How To Make Homemade Curd In Usa Without Using Store Bought Yogurt

Discussion in 'Recipe Central' started by lvarada, Jun 15, 2018.

  1. lvarada

    lvarada Bronze IL'ite

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    Hi Friends,
    I am in US and have been trying to make curd at home using store bought Desi Dadhi. but the output is like a paste and the curd taste is missing. I checked with friends and others whether any of them have curd starter but no luck so far. Can someone let me know how to make homemade curd?
    Thanks!

    Regards,
    Lalitha
     
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  2. Vyahrthi

    Vyahrthi New IL'ite

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    Looking for the same. Waiting for the expertise to respond:)
     
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  3. anika987

    anika987 IL Hall of Fame

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    The only best way is to get the “culture” from some friends/neighbors etc.Try to somehow get it.

    Store brought sucks big time
     
  4. Gauri03

    Gauri03 Staff Member Finest Post Winner

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    I have used freeze dried starter cultures I bought off Amazon. Always worked well for me. Once the first batch of yogurt is set you can use the fresh culture. One box has lasted in my freezer for years. I purchased the Yogourmet brand and the yogurt turns out just like the homemade dahi in India.
     
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  5. Vedhavalli

    Vedhavalli Gold IL'ite

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    You can use , redchillies with stalk dipped in the lukewarm milk will turn to curd.
    Even green chili with stalk works.
     
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  6. sush186

    sush186 New IL'ite

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    Boil the milk on low flame and use the curd bought from store for fermentation..
    It worked for us and tastes good...
     
  7. cinderella06

    cinderella06 Gold IL'ite

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    It will take few time to turns into the regular curd that tast like Indian curd.
    The paste like bland taste will change.
    Do some recipes with that curd.
    In the meantime use store bought yogurt.
     
  8. Sweety82

    Sweety82 Gold IL'ite

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    Boil milk. Allow it to be in warm stage. Then add whatever curd u want to add for fermentation. Then using beater beat the milk for few seconds until all curd gets mixed and little froth comes. Close the container and keep it in the stove oven below(only in off condition). Next day u will get good curd I believe.
     
  9. Thyagarajan

    Thyagarajan Finest Post Winner

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    A tight woollen jacket around the container helps accelerated fermentation in cold season around Christmas noticed in homes of North India. In small dairies too they follow this practise for making tasty slab like dhahi/yoghurt/curd.
    Thanks and regards.
    GOD BLESS US all always.
     
  10. sokanasanah

    sokanasanah IL Hall of Fame

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    Wine and yogurt are ancient biochemistry in action. The fermentation requires bacteria that are sensitive to temperature. So, if you are not getting a good yogurt culture, then that's probably it. Especially so if you happen to live in a climate controlled house with central air.

    The instant pot recipe works well. I also have a yogurt maker. They are electric and maintain a steady temperature. You don't have to worry about seasonal fluctuations. I use a yogurt strainer (many versions are available) for labneh. The strained whey goes into smoothies.
     

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