Greek Yogurt (curd)
Lunch • India
How to Make Greek Yogurt (Curd/Dahi) – Traditional & Healthy Indian Version
Greek Yogurt, known in India as 'hung curd' or 'chakka dahi', is a thick, creamy delicacy cherished across Indian homes. While its global popularity has surged, Greek Yogurt has deep Indian roots as 'dahi', an essential part of our meals, especially in North Indian thalis. This healthy yogurt boasts a luscious texture, mild tang, and is incredibly versatile – perfect for raitas, smoothies, or as a refreshing accompaniment to spicy curries. In Indian households, making dahi is a tradition passed down through generations, especially during summer months or festivals like Holi, when cool, probiotic-rich dishes are favored. This homemade Greek Yogurt recipe uses simple kitchen ingredients and an authentic technique that enhances its nutrition while keeping it low in calories – ideal for lunch, especially for those seeking weight management and gut health. Enjoy the wholesome taste and creamy goodness, knowing exactly what goes into your bowl!
Ingredients(for 1 small katori (bowl), approximately 150g)
- 1 litre Full-fat milk (doodh; use fresh, unprocessed milk for best results)
- 2 tablespoons Curd starter (jaamun or previous day's dahi)
- 1 large piece Muslin cloth (malmal ka kapda for straining)
- as needed Warm water (for rinsing cloth) - optional
- 1/4 teaspoon Cardamom powder (elaichi, optional for flavor) - optional
- 1 teaspoon Honey (for a sweet touch (optional)) - optional
- 1/4 cup Chopped fruits (mango, banana, or berries for serving (optional)) - optional
Instructions
- 1
Boil the milk in a heavy-bottomed vessel until it comes to a gentle boil. Turn off the heat and let it cool until it is just warm to the touch (lukewarm).
10 minutes
Use fresh full-fat milk for creamier yogurt.
- 2
Add the curd starter (jaamun) to the lukewarm milk. Mix gently with a spoon so the starter dissolves completely.
2 minutes
Do not add starter to hot milk, or it may curdle.
- 3
Cover the vessel and keep it undisturbed in a warm place for 6-8 hours or overnight, allowing the milk to set into thick dahi.
0 minutes (resting time: 6-8 hours)
Wrap the vessel in a towel during winters for better fermentation.
- 4
Once set, place a large muslin cloth over a deep bowl. Pour the set curd into the cloth.
2 minutes
Ensure muslin is clean and rinsed with warm water.
Why This Dish is Healthy
This dish is a healthy choice because it is naturally low in sugar, contains no preservatives, and is high in protein. The probiotics improve gut flora, enhancing overall immunity and metabolism. Making Greek Yogurt at home allows you to control the ingredients, ensuring there are no artificial additives. It is also filling, supporting weight management, and is suitable for diabetic and heart-healthy diets when eaten plain or with fruits.
Greek Yogurt (Hung Curd) is packed with high-quality protein, essential for muscle repair and satiety. It is rich in calcium, promoting strong bones, and provides a good dose of B vitamins, potassium, and magnesium. The probiotic cultures in homemade dahi support gut health and aid digestion, making it an excellent choice for daily consumption. When prepared with full-fat milk, it supplies healthy fats vital for hormone balance. By straining, the lactose content is reduced, making it easier to digest than regular curd.
Pro Tips
- 💡Tip 1: Use fresh, full-fat milk for the creamiest texture.
- 💡Tip 2: The longer you hang the curd, the thicker the yogurt becomes – adjust to your preference.
- 💡Tip 3: Save the drained whey and use it in kneading atta or making dals for added nutrition.
Storage & Serving
Store Greek Yogurt in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain freshness and avoid souring. Do not freeze, as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 59.0 kcal |
