Making curd also known as Dahi, at home is simple and easy process. This creamy and tangy dairy product is not only delicious but also gives various health benefits. This thick and creamy curd is a wonderful addition to various dishes. Making thick curd at home requires a little patience (for fermentation process) and few basic steps with minimum ingredients. In this recipe, we will give you the step by step process of making curd in the comfort zone of your own kitchen.
So, get ready and enjoy the goodness of homemade curd !!!!
Table of Contents
Making Clay Pot Curd (dahi) at home
Some people prefer to set the curd in an earthen pot/clay pot. Preparing curd in a clay pot is a authentic and traditional method that adds a extraordinary flavor and texture to this dairy product.
Difference between Dahi and Curd
Dahi and curd are two terms often used interchangeably to refer to fermented milk products. However, they possess narrow differences that distinguish them from each other. In this article we provides clarity on their unique characteristics and preparation methods.
Dahi: Dahi is a traditional term commonly used in the Indian subcontinent to describe a specific type of fermented milk. It has a creamy texture and a slightly tangy taste. The process of making dahi involves heating milk, protect it with a small amount of previous batch of dahi called Jaman, and allowing it to fermented and set at room temperature.
Curd: Curd is a more common term used to describe a broad range of milk-based products obtained through the process of fermentation. It bounds fermented milk products from different regions and cultures around the world. The specific bacteria and fermentation methods employed in curd production may vary depending on the geographical location and local preferences. Curd generally has a thick, custard-like consistency and can possess a slightly sour taste.
Key Differences:
1- Cultural Context: Dahi is deeply rooted in Indian cuisine and culture, often used in traditional dishes and religious ceremonies. Curd, being a more common term, is used to describe fermented milk products from different cultures and regions worldwide.
2- Textural and Taste Variations: Dahi is known for its creamy texture and a mild tangy flavor. Curd, due to its diverse range of preparation methods, can exhibit variations in texture and taste. It can range from thick and tangy to slightly runny with a milder flavor, depending on the specific culture and fermentation process used.
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Video of homemade thick curd
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