Whenever I had Nestle or Amul dahi or the curd from hotels I used to wonder how they got the thick texture which I never could recreate at home.I had almost given up on this when I got a watery mess in the name of curd.Buying store bought curd was becoming a daily routine.My friend Deepthi,who's an expert in making thick curd came to help.They have curd everyday as part of their lunch and she said it's an easy-peasy thing to do.Now I can say proudly that I too can make thick and yummy curd at home!!Here's how..
How to make thick curd
Milk - 1/2 litre(I use Aavin blue packet,fat free-You can use full cream milk too)
Curd - 1 tbsp(If you don't have home made curd,you can use Amul/Nestle dahi)
Boil milk without adding water.
Let it cool a bit.
When it is slightly warm,add 1 tbsp curd and mix well.
Close the lid and keep aside for 10-12 hours(preferably overnight).
Use the same pan in which you boiled the milk for setting the curd,this makes the process faster.
Thick and yummy curd is ready!!
Benefits of Curd-Dahi
When milk ferments into curd,40% of the lactose becomes lactic acid,which is easier to digest.Further,100 gms of curd contain 49 gms extra calcium as compared to the same portion of milk.Recent studies also show that Vitamin B complex is an important nutrient for the female reproductive glands and since dahi is rich in these Vitamins-It is highly recommended for women.