Homemade Curd/Yogurt – step by step instruction with tips on making curd/yogurt at home. Curd/ yogurt/Dahi is rich in calcium & protein which is good for building strong bones. Babies and kids love curd for its yummy taste. Also making your own homemade curd/yogurt is really simple. Read more to know about tips on making curd at home, when and how it should be given to babies and kids.
When Curd/Yogurt can be given to Babies?
Though cows milk is not recommended (as proteins in the milk is hard to digest) to babies below one year, curd/yogurt can be given to babies from 7 months as curd is made with a culturing process. During the culturing process, the proteins in the milk is broken down and that makes it easily digestible for little tummies. Discuss with your baby’s pediatrician before introducing curd/yogurt if your family has history of allergies to Dairy.
Tasty ways to use Homemade curd/yogurt in your baby/kids diet:
Here are some recipes that you can make with homemade curd/homemade yogurt.
- Curd Rice
- Curd Oats
- Curd Khichdi
- Curd Poha
- Dahi Chura
- Mango Lassi
- Cucumber Lassi
- Strawberry Lassi
- Blueberry Smoothie
Tips on how to make perfect curd/yogurt at home:
- Type of Milk: Use whole Fat milk to get a thick curd. Fresh milk, homogenized or non homogenised milk varities can be used to make curd.
- Type of Starter: Homemade curd, store bought curd or any plain commercial yogurt with live cultures or commercial yogurt can be used as a starter culture. If using store bought curd/yogurt with live culture, you may need to add a tbsp of curd/yogurt as a starter for 500 ml of milk to make curd.
- If the climate is cold, it may take more time for curd to set. Also its recommended to keep the curd in warm place like preheated oven to get set.
- The curd/yogurt may turn sour two reasons: if your starter culture is sour or if more quantity of starter culture is used for making curd/yogurt.
- If your curd is sticky, try changing the milk brand and yogurt/curd culture with a new brand.
- Milk-1/2 liter or 500 ml
- Curd/Dahi/Yogurt - ½ tsp as a starter
- Boil the milk in medium low flame for 5 minutes. Keep Stirring while you boil the milk. When it boils and becomes frothy, switch off the flame.
- Cool down the milk. When the milk come down to look warm temperature (immerse your finger and check), add ½ tsp of starter curd/yogurt to the lukewarm milk and add mix well with a spoon.
- Cover the bowl with a lid and store it in a warm place for 6-12 hours depending on the climate. Once the curd is set, store it in refrigerator and use whenever required.
- I have used homemade curd as a starter which I got from my neighbour. You can use store bought curd or any plain commercial yogurt with live cultures or commercial yogurt starter as your starter culture.
- The starter culture amount varies depends on the type of milk and starter culture you use to make your homemade curd.
- For a thick curd, use full fat milk.
- Don’t add curd/yogurt culture to hot milk, it may get coagulate.