How to Make Yogurt Naturally | Curd Making Process | Preparing Doi from Milk

Описание: How to Prepare Doi?

To make curd (also known as dahi or yogurt) at home, you need two simple ingredients: milk and a starter culture (a small amount of existing curd). The process relies on maintaining the correct temperature for the beneficial bacteria to ferment the milk.

Ingredients:
Milk: Full-fat milk is recommended for a rich, creamy texture.
Starter Curd: 1 to 2 tablespoons of fresh, room-temperature curd per 1 liter of milk.

Step-by-Step Instructions:

Boil the milk: Pour the milk into a clean saucepan and bring it to a full boil. Stir occasionally to prevent it from scorching at the bottom. Boiling the milk kills undesirable bacteria and denatures the proteins for a better set.
Cool to lukewarm: Turn off the heat and let the milk cool down until it is lukewarm, around 35–40°C (95–104°F). A common test is to dip a clean finger into the milk; it should feel warm but not hot. If it's too hot, it will kill the starter culture; if too cold, the fermentation will be too slow or won't happen.
Prepare the starter: In a separate clean bowl, mix the starter curd with a few tablespoons of the lukewarm milk until it's smooth and well-blended, ensuring there are no lumps.
Combine the mixtures: Pour the starter mixture into the remaining lukewarm milk. Whisk or stir gently until the culture is evenly distributed throughout all the milk. Frothing the milk by pouring it between two vessels several times can also help achieve a thicker set.
Incubate the curd: Transfer the mixture to a clean container (a steel, glass, or earthen pot works well) and cover it with a lid or plate. Place the container in a warm, undisturbed spot. A turned-off oven with the light on, or a container wrapped in a towel, are good options, especially in colder weather.
Allow it to set: Let the mixture ferment for 6 to 8 hours. The setting time varies with temperature: it will set faster in warmer climates (5-6 hours) and slower in colder ones (10-12 hours).
Chill and store: Once the curd has set and reached your desired thickness, transfer it to the refrigerator. Chilling it for a few hours will stop the fermentation process and prevent it from becoming too sour. Homemade curd can be stored in the refrigerator for up to 3 days.

Tips for Success:
Avoid over-fermentation: As soon as the curd sets, move it to the fridge to prevent it from turning excessively sour.
Troubleshooting: If the curd is runny, the milk was likely too cold or needed more time to set. If it has a grainy texture, the milk was too hot when the culture was added.
Alternatives to starter curd: If you don't have existing curd, you can use a couple of dry red or green chilies with their stems, or a few drops of lemon juice, as a natural culture source.

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