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Friday, February 27, 2009

How to prepare Curd

Curd is an essential item in our daily food which is also known as Tok Doi / Dahi. It is also a known fact that curd reduces the extra fat from our body.

Making Curd at home is simple but you have to follow some basic instructions. I learnt the dahi (tok doi / sour curd) making process from my mother-in-law; though I have to prepare for 2-3 times, before I could set a perfect curd......


  • Milk: 500 ml (1/2 ltr)
  • Sour Curd / Tok Doi: 1 tsp


  1. Take a pan, add the milk and bring it to a boil. When the milk comes to a boiling point, reduce the flame and stir the milk with a ladle and again increase the flame.
  2. Repeat the process for 2-3 times. Turn off the flame and remove from fire.
  3. Keep aside and let the temperature come down to a lukewarm level.
  4. Take 1 tsp of firm curd (sieve curd to drain excess water), add 1 tsp of milk and mix well.
  5. Add the curd mixture to the milk and mix thoroughly with the ladle. (Ensure that the milk stays lukewarm while adding the curd or else the curd won't be firm).
  6. Pour the milk in a serving bowl and cover with a loose lid. Allow it to set for atleast 10-12 hours.
  7. Check the curd after the mentioned time. Once the curd is set, put the bowl in the refrigerator (If you think curd is not set, leave for another 3-4 hours).

In Bengali cuisine, curd / tok doi is used to prepare a variety of dishes like doi machh (fish in yogurt gravy), doi begun (brinjal in yogurt gravy) etc. and also used to make raita (a preparation of curd with onions / cucumber including fruits). Curd is also eaten at the end of a meal.

I like to eat "tok doi" (curd) with some bhujiya (for that crunchy feeling) accompanied with some brown bread sandwich and fruits. Wholesome lunch idea for those, who are trying to shed those extra kilos......

  1. Do not use hot milk for setting curd (If the milk is hot, water evaporates and collects in the lower side of the cover and water drips to form a layer on top of the curd which disturbs the firmness of the curd).
  2. Always leave the curd to set in a warm place, where there is least chance of disturbance.
  3. In winter season, curd takes a long time to set. Don’t remove the cover to check occasionally.
  4. It will be better if you prepare the curd in the evening and allow it to set for the whole night.
  5. Earthen bowl is the best-suggested option for firm curd as any earthernware has the tendency to draw excess water.


Tiyash Bandyopadhyay said...

Thanks for posting this - its often tricky. I like curd with bhujiya too.

Anonymous said...

Thanks for the recipe to prepare the curd. It works perfectly.

hari said...

Do not use hot milk is a good tip

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