Here is the foolproof recipe for thick, creamy, and delicious homemade curd (dahi)! Using Instant Pot’s pot-in-pot method, making plain yogurt at home has never been easier.
2tablespoonsPlain yogurtfrom the previous batch of yogurt or Store-bought
Instructions
Fill the Instant Pot liner with about 1 inch of water and place a rack inside.
Put a glass container (e.g., Pyrex) on the rack and fill it with milk. Optionally, cover the container with a lid.
Close the Instant Pot lid, set the valve to sealing, and steam for 0 minutes.
After the pin drops, carefully remove the milk container from the Instant Pot and let it cool down to lukewarm (If it cools to room temperature, that’s fine).
While the milk cools, remove the yogurt starter from the fridge, whisk it to smooth, and let it come to room temperature.
Once the milk reaches lukewarm temperature (check by inserting your finger or using a thermometer - about 110°F or 43°C), add the whisked yogurt starter and stir well.
Cover the container with its lid and place it back in the Instant Pot.
Close the Instant Pot lid, press the 'Yogurt' button, and set the timer for 10-14 hours, depending on your desired level of sourness.
Once the timer is done, your curd or dahi is ready. You can enjoy it immediately, but for a firmer texture, chill it in the fridge for a couple of hours.
Notes
Temperature of Milk:
Ensure the milk cools down to lukewarm before adding the yogurt starter. This temperature is ideal for the fermentation process.
If the milk is too hot, it can kill the active cultures in the starter, resulting in a curd that doesn't set properly.
If the milk cools down to room temperature, it's still fine, especially since we're fermenting it in the Instant Pot. The curd will still turn out good.
Room Temperature Starter: Remember to take the starter out of the fridge and let it sit on the counter until you're ready to use it.Adjust Fermentation Time: Depending on your preference for sourness, adjust the fermentation time to 8-10-12-14 hours.Chill Before Serving: For a firmer texture and better flavor development, chill the curd (dahi) in the refrigerator for a couple of hours before serving. This allows the curd to set further.Refresh/Change your Starter: After using it consistently for 2-3 months, you should buy a small pack of yogurt from the store to start with a fresh starter.