Super-healthy Probiotic Yogurt | Homemade Curd (Dahi) Recipe | Ayurvedic Tips
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Summary
Fresh Homemade Yogurt (Curd or Dahi) recipe, as prepared in India. I use raw organic whole milk from our local Guernsey dairy/farmer. After making this Yogurt/Curd at home, make sure to save 1-2 tablespoons on the side to use as culture if you plan to make another batch within a few days.
Ingredients
- ½ Gallon Whole Milk
- 1 Tablespoon Yogurt (Curd or Dahi) Culture
Instructions
- Boil the Milk - Bring milk to a boil in a saucepan, then remove from heat.
- Cool the Milk - Let it cool for 30–40 minutes until it reaches 108°F (42°C).
- Add Yogurt Culture - Stir in 1 tablespoon of yogurt culture (starter) until fully dissolved.
- Incubate - Cover the pan with a lid, wrap it in a towel, and place in a warm, draft-free spot for 8–10 hours.
- Check Consistency - After incubation, the yogurt should be thick and set.
- Store - Transfer to a container and refrigerate to halt fermentation.
Tips:
- Use a thermometer for accuracy.
- A warm oven (turned off with the light on) works well for incubation.
- Save 1–2 tablespoons of yogurt as a starter for your next batch!
Ayurvedic Health Tips
- This extremely healthy fermented dairy product is called "Dadhi" in Sanskrit, "Dahi" in Hindi, and in India it's also called "Curd"
- Curd is a superfood that restores beneficial gut flora and aids in digestion
- Best eaten during mornings and afternoons
- Can be mixed with water to make plain or sweet lassi drink
- Can be used as an occasional face/body wash
- Eat plain or with a natural sweetener, preferably organic jaggery or brown sugar
- Should not be eaten when suffering from cold or other similar diseases of Kapha Dosha
- Should not be eaten immediately before/after drinking milk
- Should not be eaten at night
- Should not eat dairy products with meats of any kind
