how to make curd | how to make dahi at home | thick yogurt recipe

How to make curd or dahi or yogurt at home with tips and step by step photos. 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.

Summers are the best time to have curd (yogurt) just plain or sweetened or in biryani, kadhi, lassi, shrikhand, paneer tikka, aloo tikka or a simple raita. Yogurt based dishes are cooling and ideal for summers.

curd recipe, dahi recipe, yogurt recipe

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.

Tips to make thick curd or dahi at home

  • Use a good quality milk. Full cream 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 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 be 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.
  • 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.

homemade curd recipe

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.

Stepwise process of making curd or dahi or yogurt at home

1:.first step is to take a thick bottomed pan and rinse it water.

how to make curd

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

how to make curd

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

how to make curd

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

how to make curd

5. You can even heat milk to a temperature between 85 to 96 degrees celsius.

how to make curd

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

how to make curd

A few ways to check if the 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.

how to make curd

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.

how to make curd

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

how to make curd

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.

how to make curd

Setting curd

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

how to make curd

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.

how to make curd

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.

how to make curd

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

how to make curd

15. You can see in the picture its a properly set thick and creamy curd.

how to make curd

16. Curd or dahi can be had plain or sweetened or can be made into a dessert, drink or any dish of your choice.

how to make curd

More how to recipes!

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

curd recipe

4.87 from 15 votes
Method to make curd or dahi at home from milk.
Author:Dassana Amit
Prep Time:7 hrs
Cook Time:10 mins
Total Time:7 hrs 10 mins
Course:side dish
Servings (change the number to scale):1 medium size bowl of curd
(1 CUP = 250 ML)


  • ½ Litre of milk Or 500 ml milk
  • 1 to 2 teaspoons Curd (dahi or yogurt)


  • Boil the milk first.
  • Let the milk become warm.
  • In the same pan that you have boiled the milk, add 1 tsp of curd and mix well.
  • Cover and keep the pan for 5-6 hours or till the curd has set.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

103 comments/reviews

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

    • 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.

  2. 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.

    • 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.

  3. 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?

    • 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.

  4. 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

  5. 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

    • 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.

  6. 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!

    • 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.

      • 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

        • 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.

        • 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 😉

  7. 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

    • 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.

  8. 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.

  9. 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…

  10. 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?

  11. 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.

    • 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.

  12. Very good site.

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

  13. 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.

  14. 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 😉

  15. 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 ?

      • 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!!


        • 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.

  16. 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

    • 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.

  17. 1]even if i use cold milk it will turn in to curd
    2]after a long resurch i have reached to this procidure

  18. 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.

    • 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.

  19. 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.

    • 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.

  20. 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 !

  21. 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

    • 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.

      • 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

        • 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.

      • 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.

  22. 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.

  23. 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!! 😀

  24. 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.