Dahi (curd)
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5
2 reviews
Excellent
Dahi (curd)
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Dahi (curd or caillé in French) is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk and sometimes from buffalo or goat's milk.
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Ingredients
INGREDIENTS
- 4 cups milk whole
- 2 tablespoons PLAIN yogurt (or dahi), at room temperature
Instructions
INSTRUCTIONS
- Pour the milk into a non-stick pan and bring to a boil over medium-low heat.
- Once it is boiling, simmer the milk for 15 minutes over very low heat, stirring constantly with a wooden spoon to prevent the milk from burning or sticking. The simmering stage consists in obtaining a very thick dahi.
- It is possible to reduce the simmering time in order to obtain a medium thick yogurt. Let the milk cool to about 95 F (35°C) in a salad bowl. Add the natural yogurt brought to room temperature to the warm milk and mix well.
- Cover and place the bowl in a warm place.
- It is possible at this stage of the recipe to divide the batter into 2 or 3 individual portions.
- Let stand between 6 and 10 hours depending on climate and room temperature.
- When the dahi has properly reduced, keep it in the refrigerator.
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Overall Rating
5
2 reviews
Excellent
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