Quick Curd Method
This unique historical method produces a rich, thick curd almost instantly by combining strained yogurt with boiled milk. Unlike traditional fermentation which takes hours, this technique uses a high proportion of concentrated curd solids mixed with warm milk to create a dense, creamy texture immediately. The result is a luxurious, velvety dairy staple perfect for eating plain or using as a base for desserts like Shrikhand.
Ingredients
- 8 cups Plain whole milk yogurt (Approximate amount needed to yield 2 pounds (approx. 4 cups) of strained yogurt (chakka).)
- 2 cups Whole milk (Originally '1 sher' (approx. 1 pint).)
More recipes using Yogurt
Yogurt Kadhi (No-Cook Variation)
A unique, no-cook variation of the traditional Gujarati Kadhi that functions more like a rich, tempered yogurt side dish. Thick, strained yogurt is infused with a hot, aromatic tempering of ghee, fried onions, ginger, garlic, and spices, creating a creamy and savory accompaniment. Unlike standard Kadhi, this version is never boiled, preserving the fresh tang of the yogurt to contrast perfectly with warm Khichdi or Pulao.
Yogurt Kadhi (Dahi ni Kadhi)
This traditional Parsi-Gujarati Yogurt Kadhi is a rich, savory soup characterized by its creamy texture and delicate balance of spices. Unlike flour-thickened versions, this recipe relies on thick, whisked yogurt and a generous tempering of ghee, onions, and aromatic spices like cumin and coriander for body and flavor. Best served warm with Khichdi or rice, it offers a comforting, tangy taste that is both simple to prepare and deeply satisfying.
Instructions
- 1Take the plain yogurt and place it in a strong, clean muslin cloth. Squeeze out as much water (whey) as possible. Tie the cloth tightly and hang it or press it to drain thoroughly until the yogurt is firm and dry.
- 2Remove the strained yogurt from the cloth. Scrape off any yogurt sticking to the cloth. Weigh out 2 pounds (approximately 4 cups) of this thick strained yogurt and place it in a bowl large enough to hold the milk as well.
- 3Pour the whole milk into a saucepan. Bring it to a boil over medium heat, allowing it to bubble up 5 or 6 times to ensure it is thoroughly heated. Remove from heat.
- 4Let the milk cool until it is lukewarm (just warm to the touch). Gradually add the warm milk to the bowl of strained yogurt, mixing thoroughly with a wooden or silver spoon until smooth and well combined.
- 5Allow the mixture to cool completely. It will set into a thick, rich curd with a dense texture.
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Sweet Flavored Curd (Dahi)
A luxurious traditional Parsi preparation for setting rich, sweet curd (yogurt) infused with aromatic essences or saffron. This recipe transforms simple milk into a creamy dessert-like dish by thickening it over heat and culturing it with flavors like vanilla, raspberry, lemon, or rose. Finished with a garnish of delicate almond and pistachio slivers, it creates an elegant, cooling treat perfect for festive occasions.
Yogurt Kadhi (No-Cook Variation)
A unique, no-cook variation of the traditional Gujarati Kadhi that functions more like a rich, tempered yogurt side dish. Thick, strained yogurt is infused with a hot, aromatic tempering of ghee, fried onions, ginger, garlic, and spices, creating a creamy and savory accompaniment. Unlike standard Kadhi, this version is never boiled, preserving the fresh tang of the yogurt to contrast perfectly with warm Khichdi or Pulao.
Yogurt Kadhi (Dahi ni Kadhi)
This traditional Parsi-Gujarati Yogurt Kadhi is a rich, savory soup characterized by its creamy texture and delicate balance of spices. Unlike flour-thickened versions, this recipe relies on thick, whisked yogurt and a generous tempering of ghee, onions, and aromatic spices like cumin and coriander for body and flavor. Best served warm with Khichdi or rice, it offers a comforting, tangy taste that is both simple to prepare and deeply satisfying.