How To Make Curd or Dahi (Indian Yogurt)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Indian yogurt-like fermented milk product known as dahi or curd, made by adding a starter culture to warm milk and allowing it to ferment. This traditional condiment has been made in Indian homes for thousands of years.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- ½ litre whole milk
- 1 to 2 teaspoons curd ((dahi or yogurt) to be used as a starter)
At a glance
PER SERVING · TIME 430M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 7h
- Cook
- 10m
- Sodium
- 229mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 463mg
- Calcium
- 433mg
- Iron
- 0.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 420M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.