New Delhi: Cold winters call for warm, home-cooked meals! Having hot paranthas in this bone-chilling weather is the absolute best feeling. If there’s one thing that can elevate your mealtimes, it’s dahi. Fresh, warm paranthas paired with homemade dahi is a combination that’s hard to beat. While dahi is the perfect addition to your meals, it can be quite difficult to make during the winter months.

Making homemade dahi or curd during colder months can be a hassle. Due to the drop in temperature, the dahi doesn’t get enough time to set properly. The cool winter wind causes warm milk to cool down quickly, interfering with the process of making dahi at home. On most days, you might find your curd either too watery or not set at all. But don’t worry—this winter, skip buying curd from the market and try these simple tips and tricks to set dahi at home!

How to Set Dahi (Curd) at Home

Follow this simple recipe to set dahi at home with ease during the winter!

Ingredients

• ½ litre whole milk
• 1 to 2 teaspoons dahi (curd or yoghurt) to be used as a starter

Instructions

Carefully follow these instructions to get the best homemade dahi during winter:

Boil the Milk:

• Rinse a thick-bottomed pan or saucepan with clean water. Pour the milk into the pan and heat it on a medium-low to medium flame.
• Stir the milk a few times while it is heating to prevent it from sticking or burning at the bottom.
• Once the milk comes to a boil, it will start rising. Before it spills over, turn off the heat and set the pan aside on your kitchen countertop.
• Allow the milk to cool until it becomes warm (at room temperature). To check, dip your little finger into the milk—it should feel warm, not hot. Alternatively, touch the sides of the pan, which should also feel warm, not hot.
• Once the milk is warm, you can either use the same pan or transfer the milk to another bowl for setting the curd.

Make the Curd

• Add 1 teaspoon of the curd starter to the milk and mix thoroughly using a small wired whisk.
• Cover the container with a lid and leave the milk to ferment for 5–6 hours or until the curd sets. Depending on the temperature, it may take longer. If you’re using an Instant Pot, the yoghurt function can help set the curd more quickly.
• Once the curd is ready, it will have a pleasant fermented aroma, a slight tangy taste, and a wobbly, thick texture.
• Refrigerate the curd to prevent over-fermentation. If you need sour curd for a recipe, leave it at room temperature for a few hours to allow more fermentation.

Enjoy your freshly made curd with meals! You can also incorporate it into recipes such as curd rice, buttermilk, lassi, kadhi, paneer tikka, or raita.

How to Set Dahi During Winter

Let’s explore some tips and tricks to set your dahi during the winter season!

1. Casserole Method

The casserole method is a popular way to set dahi during the winter months. These casseroles retain heat and help the milk stay warm for longer.

Instructions for the Casserole Method:

• Boil the milk and let it cool slightly.
• Add 1–2 tablespoons of milk powder and mix well (if you’re using full-fat milk, you can skip this step).
• Mix 1 tablespoon of the curd starter and whisk the milk thoroughly.
• Pour the milk into a casserole and place it in an undisturbed, warm spot until it sets.

2. Whole Green Chilli Method

Setting dahi with green chillies is another effective method during winter!

Instructions for the Green Chilli Method:

• Boil the milk and allow it to cool slightly.
• Once the milk is warm, add a spoonful of curd and mix well.
• Wash the green chillies and dry them thoroughly to remove any excess water.
• Place the green chillies in the milk and keep the container in a warm spot until the curd sets.

This winter, don’t buy preservative-laden curd from the market! Instead, make your own dahi using these super-easy methods for setting curd at home.