Curd in Instant Pot
Curd is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk.
Equipment
- 1 Instant Pot
- 1 Bowl
Ingredients
- 500 ml Milk Full Cream Milk
- 1 ½ teaspoons Packaged Dahi as a curd starter from previous made curd
Instructions
- Bring milk to a boil over a medium flame. Try and use an Instant Pot safe container to heat the milk. If not transfer to an Instant Pot safe container once the milk is boiled.
- Allow it to cool down till it reaches a temperature between 43 - 45°C. The milk should be slightly warmer than lukewarm. To check the heat of milk put your finger in the milk and it should be as much wasm as your finger can stay in for 15 seconds
- Remove the skin formed on top (malai). Add the yogurt starter and mix well.
- Add 1 cup water to the inner pot of Instant Pot and place a trivet. Place the milk vessel over the trivet and cover it with a lid.
- You can use aluminum foil if you don't have a lid. Close the lid of the Instant Pot.
- Turn ON the Instant Pot and choose the YOGURT function and set it to LOW. Set the timer on for 6 hours. Turn the pressure knob to SEALING.
- Remember to check at 5.5 hours to see if it is done.
- Once done, remove from the Instant Pot and transfer to the refrigerator. Dahi or yogurt tastes best after 1-2 hours of refrigeration.
Notes
Tips for Success:
Curd Starter in India: Opt for yogurt in a packet rather than plastic tubs.
Choice of Milk: Whole milk yields the creamiest results, but low-fat or toned milk can be used with slightly different texture outcomes.
Bonus Tip for Greek Yogurt:
If you prefer thicker yogurt, strain it by placing a muslin cloth over a strainer and refrigerating for 3-4 hours. Follow these steps for a delightful, creamy curd that captures the essence of homemade goodness.
Choice of Milk: Whole milk yields the creamiest results, but low-fat or toned milk can be used with slightly different texture outcomes.
Bonus Tip for Greek Yogurt:
If you prefer thicker yogurt, strain it by placing a muslin cloth over a strainer and refrigerating for 3-4 hours. Follow these steps for a delightful, creamy curd that captures the essence of homemade goodness.
Nutrition
Calories: 53kcalCarbohydrates: 4gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 40mgPotassium: 134mgSugar: 4gVitamin A: 85IUVitamin C: 0.4mgCalcium: 104mgIron: 0.04mg
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