here is a tip.. You can put warm milk into a casserole after mixing the culture… As it will help milk to stay warm and curd will set faster. I set curd by this trick and get thick curd within two hours.

    1. thanks prabhjit for sharing this tip. this tip works very well in cold seasons. my mil does the same way in winters.

  25. hi jus want to let u know its very easy & only takes 5 min & 25 rs & u get half kg of dhai which u dont get stores the same measure of dhai costs u around not less than 50 rs 😉

  26. Hi! I love your page (: such lovely food! I’m from Denmark. I cant wait to make my own yogurt. If I use goats milk, can I still use live yogurt from cow to mix in ?

    1. it can be the cold temperature outside. also the curd starter has to be really mixed will with the milk. the milk has to be warm too.

      1. Hi Jan,

        You could go and buy any store-bought yoghurt from an Australian supermarket and use that as a starter in your milk. Alternatively, you could tell any South Indian family living near you that you are trying to make your own curd, and they will give you what you need.

        In my experience, Indians call it curd or dahi, whereas Australians call it yoghurt. Happy cooking!!


        1. thanks alex for the info. yes you are right. in india we call it dahi in hindi language and curd in english. taking starter (or khatta) from neighbours to make yogurt is very common in india.

  27. hello..i’m staying in davangere..can i know which brand of curd culture u r using??becoz im not sure its available or not here

    1. i have used the curd from a local dairy in goa. i would never use any brands for making curd. i did not like the end result of the yogurt after i tried with some brands. you can use the curd available in the local dairy farm in your area.

  28. 1]even if i use cold milk it will turn in to curd
    2]after a long resurch i have reached to this procidure

  29. One simple halwai trick is to make thick dahi out of watery milk is to pour the milk from one container to another a couple of times after the yoghurt culture is added.

    1. thanks siva for this trick. in fact this is how my mil makes dahi at home. she also tells me to do it. but i prefer to just mix the curd culture in the milk with a spoon. if done this way, the culture gets uniformly mixed with the rest of the milk and yields excellent curd.

  30. Thanks Dassana for your dahi & makhan recipe.I try this at home & great results.My daughter like this very thanks again &keep it up.can you do 1favour for me?if yes than plz send me the recipe of dahi which Lajwanti Shetty told that she set curds with absolutely cold milk directly taken out from the refrigerator.

    1. dear mrs roy, i still have to make the curd as mentioned by lajwanti. when i do so i will update this post or write a new post.

  31. A simple alternative is to make the curds in a casserole in winters so that you dont need to put it in the jar of wheat flour !

  32. Hi Dasanna,

    Well, i would like to give you a very surprising tip for curds. I set curds with absolutely cold milk directly taken out from the refrigerator and i have been getting thick and luscious curds.
    Please try it and let me know.

    Lajwanti Shetty

    1. this is new to me, lajwanti. i will surely try this method. one query… is the milk boiled and refrigerated or is the milk directly got from outside and refrigerated? let me know.

      1. Hi Dassana,

        The milk is definitely boiled, cooled and then refrigerated. Just make sure to mix the curd and milk well by churning it with a churner by hand. I have also sent you the quick recipes made by me at home which is surely going to help working women like me.
        Please check them and revert in case of any clarifications.

        Lajwanti Shetty

        1. thanks lajwanti for replying back. i will try this method of making curd. i have received your email. thanks for sending the quick recipes. will try them soon.

      1. i still have to update the post. but yes i make curd with cold milk as suggested by lajwanti. just take chilled milk in a bowl or pan. whisk 2 to 3 tsp of the curd culture very well with the chilled milk. cover and keep aside overnight or for 4 to 5 hours. but note this works only in a warm temperature.

  33. I make curds only occasionally, just coz I’m lazy. But this is exactly how I make them and I do love the taste of home made curd.

  34. I want that bowl and that spoon, they are so lovely! And the light in your pictures is just divine. Oh and the curd looks pretty good too!! 😀

  35. My Mom always makes her yogurt at home and I must tell you it tastes the best. I however, because of convenience, buy mine from the Indian store, which is gelatin-free and tastes much better than the other stores. I am now inspired by your post to make my own:)

    The wheat flour tip is an awesome one and new to me.