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Low Fat Curd
Lunch • India
How to Make Low Fat Curd (Traditional & Healthy Version)
Low Fat Curd, known as 'Dahi' in Hindi, is a staple in Indian households and an integral part of daily meals. It is cherished across India for its cooling properties, creamy texture, and subtle tang. Traditionally, curd is made by fermenting milk with a small portion of existing curd, which acts as a starter. By using low-fat milk, you can enjoy the authentic taste of homemade Dahi while keeping calories in check—a boon for calorie-conscious eaters. The taste of low fat curd remains rich and mildly sour, making it a versatile accompaniment for lunch thalis, biryanis, and parathas. Curd holds cultural significance in India, being served during festivals like Holi and Janmashtami, and is often used as an offering in temples. Its refreshing nature makes it especially popular in summer months, and it is believed to bring good luck and prosperity. Low Fat Curd is not only a delicious, healthy lunch option but also a symbol of Indian tradition, representing purity and nourishment. Whether enjoyed plain or as part of raita, Dahi is a true reflection of India's culinary diversity.
Ingredients(for 1 small katori (bowl) per person)
- 500 ml Low fat milk (Doodh)
- 1 tablespoon Curd starter (Dahi)
- 4-5 leaves Mint leaves (Pudina) - optional
- 1/4 teaspoon Salt (Namak) - optional
- 1/2 teaspoon Roasted cumin powder (Bhuna jeera powder) - optional
- 1/4 teaspoon Sugar (Cheeni) - optional
- A pinch Black pepper (Kali mirch) - optional
- 1 (finely chopped) Green chilli (Hari mirch) - optional
Instructions
- 1
Boil the low fat milk in a saucepan, stirring occasionally to prevent sticking. Let it simmer for 5-7 minutes, then turn off the heat.
7 minutes
Boiling helps kill bacteria and ensures a thicker curd.
- 2
Allow the milk to cool until it is just warm (lukewarm) and not hot to the touch.
10 minutes
Milk should be comfortably warm for optimal fermentation.
- 3
Add the curd starter to a katori or bowl. Pour the cooled, lukewarm milk over the starter. Stir gently so the starter mixes well with the milk.
2 minutes
Use homemade starter for best results and authentic flavor.
- 4
Cover the bowl with a lid or plate and keep it in a warm place for 6-8 hours to set. In winters, wrap the bowl with a cloth or place it near a gas stove.
15 minutes (active), 6-8 hours (passive)
For quicker setting, use a casserole or insulated container.
Why This Dish is Healthy
Low Fat Curd is an ideal choice for a healthy Indian lunch due to its low calorie and low fat profile. It supports weight management, is easy to digest, and is suitable for diabetic and heart-healthy diets. Its protein content helps build and maintain muscles, while calcium strengthens bones. The natural probiotics foster a healthy gut, which is crucial for overall well-being. Enjoying low fat Dahi as part of your meal ensures balanced nutrition.
Low Fat Curd is a powerhouse of essential nutrients. It provides high-quality protein, calcium, and probiotics, which support digestion and boost immunity. Low-fat milk curd reduces saturated fat intake while maintaining vitamins like B12, riboflavin, and minerals such as phosphorus. The probiotics in Dahi aid gut health and metabolism, making it a functional food for daily nourishment. Including spices and herbs enhances micronutrient content and adds antioxidants.
Pro Tips
- 💡Tip 1: Use fresh milk for best results and avoid milk that has been boiled multiple times.
- 💡Tip 2: Always cool the milk to lukewarm before adding starter to ensure proper fermentation.
- 💡Tip 3: If curd doesn’t set properly, increase the amount of starter or ferment in a warmer spot.
Storage & Serving
Store Low Fat Curd in a refrigerator in an airtight container. Consume within 2-3 days for best taste and texture. Avoid keeping curd in a warm place after it is set to prevent sourness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 60.0 kcal |
