Follow the below steps to prepare dahi at home. After learning how to prepare dahi (curd) at home, you won’t buy it from market. Dahi is used in lot of preparations like lassi, kadhi, buttermilk or raita.


Some points to remember

    • Use full fat milk which ends up in thick curd.
  • Boil the milk first & then come it down to lukewarm temperature and then add the starter. Curd is used as a starter. Yes, to prepare curd, you need curd.
  • If you don’t have the starter with you, use 6-7 dry red chilli stems for 1 cup of milk.
  • Once the milk is lukewarm, add the starter (curd) and mix it well to completely dissolve it.
  • Store the mixture in a warm place. If you stay at cold place, then wrap some woolen cloth on the utensil and let it rest for 8-9 hours. You can also place the utensil closed in a large rice bowl or something.
  • In summers or place with higher temperatures, the curd/dahi sets quickly, so check it after 6-7 hours in such cases. Starter quantity required is more, if the temperature is cold.
  • I stay at place where temperature is around 30C, and I use 2 tbsp. curd for 2 cups of milk.
  • If more starter is used, then the set curd will taste sour. If it is less, then curd will not be set properly.
  • Store the set curd in refrigerator.
How to make homemade dahi

Details about dahi

  • Serving – 2 cups
  • Cuisine – Indian
  • Course – Side
  • Time to cook – 8 hours approx

Ingredients required to make dahi

  • 2 cups milk
  • 2 tbsp. curd

Steps to prepare dahi

  • Boil 2 cups of milk in a utensil on low to medium flame.
  • Once the milk is boiled, switch off the flame & let it come to lukewarm temperature.
  • Check by dipping your finger to check for the temperature, once sometime has passed. Be careful not to check when the milk is hot.
  • Add 2 tbsp. curd once the the milk is lukewarm & then mix it thoroughly to combine milk and curd together.
  • Pour the mixture in utensil in which you have to set the curd, or use the same utensil used for boiling milk.
  • Place the utensil in a warm place for 6-7 hours.
  • When the curd is set, transfer it to refrigerator and use it to make lassi or raita.


  • You can double or triple the ingredients for more dahi.
  • Do not add curd to hot milk, as it may coagulate.
  • If the dahi is not setting properly, try adding more starter curd next time.


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